Japanese food. “Miso” soup: homemade recipes with shrimp and salmon Recipe for making miso soup with shrimp

Hello, dear food lovers!

In today's article, susi-college will show you an indecently delicious miso soup with shrimp, spinach and tofu. This miso soup has an amazingly delicious, delicate and aromatic taste. Everyone will like this soup!!! Therefore, prepare it not only for yourself, but also for guests, children, friends and relatives. Don't hide the mysterious recipe - share it with everyone. And in turn, people will share positive emotions and impressions.

And also quite important is that miso soup with shrimp is one of the dietary dishes. For example, in America they use this soup as a healthy diet for weight loss. One serving (300ml) of miso soup with shrimp contains:

• 166 calories
• 2g fat
• 25g protein
• 10g carbohydrates
• High content of vitamin A and calcium
• Vitamin C and iron content

In addition, read what soy tofu is and its beneficial qualities. It, like many other Japanese ingredients, is very healthy, it is no wonder why the Japanese are famous for their health and longevity.

And so, friends, let's start preparing miso soup with shrimp, spinach and tofu.

For 4 servings you will need:

• 4 cups dashi broth
• 3 tablespoons miso paste (preferably white)
• 150 grams small shrimp
• 100 grams of tofu cheese (usually sold in 400 gram packages)
• 2 cups spinach leaves
• one glass of boiled rice
• 1 tablespoon sesame

Stage one:

First, let's get ready. You should have already cooked dashi broth, you will need 4 mugs. And ready-made miso paste, which you either prepared yourself or purchased at the store, you will need 3 tablespoons. If you don’t yet know how to prepare all this, then read the articles: “Will Miso paste work for you?” and “Dashi broth is the basis of the basics...”. Next, let's get started with the preparation. First of all, boil long-grain fluffy rice. You will need 1 cup of cooked rice. Now you need to cut the tofu cheese into cubes, approximately 1cm by 1cm in size. And defrost the shrimp (if you purchased them frozen), but if you purchased them fresh, then boil them for 5-7 minutes. Next, wash the spinach leaves and chop them finely - the preparation is complete.

Stage two:

Now take the hot one (if you had the broth prepared in advance, then heat it up and bring it to a boil). Next, add the chopped pieces of tofu cheese and shrimp to the pan with the dashi broth, mix everything and cook over low heat for a couple of minutes. Then add rice and spinach to the boiling broth, bring to a boil and turn off. Finally, add three tablespoons of miso paste and mix everything thoroughly (miso paste should completely dissolve in the broth). And pour your miso soup into bowls, sprinkle sesame seeds on top. Now the miso soup is ready - tasty and healthy...

!!! It is important to never boil miso soup after adding miso paste to it, otherwise all the taste and beneficial qualities will be lost. That's why the Japanese always cook exactly as much as they can eat at one time.

That's all! The indecently delicious miso soup with shrimp is ready. And for dessert you will definitely like Japanese sweets, which are also suitable for those on a diet. You can surprise and please yourself with such sweets:

• Chi chi urine -
• Extraordinary
• Sweets with fruits

Bon appetit!!!

Friends, do you believe in God???

Interest in the original cuisine of Japan, familiar to everyone from sushi and rolls, which have long become gastronomic preferences of Russians, has recently been increasing at an incredible speed. There is a tendency among fans to learn their history and cooking technology when visiting restaurants that serve exotic dishes from the Land of the Rising Sun. Questions are often asked about what miso soup is and how to prepare it correctly? They are looking for similar information on relevant culinary resources. This national dish of the East, consumed daily in Japan, has earned enormous popularity throughout the world for its lightness and unforgettable taste.

Misoshiru, as this traditional dish is called, is one of the main dishes of Japan. It can be found every day on the table of any Japanese family, regardless of its social status. Moreover, they eat it not only at lunchtime, as is customary in European countries, but also in the evening, or even for breakfast.

The custom of preparing this dish every day is rooted in religious traditions that developed among the inhabitants of the land of the rising sun back in ancient times. For many centuries, misoshiru, consumed by the Japanese every day, brings them longevity due to the presence of useful substances:

• miso paste, which is the basis of the exotic soup, is enriched with lactic acid bacteria and beneficial enzymes formed during its fermentation. It also contains almost all the microelements and vitamins of groups K, E, B2 necessary for the life of the body;
• this soup contains large quantities of lactobacilli, thanks to which the body absorbs the nutrients it receives from food much faster;
• this dish is rich in linoleic acid, which makes the process of skin rejuvenation more effective, polyunsaturated fats vital for the body, valuable protein and dietary fiber, which helps to delicately cleanse the digestive organs of toxins;
• eicosapentaenoic acid (EPA) has a beneficial effect on blood circulation;
• seafood included in the soup ensures that the body receives the daily norm of substances that reduce the content of bad cholesterol in the blood, effectively increasing the elasticity of the vascular walls, preventing the risk of blood clots.

