{"id":9539,"date":"2016-12-07T08:53:22","date_gmt":"2016-12-07T07:53:22","guid":{"rendered":"http:\/\/bake-street.com\/en\/?p=9539"},"modified":"2026-04-08T12:32:09","modified_gmt":"2026-04-08T10:32:09","slug":"miso-soup-with-shiitake-and-wakame","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/miso-soup-with-shiitake-and-wakame\/","title":{"rendered":"Miso Soup with shiitake and wakame"},"content":{"rendered":"<p>Miso soup is a traditional recipe from Japanese cuisine and we can find several ways to make it. It could be added a large\u00a0amount of ingredients, but all recipes have two ingredients in common; broth base plain, that could be made it with konbu, shiitake, <em>katsuobushi<\/em> or a combination of them, and miso in any of its varieties.<\/p>\n<p>The recipe that I share with you is from\u00a0<a href=\"http:\/\/www.culinarysdekura.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Hideo Dekura<\/a>\u00a0from his book &#8220;<a href=\"http:\/\/amzn.to\/2gh5eGU\" target=\"_blank\" rel=\"noopener noreferrer\">Sushi, Sashimi, Teriyaki and Tempura<\/a>&#8220;. I have made a small change, I use <em>katsuobushi<\/em> and konbu broth and Hideo uses <em>katsuo<\/em> broth. I had some broth frozen from the last time. And I don&#8217;t use tofu because I don\u00b4t like it too much&#8230; Instead I use mushrooms, which I love!<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\">\n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Miso Soup with shiitake and wakame\", \"image\": \"https:\/\/farm6.staticflickr.com\/5596\/31441317896_8123bb6257_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2016-12-07\", \"description\": \"Miso soup traditional from Japanese cuisine. Make with dashi broth, shiitake and wakame seaweed. Serve with scallions, chives, sesame and schichimi\", \"prepTime\": \"PT5M\", \"cookTime\": \"PT12M\", \"totalTime\": \"P20M\", \"recipeYield\": \"2-4 serves\", \"recipeIngredient\": [ \"22.9 oz (650 g) dashi\", \"2 Tbsp shiro miso, white miso\", \"2 Tbsp aka miso, red miso\", \"1 Tbsp Mirin\", \"4 fresh shiitake\", \"6-8 mushrooms\", \"2 scallions\", \"chives\", \"1\/4 tsp dried wakame seaweed\", \"sesame\", \"a pinch shichimi togarashi\" ], \"recipeInstructions\": \"Make dashi broth. Simmer dashi with shiitake for 7-8 minutes. Add wakame. Dissolve miso and Mirin with two spoons of broth. Pour in the pot, let sit 1-2 minutes. Serve with sliced scallions, chives an d a pinch of schichimi.\" }\n<\/script>Miso is a fermented food very powerful for our health and nutritional status. In <a href=\"https:\/\/bake-street.com\/en\/red-miso-and-nori-seaweed-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">this post<\/a> I talked you about it, but I have to make a more extensive post about this incredible food that I consider it must be present in our diet.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-30637319034 small\" title=\"Sopa Miso con shiitake y wakame\" src=\"https:\/\/farm6.staticflickr.com\/5477\/30637319034_c31b6bc2da_o.jpg\" alt=\"Sopa Miso con shiitake y wakame\" \/><\/div>\n<p>Elaboration is really easy and fast, if we have made broth in advance. You only must\u00a0keep in mind some considerations:<\/p>\n<ul>\n<li><strong>Broth<\/strong> to make this soup could be from shiitake, konbu, <em>katsuobushi<\/em> or one combination of them. In all cases, results will be amazing. I recommend you, if it possible, make homemade broth. I know you can find in stores dried dashi powder&#8230; but always is better make it, this is the best way to know every ingredient.<\/li>\n<li>You can use<b>\u00a0the type\u00a0of miso <\/b>that you prefer or love. In this recipe I have used two types; white and red miso. You can use only one of them or hatsho miso instead. You mustn&#8217;t add miso at the beginning because miso will lost its beneficial enzymes \u00a0and other microorganisms. Hideo Dekura says that if you warm miso too much, it will lost its umami. So you have to\u00a0ladle some broth and mix in a bowl with miso, stir to dissolve and then return the mixture to the pot.<\/li>\n<li><strong>Wakame seaweed<\/strong> you can omit it if you don\u00b4t like it. But you will lost an incredible healthy ingredient&#8230; in my humble opinion. Some recipes hydrate them before in water, I made it this way some time ago, but now\u00a0I hydrate them in the soup.<\/li>\n<li><b>Shiitake\u00a0<\/b>can be used fresh or dried. Today is easy to find it in markets, I think it is a good choice. You must know: If you use fresh shiitake you will enjoy a better texture but if you use dried shiitake, flavor will be more intense.<\/li>\n<li>I like too much this type of<b> mushroom,\u00a0<\/b>but you can omit it if you want.<\/li>\n<li><strong>Schichimi togarashi<\/strong>\u00a0is a traditional Japanese condiment make it with seven spices: pepper, black and white sesame, orange peel, nori seaweed powder, Japanese pepper (sansho) and ginger. Add a special taste.