Recipes
Japanese Cuisine > SOUP
Miso Soup
Mushroom & Rice Soup
New Year's Soup
Wakame Seaweed & Spring Onion Soup
Yam Tofu
Miso Soup

Ingredients:

Directions:

Reconstitute the seaweed in lukewarm water for 5 minutes, drain and gently squeeze out the water. Cut into bite-size pieces.
Rinse the tofu and drain; cut into 1 cm (1/2 in) cubes.
Bring the dashi to a boil in a saucepan. Add the tofu and seaweed and simmer for 1 to 2 minutes.
Ladle out a little broth; in the ladle, dissolve the miso then stir back into the soup.
When the soup comes to a gentle boil, add the onions and immediately remove from the heat. Serve immediately.
Avoid reheating miso soup, as the delicate aroma of the miso will be lost.
Other possible ingredients include thin deep-fried tofu, potato, onions, daikon radish, eggplant or mushrooms. For best results, choose just two or three ingredients.
Substitute 3 cups ichiban dashi with 2 tsp Kikkoman Katsuo-Dashi + 3 cup water.



Preparation Time:
20 mins

Servings:
4 people

Mushroom & Rice Soup

Ingredients:

Directions:

Place the rice in a bowl, douse in boiling water. Mix well and drain. (1) 
Break apart the shimeji mushrooms. Remove the hard stem from the enoki mushrooms dividing in half equally. Remove the stem from the shiitake mushroom and slice into thin pieces. (2)
Place (A) and (2) in a bowl and season with soy sauce. Add in (1). Boil and leave to simmer for 1-2 minutes before serving.



Preparation Time:
15 mins

Servings:
2 people

New Year's Soup

Ingredients:

Directions:

Cut the salmon fillet into 4 equal pieces. Remove the hard bottom from the white radish sprouts and lightly boil. Divide into 3 groups and bind together. (1)
Toast the mochi rice cakes until soft and set aside on a plate.(2)
Wrap the sake lees on a heat safe container and microwave until soft at 600W for about 30 seconds.(3)
Heat (A) in a pot, add and dissolve 3 tbsp of (3), then add (B) to (3). (4)
Add and simmer for the salmon for about 2-3 minutes. (5)
Add (4) to (5), pour on (2), add in the white radish sprouts and decorate with strips of yuzu peel if available.



Preparation Time:
10 mins

Servings:
2 people

Wakame Seaweed & Spring Onion Soup

Ingredients:

Directions:

Rinse the salt from the wakame seaweed, boil and tear apart into strips. Thinly slice the spring onion at an angle.(1)
Boil 1.5 cups of water with the katsuodashi and some salt. Add in (1) and after simmering for a short while remove from the heat and add the sesame oil.(2)
Pour (2) into a dish and season with sesame seeds.



Preparation Time:
10 mins

Servings:
2 people

Yam Tofu

Ingredients:

Directions:

Cut the tofu in half, wrap in paper towels and microwave for 30 seconds.(1)
Peel and finely grate the yam.(2)
Place (1) in a bowl and mash.(3)
Add (2) to (3), mix together well and season with tsuyu.
Serve all in a bowl and sprinkle on the green seaweed.



Preparation Time:
7 mins

Servings:
2 people