Traditional recipes

Miso Soup (non-traditional recipe)

Miso Soup (non-traditional recipe)

Heat the water in a saucepan. Add the concentrated cube and fish sauce and leave until the cube is completely dissolved.

Separately, mix the miso with 2 tablespoons of the previously obtained soup. Then add to the soup.

Add tofu cut into small cubes, seaweed cut into pieces and onion cut into rounds. Stir gently. Boil on low heat for medium to 5 minutes.

Serve immediately.

Za & # 8217atar is a mix of oriental flavors. It is found in Lebanon, Syria, Turkey, Israel and more. Put it over the hummus, in a Lebanese stick with a little olive oil, it & hellip

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Vegetable soup for immunity

Get rid of seasonal colds with some very simple recipes full of vitamins, which will recharge your batteries and put you back on your feet.

Cook the onion, garlic, garlic paste and mushrooms in olive oil over low-medium heat for 7-8 minutes, until the onion becomes translucent. Put the mixture in a large pot, which you will use to cook the soup.

Add the vegetable soup and water to the pot, followed by the peeled beans (put the frozen beans in hot water for 15 seconds and peel it), bell pepper and tofu.

Mix them and leave them at medium temperature. Bring the mixture to the boil, then reduce the heat and add the miso paste.

Mix well and, before serving, add green onions.

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The Japanese recipe for living to old age, staying active and healthy

& # 8222A good, functional and healthy body is the latest statement made in the fashion world. & # 8221 Kiyokazu Washida, fashion critic.

Recently I came across a small but informative book written by Naomi Moriyama entitled, "Japanese women do not age and do not gain weight."

This book contains delicious recipes that should not be missing from the daily menu, useful tips and information.

Like, For the past 25 years, Japanese women have held the world record for longevity, 86.4 years. Not only women, but also Japanese men have the highest life expectancy among people in the world 192 nations. Much of this distinction is attributed to the diet of healthy eating.

In his book, Moriyama invites the reader to his mother's kitchen in Japan and reveals the secrets of a long and healthy life. If you follow the advice and practice it all your life, the results are impressive.

Here is the Japanese recipe for living to an advanced age, staying active and healthy.

1. The ingredients of Japanese cuisine are simple, consistent and consumed daily:
• over
• sea vegetables
• ground vegetables
• soy
• rice
• fruits
• green tea

2. The Japanese enjoy home-cooked meals every day.
A traditional meal consists of grilled fish, a bowl of rice, vegetables over low heat, miso soup, sliced ​​fruit for dessert and green tea.
The Japanese consume almost 10 percent of the world's fish, although Japan's population is about 2% of the world's population.
The amount of fish consumed by the Japanese is 150 pounds / person per year, compared to the world average of 35 pounds.
The daily intake of omega-3 fatty acids could very well explain why the Japanese live a long and healthy life, to which is added a five times higher amount of cruciferous vegetables, broccoli, cabbage, cauliflower and Brussels sprouts, compared to American consumption.

3. The Japanese use what is fresh and in season. According to author Moriyama, & # 8222 Japanese supermarkets are cathedrals of freshness. Food shows not only the expiration date but also the time. The Japanese will buy fish, meat, vegetables or prepared foods that were packed half an hour earlier that day. & # 8221

4. The Japanese eat small and varied portions at a meal. From an early age, they are taught to eat slowly and enjoy every sip. And the food is served on plates representing 1/3 of the size of American plates.
Basic principles of presenting homemade food:
• does not completely fill the plates
• do not serve a large portion of each dish
• each dish is served on a different plate
• less is always more
• each type is arranged to present the natural beauty
• food should be lightly garnished
• what is fresh is the best.

5. Japanese food is light (dietary). Most of the cooking is done on top of the stove, using various techniques, such as: steam, frying pan, saute, potatoes cooked over low heat or tossed in a wok. The Japanese chef uses healthy oils and aromatic broth to season the food. And, although the meal is light, you feel satisfied and satisfied but not very satisfied.

6. The Japanese eat rice instead of bread at every meal. This is an important difference between eating in the East and the West. The difference is the excessive consumption of refined flour, which is a major cause of obesity in America today.
Instead of eating bread at every meal, try a portion of brown rice (half a cup) or other whole grains 1-2 times a day.

