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Miso soup is a traditional Japanese dish that is often served as an appetizer or side dish with a meal. It is light yet flavorful, and the miso used gives it a unique umami taste, making it both comforting and nutritious. This traditional soup contains a variety of ingredients, including tofu, seaweed, and green onions. Here is a detailed recipe to help you make authentic miso soup at home.

Miso Soup Recipe

material:

For the stock:

4 cups water
1 piece of kelp (approximately 4 x 4 inches)
1/2 cup dried bonito flakes

For miso soup base:

2-3 tablespoons miso paste (white, yellow, or red, depending on your preference)

1/2 cup silken or firm tofu, cut into small cubes

2-3 tablespoons of wakame seaweed (soaked in water for 5 minutes)

1/4 cup green onion (thinly sliced)

1 tablespoon sake (for extra flavor, optional)

1 teaspoon soy sauce (for added depth, optional)

Optional Toppings:

1/4 cup shiitake or enoki mushrooms, thinly sliced

1/4 cup daikon radish (peeled and sliced)

1/4 cup baby spinach leaves

1/2 cup carrots, thinly sliced

1/4 cup fried tofu (thinly sliced)

procedure:

Make the stock:

Add 4 cups of water and the kelp to a medium saucepan. Let the kelp soak in the water for 20-30 minutes. This step helps bring out the rich umami flavor of the kelp.

Place a saucepan over medium heat and slowly heat the water until it is just about to boil (do not bring it to a boil, as this will make the kelp taste bitter). Remove the kelp just before the water comes to a boil.

Remove the kelp and add 1/2 cup of dried bonito flakes to the pot. Simmer the soup for 5 minutes and then turn off the heat.

Submerge the katsuobushi in the bottom of the pot for 2 to 3 minutes. Strain the soup through a fine sieve or cheesecloth into a clean pot or bowl. Discard the katsuobushi. This strained liquid will become the stock base for your miso soup.

Put the wakame back in:

Place 2-3 tablespoons of dried wakame in a small bowl, cover with water and rehydrate for about 5 minutes until puffed and soft.

Drain the water and set the rehydrated wakame aside.

Make miso soup:

Add the stock to a pot and place over medium heat.

At this stage add optional toppings such as sliced ​​mushrooms, radishes, carrots etc. Simmer for 5-7 minutes until tender.

Add the cubed tofu to the pot and stir gently. Heat the tofu in the soup for 2 to 3 minutes.

Reduce heat. Do not bring miso soup to a boil after adding the miso, as this can change the taste and reduce the health benefits.

Place 2-3 tablespoons of miso in a small bowl and add 1 ladle of hot stock. Stir with a whisk until the miso is completely dissolved and you have a smooth miso mixture.

Mix miso and soup:

Slowly pour the dissolved miso mixture into the pot with the remaining stock. Stir gently to combine. Taste the soup and adjust the amount of miso if necessary. Add more miso if you prefer a stronger flavor.

Add wakame and spring onions:

Add the rehydrated wakame and sliced ​​green onions to the pot. Stir gently and heat the ingredients for an additional 1-2 minutes.

If you are using sake or soy sauce for extra flavor, add them at this point and mix well.

Presentation:

Pour the miso soup into each bowl and serve while still hot. Make sure each bowl contains an even amount of tofu, wakame seaweed, and spring onion.

Miso soup is usually eaten with rice and pickles, or as a side dish to a larger meal.

Tip:

How to choose miso paste:
There are many types of miso paste, including white miso (shiro), yellow miso (shinshu), and red miso (aka). White miso is mild and slightly sweet, yellow miso has a balanced flavor, and red miso is rich and salty. Use a combination of miso pastes to create your favorite flavor.

Don't boil the miso:
Once you add the miso paste, bring the soup to a low simmer, never boiling. High heat will kill the beneficial enzymes in the miso and alter the flavor.

Customize your soup:
Feel free to add different vegetables and proteins like fish cakes, chicken, shrimp, etc. This will make the soup more satisfying and diverse.

Store leftovers:
Miso soup is best enjoyed fresh, so if you have leftovers, store the soup without the miso, adding miso only when reheating, to retain its flavor and nutritional value.

