Vegetarian Journal Miso Recipes and Article

January 29, 2001

I found this article and the miso soup recipes on the Vegetarian Journal

website. http://www.vrg.org/journal/ The article has a very good

explanation of miso: what it is and when the different types should be

used.

All recipes have the " Basic Japanese Soup Stock (Vegan Style dashi) " recipe

embedded in them. The nutritional information for these recipes is off in

that both " kombu " and " wakame " are not in the MasterCook Ingredient List.

All I could find in MC was the nutrition for raw seaweed and these are both

dried.

*Note to <MC 5.0 Users: The preparation fields in these recipes are quite

long, so you may have to look at the recipes to be sure you aren't missing

anything critical on import. I was trying to keep true to the way the

recipes were originally written.

X-Post to MC-Recipes

-Sharon

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Basic Japanese Soup Stock (Vegan Style dashi)

</Nam>

<Nam>

Miso Soup with Daikon

</Nam>

<Nam>

Miso Soup with Eggplant

</Nam>

<Nam>

Miso Soup with Potato and Onion

</Nam>

<Nam>

Miso Soup with Tofu and Wakame

</Nam>

<Nam>

Miso Soup: It & apos;s Japanese Soul Food

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Basic Japanese Soup Stock (Vegan Style dashi)

Recipe By :Hiroko

Kato

Serving Size : 5 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water

5 pieces kombu seaweed (each about 1-inch long) -- cut in thirds

crossw

5 dried shiitake mushrooms -- cleaned and rinsed

Place water in a saucepan. Soak the kombu and shiitake mushrooms in the water

for at least 15 minutes, until they become tender enough. (If time permits, more

than three hours to overnight is much better.) Heat the water over high heat and

reduce heat once it boils. Remove kombu just below boiling point.

After around five minutes, remove saucepan from the heat. The boiling time

depends on the size of shiitake mushrooms and the soaking time. Remove the

shiitake mushrooms from the water, and save them for use in other recipes.

Notes: Kombu and dried shiitake mushrooms are available in Oriental stores. You

can make dried shiitake mushrooms by drying raw shiitake mushrooms in the sun

for a couple of days.

You can make the soup stock with one ingredient, kombu or dried shiitake

mushrooms. In this case, double the portion of the chosen ingredient and soak

longer. If you cook with only shiitake mushrooms, it's better to soak them in

warm water. For making thick dashi, increase the ingredients or soak them

longer.

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

Yield:

" 5 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; trace Fat (2.2% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

8mg Sodium. Exchanges: 0 Grain(Starch).

NOTES : * For making delicious soup stock, you should buy high quality

dashi-kombu,

thick and straight, as much as possible

Though

Japanese usually make soup stock with kombu and katsuobushi (shaved dried

bonito fish), or niboshi (small dried fish), this Zen Buddhist style soup is

satisfying enough. Kombu (kelp) seaweed and dried shiitake mushrooms are

great for making tasty soup. I recommend keeping dashi in the refrigerator

or freezer, to use anytime you want.

Total calories

per 4 servings: 29

Fat: <1 gram

Carbohydrates: 7

grams

Protein: 1 gram

Sodium: 83 milligrams

Fiber: 2 grams

Nutr. Assoc. : 0 0 0

]]>

</RTxt>

<IngR name= " kombu seaweed (each about 1-inch long) " unit= " pieces " qty= " 5 "

code= " I " >

<IPrp>

cut in thirds crosswise, and cleaned with a slightly damp paper towel

or & #013; & #010;cloth (*see note)

</IPrp>

</IngR>

<IPrp>

cleaned and rinsed

</IPrp>

</IngR>

<DirS>

<DirT>

Place water in a saucepan. Soak the kombu and shiitake mushrooms in the water

for at least 15 minutes, until they become tender enough. (If time permits, more

than three hours to overnight is much better.) Heat the water over high heat and

reduce heat once it boils. Remove kombu just below boiling point.

</DirT>

<DirT>

After around five minutes, remove saucepan from the heat. The boiling time

depends on the size of shiitake mushrooms and the soaking time. Remove the

shiitake mushrooms from the water, and save them for use in other recipes.

</DirT>

<DirT>

Notes: Kombu and dried shiitake mushrooms are available in Oriental stores. You

can make dried shiitake mushrooms by drying raw shiitake mushrooms in the sun

for a couple of days.