7. In Japan, breakfast is considered the most important and consistent meal of the day. It can consist of a variety of dishes, small in quantity, which include green tea, boiled rice, miso soup with tofu and leeks, small sheets of cloud seaweed, an omelet from an egg or a piece of fish.

8. Sweet desserts are consumed less frequently in Japan and in much smaller portions than in America. This does not mean that chocolate, pastries, biscuits, ice cream and red bean cakes are not appreciated.
Rather, they are not tempted to be aware of the harm they can do to the body when consumed in excess.

9. The Japanese have a different conception of food. While Americans are concerned about diets and weight loss, the Japanese are educated and encouraged to enjoy a wide variety of foods without worrying about diet. However, with the introduction of the Western style of fast food, the rate of obesity among young Japanese is increasing.

10. Exercise is part of the daily Japanese ritual. According to a 2004 Time Magazine article, the Japanese are in good health and in excellent shape, they are an active people who practice movement during the day. & # 8221 They have created an area where they practice cycling around city, walking, climbing and generally an active lifestyle.

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A few words about. miso paste

Miso is a Japanese word that means "fermented beans". Miso is usually found in the form of thick paste, and the grains used during fermentation are almost always soy. During the fermentation process, in addition to soy, barley, rice or buckwheat can be added to achieve a certain taste. Miso is still widely used in Japan, both in traditional and modern cuisine and has gained a leading place worldwide.

The miso texture is usually pasty and relatively thick, with the consistency of peanut butter, but the color and taste can vary greatly, depending on several fermentation factors. Different varieties of miso have been described as salty, sweet, earthy, with fruit flavors or thyme flavor.

It has a color that varies from white to dark brown, mostly salty taste and is used to prepare sauces, pickle vegetables, prepare dips and glazes for desserts.

Its most famous use is together with the Japanese spice "hondashi / dashi", thus obtaining the soup called "miso-shiru" (miso soup), one of the emblematic dishes of Japanese cuisine.

Miso is usually salty, but its flavor depends on various factors in the fermentation process and the ingredients used. One teaspoon of miso often contains 200-300 milligrams of sodium, however, recent studies have shown that, despite its high sodium content, miso does not appear to affect our cardiovascular system in the way that other high-sodium foods can sometimes. to affect.

Depending on the ingredients, the color of the miso spice varies from dark cherry to light yellow. The most common categories of miso are:

  • Shiromiso (white miso) - has the shortest fermentation time and its main ingredients are rice, barley and a small amount of soy beans. Its taste is sweeter than that of the red assortment
  • Akamiso (red miso) - has a maturation process sometimes more than a year. Maturation changes its color, from white to red or even dark brown
  • Awasemiso (miso mix) - consists of several types of mixed miso. The mixture has the role of improving certain types of miso and obtaining a more balanced flavor.

Made with soy, this Japanese pasta is delicious when added to beef stews or when used as a sauce for chicken legs and white fish. Miso pasta is used to prepare soups, sauces, marinades and purees.

Miso is one of the richest sources of protein and vitamin B12 and is often used as a meat substitute in most oriental vegetarian dishes.

Ingredients Ramen & # 8211 Japanese soup & # 8211 ramen with miso

Basic soup:

  • 1 kg. of pork bones (I used fork bones)
  • 800 grams of chicken bones (back and claws, necks, etc.)
  • 1 piece of ginger 5-6 cm
  • 2-3 cloves of garlic
  • 2 large bunches of green onions
  • 2-3 liters of fresh water

To finish the soup ramen:

  • 100 grams of red miso paste (this is what I used, you can also use white miso)
  • 1 teaspoon topped (or more) doubanjiang spicy pasta (made from fermented beans / soy / beans and chili)
  • 1-2 tablespoons of sesame oil
  • 2 tablespoons topped with lightly fried sesame seeds
  • 2 large garlic cloves, finely grated (on a grater with small holes)
  • 3 cm. fresh, finely grated ginger
  • 1 shallot (40 grams) finely chopped
  • 250 grams of minced pork
  • 2-3 tablespoons of sugar (I replaced it with 150 ml. Of mirin & # 8211 Japanese sweet wine, especially for cooking)
  • salt to taste
  • ½ teaspoon white pepper (or less, if you do not like too spicy)

For serving:

  • 75 grams of ramen noodles (dried) for each portion (300 grams for 4 large portions)
  • favorite toppings, which I wrote about in detail, below

Ramen tops

Without the delicious toppings that accompany it, a ramen is nothing more than a bowl of noodle soup. The garnishes used range from raw or fried vegetables to consistent pieces of meat, marinated eggs, various spices, etc. Remember: before finishing the ramen, the toppings must already be at hand, prepared, cut, etc. In the picture below you can see all the toppings I used, ready to be mounted in bowls.

