Traditional recipes

Japanese miso soup with chicken

Japanese miso soup with chicken

Maybe it will seem strange to you, maybe you will say that you can't find all the ingredients, I say try it if you have the opportunity even if you don't have all the spices.

  • Japanese noodles (they are very similar in shape to Chinese noodles)
  • 150 grams of sliced ​​chicken breast
  • half a red pepper
  • half a finely chopped carrot
  • a dried shitake mushroom rehydrated well beforehand
  • a tablespoon of soy sauce
  • miso fermented pasta
  • freshly grated ginger or powder (I used powder, I have the impression that the aroma is more subtle and more uniform)
  • a tablespoon of peanut oil

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Japanese miso soup with chicken:

I propose a soup as simple as it is flavored with miso, which is a very salty fermented pasta made from soy, sea salt, barley or wheat and sometimes a fermented rice flavored with mushrooms. The fermentation of this paste can last from a few weeks to several years, it is good for health and its roots come from China, in Japan it was introduced in the seventh century but more about this paste I will talk in a separate article.

Preparation: cook the chicken strips in peanut oil over medium heat, add the mushroom strips and pour 1 liter of vegetable (or chicken) broth (clear soup). Boil for 10 minutes and add the carrot and pepper slices, season with soy, ginger and miso and cook for 6-8 minutes until the vegetables are slightly crispy. Three minutes before the end we add the Japanese noodles (time may vary depending on the noodles, follow the instructions on the package). At the end, season to taste (salt in any case you should not put) possibly a knife tip of hot pepper paste. Serve hot decorated with a few slices of green onions, I wish you good appetite!


Ramen

Ramen is not a soup, it is a symbol and a story, a human smile, slightly sad, encouraging at the same time, a brushstroke in human history, meant to remind us that we are, from a fundamental point of view , as. We all stop our work, as much as it suits our age and health, in the intimacy that is born between us and a bowl of nourishing and miraculously healing soup.
The story of this Japanese symbol, simplified with the necessary excuses, is one of resurrection. Ramen is a nutritious soup, made from small amounts of ingredients and has become the general dish in a Japan under reconstruction after World War II. Its origin, it seems, is in Chinese cuisine, but this does not matter because such a food could be born anywhere. Significantly, Japan has turned it into a national symbol, as evidenced by the more than 20,000 restaurants in its territory that serve only this specialty.


We are all indebted to Ramen! Why do I say that?
The foundation of this recipe is meat and noodle soup. The pillars are garlic, green onions, egg, pieces of meat. Any of these pillars may be missing or may be replaced with something similar, according to everyone's taste. The important thing is to like it and feel that it makes you feel good.

My Ramen recipe is as follows:
Chop half a leek and grate a carrot. I fry them slowly, in a saucepan in 2 tablespoons of good oil.


When the leeks take on color, I add a clove of crushed garlic and a tablespoon of soy sauce. Mix for a few seconds and pour a liter of hot chicken soup.
Separately, cool in a non-stick pan a few slices of ham with a layer of meat, cold smoked, local. It can be replaced with bacon. When they become crispy, fry in the remaining fat two mushrooms cut into thin slices, all with a leg.
Boil a hard-boiled egg and cut it in half. Heel in the form of chopsticks a little leek.
I place the noodles instantly in the bowl, pour soup over them, add the pieces of crispy ham, mushrooms and boiled egg. Garnish with leeks and season with a cayenne powder.


Instant noodles can be replaced with some homemade, fresh pasta, noodel-and-dried, rice pasta, all previously cooked according to general instructions. The other ingredients, any ingredients and any type of soup, as I told you, are lego pieces for your creativity and taste.
Obviously, the need for a cheap and nutritious stew to ensure the strength and health of a people impoverished by war has disappeared, but the Ramen remained on the table of the Japanese, becoming an emblematic character and silent witness of a historical moment. It is a soup, but it is also a symbol because, beyond the styles of cooking and placing on the plate, hunger and appetite, the food had and still has a sacred and a historical dimension that you must not forget. on her way to refinement.


Culinary words

Recipes for Japanese miso soup may seem complicated and incomprehensible at first, but if you try to prepare them, it seems that this is one of the simplest and simplest dishes in the world. You can use the tips for its preparation, which will facilitate the whole process:

  1. Miso pasta is sent to the finished soup as a last resort because it can't be boiled & # 8211 loses all its healthy properties and taste
  2. It is necessary to be cooked at some point and it is impossible to heat or boil it later
  3. The paste can only be dissolved in very hot water. Dilute in a separate bowl and then add to soup or dissolve immediately in soup & # 8211
  4. Soup trays should be cooked in lightly salted boiled water, which is not covered with a lid for 5 minutes
  5. Shrimp and squid can be cooked in dashi broth, then they will be more saturated
  6. It is important to follow the correct proportions, so that the soup does not turn out to be watery and not tasty. 150 grams of pasta are always taken per liter of broth
  7. Miso paste exists in light, dark and red. You can add anything and even mix them into the soup. Everything is done according to taste
  8. To maintain harmony, in the soup should be only two ingredients, different from the main and different in shape, taste and texture. For example, only tofu and meat, or tofu and mushrooms
  9. Instead of noodles, boiled rice can be added to soup. The calorie content will increase, but the soup will become more nutritious and satisfying
  10. Miso pasta is used not only for the preparation of this dish, but also as a marinade in others. It is also used in cases where it is necessary to keep the products for a long time.