Experts have proven that regular consumption of miso soup, even in small quantities, helps strengthen the body's resistance to colds and infectious diseases. Also, doctors and nutritionists note that in people whose menu includes this dish, the risk of developing malignant neoplasms in the prostate, mammary gland, lungs and digestive organs is significantly reduced.

Basic composition of the soup

The Japanese miso soup recipe is attractive to gourmets for its versatile composition, which has enormous health benefits. Thanks to its healing properties, this dish has earned the reputation of a healer, about which there is a wonderful saying in the land of the rising sun: “One cup of miso soup a day is enough, and the doctor will never have to come near your door.”

The uniqueness of the food lies in the fact that it contains low-calorie foods that are easily digestible and bring great benefits to the body. That is why this national dish, which is valued by healthy eating enthusiasts around the world, has an unsurpassed taste. Its peculiarity is that you can change the ingredients depending on the culinary imagination and taste preferences of a person.

Also, based on the classic soup recipe, you can very easily create your own varieties of misoshiru; you just need to add some vegetable component, for example, potatoes, to the composition of the prepared dish. But the base of miso soup is always the same - it is a paste of the same name, made from fermented soybeans with the addition of salt and malt. This product must be aged for several months until fully cooked, during which it acquires a pleasant aroma and unique taste.

In addition to paste, which is the basis of miso soup, its classic composition must include the following products:

• hondashi (dashi) broth made from fish;
• tofu curd made from soy;
• wakame (Undaria pinnate), the most delicious sea kelp that grows in the Pacific Ocean;
• sesame (seeds);
• soy sauce.

Components that are beneficial to human health, such as greens, soy, mushrooms, seaweed and fish, used in the recipe, are the main ones. Without them, cooking misosiru is impossible. But rice, eggs, vegetables, shrimp, and even chicken can get along well with them.

Do not forget about the golden rule of miso soup - all products added to it must be harmoniously combined with each other.

How can you replace ingredients?

Many people have the desire to cook this unique and healthy dish, but not everyone succeeds. And the problem here is not the difficulties with the recipe, it is simple, but the inability to find the necessary products in domestic supermarkets. That is why lovers of Japanese cuisine, who want to surprise their family or friends with this exotic, delicious dish, are often interested in how to prepare miso soup based on the products available in our stores.

As connoisseurs of oriental dishes note, some of the specific ingredients are quite easy to replace with analogues sold in Russia:

• instead of wakame, you can use dried seaweed, always available in the departments with products for making sushi;
• the absence of bean curd is also not problematic. Instead, you can successfully use Adyghe unsalted cheese;
• Fish broth, in the absence of special Hondashi granules produced in Japan, can be prepared independently by using finely shaved dried tuna.

The only thing that cannot be replaced under any circumstances is miso paste, which is the basis of a healthy soup. Without it, it is impossible to prepare this dish, since it is it that gives the dish lightness due to the fact that it contains almost all the amino acids and a large amount of nutrients necessary for the human body. Therefore, if you have a desire to cook misosira, you should pay attention to online stores that deliver the necessary Japanese cuisine products by mail.

Classic recipe for Miso soup (with tofu and seaweed)

Due to the fact that the recipe for the dish is quite varied, and each person can prepare it to their own taste, first of all it is necessary to try its original classic recipe. Having learned how to cook it, you can begin to fantasize about replacing ingredients and inventing your own versions of misosiru.

To prepare Japanese classics you will need the following products:

• tofu cheese, cut into small cubes, ½ cup;
• crushed seaweed - a tablespoon;
• dashi granules - 1.5 teaspoons or a liter of dried tuna fish broth;
• leeks, cut into rings, 2 tablespoons;
• half a glass of miso soy paste (for the classic version of the soup, use white).

The cooking process is not complicated. Any person who has the components stated in the recipe on hand can handle it. They begin to prepare miso soup with tofu and seaweed by bringing 4 cups of water to a boil in a cooking container, then pouring the prepared dashi granules into it, stirring until they are completely dissolved and a homogeneous broth is obtained, reduce the heat and add the prepared products at a low boil. .