</DirT>

<DirT>

You can make the soup stock with one ingredient, kombu or dried shiitake

mushrooms. In this case, double the portion of the chosen ingredient and soak

longer. If you cook with only shiitake mushrooms, it & apos;s better to soak them

in warm water. For making thick dashi, increase the ingredients or soak them

longer.

</DirT>

</DirS>

<Natn>

Japanese

</Natn>

<Srce>

Vegetarian Journal Jan / Feb 2000

</Srce>

<AltS label= " URL "

source= " http://www.vrg.org/journal/vj2000jan/2000janmiso.htm " />

<Note>

* For making delicious soup stock, you should buy high quality

dashi-kombu, & #013; & #010;thick and straight, as much as

possible & #013; & #010; & #013; & #010;Though & #013; & #010;Japanese usually make soup

stock with kombu and katsuobushi (shaved dried & #013; & #010;bonito fish), or

niboshi (small dried fish), this Zen Buddhist style soup

is & #013; & #010;satisfying enough. Kombu (kelp) seaweed and dried shiitake

mushrooms are & #013; & #010;great for making tasty soup. I recommend keeping dashi

in the refrigerator & #013; & #010;or freezer, to use anytime you

want. & #013; & #010; & #013; & #010;Total calories & #013; & #010;per 4 servings: 29

& #013; & #010;Fat: & lt;1 gram & #013; & #010;Carbohydrates: 7 & #013; & #010;grams

& #013; & #010;Protein: 1 gram & #013; & #010;Sodium: 83

milligrams & #013; & #010; & #013; & #010;Fiber: 2 grams

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Miso Soup with Daikon

Recipe By :Hiroko Kato

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Basic Japanese Soup Stock (Vegan Style das

2/3 pound daikon -- julienned (*see note

1 teaspoon miso -- (1 to 3 teaspoons) (

Recommended suikuchi:

ginger -- grated

welsh onion -- thinly cut

Japanese basil (shiso) -- thinly cut

yuzu peel

shichimi (seven-spice chili)

or

sesame seeds -- roasted

Place dashi in a saucepan. Put daikon into dashi and boil them together. Remove

scum. When daikon becomes tender, reduce the heat and add 1 teaspoon of miso at

first. Taste and if you need more miso, add it little by little. Remove the pan

from the heat before the miso soup boils again. Put a pinch of suikuchi on miso

soup. Serve hot.

Recommended arrangement of ingredients: Daikon and wakame, daikon and spinach,

daikon and satoimo (Japanese taro), etc.

Description:

" Especially good for a winter dish. Oriental people believe miso and daikon

make the body warm, and I believe it really works! "

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 17 Calories; trace Fat (8.1% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES : *You can find daikon at supermarkets or Oriental stores. If you can get

daikon with leaves, use the leaves, too. In this case, cut daikon leaves

into bite size pieces and first lightly stir-fry them with a little

vegetable or sesame oil. Add them to dashi before adding miso.

**All types can be used but in winter, shiro miso

would be the best.

Total calories per serving: 39

Fat: <1 gram

Carbohydrates: 8 grams

Protein: 1 gram

Sodium: 128 milligrams

Fiber: 3 grams

Nutr. Assoc. : 0 0 0 0 2130706543 2130706543 2130706543 2130706543 2130706543 0

2130706543

]]>

</RTxt>

<IngR name= " Basic Japanese Soup Stock (Vegan Style dashi) " unit= " cups " qty= " 4 "

code= " R " ></IngR>

<IPrp>

julienned (*see note)

</IPrp>

</IngR>

<IPrp>

(1 to 3 teaspoons) (**see note)

</IPrp>

</IngR>

<IPrp>

grated

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

roasted

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Place dashi in a saucepan. Put daikon into dashi and boil them together. Remove

scum. When daikon becomes tender, reduce the heat and add 1 teaspoon of miso at

first. Taste and if you need more miso, add it little by little. Remove the pan

from the heat before the miso soup boils again. Put a pinch of suikuchi on miso

soup. Serve hot.

</DirT>

<DirT>

Recommended arrangement of ingredients: Daikon and wakame, daikon and spinach,

daikon and satoimo (Japanese taro), etc.

</DirT>

</DirS>

<Desc>

Especially good for a winter dish. Oriental people believe miso and

daikon & #013; & #010;make the body warm, and I believe it really works!