This traditional miso soup recipe can be customized to your tastes and is a comforting, umami-rich dish that pairs well with most Japanese meals.

Enjoy the simplicity and depth of flavor that this traditional soup offers.

Curry udon is a comforting Japanese dish that combines the rich flavor of Japanese curry with thick, chewy udon noodles. This dish is hearty and has a slightly thick, flavorful broth that's perfect for cold days or when you're feeling full. Here's a detailed recipe to make delicious curry udon at home.

Curry Udon Recipe


Material:

Curry sauce:

1 tablespoon vegetable oil1
small onion,
thinly sliced100g (3.5 oz) sliced ​​beef or chicken (non-vegetarian option)
1 small carrot, peeled and thinly sliced½
cup potato, peeled and diced2 cups
dashi stock (or use chicken or vegetable broth instead)1-2 cubes
Japanese curry roux (adjust for desired strength and flavor)1
tablespoon soy sauce1
tablespoon
mirin½ teaspoon sugar (optional)
1 tablespoon potato starch or cornstarch (to thicken)
2 tablespoons water (to mix with the starch)

Udon:

Fresh or frozen udon noodles for 2 people
Water to boil the noodles

topping:

1 green onion, thinly sliced
​​1-2 tablespoons tempura flakes (optional if you want to add texture)
1/2 sheet of nori seaweed (thinly sliced)
Shichimi pepper (for garnishing)

procedure:

Prepare the ingredients:

Thinly slice the onion, cut the carrots into small thin rings, and cut the potatoes into bite-sized cubes.

If using beef or chicken, shred the meat.

Make the curry sauce:

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat.

Add the sliced ​​onion and sauté for 2 to 3 minutes until soft and translucent.

Add the sliced ​​meat (if using) and fry until the meat changes colour. If you prefer a vegetarian version, omit the meat and go to the next step.

Add sliced ​​carrots and diced potatoes to the pot. Stir for about 2 minutes.

Pour in 2 cups of stock (or broth). Bring the mixture to a boil, reduce heat and simmer for 10 to 15 minutes or until the potatoes and carrots are tender.

Add the Japanese curry roux cubes and stir well to dissolve in the soup. Adjust the number of roux cubes depending on how strong and flavorful you want your curry.

Once the curry roux is completely dissolved, add the soy sauce, mirin, and sugar (if using). Mix well and taste the sauce. Adjust seasonings if necessary.

To thicken the sauce:

In a small bowl, mix 1 tablespoon potato starch (or cornstarch) with 2 tablespoons water to create a slurry.

Slowly pour the slurry into the simmering curry sauce, stirring constantly to avoid lumps forming.

Simmer the curry sauce for 2-3 minutes until it thickens slightly - it should have the consistency of a stew or gravy.

Boil the udon:

While the curry sauce is simmering, bring another pot of water to a boil.

Add the noodles to the boiling water and cook according to the package directions (usually 2-3 minutes for fresh or frozen noodles), or 8-10 minutes if using dried noodles.

Once cooked, drain the noodles and rinse them under cold water to remove excess starch and prevent the noodles from sticking together.

Mix and serve:

Divide the cooked udon noodles into individual bowls.

Pour the hot curry sauce over the noodles and scatter the meat, potatoes and carrots evenly around the bowl.

Garnish each bowl with green onion slices, tempura flakes, and shredded nori.

Sprinkle on a little shichimi pepper for extra flavor (optional).

How to enjoy:

Serve curry udon hot and enjoy the combination of chewy noodles and rich curry sauce. Serve with a side dish of pickled vegetables or a small salad for a complete meal.

Tip:
Choose your curry roux: Japanese curry roux comes in a variety of brands and levels of spiciness. Choose mild, medium, or hot depending on how spicy you like it.

Vegetarian option: Use vegetable stock or broth instead of meat. Add vegetables like shiitake mushrooms, zucchini or bell peppers for extra texture and flavor.

Noodle Texture: Udon noodles have a nice chewy texture, but if they become too soft, rinse them immediately under cold water after boiling to maintain their firmness.

Customize it: Add more stock if you want a thinner soup, or add more roux if you want a thicker sauce.

This curry udon recipe is perfect for a cozy evening and is easy to adapt to your tastes.

