MISO SOUP ❤
It's hard to imagine a Japan without Miso.We have all tried Japanese food or regularly eat it and sure enough Miso soup among other delicious morsels using Miso are common. Miso soup is synonymous with Japanese, it is something that they themselves have come to embrace and love. Miso is the complete food, it is filling, extremely healthy, tasty,easy to use and easy to find.of course,it hasn't always been like this ,Miso certainly wasn't common to find Miso around the world 50 years ago.
The greatness of Miso is now well known by the majority of people nowadays. Let's have a look at the origin of Miso and look at its story from it's early times in Japan to current day .
First of all ,let's look at what Miso actually is. In it's standard form, Miso is fermented soy beans. The key ingredient to Miso is soy beans, but in actual fact Miso can be made from almost anything. In fact it's possible to find Miso products made from combination of soybeans, rice,wheat, buckwheat, barley and millet. Soybeans are fermented together with salt and a fungus for days to create a thick and strong tasting paste called Miso. Most of us are familiar with a dark brown coloured Miso but in actual fact there are many variations on Miso, each being a difference in the base ingredients, fermentation times as well as cooking methodology.
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The early origins of Miso in Japan remain a little unclear. One school of thought by many authorities of Japanese history is that something similar to Miso came from Korea or China Midway during the 6th century. The other most popular belief is that there aren't enough records from that time and therefore not enough evidence to confirm its arrival and integration into Japan, these people put the time of its arrival into Japan at AD 663 .
Long before this time,the hunter gatherers of Japan who had arrived around 20,000 years ago actually made something known as hishiho. These people developed fermented sauces using ingredients such as fish, shellfish and meat. These people were able to take salt from seawater and use it to make these seasoning. In actual fact,hishiho products are actually still made in Japan today! Shottsuru which originates from Akita prefecture in northern Japan in hatahata (sandfish) and sardines pickled in salt, another example is shuto which is salted bonito intestines picked in Japanese rice wine .many more such examples with a variety of ingredients live on in Japan today and usually vary from region to region.
Miso soup has been and still remains a crucial ingredient in Japan. With it's unique flavour and incredible health properties , it has kept Japanese people healthy for centuries..
The recipe for today is : Miso noodle soup with meatballs
Salty ,savory miso become the backbone of this soup,try adding it to dressings and marinades too. I add chile and honey spiked beef meatballs to the soup,you could also use shredded rotisserie chicken breast or cubed totu .
WAant to get ahead on tomorrow's dinner ?
Double the meatball mixture , shape half into patties, and sear for asian style sliders.
The ingredient: ( For 2 serves)
2 tsp toasted sesame oil
1/3 Cup diagonally sliced green onion divided
3 Garlic cloves crushed
1 (1 in) piece ginger thinly sliced
3 cups unsalted chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp sambal oelek (groud fresh chile paste)
6 oz lean ground beef
2tsp white niso paste
1/3 cup mung bean sprouts
1 red fresno chile sliced .
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Heat oil in a medium saucepan over medium .Add 1/4 cup green onions,garlic,and ginger. Saute for 6 minutes .Add stock ,bring to a simmer , reduce heat to medium low and cook for 8 minutes.
Cook noodles separately according to package directions, drain ,rinse with cold water and drain .
BON APPETIT ..
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