I decided to make some fine Japanese foods to contrast that cooking with Chinese cooking, both of which are excellent if done right.
This recipe for Miso Soup includes at the bottom the recipe for making Awase Dashi (the broth), which is obviously essential and not trivial as it requires dried bonita fish and dried kelp.
Well, if you want the best you have to make the investment and do the labor. I hope you decide to make this Miso Soup.
Ingredients: (makes four servings)
1 quart of Awase Dashi
1 pound of Tofu (soft or firm), diced into 1/2" cubes
4 Tbsp. (or more) of White or Yellow Miso paste
4 scallions, green and white parts, sliced thin crosswise
1 cup of Daikon radish, sliced thin and then cut into quarters
General Directions:
Use one tablespoon of miso paste per cup of miso soup, and add more if you want later, after tasting it.
How to Dissolve Miso:
Make sure to turn off the stove’s heat so you don’t accidentally boil the miso soup. Always dissolve miso paste first in a ladle, a separate bowl, or a strainer, and never add miso paste directly to the soup! Otherwise, you may find miso clumps while drinking the soup!
Add miso paste to dashi right before serving. Why? It’s to savor miso’s best flavor and aroma! Miso will lose its flavor and aroma if you keep reheating the miso soup.
Before adding miso, make sure to bring dashi to a slow boil (205°F). This temperature is considered the most fragrant stage for miso soup. By the time you are ready to enjoy the soup, it will be at an ideal temperature (167ºF).
When to add the diced Tofu:
Add the tofu after dissolving the miso. That way, you won’t accidentally break up the tofu while mixing in the miso paste. Then add the daikon radish and thinly sliced scallions and stir gently.
After adding the tofu, daikon radish and sliced scallions, serve the miso soup in prewarmed bowls immediately while it’s warm. By the time you are ready to enjoy the soup, it will be at the ideal temperature (167ºF) for drinking.
Okay ... first make the Dashi (Awase type) per the recipe below.
Directions:
Put four individual serving bowls into a 180 degrees F warming oven to prewarm them.
Prepare the daikon radish and scallions.
Prepare the tofu and set the pieces aside on a plate.
Heat the Dashi to a low boil.
Weigh the white Miso paste and follow the above directions for adding it to the Dashi.
Add the tofu, daikon radish pieces and sliced scallions to the Dashi and Miso paste mixture.
Serve the hot Miso Soup in the prewarmed bowls.
Enjoy!
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Awase Dashi Recipe:
This is the broth used in making Miso Soup.
Ingredients:
1 piece of kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)
1 cup of katsuobushi (dried bonito flakes) (packed; 10 g)
4 cups of water
Directions:
Most Japanese recipes will tell you to gently clean the kombu with a damp cloth. Just make sure it doesn't have any mold spots and it‘s ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami.
Make several slits in 1 piece kombu (dried kelp) to release more flavor.
Add the kombu and water to a medium saucepan.
Turn on the heat to medium low and slowly bring to almost boiling (205 degrees F), about 10 minutes.
Meanwhile, clean the dashi by skimming any foam or debris from the surface.
Just before the dashi starts boiling gently, remove the kombu from the saucepan. If you leave the kombu in the saucepan, the dashi will become slimy and bitter.
Add 1 cup katsuobushi (dried bonito flakes) and bring it back to a boil again.
Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
Let the katsuobushi sink to the bottom, about 10 minutes.
Strain the dashi through a fine-mesh sieve over a bowl or measuring cup.
The Awase Dashi is ready to use. Now you can return to the Miso Soup recipe directions.
If you are not using the Dashi right away, store the dashi in a bottle or mason jar and keep it in the refrigerator for 3 to 5 days or in the freezer for up to 2 weeks.
Enjoy!