Miso Soup: the recipe of the typical Japanese dish

Miso soup is a typical dish of Japanese cuisine. Also known as misoshiru, it is a soup made up of broth and miso, perfect to enjoy in the coldest months of the year, and it is good, nutritious and light. Miso is obtained from the fermentation of yellow soy with sea salt and appears as a dark colored paste which, depending on the fermentation time, will be more or less salty.

Of very ancient origin, even dating back to the Neolithic era, miso soup is one of the most characteristic dishes of macrobiotic cuisine. If eaten regularly, it can become an excellent food supplement, given its countless beneficial properties. In fact, miso is rich in lactobacilli, enzymes, vitamins and proteins, and for this reason it promotes an excellent physical balance. It seems that miso is good to fight pollution and eliminate the negative energies of the day, it strengthens the immune system and, when heated, helps purify the liver and improve the condition of the skin and hair. In addition, it has a strong alkalizing action for the blood, given its abundance of calcium, magnesium and sodium. In short, a real panacea that you can hardly do without once tried.

Miso contains enzymes that die at high temperatures, so it must be diluted in water which must never be too hot. Also not to be underestimated are the effects of tofu, which is also made up of vegetable proteins, and those of seaweeds, which provide precious mineral salts. Even if the ingredients are not easy to find, the preparation of this dish is quick and easy and can be modified according to your tastes and imagination. Follow our recipe step by step to make this delicious soup.

How to store Miso Soup

Miso soup can be stored in the refrigerator for up to 2 days in a special airtight container. Freezing is not recommended.

How to make Miso Soup

Arrange the kombu seaweed in a bowl 1 and cover it with part of the water required for the recipe.

Let it rest for 30 minutes 2.

Transfer the seaweed to a pan with all the soaking water and then cut it with a pair of scissors into smaller pieces 3. Add the remaining water.

Grate the ginger, after peeling it, directly into the pot 4.

Add the chopped spring onion 5, leaving aside the green tails for the garnish. Put on the fire, bring to a boil and cook for 30 minutes or so.

Meanwhile, cut the tofu into cubes 6.

After the cooking time, add the tofu 7 and simmer for another 3 minutes. The flame must not be too high, otherwise the tofu will crumble.

Distribute the miso in individual bowls 8.

Add a little bit of broth 9.

Dissolve the miso in the broth 10.

Add the rest of the soup by distributing it in the bowls 11.

Garnish with the sliced ​​spring onion tail 12.

Serve and enjoy 13.