Aka Miso
Submitted by dpage
Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minPlace ichiban dashi (primary Japanese stock) in a saucepan, set a sieve over it, and use the back of a spoon to rub red miso paste through the mesh, moistening with dashi as you work.
Bring to a simmer, remove from heat, and add your chosen misoshiru no-me (soup garnishes).
Serve immediately while hot.
This is foundational Japanese cooking: pure, clean, and ready to accept whatever garnishes suit your meal, from silky tofu cubes to tender wakame seaweed.
Serves six.
Chef Tips
- Rub miso through sieve for smooth integration without lumps
- Bring only to simmer, never boil, to preserve miso’s delicate flavor and probiotics
- Stir soup if it separates; this is normal for miso and easily fixed
Ingredients
Directions
Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan.
With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily.
Bring the soup to a simmer over moderate heat.
Then remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once.
If the soup seems to be seperating, stir to recombine it..
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