</Desc>

<Natn>

Japanese

</Natn>

<Srce>

Vegetarian Journal Jan / Feb 2000

</Srce>

<AltS label= " URL "

source= " http://www.vrg.org/journal/vj2000jan/2000janmiso.htm " />

<Note>

*You can find daikon at supermarkets or Oriental stores. If you can

get & #013; & #010;daikon with leaves, use the leaves, too. In this case, cut daikon

leaves & #013; & #010;into bite size pieces and first lightly stir-fry them with a

little & #013; & #010;vegetable or sesame oil. Add them to dashi before adding

miso. & #013; & #010; & #013; & #010; & #013; & #010;**All types can be used but in winter,

shiro miso & #013; & #010;would be the best. & #013; & #010; & #013; & #010;Total calories

per serving: 39 & #013; & #010; & #013; & #010;Fat: & lt;1 gram & #013; & #010;Carbohydrates:

8 grams & #013; & #010; & #013; & #010;Protein: 1 gram & #013; & #010;Sodium: 128

milligrams & #013; & #010; & #013; & #010;Fiber: 3 grams

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Miso Soup with Eggplant

Recipe By :Hiroko Kato

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Basic Japanese Soup Stock (Vegan Style das

1/3 pound eggplant -- caps removed and cut

1 teaspoon miso -- (all types except sh

Recommended suikuchi:

ginger -- grated

Japanese basil (shiso) -- thinly cut

shichimi (seven-spice chili)

or

sesame seeds -- roasted

Place dashi in a saucepan and boil. Add eggplant to dashi. When eggplant becomes

tender, reduce heat and add 1 teaspoon of miso at first.

Taste, and if you need more miso, add it little by little. Remove the pan from

the heat before miso soup boils again. Put a pinch of suikuchi on miso soup.

Serve hot.

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; trace Fat (10.4% calories

from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES : Eggplant miso soup is recommended for the summer season or the beginning

of

autumn. In Oriental medicine, eggplant has the function of cooling down the

body heat. Just for this miso soup, simple is best. I suggest not mixing any

other ingredients with eggplant, except suikuchi.

Total calories per serving: 35 grams

Fat: <1 gram

Carbohydrates: 8 grams

Protein: 1 gram

Sodium: 119 milligrams

Fiber: 2 grams

Nutr. Assoc. : 0 0 0 0 2130706543 2130706543 2130706543 0 2130706543

]]>

</RTxt>

<IngR name= " Basic Japanese Soup Stock (Vegan Style dashi) " unit= " cups " qty= " 4 "

code= " R " ></IngR>

<IPrp>

caps removed and cut into bite size pieces. If possible, grill lightly.

</IPrp>

</IngR>

<IPrp>

(all types except shiro miso. Brown miso would be the best) (1 to 3)

</IPrp>

</IngR>

<IPrp>

grated

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

roasted

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Place dashi in a saucepan and boil. Add eggplant to dashi. When eggplant becomes

tender, reduce heat and add 1 teaspoon of miso at first.

</DirT>

<DirT>

Taste, and if you need more miso, add it little by little. Remove the pan from

the heat before miso soup boils again. Put a pinch of suikuchi on miso soup.

Serve hot.

</DirT>

</DirS>

<Natn>

Japanese

</Natn>

<Srce>

Vegetarian Journal Jan / Feb 2000

</Srce>

<AltS label= " URL "

source= " http://www.vrg.org/journal/vj2000jan/2000janmiso.htm " />

<Note>

Eggplant miso soup is recommended for the summer season or the beginning

of & #013; & #010;autumn. In Oriental medicine, eggplant has the function of cooling

down the & #013; & #010;body heat. Just for this miso soup, simple is best. I

suggest not mixing any & #013; & #010;other ingredients with eggplant, except

suikuchi. & #013; & #010; & #013; & #010; & #013; & #010;Total calories per serving: 35

grams & #013; & #010; & #013; & #010;Fat: & lt;1 gram & #013; & #010;Carbohydrates: 8

grams & #013; & #010; & #013; & #010;Protein: 1 gram & #013; & #010;Sodium: 119

milligrams & #013; & #010; & #013; & #010;Fiber: 2 grams

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Miso Soup with Potato and Onion

Recipe By :Hiroko Kato

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Basic Japanese Soup Stock (Vegan Style das

1/2 pound potato -- peeled and cut into

1/2 pound onion -- sliced

1 teaspoon miso -- (any type can be use

Recommended suikuchi:

welsh onion -- thinly cut

Japanese basil (shiso) -- thinly cut

shichimi (seven-spice chili)

or

sesame seeds -- roasted

Place dashi in a saucepan. Add potato and onion to dashi and boil them. Remove

scum. When the vegetables become tender, reduce the heat and add 1 teaspoon of

miso at first. Taste, and if you need more miso, add it little by little. Remove

the pan from the heat before the miso soup boils again. Put a pinch of suikuchi

on miso soup. Serve hot.

