Japanese cuisine, Japanese food recipes.

Posts Tagged ‘Soups’

First:

Cut onion lengthwise into thin slices.

Remove strings from snow peas and cut diagonally.

Reconstitute wakame seaweed. Squeeze to remove the water and roughly cut into smaller pieces if too long.

Reconstitute fu (dry gluten) and squeeze to remove excess water.

Second:
Place dashi broth and sliced onions in a pot and cook.. When onions are translucent, add wakame seaweed and fu. Add miso and soften it in the broth until it dissolves completely.

Add snow peas and chopped leek. Lightly stir and serve.

First:

Peel radish and cut in four lengthwise. Then slice crosswise into thin quarter-rounds.

Cut onion lengthwise into thin slices.

Rinse fresh wakame seaweed in water, cut into bite-size lengths and squeeze out water.

Second:
Place dashi broth and radish in a pot and cook over medium heat. When it comes to a boil, lower the heat. Add onions when radish is half-translucent.

When onions are soft, add miso and soften it in the soup to let it dissolve. Add wakame seaweed and chopped leeks, then turn off the heat. Pour soup in a serving bowl.

First:

Drain tofu and cut into bite-size pieces.

Lightly rinse aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil. Cut in half lengthwise, then crosswise into thin strips.

Cut off the root from spinach and wash thoroughly. Shake off water and cut roughly into 3cm(1.2 inch) lengths.

Second:
Place dashi broth in a pot and heat. When it comes to the boil, add tofu and aburaage.

When it reaches a boil again, add miso and sesami paste. Soften it in the broth to disssolve. Then add spinach and chopped leeks.

Turn off the heat when spinach is soft. Pour the soup in a bowl and serve.

Enjoy the soft potatoes in the soup.
First:

Peel potato and cut into 5 mm(0.2 inch)-thick half-moon or quarter-round slices. Soak in water.

Cut off the roots of spinach. Wash with water and cut into 2 cm(0.75 inch) lengths.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into thin strips in a size easy to eat.

Second:
Place dashi stock (basic stock) and potato in pot. Heat over high temperature. When it comes to boil, lower the heat. When potato softens, add aburaage and bring to boil. Soften miso (soy bean paste) with some soup and add to the pot.

Add spinach and briefly simmer. Add finely chopped leek and briefly stir. Transfer to cups.

First:

Cut pork into bite-size pieces.

Blanch aburaage (thin deep-fried sliced tofu) in boiling water to remove excess oil. Cut into bite-size strips.

Peel daikon radish and cut in four lengthwise. Then slice crosswise into 5mm(0.2 inch) quarter-rounds.

Peel carrot and cut in half lengthwise. Then slice crosswise into 5mm(0.2 inch) thick half-moons.

Scrub burdock root to clean in water, cut diagonally into thin slices and soak in water to remove harshness.

Second:
Place dashi broth, daikon, carrot and burdock root in a pot and cook over high heat. When it reaches a boil, lower the heat and simmer for 10-12 minutes until vegetables are soft, skimming the surface to remove foam.

Add pork and aburaage. When pork changes color, add miso and soften it in the broth to dissolve. Add soy sauce and turn off the heat.

Pour the soup in a bowl and top with chopped leeks. Sprinkle ichimi-togarashi (powdered red chili pepper) or shichimi-togarashi (Japanese seven-spice pepper) as you like.

We use aka-miso (red miso) this time.
First:

Peel daikon radish, cut into four lengthwise, then slice crosswise into quarter-rounds.

Cut off the root ends of spinach and wash well. Cut into 2cm(0.75 inch) lengths.

Reconstitute mochi-fu (dry gluten with mochi powder) and squeeze out water.

Second:
Place dashi broth and radish in a saucepan and cook over high heat. When it comes to a boil, lower the heat and simmer until radish is translucent and tender.

Add mochi-fu and cook over medium heat. When it comes to a boil, add red miso. Soften miso with the broth and allow it to dissolve. Add spinach. Turn off the heat when spinach is soft. Pour the soup in a serving bowl and top with chopped leeks.

Green asparagus is said to be good for your skin. Enjoy the seasonal ingredients.
First:

Chop off the rough ends of green asparagus and thinly peel the hard skin near the ends with peeler. Cut diagonally into pieces 3-4 cm(1.2-1.5 inch) long.

Slice onion lengthwise into a size 1 cm(0.4 inch) wide. And then cut them in half crosswise.

Pour hot water over aburaage (deep-fried tofu) to remove excess oil. Cut aburaage into thin strips.

Second:
Place dashi stock (basic stock) and sliced onion in pot and cook over medium heat. When it comes to boil, add green asparagus and simmer for 2-3 minutes.

Soften miso (soy bean paste) with some soup and add to the pot. Remove from heat just before boiling and transfer to cups.

First:

Scrape out pumpkin seeds and pulp. Peel leaving some skin on it and cut into a size easy to eat. (The pumpkin used in the picture is yukigesho pumpkin: the skin is lightly white in color.)

Cut onion into thin slices.

Reconstitute fu (wheat-gluten bread) and dried wakame seaweed in water respectively to soften and squeeze out moisture.

Second:
Place dashi stock (basic stock) and pumpkin in pot and cook over medium heat. When it brings to boil, add sliced onion and cook for 5-6 minutes.

When pumpkin becomes soft enough to be poked easily with bamboo skewer, soften miso (soy bean paste) with some soup and add to the pot. Add gluten bread, wakame seaweed and chopped leek and turn off the heat. Serve in a bowl.

First:

Cut onion lengthwise into 1cm(0.4 inch) slices. Peel carrot and cut in half lengthwise. Then cut into thin half-moons. Scrub the burdock root clean in water. Slice diagonally and soak in water to remove harshness. Then drain in a sieve. Chop off the edge of saya-ingen (kidney beans or string beans) and boil in salted hot water. Then soak in water and let it cool. Cut into diagonal slices.

Second:
Place dashi broth, onion, carrot, burdock root in a pot and cook over high heat.

When it comes to a boil, lower the heat and simmer 7-8 minutes. Then add . When it reaches a boil again, add saya-ingen.

Pour the soup in a bowl and sprinkle pepper.

We recommend you to use freshly milled pepper to add better flavor than the pre-ground pepper!

First:

Cut off the stem end of eggplant. Peel and cut lengthwise in half, then cut into half-moon slices. Soak in water for 15 minutes to remove bitterness.

Wash cabbage with water. Drain and cut into a size easy to eat.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into a size easy to eat.

Second:
Place dashi stock (basic stock) in pot and heat over high temperature. When it comes to boil, add eggplant, cabbage and aburaage. When it comes to boil again, lower the heat slightly and simmer for 3 minutes.

Soften miso (soy bean paste) with some soup and add to the pot. Add finely chopped leek and remove from heat. Transfer to cups.