Japanese food. Miso soup: homemade recipes with fish or shrimp Miso soup with spinach and pork

For welding

Defrost the shrimp or, if you bought them fresh, then immediately start cooking. To do this, boil water in a saucepan, add a couple of pinches of salt, bay leaf, black peppercorns and squeeze out lemon juice. Pour the shrimp into boiling water and cook until tender. Cooking time depends on the size of the shrimp - small ones will be ready earlier. Readiness can be determined by the following signs - the shrimp will float to the surface and their shell will become transparent. Aim for 5-7 minutes. Place the cooked shrimp in a colander and let the water drain. Peel the shrimp from their shells and set aside.

With tofu cheese everything is much simpler - you just need to cut it into small cubes.

Step 2: Cook the dashi broth.

Dashi is a low-fat sea broth, the basis of all Japanese soups. You can prepare it yourself in this way: wipe the kombu seaweed with a clean cloth and fill it with cold water, in which it should swell for about half an hour. Then put the pan with the future dashi on the fire, bring the water to a boil and immediately turn off the heat. Take out the kombu and pour it into the katsuobushi broth. The broth needs 10 minutes to infuse and absorb the taste of the fish chips. Then you need to strain the broth and squeeze out the dry residue. The dashi broth is ready.

Step 3: Prepare miso soup with shrimp and tofu.

Add chopped tofu and peeled shrimp to the hot dashi broth and cook for 2-3 minutes. Now it's time to add the miso paste. Transfer it to the soup and stir thoroughly until it is completely dissolved. After you have added the miso paste, you should not bring the soup to a boil, otherwise it will lose all its beneficial and flavorful properties.

Step 4: Serve the prepared miso soup with shrimp and tofu.

Pour the finished soup into bowls, garnish with chopped cilantro and serve. Before you try this tasty and hearty soup, be sure to say “Itadakimas” - this is inherent in every Japanese, and you will feel the atmosphere even more.

Bon appetit!

You don’t have to cook dashi broth, but buy ready-made soup concentrate in the form of a “tea” bag, powder or solution.

If you overcook the shrimp, they will become rubbery.

To make the dish more filling, you can cook it with rice, udon noodles or shiitake mushrooms.

In Japanese restaurants, Miso soup is considered a popular first course. Any housewife can easily master this recipe at home. This soup is prepared on the basis of soybean paste of the same name. There are several types of it, so you can find many different recipes for this dish.

Helpful information

Before we figure out how to make Miso soup, let's take a closer look at this dish. Miso paste comes in different colors. So, you can find yellow, reddish, brown and even black paste on sale. Experienced chefs say that red miso is most suitable for making soup.

Different types of this paste differ in consistency and taste. Depending on the miso chosen, the dish can be salty, moderately sour and even sweet.

Japanese soup is cooked with the addition of various ingredients, such as:

• seaweed;
• vegetables - daikon, cauliflower, spinach, onions, potatoes, turnips;
• mushrooms;
• meat – pork and chicken;
• fish, for example, salmon meat;
• various seafood such as squid, shrimp, as well as shellfish and octopus.

And one more thing: Tofu cheese is often added to Miso. And as you know, this particular cheese is considered a source of protein.

On a note! In Japan, Miso is served not only for lunch, but also for breakfast, as well as dinner before a meat dish.

Many gourmets especially loved the Miso soup with shrimp. It is easy to prepare, and the taste of the dish is piquant and delicious.

Compound:

• 2 liters of filtered water;
• carrot;
• 500 g Tofu cheese;
• 4 tbsp. l. miso paste;
• 0.3 kg shrimp;
• 3 sheets of nori;
• 2 eggs.

Attention! The calorie content of Miso soup depends on the ingredients included in it. In general, such a dish is considered low-calorie; its energy value is on average 100 Kcal per 100 g.

Preparation:

On a note! Legends can already be made about the benefits of miso paste. It is rich in vitamins, proteins, glutamic acid, and lecithin. Nutritionists say that dishes prepared with miso improve the functioning of the gastrointestinal tract.

