Chef Saito’s Three Types of Miso Soup [Japanese Cooking] – Dining with the Chef
Now for a recap. First the inaka miso soup. Remove the heads in viscera from the niboshi. Dry fry. Then extract the umami. Dissolve the inaka miso and add the tofu and green onion. Turn off the heat just before it comes to a boil and sprinkle with shimi seven spice. Next, the red miso soup. Make the ku and katsui dashi and dissolve the red miso. Arrange the shallow fried eggplant in the bowl and cover with soup. Finally, top with mio and sprinkle with ancho pepper powder. Finally, the white miso soup. For the dashi, soak the koo in water for half a day. Then, boil the potatoes and zucchini in the dashi. Add the white miso and simmer for about 1 minute. Sprinkle with chili powder to finish. That’s it. Japan’s standard and iconic miso soup. Try making it yourself.
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Cook miso soup with Chef Saito! Follow his instructions to master three styles of miso soup, featuring three different kinds of miso: inaka miso, red miso and white miso.
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(1) Inaka Miso Soup
Ingredients (Serves 2)
– 50 g inaka miso
– 500 ml niboshi dashi [made from 40 g niboshi (dried baby sardines) and 1000 ml water]
– 300 g silken tofu
– 100 g green onion
– Shichimi seven spice, as needed
Directions
1. To make niboshi dashi, remove the heads and viscera from the niboshi. Dry-fry in a pot over low heat for about 2 minutes. Add water and bring to a boil over high heat for about 2 or 3 minutes. Strain through a paper towel.
2. Cut the tofu into 1 cm cubes and the green onions into 2 mm thick slices.
3. Place the dashi over medium heat, add the inaka miso and dissolve. Add the tofu and once the tofu starts to float up, add the green onions. Serve and sprinkle with the shichimi seven spice.
(2) Red Miso Soup
Ingredients (Serves 2)
– 50 g red miso
– 500 ml kombu and katsuobushi dashi [made from 10 g kombu, 15 g katsuobushi, 1000 ml water, and 30 ml water]
– 160 g eggplant
– 30 g myoga
– Vegetable oil, sansho pepper powder, as needed
Directions
1. To make kombu and katsuobushi dashi, add the kombu to a pot of water and simmer over medium-high heat for about 10 minutes. After boiling for about 30 seconds, remove the kombu. Add water to reduce the boil to a simmer. Add the katsuobushi and return to a boil. Boil for about 20 seconds, then strain through a paper towel.
2. Peel the eggplant in stripes, then cut into 1 cm thick slices and soak briefly in water, then remove and pat dry with paper towels. Fry the eggplant in 1cm of oil heated to 170 degrees Celsius for 2 to 3 minutes.
3. Cut the myoga in half lengthwise, and then slice thinly.
4. Heat the dashi and dissolve the red miso.
5. Arrange the eggplant in a bowl and cover with soup. Garnish with myoga and sprinkle with sansho pepper powder.
(3) White Miso Soup
Ingredients (Serves 2)
– 50 g white miso
– 550 ml kombu dashi [made from 20 g kombu and 1000 ml water]
– 300 g potato
– 100 g zucchini
– Chili powder, as needed
Directions
1. To make kombu dashi, soak the kombu in water for 4 to 6 hours.
2. Peel the zucchini and cut into 3 mm thick rounds.
3. Cut the potato into 3 mm thick quarter-round slices. Soak briefly in water, then pat dry.
4. Add the dashi and potatoes to a pot and boil until the potatoes are tender. Then, add the zucchini.
5. Once the zucchini is tender, dissolve the white miso, and bring to a gentle boil.
6. Serve and sprinkle with chili powder.