The most beloved toppings for ramen

These are ajitsuke tamago eggs and chashu pork tenderloin roll, and these require prior marinating, they will have to be done the day before our ramen is served. By clicking on the pictures below, access the respective recipes and do not lose sight of the fact that these two dishes must be completed in advance.

I mention that it is not mandatory to make Chashu rolled, you can also prepare it in the form of a block, in a smaller quantity. You can find all the details in the recipe that you access with a click on the picture below.

Other popular toppings:

  • Pickled bamboo shoots & # 8211 Menma & # 8211 I used them too, they can be found in Asian stores.

  • Different types of algae, the most commonly used being the pieces of Cloudiness (also used for sushi) and wakame. I used clouds.
  • Corn grains sweet, boiled or steamed & # 8211 I used it too.
  • Leeks and green onions, finely chopped & # 8211 warts & # 8211 I used them too.
  • Other commonly used toppings are mung bean sprouts (I didn't use them, because I didn't have them) and slices of fish cakes & # 8211 Kamaboko (I didn't have any of these).

How to prepare & # 8211 video recipe

Basic ramen soup

The basic Asian soup is much simpler than the European one. I found out this from Namiko, the author of the Just One Cookbook blog and a very popular series of books on Japanese cuisine. Usually, the basic soup used by the Japanese in ramen and other preparations includes only many bones, to obtain a soup as concentrated as possible, and as a flavor, green onions, garlic and ginger are used. This means that not every remnant of chicken or beef soup, made with celery, parsley and carrots, can turn into a ramen. At least, not in an authentic one.

My ramen recipe contains the same basic soup, very simple. The only thing I did differently was shorten the cooking time a lot. Usually, the Japanese resort to a long extractive boil, cooking the bones over a very low heat for at least 5 hours. I read variants in which bones are boiled for even 18 hours, so all those "magic" recipes on the internet, which promise ramen in 30 minutes, are a bit far from the truth. This is only possible if you live in Japan and find everything ready in the store, from concentrated soup to toppings.

Thinking that the preparation, including toppings, already takes a long time, I turned to my HEINNER HPCK-38BK pressure multicooker, which compressed the cooking time as he knows best. Instead of at least 5 hours, I cooked an extremely concentrated soup in just 1 hour and 45 minutes. At the end of this time, the bones were so cooked that I could break them with my fingers. I simply have no doubt that the extraction of all substances from the bones was complete.

Due to the fact that during cooking at the Heinner multicooker the liquid does not evaporate, we will obtain a larger amount of basic soup than necessary for 4 servings of ramen. The soup can be stored in the freezer and used for other occasions when you will feel like this delicacy.

Season the soup with ramen and miso

Do you need sugar for ramen soup? Yes, it is needed! First of all, because the most important thing in Japanese cuisine is umami. Don't think of umami with MSG in mind, because that's not what it's about. Umami is a taste that contains all the other & # 8211 sweet, salty, bitter, sour & # 8211 is the perfect balance of a dish. Of course, there are ingredients in ramen that bring a significant relationship to umami. Miso pasta, doubanjiang pasta, soy sauce, etc. But miso paste, in addition to its characteristic depth and complexity, has a slightly bitter taste, which is required to be balanced with something sweet. This is why sugar is used in this complex soup. I replaced the sugar with mirin, which is a sweet rice wine, often used in Japanese cuisine.

Before serving, when seasoning the soup, make sure that:

  • The taste is perfectly balanced between salty, bitter and sweet, none of which is dominant.
  • The taste of the soup must be intense, because the noodles and a large part of the toppings are not seasoned at all! They taste like soup.
  • The soup is very hot (murmurs lightly on the fire) before serving, because the ramen toppings will be cold.