Mushroom soup originally from Japan

As already mentioned, Japanese Miso soup has many cooking options. Its recipe with Shiitake mushrooms is considered one of the most interesting. Buy dried mushrooms in advance and go ahead and conquer oriental cuisine. Determine the amount of soy sauce based on your own taste preferences.

Compound:

• 1 l 200 ml filtered water;
• 130 g miso;
• 30-40 g Shiitake mushrooms;
• buckwheat noodles - 0.1 kg;
• soy sauce;
• greenery.

Preparation:

And this soup will appeal to all supporters of proper and healthy nutrition. You need to stock up on Dashi granules in advance, on the basis of which the broth for the soup is cooked. They are easy to find in the eastern departments of supermarkets.

Compound:

• 1 ½ tsp. "Dasi" granules;
• ½ tbsp. white miso paste;
• ½ tbsp. cubes of Tofu cheese;
• green onion;
• 4 tbsp. filtered water;
• 1 tbsp. l. dry seaweed.

Preparation:

Option for preparing an oriental dish with salmon

Fish “Miso” soup turns out very tasty. Many housewives have already mastered the salmon recipe. We will not lag behind them either.

Compound:

• 1 tbsp. l. dried seaweed;
• 0.1 kg Tofu cheese;
• 150 g salmon meat;
• 1 tsp. sesame seeds;
• 1 tbsp. l. miso paste.

Preparation:

3 main secrets of oriental soup:

• The main secret of the Japanese Miso dish is to never bring the paste to a boil. It cannot be boiled in broth, but should be added to the soup at the very end of cooking.
• When adding miso, follow these proportions: for 1 liter of broth you need 150 g of paste.
• At least two components are added to Miso soup, differing in shape, color and consistency.

Japanese trick! The Japanese use miso paste not only for cooking soup. It acts as a kind of preservative that can preserve the freshness of products and various dishes for a long time. For example, fresh fish marinated in miso paste can be stored for several weeks.

Miso soup (or misoshiru as the Japanese call it) is a traditional Japanese dish. It is as typical for Japan as cabbage soup is for Russia or borscht is for Ukraine - in the Land of the Rising Sun, miso is prepared in every home.

The base of this dish is miso paste. It is a mixture of fermented beans with rice, barley and wheat. There are many varieties of miso in Japan. They differ in color and taste - so the broth that is prepared from this paste can be very different.

The simplest miso soup is made from water, paste and seaweed - and even in this form it is much more refined. This mixture can be either an independent dish or the basis for preparing more complex soups. They add vegetables, mushrooms, meat, fish, seafood, tofu cheese, soy sauce, various spices and herbs.

Ingredients

Salmon Miso Soup Recipe

The simplest version of misosiru is with salmon. You can use any algae for it – the ones you like the most. The required ingredient is nori. They are cut into thin strips and added to the soup last. They play the role of both an ingredient and decoration.

Place the seaweed in a bowl and fill with cold water until it covers. Leave for 2 hours to swell. After this, drain the water. Cut the seaweed into small pieces. Separate the salmon fillet from the skin; remove the bones. Cut the fish into small cubes.

Also cut the tofu into small cubes (about 1x1 cm). Lightly fry the sesame seeds in a frying pan without adding oil. Cut the nori into strips. Finely chop the green onions diagonally. Pour 600 ml of water into a saucepan, put on fire and bring to a boil.

Add miso paste and mix well. Add the fish and cook over medium heat for 3-5 minutes. Add cheese, seaweed and soy sauce and cook for another 3 minutes. Add nori and sesame seeds, turn off. Serve the soup hot, sprinkled with chopped green onions.

Shrimp Miso Soup Recipe

This recipe uses another ingredient that often appears in misosiru recipes. This is dashi (dashi) broth. It can be prepared from different products - algae, fish, mushrooms. Nowadays, dashi can most often be found in the form of a concentrated powder, which should be diluted with water.

Ingredients Soak the shiitake mushrooms in advance. Prepare the broth: pour 1 liter of cold water into a saucepan, add dashi and put on fire. Chop the shiitake and also add it to the pan. Pour in some of the water in which the mushrooms were soaked - this will make the broth more flavorful.

