Miso soup is a cornerstone of Japanese cuisine, a comforting and flavorful broth that's often enjoyed at the start of a meal or as a light snack. While classic miso soup features ingredients like tofu, seaweed, and green onions, the addition of sea anemone elevates this simple dish to a truly unique and umami-rich experience. Trust me, this one tastes fantastic!
I remember the first time I tried miso soup with sea anemone. I was visiting a small fishing village in Japan, and a kind old woman offered me a bowl. I was hesitant at first, not knowing what to expect from the sea anemone, but the first sip blew me away! The delicate flavor of the sea anemone, combined with the savory miso broth, was simply divine. It's a taste I've been trying to recreate ever since, tweaking and perfecting my own version.
This recipe is my attempt to capture that authentic taste, using simple ingredients and straightforward techniques. I've made it easier to source ingredients and more palatable for western tastes. Whether you're a seasoned miso soup aficionado or a curious culinary adventurer, I hope you'll give this recipe a try. You might just discover your new favorite comfort food!
Required Equipments
- Small saucepan
- Ladle
- Soup bowls
- Chopsticks (optional)
Miso Soup with Sea Anemone: Frequently Asked Questions
Miso Soup with Sea Anemone
Elevate your miso soup with sea anemone for an umami-rich flavor explosion. This unique twist on a classic Japanese dish offers a delightful and adventurous culinary experience.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the dashi: In a small saucepan, combine 4 cups of water and 1 sheet of kombu (dried kelp). Let it soak for at least 30 minutes. This allows the kombu to infuse the water with its umami flavor.
- Cook the dashi: Place the saucepan over medium heat. Just before the water comes to a boil, remove the kombu. Add 1/2 cup of dried bonito flakes (katsuobushi) to the pot. Bring to a gentle simmer and then immediately remove from heat. Let the bonito flakes steep for about 2-3 minutes.
- Strain the dashi: Strain the dashi through a fine-mesh sieve lined with cheesecloth into a clean bowl or pot. Discard the kombu and bonito flakes. The resulting dashi is your flavorful broth base.
- Prepare the sea anemone: If using fresh sea anemone, clean it thoroughly under running water to remove any sand or debris. Cut the sea anemone into bite-sized pieces. If using canned or pre-prepared sea anemone, simply drain it.
- Simmer the sea anemone (if fresh): In a small saucepan, gently simmer the fresh sea anemone in a small amount of dashi or water for about 5-7 minutes until it’s tender. This step is not necessary if using canned or pre-prepared sea anemone.
- Dissolve the miso: In a small bowl, whisk together 2-3 tablespoons of miso paste with about 1/2 cup of the warm dashi. This prevents the miso from clumping when added to the pot. Adjust the amount of miso to your taste preference.
- Combine the soup: Bring the remaining dashi to a gentle simmer over low heat. Do not boil. Stir in the dissolved miso mixture. Add the sea anemone to the soup.
- Add optional ingredients: If desired, add other ingredients such as small cubes of tofu, wakame seaweed (soaked in water to rehydrate), or thinly sliced green onions.
- Heat gently: Heat the soup gently for another 1-2 minutes, ensuring not to boil it. Boiling can diminish the flavor of the miso and destroy beneficial probiotics.
- Serve: Ladle the miso soup into individual soup bowls. Garnish with extra green onions, if desired. Serve hot and enjoy!
📝 Notes
- Adjust the amount of miso paste to your taste preference.
- For a vegetarian option, use shiitake mushrooms instead of bonito flakes to make the dashi.
🍎 Nutrition
Calories: 120 kcal
Protein: 8g
Fat: 5g
Carbohydrates: 10g
Fiber: 2g
Calcium: 50mg
