Simple and quick to make, these miso soup balls are not only delicious but will help get rid of any ingredients you have lying around!
miso soup
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Miso soup: the quintessential Japanese food. The soup takes on a different form from region to region and in different households throughout Japan, but it wouldn’t be inaccurate to say that miso soup is the soul of Japanese cooking.
However, one of England’s top chefs recently published his own take on the soup. What kind of “neo-Japanese soup” could this possibly be!? Of course, our reporter just had to find out by making it herself–keep reading to see the results of her cooking after the jump.
Let’s get this out of the way first: Miso soup is delicious. It’s a great addition to nearly any meal, but we have to admit that it is pretty…basic, in every sense of the word. Of course, there’s nothing wrong with that! Basic doesn’t mean bad, though we imagine it presents a bit of a marketing problem–how do you differentiate one brand of miso soup from another? If you deviate from the tried-and-true recipe too much, it’s just not miso soup anymore!
Well, it looks like Marukome, one of Japan’s top miso paste producers, has found a way: They’ve played loud, fast, and raw rock music for their newest instant miso soup–right in the miso paste factory !
Miso is a fermented mixture of soybeans, barley, and rice that’s high in protein and rich in vitamins and minerals. The salty condiment is eaten daily by many people in Japan, leading some to believe that it is the secret behind their longevity. Others have dubbed it “one of the healthiest foods in the world.” It’s also extremely delicious (as if you needed another reason to add miso to your diet), and the easiest way to cook with this wonder food is by making miso soup.
Contrary to what I had originally assumed, the Japanese classic does not consist of only miso paste and hot water (please tell me I’m not the only one who thought this). After trying my original “recipe” for miso soup, I could tell something was off and enlisted the help of a 15-year-old high school student who laughed at my naivety. She was gracious enough to teach me the recipe her grandmother taught her and was happy to share it with all of you lovely RocketNews24 readers. So without further ado, here are a few simple steps to making delicious, authentic miso soup.
Miso soup is a staple food in pretty much any Japanese household. Served morning, noon or night, this thin, slightly salty broth is tasty, filling, and, as you’ve probably already realised, is the perfect accompaniment to rice. It is so deeply ingrained in Japanese culture that in some areas of the country there even exists a joke that a man may indirectly propose to a woman simply asking, “Will you make my miso soup for me every morning?”
But one person’s idea of a perfect bowl of miso soup can be another’s salty soy nightmare. With so many ingredients that go, or at least seem to go, well in a bowl of Japan’s favourite broth, it can be difficult to find a bowl that ticks all the boxes, and there are some ingredients that – depending on one’s upbringing, personal tastes or geographical location – are considered simply unacceptable.
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