Soup - Miso soup just one cookbook recipes

Author: Joseph Yon  
Soup Main course

It's deeply flavorful and includes seasonal vegetables and grilled protein of your choice, making it one of the best cold soups to enjoy. Known as Hiyajiru in Japan, this Cold Miso Soup is all that you need to nourish your body on hot summer days!

Vegetable Miso Soup

Vegetable Miso Soup
A bowl of piping hot Vegetable Miso Soup is a simple mix of comfort, nutrition, and deliciousness! The versatility of Japanese miso soups is also a great way to incorporate seasonal vegetables.
Provided by: Namiko Chen
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 9
Ingredients:
  • 1 ½ cup water
  • 2 Tbsp miso ((could add ½ Tbsp more))
  • 1 Japanese turnip (kabu) ((with leaves attached))
  • ½ aburaage (deep-fried tofu pouch) ((.3 oz, 10 g))
  • 1 Tbsp dried wakame seaweed
  • 1-2 green onions/scallions
  • ¼ boiled bamboo shoot ((1.8 oz, 50 g))
  • ½ piece aburaage (deep-fried tofu pouch) ((.3 oz, 10 g))
  • 7 oz snap peas
Nutrition:
  • Calories: 55 kcal
  • Carbohydrate: 10 g
  • Protein: 3 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 486 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients.
  2. 1) Japanese Turnip Miso Soup
  3. Cut off the ends and peel the turnip.
  4. Cut the turnip in half and thinly slice the halves.
  5. To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink or have a quick blanch over the boiling water in a small pot for 15 seconds (flipping 1-2 times). Once that’s done, cut the aburaage in half widthwise, and cut thinly. Keep the other half for future use.
  6. In a small saucepan, add 1 ½ cup water, sliced turnip, and the aburaage.
  7. Cover with the lid, but keep it slightly ajar to avoid boiling over. Bring it to a boil over medium heat. Once boiling, lower the heat to simmer and cook the turnip for 5-6 minutes, or until it’s transparent.
  8. If you wish to add the turnip leaves into the soup, quickly chop the green leafy part of the turnip. Add some into the soup and save the remaining greens. At this stage, make sure the soup is hot and you’re about to serve miso soup. What to do with the rest of the chopped leaves? Read Notes for a quick delicious recipe.
  9. Make sure the soup is hot as we will not reheat and turn off the heat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve the miso completely in the ladle before releasing it into the soup.
  10. ALWAYS taste the miso soup before adding more miso. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.
  11. 2) Bamboo Shoot & Wakame Miso Soup
  12. Soak the dried wakame seaweed in water for 5 minutes. Drain, squeeze water out and set aside.
  13. Cut the green onions thinly and set aside.
  14. Cut the bamboo shoot into small bite-size thin pieces.
  15. In a small saucepan, add 1 ½ cup water and sliced bamboo shoots.
  16. Cover with the lid, but keep it slightly ajar to avoid boiling over. Bring it to a boil over medium heat. Once boiling, turn off the heat.
  17. Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve miso completely in the ladle before releasing it into the soup. ALWAYS taste the miso soup before adding more miso.
  18. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.
  19. 3) Snap Pea Miso Soup
  20. To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink or have a quick blanch over the boiling water in a small pot for 15 seconds (flipping 1-2 times). Once that’s done, cut the aburaage in half widthwise, and cut thinly. Keep the other half for future use.
  21. Pull off the tough string that runs along the length of the pod. Then cut in half diagonally.
  22. In a small saucepan, add 1 ½ cup water and aburaage. Place the lid, keeping it slightly ajar to avoid boiling over. Bring it to a boil over medium heat, and once boiling, lower the heat to simmer.
  23. Add the snap peas and warm them for 2 minutes on a simmer (don’t overcook). Turn off the heat.
  24. Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve the miso completely in the ladle before releasing into the soup. ALWAYS taste the miso soup before adding more miso. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.
  25. To Store
  26. You can keep the leftovers in an airtight container (or in a pot) and store in the refrigerator for up to 3 days.
Notes: What is Miso? Types, Storage, Usages, and Recipes!, Barley miso is fermented for one to three years. The Japanese consume miso by drinking miso soup with different ingredients almost every
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miso soup just one cookbook tonjiru pork and vegetable miso soup pork and vegetable miso soup

Tonjiru (Pork and Vegetable Miso Soup)