<\/li>\n<\/ul>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-30637319394 small\" title=\"Sopa Miso con shiitake y wakame\" src=\"https:\/\/farm6.staticflickr.com\/5498\/30637319394_f4baf03285_o.jpg\" alt=\"Sopa Miso con shiitake y wakame\" \/><\/div>\n<h4>MISO SOUP 2-4 SERVES:<\/h4>\n<p><em>Serves will depend the final amount you prefer.<\/em><\/p>\n<p><strong>FOR THE MISO SOUP:<\/strong><\/p>\n<ul>\n<li><strong>22.9 oz (650 g) dashi, recipe below<\/strong><\/li>\n<li><strong>2 Tbsp\u00a0shiro miso, white miso<\/strong><\/li>\n<li><strong>2 Tbsp aka\u00a0miso, red\u00a0miso<\/strong><\/li>\n<li><strong>1 Tbsp\u00a0Mirin<\/strong><\/li>\n<\/ul>\n<p><strong>DASHI BROTH:<\/strong><\/p>\n<ul>\n<li><strong>33.80 fl\u00a0oz (1 l.)\u00a0water<\/strong><\/li>\n<li><strong>0.70 oz (20 g) dried\u00a0seaweed konbu<\/strong><\/li>\n<li><strong>1 oz (30 g)\u00a0<em>katsuobushi\u00a0<\/em>(bonito flakes)<\/strong><\/li>\n<\/ul>\n<p><strong>TO SERVE:<\/strong><\/p>\n<ul>\n<li><strong>4 fresh shiitake<\/strong><\/li>\n<li><strong>6-8\u00a0<a href=\"http:\/\/www.cultivodesetas.es\/alpacas-de-setas\/1-alpaca-de-setas-de-chopo-agrocybe-aegerita-details\" target=\"_blank\" rel=\"noopener noreferrer\">mushrooms<\/a><\/strong><\/li>\n<li><strong>2\u00a0scallions<\/strong><\/li>\n<li><strong>chives<\/strong><\/li>\n<li><strong>1\/4 tsp\u00a0dried wakame seaweed<\/strong><\/li>\n<li><strong>sesame<\/strong><\/li>\n<li><strong>a pinch\u00a0shichimi togarashi<\/strong><\/li>\n<\/ul>\n<h4>INSTRUCTIONS:<\/h4>\n<h5>Make dashi broth.<\/h5>\n<ol>\n<li>Wash konbu and hydrate in water for <strong>25 minutes<\/strong>.<\/li>\n<li>Pour water in a medium pot with konbu and set over medium heat. Let cook until water <strong>begins<\/strong> to boil.<\/li>\n<li>Remove the konbu\u00a0from the water just before it comes to a full boil and add <em>katsuobushi<\/em>.\u00a0Continue simmering for about <strong>10 minutes<\/strong>. Clean the foam surface with a spoon.<\/li>\n<li>Remove from the heat and let sit until bonito flakes begin to go down.<\/li>\n<li>Strain the broth and set aside.<\/li>\n<li>Broth can be refrigerated for up to a week or frozen for up to 3 months.<\/li>\n<\/ol>\n<h5>Prepare ingredients for the miso soup.<\/h5>\n<ol>\n<li>Slice thinly\u00a0scallions and chives, set aside.<\/li>\n<\/ol>\n<h5>Make miso soup.<\/h5>\n<ol>\n<li>Wash and clean shiitake and mushrooms. Remove any tough spots on the stems.<\/li>\n<li>In a medium pot pour dashi broth with shiitake and mushrooms, set over medium heat for <strong>7-8 minutes<\/strong>. It must simmer.<\/li>\n<li>While, in a small bowl add two types of miso with Mirin. Dissolve with some dashi broth.<\/li>\n<li>Before<strong> 1-2 minutes<\/strong> simmering finished, add wakame seaweed.<\/li>\n<li>Remove from the heat and pour miso mixture, stir until combined.<\/li>\n<li>Let sit <strong>1-2 minutes<\/strong> and serve.<\/li>\n<\/ol>\n<h5>Serve miso soup&#8230;<\/h5>\n<p>Pour the soup into the bowls with mushrooms and wakame. Sprinkle with chives, scallions, sesame and a pinch of <em>schichimi<\/em>.<\/p>\n<p>This is a common soup at home, mostly in our suppers. It is easy and quick\u00a0to make, if we have made broth in advance, and\u00a0has many benefits. I love how it tastes! You really may try it at home if you have never made it before.<\/p>\n<p>Have a nice week!<\/p>\n<p>Big hugs,<br \/>\nEva<\/p>\n<p><em>Sources: <a href=\"http:\/\/amzn.to\/2ghmrA3\" target=\"_blank\" rel=\"noopener noreferrer\">The Miso Book: The art of cooking with miso<\/a>.<\/em><\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-30670166133 small\" title=\"Sopa Miso con shiitake y wakameso-3\" src=\"https:\/\/farm6.staticflickr.com\/5605\/30670166133_17ccb2cf4e_o.jpg\" alt=\"Sopa Miso con shiitake y wakameso-3\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Miso soup is a traditional recipe from Japanese cuisine and we can find several ways to make it. It could be added a large\u00a0amount of ingredients, but all recipes have two ingredients in common; broth base plain, that could be made it with konbu, shiitake, katsuobushi or a combination of them, and miso in any [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9549,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,614],"tags":[561,579,1054,1007,616,615],"class_list":["post-9539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-soups","tag-katsuobushi","tag-red-miso","tag-schichimi-en","tag-shiitake-en","tag-wakame","tag-white-miso"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Miso Soup with shiitake and wakame - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Miso soup traditional from Japanese cuisine. 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