Ramen soup is served hot and some side dishes can be offered at the table. May it be useful and I am waiting for you with good news about your first ramen!

Recipe of the day: Miso soup with pork

Miso soup with pork: pork chop, minced pork, hoisin sauce, garlic, noodles, chicken soup, spices, soy sauce, miso pasta, mushrooms, bamboo shoots, corn, bean sprouts, green onions, seaweed.

Miso soup with pork


  • 1/2 kg pork belly, slices
  • 1/3 cup minced pork
  • 1 tablespoon sos hoisen
  • 2 cloves garlic, chopped
  • 1 bag of noodles
  • 2 cans of chicken soup
  • 1 teaspoon spices, as desired
  • 1 tablespoon soy sauce
  • 2 tablespoons miso paste
  • dried mushrooms
  • Bamboo shoots
  • Corn grains
  • bean sprouts
  • Green onion, chopped
  • Spices, according to preference
  • seaweed
  • edamame

Method of preparation:

Heat a frying pan with oil. Put the slices of pork belly, minced pork and garlic. Let it brown. Add 1 tablespoon soy sauce and 1 tablespoon hoison sauce. Interfere.

Add 1 cup of water. Let it boil in the pan with a lid for 20-30 minutes. Add chicken soup, 2 cups water, miso paste, 1 tablespoon soy sauce, 1 tablespoon spices, mushrooms and bring to a boil.

Cook the noodles. Drain and set aside. In a large bowl, place the soup, add the noodles and topping, as desired, then serve.

Miso soup with Tofu and Wakame

It's the first time I eat miso soup and the first time I make it at home. I must admit that I am impressed by the taste! I didn't expect it to be who knows what, especially since it's all brown and doesn't look too appetizing, but it surprised me! It has a unique aroma and is both light and filling at the same time.

In Japan, soup miso it is always served with rice, not before meals as in our country or in other countries. I found out this now while writing the recipe, not before when I prepared it. I ate it at lunch, before a salad.

Miso soup recipe with raw vegetables and tofu

I've been playing with miso soup for a while now, but I finally found a recipe to my liking.

It is a soup that is prepared quickly and is full of healthy nutrients. Ever since I embarked on a new journey with my body, things are unexpectedly spectacular: I have discovered so many new tastes, I have discovered sensational tastes in some vegetables that I had not really taken into account until now.

Ingredients for two servings

  • 4 dried shiitaki mushrooms
  • 12 dry wooden ears
  • a small capsicum pepper
  • Kelp or Kombu dried seaweed - see here
  • a Chinese cabbage leaf
  • a Kale cabbage leaf
  • 150 gr tofu
  • cold pressed sesame oil 1 tbsp - see here
  • oyster sauce 3 tbsp
  • 2 tablespoons soy sauce - see here
  • 1 teaspoon organic sesame seeds
  • sweet potato paste 6 sticks
  • rice noodles 20 gr
  • 2 teaspoons of fermented soy miso paste - see here
  • pepper in 5 colors - see here

Method of preparation

Put 3 shiitaki mushrooms, wooden ears and seaweed leaves in 3 cups or bowls, then scald them with enough water to cover them. I leave them for at least 1 hour to absorb water and swell. I recover the water in which the shitake mushrooms were and use it in the soup.

After hydration it looks something like this:

Next, I boiled about two bowls of soup and something, in which I boiled the sweet potato noodles and the rice noodles.

In the meantime, I finely chopped the wooden ears, seaweed and shiitaki mushrooms. These will be put in the pot to pass a few boils over them.

I cut the capsicum into thin slices.

The Chinese cabbage leaf and Kale cabbage were also chopped and placed on a plate along with the other ingredients.

Next I took two teaspoons of miso paste which I dissolved with water from the shiitaki mushrooms (which was made) brown and I added 3 tablespoons of oyster sauce and 2 tablespoons of light soy sauce, all forming the basis soup.

Tofu, meaning half of the box below, I cut it into cubes.

In the water in which they cooked the pasta, I add the base of the soup explained above, tofu, shiitaki mushrooms, wooden ears and seaweed. Let them boil for about 1-2 minutes to combine the tastes.

