[12 miso soup recipes]Enjoy unique miso soup! ｜Learn more about miso soup⑥ | FUDGE.jp

Everyone loves miso soup. Just one cup will make you feel warm and warm. I’ve been familiar with it since I was little, but there are a lot of things I don’t know about it. is it said to be good for the body? en did it become edible? at kind of ingredients would go well with it? Miso soup is our soul food, so wouldn’t you want to know more about it?

Miso soup is delicious no matter what toppings you put together. However, some people have a hard time coming up with combinations other than the familiar ingredients. Mr. Seo proposes a combination of standard ingredients and unusual ingredients that he approves of!

at he taught me was…

Culinary expert Sachiko Seo
We offer home-cooked meals that are easy to make, delicious, and can be made every day. He has written many books, including “Another Otsumami Yokocho: 185 Even More Delicious Sake Appetizers” (Ikeda Shoten).

12 ideas to upgrade familiar ingredients

1. Radish + fried tofu + radish stem

[Materials]Radish…8cm (160g)
Radish stem…a little
Fried tofu…1/2 piece

[How to cut]Radish…5mm square stick shape
Radish stem…cut into small pieces
Fried tofu…1cm wide strip

[POINT]Use the part of the radish stem that is still attached when you buy it.

2.Long onions + fish cakes + carrots

[Materials]Green onion…1 piece
Fish cake…2 pieces
Carrot…1/2 (75g)

[How to cut]Green onion…1cm width diagonally
Satsuma-age…1cm width
Carrots…5mm thick strips

3. Potato + cod + onion

[Materials]Potato…1 piece
Cod…2 slices
Onion…1 piece (200g)

[How to cut]Potatoes…1cm wide half moons
Cod…Large bite size
Onion…1cm wide wedge

4. Spinach + boiled egg

[Materials]Spinach…200g
Eggs…2 pieces

[How to cut]Spinach…Cut into 5cm pieces

[PONT]en the spinach is cooked, add the eggs. Half-boiled in 2 minutes!

5. Broccoli + fried tofu

[Materials]Broccoli…1/2 piece (150g)
Kinu Atsuage…1 piece (150g)

[How to cut]Broccoli…divide into bite-sized florets
Kinu Atsuage…1cm thick bite size

6. Cabbage + All-purpose green onion + Minced pork

[Materials]Cabbage…1/4 piece (130g)
All-purpose green onion…a little Minced pork…80g

[How to cut]Cabbage…Cut into 3cm wide pieces
All-purpose green onion…cut into 1cm wide pieces
Minced pork…Tear into bite-sized pieces

[PONT]en the cabbage is cooked, add the shredded pork and finish with green onions.

7. Luncheon meat + cauliflower

[Materials]Luncheon meat…1/3 piece (100g)
Cauliflower…1/2 piece (150g)

[How to cut]Luncheon meat…1cm wide
Cauliflower…divide into bite-sized florets

8. Canned mackerel + Chinese cabbage kimchi

[Materials]Canned mackerel (boiled)…1 can (190g)
Chinese cabbage kimchi…100g

[PONT]The flavor comes out from the canned mackerel and kimchi, so simmer it in water instead of stock.

9. Raw salmon + potato + green onion + sake lees

[Ingredients]Raw salmon…2 slices
Potato…1 piece
Green onion…1 piece
Sake lees…2 tablespoons

[How to cut]Raw salmon…Bite size
Potato…1cm wide half moon
Green onion…1cm wide diagonally

[PONT]Add the sake lees at the same time you add the other ingredients.

10. Pork belly + chive + ginger

[Materials]Pork belly…4 pieces (100g)
Chive…1 bunch
Ginger…10g

[How to cut]Pork belly…3cm wide
Chive…3cm width
Ginger…sliced ​​(with skin on)

[PONT]The roots of chives are sweet and delicious, so don’t cut them off!

11. Turnip + shrimp

[Materials]Turnip…4 pieces
Turnip stems and leaves…a little
Shrimp…8 pieces

[How to cut]Turnip…Mutsuwari
Turnip stems…cut into small pieces
Leaves… roughly chopped
Shrimp…Peel

[PONT]Thickly peel the turnips (rubbing the skin with salt). Add the shrimp when the turnips are cooked.

12.Chicken thigh + pumpkin + shiitake mushroom + green onion + udon

[Materials]Chicken thigh…150g
Pumpkin…1/2 piece (120g)
Shiitake mushrooms…2 small
Green onion…1 piece
Udon…1/2 bag

[How to cut]Chicken thighs…Bite size
Pumpkin…2.5cm square
Shiitake mushrooms…7mm thick
Green onion…cut into 2.5cm pieces

The amounts and preparation methods for miso and dashi are all the same!

[Amount of miso and soup stock](2 people + refill) Dashi soup…600cc Miso…3 tablespoons

[How to make]

1. Cut the material.
2. Add the ingredients and stock to a pot and heat over high heat.
3. Once it boils, reduce the heat to medium and simmer until the ingredients are cooked through.
4. Stir in the miso and bring to a boil.

photograph: Masahiro Tamura［FREAKS］ edit&text: Masayo Okegawa re-edit:Yuri Iwata［press lab］
*Excerpt from kiitos. vol.22 (released December 23, 2021).