Traditional Japanese cuisine is not only sushi and rolls, but also many other wonderful dishes. Their main distinguishing feature is their nutritional value and low calorie content. Once you have prepared a miso soup, then you can't cook all the time.


Japanese Ramen Soup

For meat:

  • 200 gr beef
  • 1 teaspoon soy sauce
  • ¼ old teaspoon
  • ½ teaspoon sesame oil

For the soup:

  • 1 liter of water or soup
  • 3 cloves garlic
  • 1 teaspoon grated ginger
  • 1 small onion
  • 1 teaspoon sesame seeds
  • ¼ teaspoon powder 5 Chinese flavors

For topping:

  • 2 boiled eggs
  • 1 carrot
  • 1 packet of Chinese noodles
  • spinach
  • green onions
  • mung bean sprouts

The shortest soup: miso

We had been in love with her for some time, we kept ordering it together with sushi on Friday evenings when I didn't feel like cooking. In the meantime, we woke up and started making it at home. It has a special taste, not everyone likes it, but it seems to be one of the most nutritious soups on this small and blue planet.

Paste miso it is obtained by fermenting soybeans together with salt and a fungus called kojikin. Juice DASH , to her Japanese mother, is made with fish, seaweed and shiitake mushrooms. In Europe, it is often water, clear vegetable or chicken soup. As for the solid ingredients, they must reflect, according to tradition, the seasons and are divided into floating ingredients and ingredients that go to the bottom of the bowl. Among those that float: pieces of seaweed, green onions and tofu. The ones that go to the bottom can be potato slices, pieces of fish, shrimp.

Little about the nutritional part: although it contains a lot of sodium, miso soup is rich in fiber and protein, vitamin K and riboflavin, minerals and serious amounts of omega-3 and omega-6 fatty acids. Protects against breast cancer, increases immunity and energy levels, strengthens the bone and vascular system.

Originally from China, where it debuted as a spice hisio, about 800 years before Christ, miso arrived in Japan thanks to Buddhist monks. From their diet, he switched to that of the samurai, who & # 8211 apparently added a glass of alcohol and drank it for breakfast. As do most Japanese today (without the addition of alcohol, of course).

ingredients

1 sachet of pasta for miso soup (from ki-life, amzei)

a few pieces of kombu seaweed (optional)

tails from 3 strands of green onions

750 ml of clear water or chicken / vegetable soup

I prepared the & # 8216classic & # 8217 version, simple, but you can also add:

& # 8211 a handful of rehydrated and sliced ​​shiitake mushrooms or a few sliced ​​champignon mushrooms

& # 8211 Peeled shrimp, oysters, mussels or pieces of boneless white fish

& # 8211 diced carrots and / or zucchini (for the Korean version), even asparagus tips

-a drop of soy sauce and / or mirin (rice vinegar), to taste.

Bring water to a boil in a pot. When it boils, add the broken kombu seaweed in the pieces and let them boil, over low heat, for a few minutes. Turn the heat to low (the miso soup shouldn't boil, it spoils its taste and appearance), add the miso paste and the tofu cubes. Leave on the stove for another 1 & # 8211 2 minutes, stirring constantly. Remove from the heat, add the chopped onion tails. Ready! Didn't I tell you it's the shortest soup?


What is Miso paste?

Miso pasta is a fermented soy product, a thick pasta with taste umami. It doesn't look delicious, but it has a unique taste and is often used in flax Japanese cuisine, not only in the well-known miso soup.

There are several types of miso paste. It can be white, yellow or reddish-brown and is very salty. It is not recommended to eat as such but only combined with other foods to give them a special flavor.

Miso pasta can be used in marinades, salad dressings, sauces, stir fry and much more macrobiotic recipes.

Speaking of macrobiotics, miso paste is also essential in macrobiotic diet, in addition to other fermented ingredients that contribute to the good health of our digestive system.


Pumpkin flavored soup with miso paste


First, slice the pork bones and boil them in water until they are well covered. Boil for 20-30 minutes, remove the first water, then boil again with plenty of water, simmer for about 2 hours. The chicken wings are also boiled to obtain a tasty soup.

The pork is prepared in the oven, seasoned according to your own tastes. In the bowl with the bones, when they have left their flavor, add all the other ingredients in turn: seaweed leaves, garlic, ginger, homemade noodles, dashi, white and green onions, soy sauce, mushrooms and chicken soup. .

Boil the eggs soft, ie for 4 minutes. Add to the soup, while serving, cleaned and cut in half. The idea is for the yolk to be soft.

Also during serving, add greens and seeds. Add various sauces prepared separately from garlic with ginger, with fat from meat cooked in the oven, chilli and whatever else you want. The recipes are versatile, they can be reinterpreted according to everyone's appetite and imagination. But also depending on the ingredients we find. Japanese Ramen soup is so hearty that you don't feel the need for anything else at the table.