Recipes I've used in raising my 8 kids in Japan, dedicated to my youngest son who feared starvation if I died without writing them down.
Here you'll find healthy, nutritious recipes on a shoestring budget - all with the inevitable influence of Japanese cooking.
Thanks for stopping by!
t dashi powder (bonito dashi is used traditionally, but konbu
dashi works as well)
choice of ingredients (see below).
water and dashi powder in a pan and bring it to a boil. Add
vegetables and cook until tender. Dissolve the miso in the broth.
much any miso that you find at the supermarket will be fine. There
are many varieties, and some are more robust than others, so adjust the amount of miso according to taste. Some miso comes with dashi already
added. If this is the type that you buy, then obviously you won’t
need to add any dashi.
combinations to add to basic miso soup:
chopped in ½-1 cm squares, dried cut wakame seaweed.
squash chopped in bite-sized pieces (this
take a while to cook), shiitake, tofu.
sliced potatoes, thinly sliced onions.
mushrooms (shiitake, shimeji, etc.)
shoots, wakame seaweed.
sliced leek, tofu.
tofu, green onions.
you have in your refrigerator.
wakame close to serving time. Wakame left a long time in the soup
tends to get a bit slimy.
is more. Keep your ingredients few. It’s not stew, it’s soup.
want to make miso soup with a mushroom base, which is very delicious,
soak 2-4 dried shiitake mushrooms (for 30-60 minutes) in the water you will use for the
soup. Take them out, remove the stems, slice them,
and return to the pan. The mushrooms make a nice soup base, so you
may not need any dashi. Continue cooking as for basic miso