8 great ways to prepare miso soup

There was a time when, having recently discovered the availability of dashi, miso paste and wakame in local groceries, we’d have miso soup almost everyday. We were so happy that we no longer had to go to some expensive Japanese restaurant to enjoy good miso soup that we were practically gorging on it. Sam and Alex had become so adept at preparing it that they no longer needed me to supervise.

Then, after a while, we realized you can have too much of a good thing. We were having miso soup too often it came to a point when we felt satiated then bored and, finally, miso soup became an occasional dish in the house. In fact, it became an emergency soup of sorts. No soup for the day? Let’s have miso soup. You get the picture. So, I started deviating from the basic miso soup recipe and, over time, came up with six great ways to make miso soup by adding an assortment of ingredients like seafood, wontons, meat and vegetables. Together with the basic miso soup, I now have seven miso soup recipe variations.

1. Basic miso soup
2. Sesame miso soup
3. Miso soup with fresh clams
4. Miso ramen
5. Salmon head soup with tamarind paste and miso
6. Miso soup with shrimp wonton and shiitake mushrooms
7. Miso, chayote and spinach soup

And I here is yet another miso soup recipe to add to the list — a version with bangus belly fillets and malunggay leaves.

Recipe: Miso soup with bangus (milkfish) fillets and malunggay leaves

Miso soup with bangus (milkfish) fillets and malunggay leaves

Ingredients

Instructions

  1. In a pot, boil six cups of water with 1 tbsp. of patis.
  2. Drop the fish squares, stir and allow the water to boil once more. Lower the heat, cover the pot and let the fish simmer for five minutes. That’s all the time they need to cook. Seriously.
  3. Turn up the heat and add the tofu cubes to the pot. When the liquid boils once more, count 30 seconds, add the malunggay leaves, pressing them lightly into the liquid. Cook for a minute then turn off the heat.
  4. Empty the contents of the packet of dashi into the pot. Stir.
  5. Take a few tablespoonfuls of the hot broth, pour into a small bowl and stir the miso paste in it to make the paste thinner and pourable.
  6. Stir the miso paste into the broth. Taste, add more fish sauce if needed.
  7. Miso soup with bangus (milkfish) fillets and malunggay leaves
  8. Serve the soup hot.
  9. P.S. If you’re wondering why three bowls are green and one is pink, that’s because Sam set the table for lunch today. She has to have the pink bowl.
  10. Miso soup with bangus (milkfish) fillets and malunggay leaves

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4 to 6

  • http://www.saltforvanilla.wordpress.com Catherine

    Connie,

    I’ll be honest the only miso soup I can prepare ( and like to eat) for now is Sinigang sa Miso. I can’t make it often because of the miso’s scarcity in our area (the powdered ones makes me feel like I’m always missing something), anyways, I’m saying I’ll have a new guide in case I want a variation (for now my only variation are the Japanese miso soup recipes, overreaching at this time).

    So, I’m grateful to you.

    -Thank

    • http://casaveneracion.com/ Connie Veneracion

      Ahhh, miso paste (especially the kind with dashi mixed in) tastes so different from the stuff used for making sinigang.

  • marivic concepcion

    hi connie ,

    i just looking in your blog just now, im asking if what can i substitute for miso paste that i always bought in the market in quezon city.im here now in alberta canada.thank you

    • http://casaveneracion.com/ Connie Veneracion

      Well, I don’t really know what they sell out there in Canada, Marivic. :)