The first to add is tofu soy cheese, cut into medium-sized cubes. Next, add a small amount of hot water to the seaweed. It is allowed to soak for about two minutes, then it is sent into boiling water after the cheese. While the seaweed and tofu are slowly simmering, you need to prepare the miso paste. To do this, put it in a bowl, add a little broth, stir until smooth. As soon as it dissolves in hot water, the mixture is poured into the dish being prepared, turn off the heat, mix thoroughly and sprinkle leek rings on top.

If you have all the ingredients, it will take no more than a quarter of an hour to prepare the dish. But we should not forget about some features.

Firstly, after paste is added to miso soup, it should not be boiled under any circumstances, and secondly, this dish is prepared only for one time, since it cannot be reheated!

Only by observing these nuances can you achieve the preparation of an excellent dish, the taste of which will be remembered for a long time.

Miso soup with salmon

After the classic version of the dish has been tested and the process of its preparation is clear, you can begin to fantasize. Most often, the Japanese add fish to their national dish, so we should figure out how to make miso soup with salmon. This type of popular soup among connoisseurs of healthy and tasty food has many fans for its taste and ease of preparation.

The recipe is almost completely similar to the classic version, the only difference is the addition of fish to the dish. The best way to do this is to take a salmon head. Preparing it for heat treatment is the most difficult part of the cooking process. Due to the fact that this fish has a large head with voluminous bones, effort will be required to separate it into parts. To do this, it is better to attract the hands of a man. All other actions will not pose any problems:

• the gills are cut out, giving the broth a bitter taste;
• the head cut into halves is thoroughly washed under running water;
• both parts are rubbed with salt for 5 minutes, which is then washed off.

Next, the preparation of miso soup follows the recipe presented above, with the only difference being that we initially dissolve the dashi granules in water, bring the resulting broth to a boil, lower the salmon head into it and cook for 5 minutes. The rest of the product stack is exactly the same as in the classic version.

Shrimp Miso Soup Recipe

This version of an exotic dish, which leaves an unforgettable taste sensation, is very popular in Japan due to its high content of easily digestible protein, which is very useful for people involved in sports. It contains the following set of ingredients - 500 grams of shrimp, king ones are best, 100 grams of champignons, funchose (bean noodles) and miso paste, 30 grams of leeks, sesame oil, soy sauce, rice vinegar.

The cooking technology differs from the classic version of the national dish.

The following recipe for Japanese miso soup with shrimp is very popular all over the world:

• The champignons are cut into thin slices and fried for 2 minutes in vegetable oil. Next, add a tablespoon of soy sauce and rice vinegar to them, mix everything thoroughly and continue to simmer over medium heat;
• shrimp are boiled, peeled, cut into small pieces;
• funchose is poured with boiling water to swell;
• after 5 minutes, the fried mushrooms are poured with a liter of water and brought to a boil, and then the rest of the prepared ingredients are added;
• miso paste is diluted in water and poured into the soup. The fire must be turned off immediately, and the finished food must be thoroughly mixed.

The dish laid out on plates is sprinkled with leeks and served to the table. According to the Japanese, the soup contains aphrodisiacs, substances that enhance sexual activity.

Recipe with shrimp and squid

This is another version of a hearty and healthy national soup. In this case, the pronounced sea taste is diluted with beaten egg. It's very easy to prepare. Seaweed is boiled in dashi broth, or regular fish broth, made from dried tuna flakes. This process takes no more than two minutes. At the same time, squid and shrimp are boiled, cleaned, and cut (for convenience, you can also purchase ready-made or canned seafood).

Add a beaten egg to the boiling fish broth with seaweed in a thin stream with constant stirring. After this, miso paste is diluted in a separate bowl. It is also poured into the soup, after which the heat is turned off. Prepared shrimp and squid are laid out in portions on plates before serving. On top of each serving you can sprinkle leeks or sesame seeds (in this matter, each housewife is guided by her own taste).

Mushroom soup recipe

This version of Japan's national dish takes just minutes to prepare and has enormous health benefits, especially when topped with shiitake. These mushrooms grow exclusively in China or Japan and contain vitamin D. But if you can’t get them, you can use regular champignons. This will change the taste of the soup a little, but it won’t make it any worse.

