Chef Saito's Three Types of Miso Soup [Japanese Cooking] - Dining with the Chef

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Cook miso soup with Chef Saito! Follow his instructions to master three styles of miso soup, featuring three different kinds of miso: inaka miso, red miso and white miso.

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(1) Inaka Miso Soup

Ingredients (Serves 2)
50 g inaka miso
500 ml niboshi dashi [made from 40 g niboshi (dried baby sardines) and 1000 ml water]

300 g silken tofu
100 g green onion
Shichimi seven spice, as needed

Directions
1. To make niboshi dashi, remove the heads and viscera from the niboshi. Dry-fry in a pot over low heat for about 2 minutes. Add water and bring to a boil over high heat for about 2 or 3 minutes. Strain through a paper towel.
2. Cut the tofu into 1 cm cubes and the green onions into 2 mm thick slices.
3. Place the dashi over medium heat, add the inaka miso and dissolve. Add the tofu and once the tofu starts to float up, add the green onions. Serve and sprinkle with the shichimi seven spice.


(2) Red Miso Soup

Ingredients (Serves 2)
50 g red miso
500 ml kombu and katsuobushi dashi [made from 10 g kombu, 15 g katsuobushi, 1000 ml water, and 30 ml water]

160 g eggplant
30 g myoga
Vegetable oil, sansho pepper powder, as needed

Directions
1. To make kombu and katsuobushi dashi, add the kombu to a pot of water and simmer over medium-high heat for about 10 minutes. After boiling for about 30 seconds, remove the kombu. Add water to reduce the boil to a simmer. Add the katsuobushi and return to a boil. Boil for about 20 seconds, then strain through a paper towel.
2. Peel the eggplant in stripes, then cut into 1 cm thick slices and soak briefly in water, then remove and pat dry with paper towels. Fry the eggplant in 1cm of oil heated to 170 degrees Celsius for 2 to 3 minutes.
3. Cut the myoga in half lengthwise, and then slice thinly.
4. Heat the dashi and dissolve the red miso.
5. Arrange the eggplant in a bowl and cover with soup. Garnish with myoga and sprinkle with sansho pepper powder.


(3) White Miso Soup

Ingredients (Serves 2)
50 g white miso
550 ml kombu dashi [made from 20 g kombu and 1000 ml water]

300 g potato
100 g zucchini
Chili powder, as needed

Directions
1. To make kombu dashi, soak the kombu in water for 4 to 6 hours.
2. Peel the zucchini and cut into 3 mm thick rounds.
3. Cut the potato into 3 mm thick quarter-round slices. Soak briefly in water, then pat dry.
4. Add the dashi and potatoes to a pot and boil until the potatoes are tender. Then, add the zucchini.
5. Once the zucchini is tender, dissolve the white miso, and bring to a gentle boil.
6. Serve and sprinkle with chili powder.