I have never made miso soup before from a recipe. I have made it from instant soup packets loaded with sodium but for some reason, I decided I would try making it from a recipe to hopefully make it as low sodium as possible.
I have 4 different books with 4 different but ultimately similar recipes. Only 1 required the use of instant dashi granules. I really don't have the patience (or other means) to boil several cups of water, add Bonito flakes for Hondashi, drain and strain, soak dried wakame for 30 minutes, boil and strain again... No, this will take too long. I'm going to starve from that.
This ultimately started with me finding Aldi's sold Extra Firm tofu and I ordered it via InstaFart. Then after I got it, I'm asking myself, "What do I do now?" Salads, cookies? I had the last of the baggie of scallions in the fridge so Miso soup it is! I just needed miso paste. I got some sort of 5 ounce "Sweet" Light Miso packet off Amazon and after paying $6 in shipping and pulling the product out of the bag did I realize I should have bought 2 squeeze packets. But how often do I think I'll make miso soup anyway? Are those few remaining scallions in the fridge still good?
Extra firm tofu, 4 cups of water, scallions, mushrooms, mirin - all that is sodium free or naturally low sodium. The real question was the sodium in the dashi granules and the Miso paste. I don't have the package for the Hondashi and I didn't examine the konbu dashi package closely yet, but their uses were 1 teaspoon per 2 cups of water with 1 teaspoon for the konbu. I used 4 tablespoons (60 g) of miso paste, 1 tablespoon per cup of water. That had 450mg of sodium per tablespoon but remember, it is diluted in water. I could have reduced it to 3 tablespoons.
The recipe I ended up following is in Step by Step Asian. Very easy.
Boil water, add dashi granules. Reduce heat, add mushrooms and cubed tofu. Simmer 3 minutes. Add miso (and mirin), simmer another 3 minutes and stir to dissolve it throughout. Shut off heat, add sliced / chopped scallions. Serve hot / heated. Serves up to 4.
How did it taste? I don't have any comparison but I liked it. The other recipes claim the drain and strain Dashi is better, but why would the instant non drain versions exist then? I got it made quickly, tasted fine, and was edible.
I didn't have any wakame, so I took a sheet of nori and cut it up into pieces and added that instead. I think it helped the experience and flavor. I have some unopened hijiki, but it needs a 30 minute cold water soak as well.
I put the extra soup in containers and in the fridge. I'll try this stuff cold later in the week.