Meanwhile, in two bowls of soup, put the raw vegetables: Chinese cabbage, kale and capsicum. Over, grind fresh pepper in five colors.

Over the vegetables in the bowls, pour the boiling stew with a polish. Drain the sesame oil and add the sesame seeds. I grind a little more pepper for an aroma that leaves your mouth watering !!

The soup has a special flavor, resembles Chinese sour hot soup, it is very thick and filling. After a bowl of soup I couldn't eat the second course.

Raw vegetables can also be carrots, celery… to inspire everyone. Tofu is salty so I didn't put salt in the soup.

Traditional fluffy little homemade recipe. Classic recipes for December 1st

It is recommended to use some freshly ground spices. This way you will be able to enjoy more of their aroma and flavor. After making sure we have all the necessary ingredients, we first prepare the soup from beef bones with marrow and vegetables. Its taste works wonders in small pasta. Before using it, strain it and cool it.


  • 300 gr minced meat, pork or sheep
  • 700 gr minced beef
  • 250-350 ml concentrated bone soup with vegetables
  • 22 gr salt
  • 5 gr cumin seeds
  • 5 gr black pepper
  • 3 gr dried thyme
  • 3 gr ground coriander
  • 10 gr smoked paprika
  • 50 gr garlic
  • 5 g baking soda

Method of preparation:

Traditional fluffy little homemade recipe. Pass the two types of meat, pass them through the mincer together, in order to mix well. It is recommended to do this twice. The spices are mixed and ground together in a mortar or grinder. If freshly ground, the flavor is stronger, according to A1.

Peel the garlic and grate it or grind it in a mortar. After we finish, we start kneading the dough as a child. We can use the robot or prepare everything manually. Put the meat mixture, baking soda and spices together and knead them.

Traditional small fluffy homemade recipe. While kneading, drip the bone soup, little by little. We must reach a creamier consistency, it must not be as dry as the composition of meatballs. Cover the paste with a foil and refrigerate for 12-24 hours. During this time, the flavors work and the meat comes out perfect for the little ones.

Gazpacho ingredient

  • 700 grams of fleshy tomatoes, well cooked (they can be of mixed varieties, I also added cherry tomatoes for jam)
  • 100 grams of fresh cucumber, weighed after peeling and seeds
  • 60 grams of onion, peeled
  • 150 grams of red pepper, weighed after being cleaned of stalks and seeds
  • 1 clove of garlic
  • 1 chili pepper (optional)
  • 75 grams of homemade bread, without crust
  • 1 tablespoon red wine vinegar
  • 1 bunch of parsley
  • 2-3 fresh basil branches (optional)
  • 100 ml. of good quality extra virgin olive oil
  • 1 teaspoon tabasco sauce
  • salt and pepper to taste
  • Optional & # 8211 for garnishing: brown peppers (small cubes), brown cucumbers, pitted black olives, chopped, extra virgin olive oil, fresh basil leaves or parsley

How to prepare

1. In addition to the above ingredients, to make a refreshing gazpacho you need only one thing: a powerful blender, able to turn all the ingredients into a fine puree. It is important to choose good quality ingredients, fresh and well-cooked vegetables.

2. To make gazpacho, wash the tomatoes well and cut them in halves or quarters, according to size. If you use cherry tomatoes, they are left whole. Put all the tomatoes in a blender and mix until liquefied. Add the chopped onion, the crushed garlic, the chopped cucumber, the chili pepper (if we use it) and the red bell pepper, all chopped large.

3. Soak the bread in cold water then squeeze it well and add it in the blender, followed by the green and optional parsley, and the chopped basil. Add the extra virgin olive oil and mix at high speed until everything becomes a fine puree. Add the vinegar, tabasco sauce, salt and pepper to taste. Mix well and our gazpacho is ready.

4. It is ready, but before serving it is recommended to stay in the refrigerator for at least 3 hours, preferably overnight. During this time, the flavors will "befriend" each other and this cold soup will become really delicious. Before serving, pour gazpacho into plates and, optionally, add a few ice cubes. Sprinkle with extra virgin olive oil and garnish with pieces of raw vegetables and chopped pitted olives. It goes very well with toast.