Tonjiru (Pork and Vegetable Miso Soup)
Tonjiru (also known as butajiru) is a savory pork and vegetable miso soup that you can easily make at home. Packed with B vitamins, fiber, and minerals, this healthy soup is nourishing and soul-fulfilling. You'd love it on a cold-weather day!
Provided by: Namiko Chen
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Japanese
Number of ingredients: 17
Ingredients:
  • 9.6 oz sliced pork belly
  • 3.5 oz gobo (burdock root) ((½ length for 8 servings))
  • 8 oz taro (satoimo) ((3 pieces for 8 servings))
  • 1 onion ((6 oz, 170 g for 8 servings))
  • 8.7 oz daikon radish ((2 inches, 5 cm for 8 servings))
  • 4.3 oz carrot ((4 inches, 10 cm for 8 servings))
  • ½ block konnyaku (konjac) ((4.5 oz, 128 g for 8 servings))
  • ¼ tsp kosher salt (Diamond Crystal; use half for table salt) ((for cleaning the konnyaku))
  • 1 Tokyo negi (naga negi; long green onion)
  • 1 piece aburaage (deep-fried tofu pouch)
  • 1 knob ginger ((grated, 1 tsp for 8 servings))
  • 7 oz medium-firm tofu (momen dofu) ((½ of one package for 8 servings; you can use silken tofu, if you prefer))
  • 1 Tbsp roasted sesame oil
  • 6 cups dashi (Japanese soup stock; click to learn more)
  • 6 Tbsp miso ((each miso brand/type tastes different, so adjust the amount to taste))
  • 1 green onion/scallion
  • shichimi togarashi (Japanese seven spice) ((to make it a bit spicy))
Nutrition:
  • Calories: 276 kcal
  • Carbohydrate: 13 g
  • Protein: 8 g
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Cholesterol: 24 mg
  • Sodium: 433 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. It's easier to cut the pork belly if it's slightly frozen, so put it in the freezer for 15 minutes before you cut it. Meanwhile, gather all the ingredients.
  2. To Prepare the Ingredients
  3. Take out the pork from the freezer and cut it into 1-inch (2.5 cm) pieces.
  4. Scrape the gobo skin with the back of your knife. The flavor of the gobo is right underneath the skin; therefore, you only need to scrape off the outer skin. Do not use a peeler.
  5. Make a cross incision on the end of the gobo about 1 inch (2.5 cm) deep. This helps make shaving the gobo easier. Rotate the root as you shave the end of the gobo, like how you would sharpen a pencil with a knife. Soak the shaved gobo in water to prevent discoloration.
  6. Discard the dirty water and rinse the gobo under running water.
  7. Cut off both ends of the taro and peel the sides with the knife (or peeler).
  8. Cut the taro into ⅓-inch (8 mm) slices and soak them in water to remove the sliminess.
  9. Cut the onion in half lengthwise and cut it into thin slices.
  10. Peel the daikon and cut it in half lengthwise.
  11. Cut the daikon halves in half lengthwise again (now they are quartered) and cut into ⅛-inch (3 mm) slices. If your daikon is skinny, cut it into thin half-moon-shaped slices.
  12. Peel and cut the carrot in half lengthwise, and then slice thinly.
  13. Cut the konnyaku into small and thin rectangular pieces.
  14. Sprinkle the salt on the konnyaku and rub it well with your hands. Let it stand for 5 minutes. Tip: The salt releases moisture along with the unwanted odor from the konnyaku.
  15. In the meantime, bring a small saucepan of water to a boil. Once boiling, add the konnyaku.
  16. Cook the konnyaku for 2-3 minutes, drain the water, and set aside. Tip: This helps to remove the unwanted odor.
  17. Slice the negi (long green onion) diagonally.
  18. Remove the excess oil from the aburaage with a piece of paper towel.
  19. Cut the aburaage in half lengthwise and thinly slice it.
  20. Peel and grate the ginger and measure the amount you need (1 tsp for 8 servings).
  21. Cut the green onions into thin small rounds to use as garnish on top of the miso soup. Keep them in a bowl.
  22. To Cook the Tonjiru
  23. Preheat a large pot (I use this Le Creuset Dutch oven) over medium heat. When hot, add the sesame oil.
  24. Add the pork belly and stir-fry with a spatula.
  25. When the pork is no longer pink, add the onion.
  26. Stir-fry the onions. Then, add the daikon and carrot slices.
  27. When the ingredients are coated with oil, add the gobo and taro.
  28. Add the konnyaku, aburaage, negi, and dashi. There should be just enough dashi to cover the ingredients. If not, add more dashi or water.
  29. Stir to mix, cover with a lid, and bring it to boil.
  30. When boiling, lower the heat and skim off the scum and fat from the soup.
  31. Simmer, covered with the lid, until the root vegetables are tender, about 10-15 minutes.
  32. The Tonjiru is done cooking when a skewer inserted into a tough and thick vegetable pierces through. Turn off the heat. If you are preparing this dish ahead, stop here and let it cool completely before storing the pot in the refrigerator.
  33. To Serve
  34. For the best flavor and aroma, add the miso right before serving, if possible. Add the miso using a strainer. (Tip: Always start adding a little less than the recipe calls for; each brand/type of miso has different saltiness.) If you don’t have a strainer, let the miso completely dissolve in the ladle first before releasing it to the soup. Taste the soup. If it's too salty, add dashi or water to dilute.
  35. If the soup needs more seasoning, add more miso (I added 1 Tbsp for 8 servings). When you are done adding the miso, add the grated ginger. Tip: When you add the tofu (always add tofu after the miso as it is delicate), make sure your miso soup has a slightly stronger taste because the moisture from the tofu will dilute the flavor.
  36. Tear the tofu into small pieces and add them. Alternatively, you can cut the tofu into cubes instead of tearing it. Tip: Tearing adds more surface area to the tofu and will help it absorb more miso flavor from the soup.
  37. When you are ready to serve, reheat the miso soup on medium-low heat and keep it at a low simmer. NEVER let the miso soup boil because miso will lose its flavor.
  38. Serve the Tonjiru in miso soup bowls, sprinkle with green onion, and serve immediately.
  39. To Store
  40. Let the Tonjiru cool completely before storing it in the refrigerator. Consume within 5 days.
Notes: Japanese Glass Noodle Soup (Harusame Soup) 春雨スープ, If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook! Recipes Soup +