Enjoy a flavourful dish that combines the best of Japanese curry with hearty udon noodles.

Shabu-shabu is a popular Japanese hot pot dish where thinly sliced ​​​​meat and a variety of vegetables are simmered in a flavorful broth. It originally originated in Osaka but has gained widespread popularity across Japan. The name "shabu-shabu" comes from the sound made when the ingredients are stirred in the pot. This Osaka-style recipe focuses on a light yet flavorful broth and the use of premium ingredients.

Osaka-style Shabu-shabu recipe

Material:

For soup:

6 cups kombu dashi
1-2 pieces of
kombu 2 tablespoons sake
1 tablespoon soy sauce
1/2 teaspoon salt (or to taste)

For dipping sauce:

Ponzu sauce:

1/2 cup ponzu sauce (store-bought or homemade)
2 tablespoons
grated daikon radish1 tablespoon finely chopped
green onion1 teaspoon chili paste (optional)
Sesame sauce:
1/4 cup white sesame paste1 tablespoon
soy sauce1
tablespoon mirin1 tablespoon
dashi1
teaspoon sugar1
teaspoon rice vinegar

For shabu-shabu:

300 g quality beef (such as ribeye or sirloin)10.5 oz (thinly sliced)
200 g (7 oz) pork loin (thinly sliced ​​​​(optional))
1/2 block tofu, cut into 2 cm (3/4 inch)
cubes1/2 block Chinese cabbage, cut into large pieces1 bunch chrysanthemum
(edible chrysanthemum leaves) or spinach1
medium carrot, peeled and thinly sliced1
pack enoki mushrooms, prepared1
pack shiitake mushrooms, stems removed and cut in half1 scallion
or green onion, sliced diagonally1
block konjac or shirataki, cut into bite-sized
pieces1 cup boiled udon or white rice, for serving

procedure:

Make the soup:

Add 6 cups water and 1-2 pieces of dried kelp to a large pot. Soak the kelp for 30 minutes.

Place the pot over medium heat. Just before it starts to boil, remove the kombu to avoid bitterness. Add the sake, soy sauce, and salt. Adjust the taste as needed.

Reduce heat and allow soup to warm but do not boil.

Make the dipping sauce:

Ponzu: In a small bowl, combine ponzu sauce, grated daikon, chopped spring onion, and chili paste (if using).

Sesame sauce: In a separate bowl, whisk together the white sesame paste, soy sauce, mirin, dashi, sugar and rice vinegar until smooth.

Adjust to taste.

Prepare the ingredients:

Arrange the thinly sliced ​​beef, pork (if using), tofu, vegetables, and mushrooms neatly on a large platter.

Separate the leaves and stems of the Chinese cabbage and cut them into large pieces. Slice the spring onions or green onions diagonally. Cut the ends of the mushrooms and arrange all the ingredients neatly.

How to make Shabu-shabu:

Place the pot of soup on a portable stove in the center of the table.
Bring the soup to a low boil and add the firmer vegetables, such as cabbage stalks, carrots, and green onions. Cook for a few minutes until soft.

Using chopsticks, dip thinly sliced ​​meat (beef or pork) into the boiling soup. Swish the meat back and forth to mix until it changes color (hence the name "shabu-shabu"). It will cook quickly, about 5- 10 seconds. Do not overcook the meat.
Once cooked, dip the meat in your favorite dipping sauce (ponzu or sesame) and serve. Continue adding remaining ingredients to the pot as you eat.

Finishing the meal:

Once most of the ingredients have been cooked and consumed, add boiled udon noodles or steamed rice to the remaining soup. Allow the noodles to absorb the flavors of the soup for a few minutes.

Serve with noodles or rice along with the remaining vegetables and enjoy the rich broth.

Tip:

Use quality, marbled beef for the best texture and flavor.

Cut all ingredients into bite-sized pieces to ensure ease of cooking and eating.

Adjust the seasoning of the soup to your liking - some people prefer it lighter or saltier.

Serve with a side dish such as pickled vegetables or a light salad to balance out the meal.

This Osaka-style shabu-shabu is perfect for an intimate gathering with family and friends, where everyone can take part in the cooking and enjoy the fresh, flavorful ingredients together.