Recipe notes
THE BENEFITS OF MISO SOUP
Like the apple ("an apple a day keeps the doctor away"), the Japanese are wont to say that "it's better to spend your money on miso than on the doctor."
After all, everything's good in miso! Miso paste is a healthy ally thanks to its high protein, vitamin, mineral and enzyme content.
It's a living food that shouldn't be boiled, otherwise it loses all its benefits!
Miso paste can be kept for a long time if stored in a cool place.
THE DASHI
This broth is used to make many dishes, including miso soup and sauces to accompany meat, vegetables and fish.
Dashi can be purchased as a ready-to-use powder, or fresh, made from dried kombu seaweed and katsuobushi (dried bonito shavings, a fish related to tuna). For a vegetarian version, you can replace the bonito with dried shiitake mushrooms.
It's also very easy to make at home, by infusing a piece of kombu seaweed in a liter of water, and removing it when the water starts to boil. Turn off the heat and add 20 g of katsuobushi to the broth.
Wait for the shavings to settle to the bottom of the pan, strain and you're done!
THE MISO
Miso is a key ingredient in Japanese cuisine, used in most Japanese dishes.
Miso is a fermented paste made from soy, salt, rice or barley and ferments.
There are three different types of miso: white, red and black.
The color of miso varies according to its fermented soy content.
THE TOFU
Tofu is also known as soy cheese. In fact, tofu is made from soy beans soaked for several hours in water, then ground and cooked. After filtration, a final coagulant is added to curdle the cheese.
There are 3 different types of tofu:
Silken tofu is not pressed or drained; it is preserved in water and has a smooth, soft texture.
Firm tofu is less moist than silken tofu, and therefore firmer. It can be ground or crumbled.
Very firm tofu contains almost no moisture, has a firm consistency and holds its shape best. It is used for grilling or stir-frying.