The dish is based on the classic version described above. There are many detailed recipes that tell you how to prepare miso soup with mushrooms in various sources, so I would like to dwell on the important nuances of the cooking process:

1. rinse well and cut into thin slices shiitake, champignons or oyster mushrooms (3 pieces);
2. cut tofu (50 grams) into small cubes, one side of which does not exceed a centimeter;
3. carrots and daikon are cut into thin slices.

The prepared ingredients are poured into boiling dashi broth and boiled for 5 minutes. Then miso paste is added here, the heat is turned off, everything is mixed well and laid out on plates. To decorate and improve the taste, the dish is sprinkled with finely chopped leeks or sesame seeds. It is very important to prevent overcooking, since prolonged heat treatment makes mushrooms tasteless and unappetizing.

Miso soup with chicken

This type of national dish of Japan is considered one of the simplest options. The big plus is that all the necessary ingredients can be purchased at a large supermarket. The recipe for Japanese miso soup with chicken will not cause any difficulties in the cooking process. Even an inexperienced housewife can feed it to her household.

In order to prepare a tasty and healthy dish for lunch or dinner in a short time, you need to follow several steps:

• cook until tender, chop the chicken breasts into small pieces;
• Strain the prepared broth, add rice and carrots to it. Vegetables in Japanese cuisine are never fried, as is customary in Europe, but are placed fresh in the pan.

After the soup with the ingredients added to it has boiled over medium heat for 10 minutes, finely chopped chicken is returned to the pan, a couple of tablespoons of merin (sweet rice wine), a teaspoon of soy sauce and diluted miso paste are poured in. Turn off the heat and mix the finished dish thoroughly, sprinkling with green onions.

Chicken noodle soup

This version of the Japanese traditional dish is almost completely identical to the previous recipe. The only difference is that after turning off the fire, the national Udon noodles, swollen in boiling water and chopped into small pieces, are added to it.

The preparation time will take minimal time - no more than 20 minutes, so it will be a real salvation for working women. Thanks to miso soup with chicken and noodles, you can feed your family a complete dinner, despite your busy schedule.

Miso soup with spinach and pork

Experienced chefs advise preparing the national soup of Japan using this interesting, but not entirely specific to the land of the rising sun recipe. Unlike the classic variety of misosiru, this dish is much richer in taste and more satisfying due to the fact that it contains fatty pork meat and enoki mushrooms (winter honey mushrooms). The recipe for Japanese miso soup with pork is quite widespread in Russia and is very popular among lovers of exotic cuisine.

The process of its preparation is as follows:

• pork meat (those who like fattier dishes can use boneless brisket, and for those who like lean meat products, ham is suitable) is cut into thin slices and fried in a small saucepan with sesame oil;
• Spinach, separated from the stems and well washed, is boiled for a minute in a liter of water brought to a boil, then quickly cooled in cold water and cut into small pieces.

Fried pork and boiled spinach are placed in the heated dashi broth, rice vinegar, soy sauce and miso paste diluted in water are added. The fire is turned off, and the finished soup is poured into portioned plates, sprinkled with herbs and served to the table.

Miso soup with snapper

Questions are often asked about how to make miso soup with snapper. This light, but at the same time satisfying dish has long been appreciated by visitors to Japanese restaurants. You can also prepare it at home, without spending any effort or time.

In order to create this culinary masterpiece, you will need a minimum of products:

• 4 pieces of small sea bass;
• 2 myogi, flower buds of a plant of the same name, growing exclusively in the forests of Asia;
• a tablespoon of miso paste;
• 700 milliliters dashi, which can be replaced with the same amount of fish stock made from dried tuna flakes;
• tofu;
• rice vinegar and soy sauce.

The preparation is somewhat similar to the classic recipe for traditional Japanese miso soup, but has some nuances. They relate to the preparation of the fish and consist in the fact that the perch must be well salted and grilled before being lowered into the dashi broth. Only after this is it pitted, cut into a diamond shape and added to a dish made according to the classic recipe.

Miso soup with shiitake and seaweed

Among lovers of oriental cuisine, this version of the national soup is known, which is valued not only for its excellent quality and ease of preparation, but also for its very low calorie content (only 12.2 calories per 100 grams of product!).

To prepare miso soup with seaweed and shiitake, you will need the following ingredients:

• soy paste – 60 grams;
• dashi broth - half a liter;
• salted seaweed – 50 grams;
• Shiitake mushrooms - half a packet.

The cooking process is that you first need to soak the mushrooms for about an hour. Next, they are poured with dashi broth, brought to a boil and simmered over low heat for 20 minutes. At this time, the seaweed is washed from salt and cut into small pieces, which is lowered to the mushrooms. The rest of the cooking process is exactly the same as in the classic version described above.

