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JAPANESE MONTH: WASHOKU: Soups

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Please use this thread to discuss and review recipes from the chapter about soups.

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  1. Miso Soup with Enoki Mushrooms, Enoki no miso-jidaté
    Washoku pg 117

    This soup starts by making a dashi stock as described by Gio on one of the other threads. Kombu is soaked for 15 minutes in filtered water and then brought to a simmer. Bonito flakes are added and when they float, the broth is filtered. For this soup, the bottom portion of the mushrooms are simmered in the broth and the tofu is added. [I omitted the tofu since I didn't have any.] The tops of the mushrooms are placed in the bowl with mitsuba leaves. One then mixes the miso with a bit of broth in a separate bowl before added back into the broth off the heat.

    I love miso soup and this did not disappoint. My eating companion had never had miso soup before and though the first two spoonfuls were tentative, he found his groove and deemed it excellent.

    Served with:

    Deep-Fried Marinated Chicken, Toriniku Tasuta-age,Japanese Cooking, page 234
    Quick Turnip Pickles, Kabu no Sokuseki-zuk, Japanese Cooking, page 323
    Mushroom Relish, Shiitake Kara-ni, Japanese Cooking, page 397
    Sweet Vinegar Dressed Carrots, Amazu, Japanese Cooking, page 242
    Cooked White Rice, Gohan, Washoku pg 137

    5 Replies
    1. re: smtucker

      Miso Soup with Enoki Mushrooms

      This was a lovely simple soup full of smoky undertones and pungent miso savoriness. The enokis go perfectly in the soup; they are so delicate that it feels like they are hardly there. The tofu is cut to a small dice, adding its pleasing texture to the soup. I garnished with watercress, since I can't locate any mitsuba around here. Used a mix of red and white miso.

      My family went nuts for this soup. Every last drop was eaten. Even the tofu-and that's saying a lot!

      1. re: Allegra_K

        My turn with Miso Soup with Enoki Mushrooms

        Since I already had dashi made the night before, the soup came together quickly and was the best miso soup I ever had. I did not have mitsuba and used green onion instead. Enoki mushrooms were so very delicate and stood nicely against an assertive broth - I used Tsuji's dashi recipe. Definitely will make again.

        1. re: herby

          My turn with the Miso soup with(out) Enoki Mushrooms.

          I made this with Tsuji's dashi recipe and I think I inadvertantly let the dashi stock reduce a bit while the tofu was simmering. My usual flaw of trying to cut corners and was preparing the bowls and garnish while the soup was boiling. Also, I used a rather strong miso and the combined result was a soup that was hearty and delicious, but just a tad oversalty.

          Next time will be more careful about reducing, and maybe taste the miso before throwing in. For the kids, I cut the salt, by stirring in some white rice. The baby (14 months) loved this and slurped up tofu, scallions and all. I didn't have any enoki mushrooms this time around.

          1. re: greeneggsnham

            Very impressed with your baby enjoying miso soup! A delight to have such adventurous eater at a tender age:)

            1. re: herby

              Thanks! I was impressed as well. I find it so interesting how they just each have their individual tastes.

    2. Miso Soup with Onions and Potatoes, p. 120

      I love miso soup and this one did not disappoint. It was a bit different than what I'm used to, but the inclusion of onion crescents and potato sticks was great. It comes together easily.

      The onion is thinly sliced and the potatoes are cut into thin strips. The recipe calls for a very small amount of onion and potato (2 ounces each). I had larger versions of both and tried to put in the whole onion and potato and regret that decision. Oil is heated in a pot, the onion is cooked quickly, then the potato. A bit of salt is added and the pot is deglazed with sake. Dashi is added to the pot and it simmers for a couple of minutes until the potatoes are barely tender. Wakame is place in bowls. The miso is mixed with a bit of broth in a separate bowl and then added to the soup. Then, the soup is served. Quick, easy, and tasty.

      1. Miso thickened Pork and vegetable Soup (Ton Jiru) p, 119

        This is a great soup for left over vegetables and pork. Pork shoulder is stir-fried for a minute then add leeks, julienned carrots, daikon and burdock root (gobo). Cook 1 minute, then add salt and sake. Add water and kombu, then simmer to cook pork and vegetables. Discared kombu, add soy, and add tofu to simmer 1 minute. Add mugi miso and Saikyo miso. I liked this much more than my husband did. I don't think he cared for the darker miso flavor.