Cookbook:Miso Soup (Traditional)

This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.

Broth

 * 90–94% by volume dashi (consider using instant dashi mix)
 * 6–10% by volume miso (red, white, or a combination)

Garnish
Any 2–3 of the following items that contrast in color, flavor, buoyancy, shape, texture, etc:


 * Finely sliced and deep-fried tofu (agedashi tofu)
 * Cubed raw silky tofu (recommended)
 * Wakame seaweed (recommended)
 * Konbu (kelp), perhaps left over from making dashi
 * Spinach
 * Sliced scallion (recommended)
 * Grated daikon radish
 * Boiled and finely cubed potato
 * Clams (asari or shijimi)
 * Grated eggplant
 * Shrimp
 * Mushrooms

Procedure

 * 1) Put dashi in a pot.
 * 2) Add any garnish that needs cooking.
 * 3) Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
 * 4) Add any garnish that does not need cooking, and remove from heat.
 * 5) Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.

Notes, tips, and variations

 * While certainly a traditional food, miso soup is also suited to modern interpretations. Using oil leftover from frying bacon and adding caramelized onion and cabbage produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well.