Potato & Nori Miso Shiru
- Eiten
- Sep 23
- 2 min read
じゃがいもと焼きばら海苔のみそ汁
This is a quick and easy variation on the ubiquitous tofu and wakame miso shiru that I would dare say everyone has experienced. In the very least you have likely seen it. If you do a Google search for miso soup this is the one that invariably comes up, sometimes with sometimes without scallions.
Miso made its way to Japan—like many things we now associate with the country—from China well over 1,000 years ago. Once introduced it went through a metamorphosis, as the Japanese assimilated into the cuisine, making it uniquely their own. The major change that they made was the removal of animal products: the original jiang, as it was known in China, was fermented both with koji and meat products. The Japanese variation eliminated all animal products, and settled on soybeans, grain koji (rice or barley), and salt as the base for their version.
The second major development was to popularize miso paste as the base for soup. It isn't clear when the tofu and wakame version emerged, but it is certainly a result of using what was readily availabe on one hand, and an effort to allow the complexity of the miso to shine on the other. The simplicity of the combination certainly does that while still creating interest and variation via the subtle textures that the tofu and wakame add to the dish.
What I enjoy about the version I am presenting today is that it holds true to the suggested intentions of the original, making it both familiar and new at once. The abura-age adds a richness that isn't present in the original, while the yakibara nori maintains the umami of the wakame, but with a less briny and more savory note. The potato completes the dish, making it noticeably more substantial than the original. This also makes it more versatile, allowing it to be served on its own as a light lunch as well as part of a traditional ichiju issai set.
1
Miso Types
There are generally three types of soy based miso: white (shiro), yellow (shinshu), and red (aka). There are also different textures that you will come across, but I want you to understand the general differences between the three color categories for now.
White (shiro). This is the lightest of the three and typically only ferments for 2-3 months. The result is a sweeter, creamier miso, with less salinity. This is the miso that you want to use when you want to highlight the other ingredients in a dish.
Yellow (shinshu). A happy medium some would say between the white and red. The flavor is more balanced, with an earthy, nutty profile that adds depth without being overwhelming. That is the result of the longer fermentation period ranging anywhere from 5 months to a year. This is my go to for an all around miso at home, and typically the one that I ferment myself.
Red (aka). This one is the most intense. It is dark red to chestnut brown from the longer fermentation period of one to three years, and the Maillard reaction that occurs during this longer ferment. The flavor is deep, rich, and salty. This is the one to use for traditional soups like this one where the miso is really meant to carry the dish.
Notes
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Preparing the ingredients. Scrub the potatoes with a brush or cloth under running water. Cut them into quarters if they are small (like in the video). If slight larger, cut them into six or eight pieces. You want the final pieces to be around 1/2" so that they are easily eaten with chopsticks. Cut the abura-age into three equal strips, then turn them 90° and cut them across into 1/4" wide pieces.
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Cooking the soup. Combine the kombu dashi, potato, and abura-age in a sauce pot and quickly bring it to a boil. As soon as it comes to a boil, reduce the heat to simmer. Continue to cook until the potatoes are just tender. Test this with a bamboo skewer. The skewer should easily penetrate to the center of the potato with little resistance. As soon as they are add in the soy sauce and the sake if you are using it. Finally stir in the yakibara nori and cook for one minute.
3
Stirring in the miso paste. Using a ladle and a set of chopsticks, slowly whisk in the miso paste. Don't allow the soup to boil at this stage or the miso will develop a grainy texture and an off aroma. As soon as the last of the miso has been added, remove from the heat and serve.
Instructions
400 grams Kombu dashi
150 grams Potato
30 grams Abura-age
2 grams Yakibara nori
20 grams Sake *optional
3 grams Soy sauce
30 grams Miso paste
Potato & Nori Miso Shiru・じゃがいもと焼きばら海苔のみそ汁
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A reimagining of the classic tofu & wakame miso soup. This is the perfect antidote for the cold weather that lies ahead as we transition from summer into autumn. The abura-age replaces the tofu, the yakibara nori replaces the wakame, and the potato is there to add a layer of comfort and substance. Enjoy this as part of a traditional icchiju issai set or as a light lunch on its own.
Servings :
2
Calories:
105
Prep Time
10 min
Cooking Time
15 min
Rest Time
0 min
Total Time
25 min
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