Japanese Miso Soup with Seven Combinations
Japanese Miso Soup with Seven Combinations
Ingredients
For the Basic Miso Soup Base
- 4 cups dashi, prepared
- 1/4 cup miso paste, or to taste
For Combination 1: Tofu, Enoki, and Wakame
- 1/2 cup firm tofu, cut into 1/2-inch cubes
- 2 ounces enoki mushrooms, ends trimmed, roughly chopped
- 1 tablespoon dried wakame seaweed
For Combination 2: Aburaage and Spinach
- 2 aburaage, fried tofu pouches, thinly sliced
- 1 cup fresh spinach, roughly chopped
For Combination 3: Tomato and Egg
- 1 medium tomato, diced
- 1 large egg, beaten
For Combination 4: Potato and Onion
- 1 small potato, peeled and thinly sliced
- 1/2 small yellow onion, thinly sliced
For Combination 5: Grilled Okra, Zucchini, Eggplant, and Sesame Oil
- 1/2 cup okra, sliced into 1/2-inch pieces
- 1/2 small zucchini, sliced into 1/4-inch rounds
- 1/2 small eggplant, sliced into 1/4-inch rounds
- 1 teaspoon sesame oil
For Combination 6: Shimeji and Harusame Noodles
- 2 ounces shimeji mushrooms, ends trimmed, separated
- 1/4 cup harusame noodles, dried glass noodles
For Combination 7: Carrot and Egg
- 1 medium carrot, grated
- 1 large egg, beaten
Instructions
- 1
Prepare the dashi: Heat 4 cups of prepared dashi in a medium pot over medium-high heat until it just comes to a boil. Once boiling, immediately turn off the heat.
⏱️ 5 min
- 2
Dissolve the miso paste: Scoop 1/4 cup of miso paste into a ladle. Submerge the ladle into the hot dashi in the pot. Using a whisk or chopsticks, gently whisk the miso paste within the ladle until it is completely dissolved into the dashi. This method helps prevent lumps.
⏱️ 3 min
- 3
Assemble Combination 1 (Tofu, Enoki, Wakame): In a serving bowl, place 1 tablespoon of dried wakame seaweed. Add 1/2 cup of cubed firm tofu and 2 ounces of roughly chopped enoki mushrooms. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min
- 4
Assemble Combination 2 (Aburaage and Spinach): In a separate serving bowl, add 2 thinly sliced aburaage (fried tofu pouches) and 1 cup of roughly chopped fresh spinach. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min
- 5
Assemble Combination 3 (Tomato and Egg): In a serving bowl, add 1 diced medium tomato. Pour 1 cup of the hot miso soup over the tomato. Slowly drizzle 1 beaten large egg into the hot miso soup in the bowl, stirring gently with a fork or chopsticks to create thin egg ribbons.
⏱️ 3 min
- 6
Assemble Combination 4 (Potato and Onion): In a serving bowl, add 1 thinly sliced small potato and 1/2 thinly sliced small yellow onion. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min
- 7
Prepare and Assemble Combination 5 (Grilled Okra, Zucchini, Eggplant, and Sesame Oil): Slice 1/2 cup of okra, 1/2 small zucchini, and 1/2 small eggplant. Grill these sliced vegetables until they are tender and slightly charred. In a serving bowl, add the grilled okra, zucchini, and eggplant. Drizzle with 1 teaspoon of sesame oil. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 7 min
- 8
Assemble Combination 6 (Shimeji and Harusame Noodles): Rehydrate 1/4 cup of dried harusame noodles according to package directions (usually by soaking in hot water for a few minutes). In a serving bowl, add 2 ounces of separated shimeji mushrooms and the rehydrated harusame noodles. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 3 min
- 9
Assemble Combination 7 (Carrot and Egg): In a serving bowl, add 1 grated medium carrot. Pour 1 cup of the hot miso soup over the carrot. Slowly drizzle 1 beaten large egg into the hot miso soup in the bowl, stirring gently with a fork or chopsticks to create thin egg ribbons.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Miso Soup with Seven Combinations
