Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dashi is a Japanese fish stock. | 2. There are several ways to make this. | 3. You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these. | 4. The teabags have the correct amount of bonito flakes sealed into a little bag. | 5. I always use the teabag bonito because there is no added MSG. | 6. You can also make homemade fish stock, but be careful not to add too much salt. | 7. Vegetable stock would be a fair substitute. | 8. Bring the dashi to a boil in a large stock pan and add the carrots and potatoes. | 9. Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through. | 10. Add cabbage to pan. | 11. Cook for 1-2 minutes or until cabbage is just crisp. | 12. Put miso (starting with the lesser amount) into a sieve. | 13. Dip the sieve into the stock and melt the miso into the soup. | 14. The purpose of the sieve is to make sure there are no big miso chunks in the soup. | 15. You can also disslove the miso into some hot dashi and slowly add it in. | 16. Make sure to taste as you add the miso-- too much will make the soup salty. | 17. Adjust miso to taste. | 18. In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness. | 19. Add tofu cubes gently. | 20. Add salmon pieces to top of pan and push carefully into the soup. | 21. Simmer until the salmon is cooked through. | 22. When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls. | 23. If desired, break into the soup an egg for each person and"poach" it. | 24. Put this on top of each portion. | 25. Taste the miso soup and adjust miso as necessary. | 26. Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls. | 27. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dashi	8	cups		-	-	-	-
miso	8 -10	tablespoons	fermented	0.0	0.0	0.0	0.0
cabbage	1/2		chopped	11.125	2.5810000000000004	0.5696	0.0445
carrot	3		peeled sliced	157.44	36.7872	3.5712	0.9216
potato	2		peeled cubed	-	-	-	-
salmon	1 -2			-	-	-	-
tofu	1		drained cubed	135.2271	2.8435	14.875	8.6012
egg				-	-	-	-
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.