Misoshiro - The delicious Japanese Soy Soup

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Have you ever imagined waking up early and having that soup before work? Taking into account the Brazilian customs, I find it difficult to happen. But, in Japan we have the traditional soup of mission or misoshiru [味噌汁]. It is present on the table of all Japanese people, the soup of mission it can be consumed at any time of the day - even at breakfast.

It is believed that miso appeared in China and Korea, there are records of its use since the year 901 in the Heian Era. This soup is rich in vitamins and is responsible for maintaining the Japanese longevity and their youthful appearance

Miso is full of proteins, carbohydrates, calcium, vitamins B2, B12 and E in addition to enzymes that aid digestion and other nutrients found in soy.

Main ingredients of miso soup

Two ingredients are required to make a miso soup: dashi and miso. But what are they?

O dashibasically speaking is the whole liquid part of a broth. This is because only the liquid of the broth with the flavor is used. There are no pieces. It can be done by cooking meat, fish bones or chicken, which are not used in main dishes, in addition to vegetables, herbs and seaweed. Not all of these or other ingredients are always used.

But when you want a dashi thicker and rich in flavor, meat and bones cannot be missing. Since it is through the cooking of bones that collagen is extracted, which leaves the dashi with a firm appearance. You can make your own dashi, but it is easily found dashi in powder.

Misoshiro - the delicious Japanese soy soup

The miso it is made from fermented soy. The fermentation of soybeans is obtained through the fungus Aspergillus oryzae or 麹菌, kōji-kin, also used in almost every fermentation process in Japan, including sake. Even though it is the main ingredient of mission, soy is almost always accompanied by other grains, such as rice and barley, for example.

The texture, flavor and color of the mission they are almost always defined by the fermentation time. The longer the fermentation time, the firmer the mission, with a stronger flavor and color.

Misso or Miso? - The Japanese term is written without stretching, with only one S, but to facilitate pronunciation in Portuguese, we sometimes find it written with two SS. O misoshiru is a Japanese word, while missochiro soup is a word adapted for Portuguese. 

Solid ingredients of miso soup

Now that you know the ingredients that define a mission soup, let your imagination run wild. That's right. The other ingredients are at the discretion of the cook. In Japan, the ingredients are chosen according to the season and almost always have some form of contrast.

For example, many times tofu is mixed with negi, one with a mild aroma and another with a strong aroma. Another example of contrast are floating ingredients, such as wakame seaweed, and sinking ingredients, like potatoes.

Other commonly used ingredients are: daikon sliced potatoes, seaweed, onion, mushrooms, clams, shrimp and fish. But if you put pork in the soup it’s no longer Miso Soup and becomes tonjirupork soup.

Miso soup misoshiru

Different types of Misoshiro

There is not just one type of soy miso soup, most can contain different amounts of soy and other ingredients like rice. Or they can simply be made up of other ingredients. This will affect the color of the paste in the soup.

The way to prepare the misoshiro also affects the name of the recipe. For example, if you prepare the mission with pork, it can become the famous tonjiro or butajiro. This paste is also commonly used to create other recipes and the ramen.

Barley Miso [麦味噌]

Mugi [麦] is the generic term for wheat, but in terms of miso it refers mainly to barley. Mugi-miso [麦味噌] or barley miso is a whitish miso that is produced in the areas of Kyushu, western Chugoku, and Shikoku. Another reddish mugi-miso is produced in the northern area of Kanto.

Rice miso [米味噌]

Bei [米] is the word used for raw rice. O bei-miso or kome-miso is miso with rice, it can have a variety of colors, including yellow, yellowish white and red. Kome miso is most consumed in eastern Japan and in the Hokuriku and Kinki areas.

Soy miso [豆]

The word mom [豆] is a generic term for grains, but in terms of miso it refers to soy miso. The mame miso is dark brown, more reddish than kome miso. It is usually not as sweet as the other two, but it has some astringency and good I like umami [旨味].

This mame miso requires a long maturation period. Mame miso is produced and consumed mainly in Aichi Prefecture, part of Gifu Prefecture and part of Mie Prefecture.

Misoshiro - the delicious Japanese soy soup

Where to Buy Missô Pasta?

Miso soup can be purchased in markets with oriental products or on the internet. Let's leave an online store below where you can find a kilo of miso pot for a very cheap price. Of course, there are different brands.