Recommended arrangement of ingredients: Potato and wakame, potato and snow peas,

onion and wakame, etc.

Description:

" Typical American vegetables can make savory miso soup, too! "

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; trace Fat (2.9% calories

from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

NOTES : Total calories per serving: 96

Fat: <1

gram

Carbohydrates: 22 grams

Protein: 3

grams

Sodium: 123 milligrams

Fiber: 3 grams

Nutr. Assoc. : 0 0 0 0 0 2130706543 2130706543 2130706543 0 2130706543

]]>

</RTxt>

<IngR name= " Basic Japanese Soup Stock (Vegan Style dashi) " unit= " cups " qty= " 4 "

code= " R " ></IngR>

<IPrp>

peeled and cut into small pieces

</IPrp>

</IngR>

<IPrp>

sliced

</IPrp>

</IngR>

<IPrp>

(any type can be used) (1 to 3)

</IPrp>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

roasted

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Place dashi in a saucepan. Add potato and onion to dashi and boil them. Remove

scum. When the vegetables become tender, reduce the heat and add 1 teaspoon of

miso at first. Taste, and if you need more miso, add it little by little. Remove

the pan from the heat before the miso soup boils again. Put a pinch of suikuchi

on miso soup. Serve hot.

</DirT>

<DirT>

Recommended arrangement of ingredients: Potato and wakame, potato and snow peas,

onion and wakame, etc.

</DirT>

</DirS>

<Desc>

Typical American vegetables can make savory miso soup, too!

</Desc>

<Natn>

Japanese

</Natn>

<Srce>

Vegetarian Journal Jan / Feb 2000

</Srce>

<AltS label= " URL "

source= " http://www.vrg.org/journal/vj2000jan/2000janmiso.htm " />

<Note>

Total calories per serving: 96 & #013; & #010;Fat:

& lt;1 & #013; & #010;gram & #013; & #010;Carbohydrates: 22 grams & #013; & #010;Protein:

3 & #013; & #010;grams & #013; & #010;Sodium: 123 milligrams & #013; & #010;Fiber: 3 grams

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Miso Soup with Tofu and Wakame

Recipe By :Hiroko Kato

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Basic Japanese Soup Stock (Vegan Style das

1 ounce wakame (dried seaweed) -- available at Orienta

10 ounces tofu -- (any type) diced

1 teaspoon miso -- (any type except shi

Recommended suikuchi:

long green onion -- thinly cut

or

welsh onion -- thinly cut

ginger -- grated

Japanese basil (shiso) -- thinly cut

yuzu (Japanese citron) peels

shichimi (seven-spice chili)

or

sesame seeds -- roasted

Place dashi in a saucepan and boil. Add wakame to dashi. Next, put tofu into

dashi. When dashi boils, reduce the heat and add 1 teaspoon of miso at first.

Taste, and if you need more miso, add it little by little. Remove the pan from

the heat before the miso soup boils again. Put a pinch of suikuchi on miso soup.

Serve hot.

Recommended arrangement of ingredients: Tofu and snow peas, tofu and chopped

green long onions, tofu and chopped Chinese chives, wakame and snow peas, wakame

and potato, wakame and onion, wakame and green onion, wakame and bean sprouts,

wakame and spinach, wakame and daikon, wakame and Chinese chives, etc.