Cold Miso Soup (Hiyajiru)

Cold Miso Soup (Hiyajiru)
Known as Hiyajiru in Japan, this Cold Miso Soup is all that you need to nourish your body on hot summer days! It's deeply flavorful and includes seasonal vegetables and grilled protein of your choice, making it one of the best cold soups to enjoy. Ready in 15 minutes! {Vegan Adaptable}
Provided by: Namiko Chen
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 9
Ingredients:
  • 2½ cups water
  • 1 dashi packet
  • 4 Tbsp miso
  • 2 Tbsp toasted white sesame seeds
  • 4 oz Japanese or Persian cucumber
  • ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
  • 7 oz medium-firm tofu (momen dofu)
  • 1 fillet cooked salmon
  • 10 shiso leaves (perilla/ooba) ((or use chopped green onions))
Nutrition:
  • Calories: 189 kcal
  • Carbohydrate: 11 g
  • Protein: 15 g
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Cholesterol: 6 mg
  • Sodium: 681 mg
  • Fiber: 3 g
  • Sugar: 2 g
  • Unsaturated Fat: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients.
  2. To Make the Dashi (Japanese Soup Stock)
  3. First, make the dashi. Add the water and dashi packet to a saucepan, and bring it to a simmer on medium heat. Let it steep for 2-3 minutes on medium-low heat. Remove from the heat and let the saucepan cool over a bowl of iced water. For vegans/vegetarians, you can make Kombu Dashi.
  4. To Prepare the Sesame and Miso
  5. On a baking sheet lined with aluminum foil, spread the miso paste.
  6. Toast the miso in a toaster oven or the oven broiler for several minutes (8 minutes for my toaster oven) until the surface is slightly charred. Remove from the toaster/broiler and let cool.
  7. Add the toasted white sesame seeds to a Japanese mortar, reserving some sesame seeds for garnish later. Using a Japanese wooden pestle, grind the sesame seeds.
  8. Add the toasted miso to the mortar and set it aside (we'll mix them with the chilled dashi later).
  9. To Prepare the Ingredients
  10. Peel the cucumber skin in stripes by alternating peeled and unpeeled strips down the length of the cucumber. Then, thinly slice it.
  11. Transfer the cucumber slices to a tray or plate and sprinkle with the salt. Gently rub the cucumber slices with your hands. The salt will draw out the moisture from the cucumber slices and make them crisp. Set aside for 5 minutes.
  12. Remove the stems of the shiso leaves and roll them up. Cut them into julienned strips. Set aside.
  13. Break up the cooked salmon into smaller pieces. Squeeze the cucumber slices to remove the moisture. Keep all the ingredients on a tray or plate.
  14. To Assemble and Serve the Soup
  15. When the dashi is cold and the toasted miso is no longer hot, pour a small portion of the dashi into the mortar. Using a silicone spatula or spoon, stir well to dissolve the miso in the stock.
  16. Once the miso is dissolved completely, add the rest of the dashi and mix it all together.
  17. Add the cubed tofu (the Japanese usually cut tofu while holding it on their palm, but you can cut it into ½-inch (1.3 cm) cubes on a cutting board first). Add the salmon pieces.
  18. Add the cucumber and shiso leaves. You can chill the soup longer in the refrigerator or you can serve it immediately in individual bowls. Typically, Cold Miso Soup is served with steamed rice. Some enjoy it by pouring the soup over rice or vice versa.
  19. To Store
  20. You can keep the leftovers in an airtight container for 2-3 days. You do not need to reheat. Enjoy it chilled.
Notes: Miso Recipes, Use it in your salad dressing, marinade or soup, miso is the most versatile Japanese seasoning. You'll love our delicious recipes using miso paste.
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