I recently bought a pot of Missô Shiro and Missô Akai from Sakura. O akai and redder and stronger, the pattern has more rice in its composition, which makes it smaller stronger. I really liked it and was able to do ramen and other revenue.

In addition to the miso paste, you will need the fish stock, it is sold in Brazil by the name of Hondashi. Unfortunately, I only found the professional size, which can have a slightly salty price, but for the quantity I believe it pays off.

In addition to the miso paste, we left a miso soup ready to make (I don't know if it is as tasty as it was made at the time) and also the Wakame seaweed. Chives can be used or invented with other ingredients to diversify the soup.

Misoshiro - the delicious Japanese soy soup

How to prepare and serve the misoshiru

Regardless of whether you choose to make your own dashi or buy it in powder, a technique always used is to boil the solid ingredients in the dashi. But never boil the miso, if you do this it is as if you were preparing a ramen.

This alters the taste of miso, reduces its health benefits and kills bacteria beneficial to the body. After cooking vegetables and meat in dashi, remove the broth from the heat, add the miso and the other uncooked ingredients and that's it. Now just serve.

Usually miso soup is served in lacquer bowls. This makes it easier to drink the broth directly from the bowl and eat the other ingredients with chopstick. If you prefer, use bowls with lids to serve. They help maintain the aroma and warmth, and provide a beautiful presentation of the dish if you want to impress someone.

I decided not to post any recipes, because they are easily found on the internet and also because with the main ingredients each one can create their own variant of miso soup. If you liked it, please share.

Misoshiro - the delicious Japanese soy soup

Poem of the Missoshiro

There is a Japanese Poem written by Daizaburo Nakayama that describes the usefulness of miso well. Let's end the article with this poem below, starting with the translated version, then with the lyrics in Japanese:

In winter, it's cold, so you have a good miso soup.
A sweet mission soup.
This is my mother's taste
The soup took care of everyone
After my mother became an adult,
That's why I look like that every time I drink hot msiso soup
I remember the mother.
Don't forget about me, Mom.

You were also born in Tohoku.
I know how you feel, but I prefer not to ...
A woman who loves such hot miso soup.
What is pottage anyway ?!
Sleeping on the futon in my underwear
I'm not saying it's rice.

Field rice? If you are going to build something, then Iwate Prefecture is a good place to start.
Blonde? I think blond hair is good.
Still, people have forgotten something today.
Are the Japanese the same?
Some Japanese forget their birthplace and miso soup.

I wonder more if the world is angry or just sad.
Where did all this go, filial duty, like humanity, just paper balloons
It's been 16 years since I left home.
I dreamed of the miso soup and every time I remembered it,
my childhood heart starts to hurt.

I can't help crying while I think about it tonight.
I don't know if it will snow or not.
But I really want to be able to eat my mother's miso soup again ...!

Japanese version of the poem

味噌汁の詩千昌夫歌中山大三郎作詞 / 作曲 (セリフ) しばれるねぇ冬は寒いから味噌汁がうまいんだよねうまい味噌汁あったかい味噌汁これがおふくろの味なんだねえあの人この人大臣だってみんないるのさおふくろがいつか大人になった時なぜかえらそな顔するがあつい味噌汁飲む度に思い出すのさおふくろをわすれちゃならねえ男意気 (セリフ) へぇーそうかおまえさんも東北の生まれか気持ちはわかるがあせらねえ方がいいなやめろ!あんなあまったるいもの好きな女なんか何がポタージュだい味噌汁の好きな女じゃなくちゃ !!寝るのはふとん下着はふんどしごはんのことをライスだなんて言うんじゃないよ. 田園調布? 家を建てるんなら岩手県それも陸前高田がいいね金髪? き···金髪だけはいいんじゃないべかねえそれにしても近頃の人は何か忘れてるねこれでも日本人なんだべかねぇ日本人なら忘れちゃこまる生まれ故郷と味噌汁を何だかんだと世の中は腹が立つやら泣けるやらどこへいたか親孝行まるで人情紙風船忘れちゃならねぇ男意気 (セリフ) ふるさと出てから 16 年いつもおふくろさんのふところ夢見ておりました思い出すたびに子の胸がキューッと痛くなるんです思わず涙が出てくるんだなあそれにしても今夜はしばれるねぇこのぶんだと雪になるんでねえべかおふくろさんの味噌汁が食いたいなあ・・・かあちゃーん !!
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