For the Basic Miso Soup Base
- 4 cups dashi, prepared
- 1/4 cup miso paste, or to taste
For Combination 1: Tofu, Enoki, and Wakame
- 1/2 cup firm tofu, cut into 1/2-inch cubes
- 2 ounces enoki mushrooms, ends trimmed, roughly chopped
- 1 tablespoon dried wakame seaweed
For Combination 2: Aburaage and Spinach
- 2 aburaage, fried tofu pouches, thinly sliced
- 1 cup fresh spinach, roughly chopped
For Combination 3: Tomato and Egg
- 1 medium tomato, diced
- 1 large egg, beaten
For Combination 4: Potato and Onion
- 1 small potato, peeled and thinly sliced
- 1/2 small yellow onion, thinly sliced
For Combination 5: Grilled Okra, Zucchini, Eggplant, and Sesame Oil
- 1/2 cup okra, sliced into 1/2-inch pieces
- 1/2 small zucchini, sliced into 1/4-inch rounds
- 1/2 small eggplant, sliced into 1/4-inch rounds
- 1 teaspoon sesame oil
For Combination 6: Shimeji and Harusame Noodles
- 2 ounces shimeji mushrooms, ends trimmed, separated
- 1/4 cup harusame noodles, dried glass noodles
For Combination 7: Carrot and Egg
- 1 medium carrot, grated
- 1 large egg, beaten
Instructions
- 1
Prepare the dashi: Heat 4 cups of prepared dashi in a medium pot over medium-high heat until it just comes to a boil. Once boiling, immediately turn off the heat.
⏱️ 5 min - 2
Dissolve the miso paste: Scoop 1/4 cup of miso paste into a ladle. Submerge the ladle into the hot dashi in the pot. Using a whisk or chopsticks, gently whisk the miso paste within the ladle until it is completely dissolved into the dashi. This method helps prevent lumps.
⏱️ 3 min - 3
Assemble Combination 1 (Tofu, Enoki, Wakame): In a serving bowl, place 1 tablespoon of dried wakame seaweed. Add 1/2 cup of cubed firm tofu and 2 ounces of roughly chopped enoki mushrooms. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min - 4
Assemble Combination 2 (Aburaage and Spinach): In a separate serving bowl, add 2 thinly sliced aburaage (fried tofu pouches) and 1 cup of roughly chopped fresh spinach. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min - 5
Assemble Combination 3 (Tomato and Egg): In a serving bowl, add 1 diced medium tomato. Pour 1 cup of the hot miso soup over the tomato. Slowly drizzle 1 beaten large egg into the hot miso soup in the bowl, stirring gently with a fork or chopsticks to create thin egg ribbons.
⏱️ 3 min - 6
Assemble Combination 4 (Potato and Onion): In a serving bowl, add 1 thinly sliced small potato and 1/2 thinly sliced small yellow onion. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 2 min - 7
Prepare and Assemble Combination 5 (Grilled Okra, Zucchini, Eggplant, and Sesame Oil): Slice 1/2 cup of okra, 1/2 small zucchini, and 1/2 small eggplant. Grill these sliced vegetables until they are tender and slightly charred. In a serving bowl, add the grilled okra, zucchini, and eggplant. Drizzle with 1 teaspoon of sesame oil. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 7 min - 8
Assemble Combination 6 (Shimeji and Harusame Noodles): Rehydrate 1/4 cup of dried harusame noodles according to package directions (usually by soaking in hot water for a few minutes). In a serving bowl, add 2 ounces of separated shimeji mushrooms and the rehydrated harusame noodles. Pour 1 cup of the prepared miso soup over the ingredients.
⏱️ 3 min - 9
Assemble Combination 7 (Carrot and Egg): In a serving bowl, add 1 grated medium carrot. Pour 1 cup of the hot miso soup over the carrot. Slowly drizzle 1 beaten large egg into the hot miso soup in the bowl, stirring gently with a fork or chopsticks to create thin egg ribbons.
⏱️ 3 min