From ぽんこ♡'s kitchen in Japan. 
Our Family's Miso Soup
The secret ingredients are sake and soy sauce—use your favorite add-ins!
Special tips for shellfish included!
Featured on July 2, 2010.
About this recipe:
Since we don't use miso with dashi already added, we've always made it this way.
Our Family's Miso Soup
The secret ingredients are sake and soy sauce—use your favorite add-ins!
Special tips for shellfish included!
Featured on July 2, 2010.
About this recipe:
Since we don't use miso with dashi already added, we've always made it this way.
Open in Cookpad AppSteps
- 1
Add the water, dashi granules, sake, and your chosen ingredients to a pot and bring to a boil.
- 2
Once the ingredients are cooked through, turn off the heat. Dissolve in the miso, add the soy sauce, and it's ready to serve.
- 3
(If you're using prepared dashi stock, skip the dashi granules!)
- 4
For ingredients like nameko mushrooms or tofu, it's best to add them after making the miso soup.
- 5
You can freeze nameko mushrooms. If you have leftovers, seal them in a freezer bag with a rubber band. Add them directly to the pot without thawing when ready to use!
- 6
Shellfish Tips:
First,
● How to boost nutrition and flavor ● - 7
After purging sand from shijimi clams, freeze them to increase the umami component, ornithine! Add them directly to the pot without thawing.
- 8
● How to get more calcium ●
- 9
For shellfish (like asari or shijimi clams), after purging and scrubbing them together, drain well. In step 1, add a small amount of vinegar to the pot.
- 10
When the shells open, proceed to step 2.
Adding vinegar helps calcium dissolve from the shells, so you can get more calcium! - 11
You can also use this method to make tonjiru (pork miso soup) with potatoes, carrots, onions, konnyaku, and pork! Give it a try!
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