March 20, 2017
I’m finally back with a Martina’s Midnight Cooking! I know, I know, it’s been some time since I made one, but I have a real reason! If you look back on my recipes in Korea, they didn’t begin until I was comfortable with Korean food and cooking. A simple Korean ramen recipe is easy enough, but in order for me to make many of the more complicated recipes I had to go out, eat that food and various places, gather my tastebuds and scrub the Korean internet reading Korean blog posts written in Korean to get real recipes, and then try them out until I have one I’m happy with. Since we’ve only been a year in Japan, I needed the chance to really develop a flavour and taste for Japanese food. Now I feel like I’m ready to start sharing some of the recipes I’ve been practising at home, with all you lovely Nasties.
Let’s begin with how to make Miso Soup 味噌汁!
As mentioned in the video, first you need to make Dashi, the basic soup stock.
How To Make Dashi 出汁(だし)
4-5 cups of filtered cold water
2-4 pieces of kombu 昆布
1/4 cup of katsuoboshi 鰹節 かつおぶし (OMIT FOR A VEGAN RECIPE)
(recipe sized down to make 2~3 servings of miso soup)
1 Add the water + all kombu pieces into a jug.
2 Let it sit overnight or at least 5 hours in the fridge or in a cool kitchen.
3 The next day, measure out 2 cups water + 2 pieces of kombu and add to a pot on medium-high.
4 Before the water boils, remove the kombu.
5 Bring the water to a full boil. Add 1/4 cup of katsuoboshi and kill the heat.
5 Let it sit for at least 5 minutes (or until all the flakes sink to the bottom of the soup pan if that takes longer)
6 Strain it through a sieve. Add a cheesecloth/thick kitchen paper if you want it to be super clear broth. Squeeze out all that goodness.
7 Ta-da! You’re ready!
You can make the whole batch of kombu + water (add 1 cup of katsuoboshi) if you want. Just freeze it in an ice cube tray for smaller portion sizes if you don’t use it right away.
Miso Soup Recipe (2-3 ppl)
2 cups prepared dashi
3 tbsp miso みそ
1/4 cup of soft tofu chopped into cubes
1 green onion stalk sliced thinly into little adorable circles
A few flakes of re-hydrated wakame わかめ seaweed if you’re into that kind of thing…
1 To make the dashi, follow the dashi recipe.
2 Add the cubed tofu to the 2 cups of dashi and once it comes to a boil, kill the heat.
3 Begin with just 1 tablespoon of miso in your ladle. Stir it around while partially submerging your ladle in the hot broth so that it helps breaks down the miso. If you just dump it in, it will get clumpy.
4 Stir the soup gently and taste it. If you want a stronger miso taste, add more.
5 Pour into your bowl with pre-chopped green onions & optional wakame seaweed.
Please let me know if you try this recipe and PLEASE PLEASE PLEASE experiment! Miso soup is such a personal preference, all the Japanese friends I had growing up all had their own opinion on what a “good” miso soup tasted like. It’s very regional, almost like eating bread. Everyone has a type of bread that they prefer, miso soup is no different. Oh and please tag me on Instagram if you make this recipe and post it! I always look at the tags. :) Happy Cooking!