Description:

" This is the most basic style of Japanese miso soup. Master it first! "

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 57 Calories; 3g Fat (50.6% calories from

fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

NOTES : Total calories per serving: 83

Fat: 4

grams

Carbohydrates: 8 grams

Protein: 7

grams

Sodium: 185 milligrams

Fiber: 2

grams

High in iron

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 2130706543 2130706543 2130706543

2130706543 2130706543 0 2130706543

]]>

</RTxt>

<IngR name= " Basic Japanese Soup Stock (Vegan Style dashi) " unit= " cups " qty= " 4 "

code= " R " ></IngR>

<IPrp>

available at Oriental specialty stores)

</IPrp>

</IngR>

<IPrp>

(any type) diced

</IPrp>

</IngR>

<IPrp>

(any type except shiro miso) (1 to 3)

</IPrp>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

grated

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

thinly cut

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

roasted

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Place dashi in a saucepan and boil. Add wakame to dashi. Next, put tofu into

dashi. When dashi boils, reduce the heat and add 1 teaspoon of miso at first.

Taste, and if you need more miso, add it little by little. Remove the pan from

the heat before the miso soup boils again. Put a pinch of suikuchi on miso soup.

Serve hot.

</DirT>

<DirT>

Recommended arrangement of ingredients: Tofu and snow peas, tofu and chopped

green long onions, tofu and chopped Chinese chives, wakame and snow peas, wakame

and potato, wakame and onion, wakame and green onion, wakame and bean sprouts,

wakame and spinach, wakame and daikon, wakame and Chinese chives, etc.

</DirT>

</DirS>

<Desc>

This is the most basic style of Japanese miso soup. Master it first!

</Desc>

<Natn>

Japanese

</Natn>

<Srce>

Vegetarian Journal Jan / Feb 2000

</Srce>

<AltS label= " URL "

source= " http://www.vrg.org/journal/vj2000jan/2000janmiso.htm " />

<Note>

Total calories per serving: 83 & #013; & #010;Fat:

4 & #013; & #010;grams & #013; & #010;Carbohydrates: 8 grams & #013; & #010;Protein:

7 & #013; & #010;grams & #013; & #010;Sodium: 185 milligrams & #013; & #010;Fiber:

2 & #013; & #010;grams & #013; & #010;High in iron & #013; & #010; & #013; & #010;

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Miso Soup: It's Japanese Soul Food

Recipe By :Hiroko Kato

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

*** NONE ***

In the United States, Japanese foods such as sushi, tempura, sukiyaki, and

teriyaki have already gained popularity. While these are typical and great

Japa-nese foods, they are not the ones which the Japanese can't live without.

You will find that the Japanese who live in foreign countries would almost cry

if you served them a bowl of miso soup. You can see the joy of living on their

faces after the first sip, then hear with a sigh, " Ah, miso soup is always

wonderful! "

Why does miso soup—a very simple dish—warm the Japanese body and soul like this?

One possible answer could be found in its history, which dates back more than a

thousand years. Although the early history of miso in Japan is not clear, the

product was imported from China, the same origin as numerous other cultural and

food products in Japan. Its arrival was during the sixth or seventh century, and

by the middle of the tenth century, miso became a daily food for the Japanese.

Around the twentieth century, the Japanese created miso soup, which the Chinese

never made from their miso, chiang. Since that time, people have been following

the idea of ichiju issai (one soup, one vegetable dish), which describes the

basis of Japanese eating style: miso soup and one vegetable dish with rice.

Classic Tokyo people call miso soup omiotsuke: the expression has three respect

words (o, mi, and o), and no other food gets such high reverence. For the sake

of a cup of miso soup a day, our ancestors could endure hard work even if they

didn't have animal products. (As a matter of fact, meatless meals had been the

ordinary style for Japanese from the sixth century to the nineteenth century.)

Protein and a variety of other nutrients came from miso (soybeans with rice or

barley) and miso soup's other ingredients (vegetables). Still, Japanese mothers

commonly tell the children who skip their breakfast, " For your health, you

should take miso soup, at least! "

Miso is a fermented paste of soybeans and either barley (mugi miso) or rice

(kome miso), with salt. Also, there is a type of miso which is made from only

soybeans and salt (mame miso or haccho miso). Now 80 percent of miso products

are kome miso. Shinshu miso, a popular variety of this type, is light brown and

salty; shiro miso, another popular kome miso, is white and slightly sweet.

Shinshu miso is used mainly in the eastern area of Japan, while shiro miso is

used in the western area. It depends on the season, too. People favor shinshu

(salty) in the summer, and shiro (sweet) in the winter.

For a beginner cooking miso soup, mugi miso or inaka (country) miso would be the

best choice, because of its versatile character along with a relatively mild

flavor. Mame miso, or haccho miso, has a strong flavor and is very salty. It is

used mainly in the central area of Japan. If you use this type of miso, be

especially careful not to put too much in the soup.