Prepare your food. Thaw the shrimp and, if necessary, boil in a separate bowl. Cut the tofu into small equal cubes. Bring the broth to a boil and turn off. Add miso paste and stir until completely dissolved.

Miso soup is an exotic dish that is suitable for a date. Do not bring the broth with pasta to a boil, otherwise it will lose its taste. When the miso has dissolved, the broth is ready. Place shrimp into serving bowls. Break a quail egg into each. Pour the soup, sprinkle with sesame seeds and chopped green onions. Serve.

Miso soup with mushrooms recipe

Traditional Japanese mushrooms are shiitake. European lovers of Japanese cuisine often replace shiitake with champignons, but the taste and aroma of the dishes will not be the same. Try making soup with shiitake and you will understand everything for yourself.

Ingredients Prepare your food. Wash the shiitake, dry with a paper towel and cut into thin slices. Wash the carrots and daikon, peel and cut into as thin slices as possible. Cut the tofu into small cubes. Cut the wakame into strips. Bring the vegetable broth to a boil.

Add miso paste and stir until completely dissolved. Reduce heat, add shiitake and simmer for 2-3 minutes. After this, add vegetables and cheese to the mushrooms and cook for another 2 minutes. Wash the onion feathers, dry them and cut them diagonally. Place in bowls, pour soup, garnish with wakame. Serve hot.

Chicken and Noodle Miso Soup Recipe

The Japanese often use chicken in recipes, and udon noodles are a typical Japanese product. If ramen is prepared using eggs, then they are not added to the udon. However, misoshiru with chicken and udon noodles is a very satisfying soup. Fresh ginger gives it a piquant flavor, and pak choi cabbage gives it a mild flavor. Grate the ginger on a fine grater. Place in broth and place over high heat. Bring to a boil, reduce heat and add miso paste. Stir until completely dissolved and cook for another 5 minutes. Wash the chicken, dry it and cut into small thin slices.

Place the meat in the broth and cook until done. Wash the cabbage and separate into leaves. Cut into small pieces. When the chicken is ready, add the cabbage to the soup and cook for 1 more minute. Turn off the stove, add noodles to the soup and stir. Serve hot.

Hello, dear food lovers!

In today's article, susi-college will show you an indecently delicious miso soup with shrimp, spinach and tofu. This miso soup has an amazingly delicious, delicate and aromatic taste. Everyone will like this soup!!! Therefore, prepare it not only for yourself, but also for guests, children, friends and relatives. Don't hide the mysterious recipe - share it with everyone. And in turn, people will share positive emotions and impressions.

And also quite important is that miso soup with shrimp is one of the dietary dishes. For example, in America they use this soup as a healthy diet for weight loss. One serving (300ml) of miso soup with shrimp contains:

• 166 calories
• 2g fat
• 25g protein
• 10g carbohydrates
• High content of vitamin A and calcium
• Vitamin C and iron content

In addition, read what soy tofu is and its beneficial qualities. It, like many other Japanese ingredients, is very healthy, it is no wonder why the Japanese are famous for their health and longevity.

And so, friends, let's start preparing miso soup with shrimp, spinach and tofu.

For 4 servings you will need:

• 4 cups dashi broth
• 3 tablespoons miso paste (preferably white)
• 150 grams small shrimp
• 100 grams of tofu cheese (usually sold in 400 gram packages)
• 2 cups spinach leaves
• one glass of boiled rice
• 1 tablespoon sesame

Stage one:

First, let's get ready. You should have already cooked dashi broth, you will need 4 mugs. And ready-made miso paste, which you either prepared yourself or purchased at the store, you will need 3 tablespoons. If you don’t yet know how to prepare all this, then read the articles: “Will Miso paste work for you?” and “Dashi broth is the basis of the basics...”. Next, let's get started with the preparation. First of all, boil long-grain fluffy rice. You will need 1 cup of cooked rice. Now you need to cut the tofu cheese into cubes, approximately 1cm by 1cm in size. And defrost the shrimp (if you purchased them frozen), but if you purchased them fresh, then boil them for 5-7 minutes. Next, wash the spinach leaves and chop them finely - the preparation is complete.

