Tempura Soba is hot Soba noodle soup with Tempura. Light Soba noodles in tasty soup could be a great everyday lunch. With Tempura, the dish is hearty and fulfilling enough to be dinner too. There are a lot of Soba restaurants to get Tempura Soba in Japan (lucky for people there). Even if you don’t have such…
Kakitamajiru is a kind of Sumashijiru, a Japanese clear soup, but with an egg. It looks similar to the famous Chinese egg drop soup, but the flavor is totally different. Kakitamajiru is made from Dashi (or Ichiban Dashi), and it has a subtle but nice Umami (savory flavor). The soft yellow egg and green Mitsuba, Japanese…
Miso is a paste made from fermented soy beans. It is one of the crucial seasonings in Japanese cuisine to make various foods like soups, sauces and other dishes. Miso is quite salty by itself, but dense in Umami (savory) flavor from long fermentation. Japanese food using Miso such as Miso Soup is loved and…
Kitsune Udon (きつねうどん) is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although you don’t often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan. Kitsune…
Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals; however, it does have a bit more sophisticated feel than Miso Soup.
Miso Ramen (味噌ラーメン) is Ramen noodles in a Miso based soup that was created in Japan in the 1960s. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to be our own food. And Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all…
Tonjiru (or Butajiru, 豚汁) is a type of miso soup made with pork and hearty root vegetables such as Gobo (burdock root) and carrots. Although it shares the same miso base, Tonjiru tastes quite different from ordinary miso soup. The broth is deeply flavorful, enriched by the umami from pork and the earthy depth of Gobo,…
Ichiban Dashi (一番だし) is a Dashi broth using a combination of Kombu (Dried Kelp) and Katsuo (Dried Bonito Flakes). You can use either one of these ingredients to make Dashi; however, Ichiban Dashi uses both and that gives a much richer and more complex flavor to the broth.
A lot of people have miso soup every day with meals in Japan. Because of that, there are many variations. Most of the time there are no particular recipes since they just use whatever ingredients are on hand. I had some leftover aburaage (deep fried tofu) and onions in my fridge, so I made this. …
You may think that you must have tofu and/or wakame seaweed to make miso soup, but you can make it with just about anything you have at home. If you have made miso soup before, the chances are that you still have plenty of dried bonito flakes to make dashi broth and some miso paste…