Miso soup (or misoshiru as the Japanese call it) is a traditional Japanese dish. It is as typical for Japan as cabbage soup is for Russia or borscht is for Ukraine - in the Land of the Rising Sun, miso is prepared in every home.

The base of this dish is miso paste. It is a mixture of fermented beans with rice, barley and wheat. There are many varieties of miso in Japan. They differ in color and taste - so the broth that is prepared from this paste can be very different.

The simplest miso soup is made from water, paste and seaweed - and even in this form it is much more refined. This mixture can be either an independent dish or the basis for preparing more complex soups. They add vegetables, mushrooms, meat, fish, seafood, tofu cheese, soy sauce, various spices and herbs.

Ingredients

Salmon Miso Soup Recipe

The simplest version of misosiru is with salmon. You can use any algae for it – the ones you like the most. The required ingredient is nori. They are cut into thin strips and added to the soup last. They play the role of both an ingredient and decoration.

Place the seaweed in a bowl and fill with cold water until it covers. Leave for 2 hours to swell. After this, drain the water. Cut the seaweed into small pieces. Separate the salmon fillet from the skin; remove the bones. Cut the fish into small cubes.

Also cut the tofu into small cubes (about 1x1 cm). Lightly fry the sesame seeds in a frying pan without adding oil. Cut the nori into strips. Finely chop the green onions diagonally. Pour 600 ml of water into a saucepan, put on fire and bring to a boil.

Add miso paste and mix well. Add the fish and cook over medium heat for 3-5 minutes. Add cheese, seaweed and soy sauce and cook for another 3 minutes. Add nori and sesame seeds, turn off. Serve the soup hot, sprinkled with chopped green onions.

Shrimp Miso Soup Recipe

This recipe uses another ingredient that often appears in misosiru recipes. This is dashi (dashi) broth. It can be prepared from different products - algae, fish, mushrooms. Nowadays, dashi can most often be found in the form of a concentrated powder, which should be diluted with water.

Ingredients Soak the shiitake mushrooms in advance. Prepare the broth: pour 1 liter of cold water into a saucepan, add dashi and put on fire. Chop the shiitake and also add it to the pan. Pour in some of the water in which the mushrooms were soaked - this will make the broth more flavorful.

Prepare your food. Thaw the shrimp and, if necessary, boil in a separate bowl. Cut the tofu into small equal cubes. Bring the broth to a boil and turn off. Add miso paste and stir until completely dissolved.

Miso soup is an exotic dish that is suitable for a date. Do not bring the broth with pasta to a boil, otherwise it will lose its taste. When the miso has dissolved, the broth is ready. Place shrimp into serving bowls. Break a quail egg into each. Pour the soup, sprinkle with sesame seeds and chopped green onions. Serve.

Miso soup with mushrooms recipe

Traditional Japanese mushrooms are shiitake. European lovers of Japanese cuisine often replace shiitake with champignons, but the taste and aroma of the dishes will not be the same. Try making soup with shiitake and you will understand everything for yourself.

Ingredients Prepare your food. Wash the shiitake, dry with a paper towel and cut into thin slices. Wash the carrots and daikon, peel and cut into as thin slices as possible. Cut the tofu into small cubes. Cut the wakame into strips. Bring the vegetable broth to a boil.

Add miso paste and stir until completely dissolved. Reduce heat, add shiitake and simmer for 2-3 minutes. After this, add vegetables and cheese to the mushrooms, cook for another 2 minutes. Wash the onion feathers, dry them and cut them diagonally. Place in bowls, pour soup, garnish with wakame. Serve hot.

Chicken and Noodle Miso Soup Recipe

The Japanese often use chicken in recipes, and udon noodles are a typical Japanese product. If ramen is prepared using eggs, then they are not added to the udon. However, misoshiru with chicken and udon noodles is a very satisfying soup. Fresh ginger gives it a piquant flavor, and pak choi cabbage gives it a mild flavor. Grate the ginger on a fine grater. Place in broth and place over high heat. Bring to a boil, reduce heat and add miso paste. Stir until completely dissolved and cook for another 5 minutes. Wash the chicken, dry it and cut into small thin slices.

Place the meat in the broth and cook until done. Wash the cabbage and separate into leaves. Cut into small pieces. When the chicken is ready, add the cabbage to the soup and cook for 1 more minute. Turn off the stove, add noodles to the soup and stir. Serve hot.