Stage two:

Now take the hot one (if your broth was prepared in advance, then heat it and bring it to a boil). Next, add the chopped pieces of tofu cheese and shrimp to the pan with the dashi broth, mix everything and cook over low heat for a couple of minutes. Then add rice and spinach to the boiling broth, bring to a boil and turn off. Finally, add three tablespoons of miso paste and mix everything thoroughly (miso paste should completely dissolve in the broth). And pour your miso soup into bowls, sprinkle sesame seeds on top. Now the miso soup is ready - tasty and healthy...

!!! It is important to never boil miso soup after adding miso paste to it, otherwise all the taste and beneficial qualities will be lost. That's why the Japanese always cook exactly as much as they can eat at one time.

That's all! The indecently delicious miso soup with shrimp is ready. And for dessert you will definitely like Japanese sweets, which are also suitable for those on a diet. You can surprise and please yourself with such sweets:

• Chi chi urine -
• Extraordinary
• Sweets with fruits

Bon appetit!!!

Friends, do you believe in God???

Miso soup is a Japanese dish, for the preparation of which various ingredients can be used, but miso remains an essential component - a fermented paste, which is produced using soybeans and grains, for example, rice, as well as water and salt.

In this case, the paste may vary in color, which is determined by the recipe and fermentation time. Miso soup is ideal for breakfast, but you can enjoy it at other meals as well.

Miso soup with salmon

Water, pasta and seaweed are part of the most ordinary soup “miso” or “misoshiru”, as the Japanese also call it. But the version with salmon is varied and has a rich flavor palette.

What you will need:

• fresh fish fillet – 250 g;
• soybean paste – 3 tbsp;
• dried seaweed - to taste;
• tofu cheese – 100 gr;
• soy sauce – 3 tbsp;
• nori seaweed – 2 sheets;
• – 3 tbsp;
• green onions.

Recipe:

1. Sheets of nori seaweed should be immersed in cold water and left to swell for 2 hours. Drain the water and cut the sheets into strips.
2. Chop salmon fillet.
3. Shape the cheese into small cubes, and dry the sesame seeds in a frying pan without oil.
4. Chop green onions.
5. Place a pan with 600 ml of water on the stove. When bubbles appear, add miso, stir, add fish and cook for 5 minutes.
6. Add cheese, seaweed strips, sauce, sesame seeds and salt.
7. It is recommended to sprinkle with green onions before serving.

Miso soup with mushrooms

Those who want to know how to prepare miso soup so that even a true Japanese would have nothing to complain about will have to stock up on shiitake mushrooms. In foreign countries they are replaced with champignons, but this will no longer be real miso soup. If you do not claim identity with the original Japanese dish, you can use your favorite mushrooms.

What you will need:

• fresh – 10 pcs.;
• 100 gr. tofu cheese;
• miso paste – 2 tbsp;
• 1 fresh carrot;
• vegetable broth – 600 ml;
• 1 fresh daikon;
• 1 spoon of wakame seaweed;
• green onions.

What you will need:

• 15 gr. dashi fish broth;
• dried shiitake mushrooms – 10 g;
• 100 gr. tofu;
• quail eggs – 4 pcs;
• fermented paste – 80 g;
• 1 spoon of wakame seaweed;
• – 150 gr;
• green onions;
• sesame.

Preparation:

1. Soak dried mushrooms for 1 hour.
2. Pour dashi into a pan filled with 1 liter of water and place it on the stove.
3. Chop the mushrooms and place in a saucepan. You can add some of the leftover soaking water to create a flavorful broth. Cook for 3 minutes.
4. Thaw the shrimp, peel and place in a saucepan with chopped cheese.
5. Immediately add the miso paste, stir and turn off the gas.
6. Break 1 quail egg into each plate, pour in the soup, sprinkle with green onions and sesame seeds.

That's all the Japanese soup recipes. Light, aromatic and delicious, it can become a component of a weight loss diet, and is also incredibly good as a de-loader.