Misosiru ( Jap. 味噌 汁 , literally “ miso soup ”) is a Japanese dish, soup with miso paste dissolved in it. The composition of the soup includes many minor ingredients, their set depends on the region and season.
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Content
Broth
Misosiru broth consists of miso in combination with dashi .
Hard ingredients
According to tradition, the solid ingredients of the soup are selected according to the season, in order to emphasize its characteristic products. Color, taste and texture are important too. Products with a sharp taste, such as onion-batun , combine with neutral ( tofu ). The floating ingredients ( wakame ) and the sinking (potatoes) also complement each other. Although almost all products used in Japanese cuisine in general are found in one type of misosiru, usually in one variety there are not a large number of different products.
If pork is added to misosira, then this soup is called tonziru , “pork soup”.
Cooking
There are several ways to make misosiru. Japanese recipes usually contain directions for cooking vegetables and meat. Mushrooms, daikon , carrots, potatoes, tofu and fish are added to this type of misosiru. Miso is cooked separately, as the joint preparation of broth and miso changes the taste of the dish. After the vegetables are cooked, they add miso and raw ingredients and serve.
In Japan, misosiru and white rice are the main dishes of the traditional breakfast. Misosiru was eaten for breakfast for hundreds of years and commoners, and to know. Misosira is served in a lacquered bowl, from which you need to drink it over the edge. Hard ingredients are eaten with chopsticks .
Instant mashirir
Miso concentrate with dried seaweed wakame and tofu became popular in Japan due to the fact that from it you can quickly cook a full-fledged soup, pour boiling water on it. Misosiru concentrates are sold throughout the country as well as abroad. The usual shelf life is from 3 to 12 months.
Vappani
Vappani ( Jap. わ っ ぱ 煮 ) is a soup that is prepared only in Awashimaura ( Niigata prefecture ). The cedar flask (“vappa”) is filled with misosiru, fish and vegetables, then warmed up on hot stones.
Health Impact
In studies of the Japanese State Cancer Center, it is argued that misosiru consumption reduces the risk of breast cancer [1] .
Notes
Links
- Misosiru species (including seasonal) - Ajinomoto.