How to Cook Miso Soup at Home

 

     When I was a child, I had miso soup every day. Smell of miso soup my mother cooked woke me up every morning at that time. She always cooked miso soup with seasonal vegetables. 😋

     I still really love miso soup and sometimes cook it at home. Cooking miso soup is very easy. Today, I'm going to share how to cook miso soup with you. 

 

 

Ingredients (4 servings)

2 Cups of Water

Your Favorite Vegetable (Gobo, Mushrooms, Radishes, Spinach, Potatoes, Egg Plants, Squash, Okura, Onions and etc)

Your Favorite Meat, Seafood, or Tofu (Thinly Sliced Pork, Salmon, Clams, Tofu or etc)

1 Teatspoon of Hondashi

1 to 2 Tablespoons of Miso Paste (White Miso, Red Miso or Awase Miso)

2 Teaspoons of Dried Wakame, Seaweeds

1/4 Cup of  Green Onions (Chopped)

Gobo, Burdock Roots

My Frozen Gobo, Burdock Roots

        For vegetables, I often add frozen gobo, burdock roots. After purchasing gobo, I slice gobo thinly, put them in a ziploc bag and keep them in freezer. Gobo is perfect for miso soup.

Okra, Okura

Okra, Okura

     This time, I added okra, okura to my miso soup. I purchased this frozen cut okra at Whole Foods. When you add frozen okura to miso soup, you will enjoy its unique slimy texture. It remind me of Japanese popular nameko mushroom miso soup. Nameko mushroom has also slimy texture.

Okra, Okura

1. Pour water into a sauce pan.  Add your favorite vegetable, meat and hondashi, and bring it to a boil. Simmer it for 10 minutes.

     This time, I added gobo, brown mushroom, and okura for vegetable.
 

2. With using a miso koshi strainer, blend miso into soup.

Miso Koshi Strainer

 

3. Put dried wakame into a Japanese soup bowl, which is called owan (お椀).

 

 

4. Pour miso soup into a bowl, and garnish with green onions.

 

 

5. Enjoy!

 

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