Project MISO SOUP

Jan 8, 2024 | Cooking Club

PROJECT Miso Soup

In most Japanese households, miso soup is served daily, often as part of breakfast, though it could just as easily appear at lunch or dinner. Most Japanese have strong regional preferences when choosing what miso to use (details posted to Kitchen Culture blog); the items floating in the miso soup are likely to reflect the season. Year-round, and throughout Japan, many miso soups will include tōfu in some form along with scallions, leeks and/or leafy greens. Another common addition is wakamé (sea vegetable).

Using the recipes below as a point of departure, create your own HOUSE MISO SOUP and share it with us at Kitchen Culture Cooking Club.

Various STOCKS (dashi)

Good-tasting, good-for-you miso soup is made with home-made dashi stock. Whether you choose to use Standard Sea Stock made with kelp and fish flakes or a vegan broth, Kelp Alone Stock or Sankai Dashi (made with dried shiitake mushrooms and kelp) it takes only a few minutes.

Ordinary Miso Soup

It is the very familiar and ordinary nature of these elements that makes ORDINARY MISO SOUP so reassuring, comforting and nourishing.

Download the recipe.

 

Miso-Enriched Chowder

Often miso soup will resemble a chowder brimming with chunks of root vegetables and hefty cubes of tōfu. Perhaps the best known is kenchin-jiru, credited to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura who used scraps from preparing other meals. Nearly every household and casual eatery, too, will serve a similar soup. Some versions will have a clear broth, others will be thickened and seasoned with miso.

Download the recipe.

 

Visit my Kitchen Culture blog to learn about MISO and download recipes.

Read my January 2024 newsletter.

Show Us Your Kitchen Project

QUESTIONS? COMMENTS?
Ready to SHARE YOUR KITCHEN PROJECT with others?

KITCHEN CULTURE Cooking Club members, head over to our Facebook Group. Not yet a member? Please join – membership is opt-in and free of charge.

Looking forward to seeing what you’re making in your kitchen…

Project: Enjoy Junsai

Project: Enjoy Junsai

潤菜料理 (junsai ryōri) JUNSAI (water shield; Brasenia schreberi) grows naturally in lakes, ponds and slow streams in many parts of the world but only Japan and China have a long history of cultivating the plant as a food. Young, unfurled sprouts covered in slippery,...

PROJECT Cooking with Early Summer Bounty

PROJECT Cooking with Early Summer Bounty

初夏の幸の料理 (shoka no sachi no ryōri) The Japanese delight in cooking with seasonal produce and in the early summer that means making delicious dishes with new peas and beans. Using the recipes below as a point of departure, create your own BOUNTY-of-EARLY SUMMER DISH...

Kashiwa Mochi

Kashiwa Mochi

So named because this sweet is wrapped in kashiwa (oak) leaves, kashiwa mochi 柏餅 is enjoyed during the Golden Week holidays, early in May. Historically this sweet is associated with Tango no Sekku (also known as Kodomo no Hi or Children's Day). What's the connection?...

PROJECT Cooking with Bamboo Shoots

PROJECT Cooking with Bamboo Shoots

A single bamboo shoot has different segments, each with a different texture and flavor profile. The BROAD BASE is best suited to cutting into circular slabs, half-moon slices, or chunks. Try slathering these with miso and broiling to make dengaku... or soy-glazing...

Recent Posts & Projects