The combination of miso and other ingredients affects the soup's taste. For

example, shiro miso makes the best match with root vegetables, like daikon or

taro; on the other hand, it would be a little strange if you put wakame seaweed

into shiro miso soup. It may be because of the discordance of " sweet " shiro miso

and " salty " wakame. I suggest that you try the following recipes until you

become used to the " miso soup marriage. "

Talking about the " marriage, " the ingredients have some popular basic

combinations, too. Besides the following recipes, deep-fried bean curd

(aburaage) and long green onions/scallions; sweet potato and long green onions;

and daikon and deep-fried bean curd are all fabulous. Also refer to the

" arrangement of ingredients " for each recipe. Feel free to experiment, however.

Miso soup can vary greatly. The following recipes are typical Japa-nese miso

soups, but other vegetables might be used. For example, you can substitute kale

for wakame, a turnip for daikon, and so on. There are numerous combinations of

ingredients: you can even put tofu, wakame, spinach, and daikon into miso soup.

Just enjoy cooking!

People may think that miso is a high-sodium food. Actually, there are 2,200

milligrams of sodium in a tablespoon of dark brown miso. But you can choose a

less salty variety. The easy way of distinguishing is by looking at the colors.

Avoid the dark brown type; light-brown (2,160 milligrams sodium per tablespoon)

or white miso (1,000 milligrams sodium per tablespon) would be less salty. Also,

mugi miso has 1,800 milligrams of sodium per tablespoon. Another secret of

making less salty miso soup is to add a lot of ingredients. Most of all, the

ratio of soup per cup will be decreased if you use plenty of vegetables,

compared with selecting only wakame seaweed. Making thick dashi (Japanese style

soup stock) is also a good way to create tasteful miso soup without adding too

much miso.

You can find miso in Oriental stores or health food stores. Ready-made miso soup

might be more common on a regular supermarket shelf, but most of these in-clude

fish ingredients. Furthermore, convenient miso soup is not as delicious as one

you would make yourself.

Miso soup is very simple to cook. Boil ingredients in the dashi (stock), then

add miso. That's it. If you want a good soup, however, you should remember some

secrets behind the simplicity, just as with cooking other Japanese dishes. Here

are some tips to help you make great miso soup.

- When you add miso into dashi, put miso in a ladle and stir it with some dashi

at first. If you skip this process, the miso won't dissolve well.

- Add miso little by little. I found that the miso sold in the US is saltier

than Japanese miso (this means VERY salty), so be careful, especially if you

want a low-sodium soup.

- Never boil the soup after putting miso into the dashi. It spoils the flavor of

the miso.

- Make sure to serve miso soup hot.

- Create a good combination of ingredients. Seasonal vegetables are preferable.

- Consider the possible combinations of miso and other ingredients.

- If possible, add suikuchi, a condiment, which is used for adding to the aroma.

Suikuchi may be thinly cut long green onions or welsh onions, grated ginger,

thinly cut Japanese basil (shiso), yuzu (a sort of citron) peel, shichimi

(seven-spice chili), or roasted sesame seeds. Most of these are available in

Oriental stores. Suikuchi is not necessary, but it increases miso soup flavor

double, triple, or more!

-There are recommended combinations of miso soup and suikuchi, so please refer

to the following recipes if you are a beginner at miso soup cooking.

- Avoid leaving miso soup overnight, because " fresh " miso soup is definitely the

best. If you are eating left- over miso soup, add a little more suikuchi than

usual.

- If the package is not opened, miso can be preserved at room temperature. Once

you use miso, keep it in a refrigerator and seal the package with plastic wrap.

Finish miso as soon as possible.

Cuisine:

" Japanese "

Source:

" Vegetarian Journal Jan / Feb 2000 "

S(URL):

" http://www.vrg.org/journal/vj2000jan/2000janmiso.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

Nutr. Assoc. : 0

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In the United States, Japanese foods such as sushi, tempura, sukiyaki, and

teriyaki have already gained popularity. While these are typical and great

Japa-nese foods, they are not the ones which the Japanese can & apos;t live

without. You will find that the Japanese who live in foreign countries would

almost cry if you served them a bowl of miso soup. You can see the joy of living

on their faces after the first sip, then hear with a sigh, & quot;Ah, miso soup

is always wonderful! & quot;