Miso Soup Recipe : 50 Delicious of Miso Soup Cookbooks (Miso Soup Recipe, Miso Soup Recipes, Miso Soup Book, Miso Soup Books, Miso Soup Cookbooks)
(Sharon Guzman Recipes Book Series No.12)
Soups seem to have more benefits than we can imagine. Hot and cold soups are great for the metabolism because they are easy for digesting and they hydrate our body. Hot soups are a great way to help your body when you have fever or diarrhea or when you want to treat yourself in the cold period. On the other hand, cold soups are perfect for summer when our body needs something hydrating and fresh.
Miso soup is among the most popular soups around the world. It is a traditional Japanese soup. It is made of stock known as ‘dashi’ and the miso paste is added to the stock. Despite these two basic ingredients, many more can be added by it depends on the region, culture and of course the taste. Miso pastes are traditional Japanese seasoning which are made of soybeans with salt (it is possible many other ingredients to be found in the miso paste – it depends on the producer of the paste). Miso pastes can be red, white or a color in between. The red miso paste is considered to have a strong and deep flavor and the other types of miso have a light and mild flavor. The flavor of miso pastes depends on the cooking time of the miso pastes.
The dushi stock is made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake).The kelp and/or shiitake dashi serve as a vegetarian soup stock. In some other cultures miso is used in a combination with vegetable stock made of onions, carrot, potatoes, negi and dalkon radish. Sometimes even chicken stock is used in a combination with miso pastes. Miso soup is prepared in many other different ways. The preparation and the serving of miso soup depend on the taste, on the culture and on the ingredients we have at our disposal. There might be many ways of preparation, but the basic one is really simple and it can be made by anyone even by an amateur if she / he follows the instructions.
Firstly, the stock is prepared by adding water and the ingredients for the stock such as niboshi, kombu, katsuobushi and / or hoshi-shiitake. Some other ingredients may also be used but they are optional and depend on the taste of the chef that prepares the soup. The stock can be prepared at home, but also miso stock can be found in the supermarkets or in grocery shops stored in cans or in another way.
