(For more information on where these recipes came from and more Japanese cooking vocabulary, check out my previous posts for Yellowtail Teriyaki, Cashew Chicken, Roast Chinjao, Tonkatsu, and Sweet Potatoes!)
The last recipe featured a dish you could make with ingredients found in any American grocery store, but this one would probably require a trip to a Japanese grocery store or other specialty Asian market. But it might be worth it to make your own homemade, nutritious miso soup! The Nintendo DS game this was translated from had a few varieties of miso soup, but this seemed like one of the most classic. Enjoy!
豆腐となめこのもそ汁 – Miso Soup with Tofu and Mushrooms
Yield: 4 servings
|120 g momen tofu (coarse-grained tofu) (4.23 oz)
|100 g nameko mushrooms (3.53 oz)
|1 bunch scallions
|4 cups dashi-jiru (bonito and kelp stock, sold in pouches in Japanese food stores)
|2 and 2/3 Tbsp shinshu miso (yellow miso paste)
Mince the scallions finely, then set aside. Drain the tofu, then cut into 1.5 cm cubes.
Boil some water in a small saucepan, then add the nameko mushrooms. Allow them to steam for only a short time (the Japanese recipe says “until moistened with steam”), then quickly drain the water in a collander. Divide the mushrooms among four soup bowls and set aside.
In a large pot, add 4 cups dashi-jiru and the cubed tofu, then turn on the heat and boil until the tofu cubes begin to float and bob on the surface. Add the shinshu miso, then lower the heat to a simmer. Add the scallions, then remove from heat.
Pour the dashi and tofu soup over the mushrooms in each bowl, then serve.
|Japanese nameko mushrooms. Can be found in specialty Asian grocery stores.
|Scallions (literally “thin onions”). I’ve also seen this translated as “thin leeks.” The images on the recipe show mostly the green parts being used.
|Concentrated kelp and bonito stock that can be bought as a powder, or as a paste in a pouch in Japanese grocery stores. The recipe is referring to 4 cups of the broth made from this mix.
|Shinshu miso paste, also known as yellow miso paste. It is light brown in color and salty, and is usually sold in small plastic tubs.
|To boil; grow hot
|To moisten with steam
|To float; rise to the surface