SENDAI miso soup recipe

This is the fourth post for tasting project of five different type of miso paste.

Let’s go up (north part) on the map of Japan for today.
Today’s miso is made in Sendai prefecture! (Sendai is in Tohoku region: the North-Eastern Parts of Japan).

Sendai miso is representative miso in Tohoku region. And it is said that the aging time in the cooking process of Sendai miso is comparatively long so that there will be very rich in flavor.

How about the type of koji and the amount of salt…?
(Please check out my past post “BARLEY miso soup recipe” to know how is miso made up of).

Sendai miso is made with rice koji. So it’s the same as my daily use miso.
I’m not sure about exact amount of salt, but its character is salty taste.

Even though I’m familiar with salty taste miso that made with rice koji, I expect this Sendai miso will give me new experience!

【Recipe (2 servings)】

Ingredients
1 oz Sendai miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
3.5 oz tofu
1/2 teaspoons dried wakame (a type of seaweed)
1.7 cups (400ml) water
(Prepare extra water to reconstitute dried wakame)

*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules.

Directions

1. Combine dried wakame with boiled water and wait until reconstituted. (takes about 1 min)

2. Drain in a sieve and wash with cold water lightly.

3. Boil water for miso soup.

4. Add tofu, wakame, and dashi granules. Simmer for 3 min. Then remove from heat.

5. Add miso paste and stir until miso is completely melted.

SENDAI miso soup
SENDAI miso soup

Ready to eat!

The color of miso soup is just like the one I usually make.
But the taste is little bit different.
It’s absolutely categorized as salty miso, however I could feel mild at the same time.
Perhaps it comes from the longer aging time in the cooking process of Sendai miso!

Enjoy your miso soup!