Holistic Chef Student Yasunobu Imamura Shares a Hearty Miso Soup PLUS a Bonus Recipe

Holistic Chef Student Yasunobu Imamura

Our Holistic Chef Program is proud to feature Holistic Chef Student, Yasunobu Imamura. Yasunobu is a health-lifestyle coach, a strength & conditioning coach, and currently learning to be a holistic chef at Bauman College.

As an aspiring chef, he aims to specialize in providing delicious, health-promoting recipes to help people control blood sugar levels, boost energy, and enhance strength in their daily lives. While Yasunobu’s focus is on Japanese cuisine, he also seeks to incorporate techniques from around the world and is dedicated to a lifelong journey of learning.

Continue reading to learn more about Yasunobu as he shares a Hearty Miso Soup recipe, along with a bonus Furikake Rice Seasoning recipe to add texture and umami flavor to your favorite dishes!

Miso Soup for Breakfast

My name is Yasunobu Imamura. I am originally from the south of Japan, where miso soup is traditionally served for breakfast. Now living in North Carolina and working as a health-lifestyle coach for the last 10 years, I’m currently a student in the Holistic Chef Program at Bauman College. Living in the United States, I have noticed that toast and eggs are the most common breakfast here, but I miss starting a day with miso soup. There is something about a hot soup in the morning to start the day. I miss this normal part of Japanese life.

Not only is this comforting soup a satisfying meal, but it can also be versatile as a base for other recipes, such as ramen noodle soup, fish soup, or nabe hot pot. Although this soup is often overshadowed by other main courses in a meal, this delicious soup can be the main course of an enjoyable meal, packed with umami broth and nutrition. In this article, I have prepared an easy-to-follow recipe that can be made from scratch, utilizing whole ingredients. I will also show you how the leftover ingredients can be used for another delicious meal.

What is Miso?

Miso Paste
A Variety of Miso Pastes

Miso is a traditional Japanese seasoning made from soybeans, salt, and koji (a type of fungus). It is fermented for months to years, resulting in a thick paste with a rich umami flavor.

Its origin dates back to China in the 3rd century BC and was later introduced to Japan in the 7th century AD. Since then, miso has become a significant part of Japanese cuisine and culture.

To make miso, soybeans are cooked, mashed, mixed with salt and koji, and then fermented. The duration of fermentation determines the flavor, ranging from sweet to salty to savory.

Lighter-colored miso gives mild and sweeter flavors compared to dark miso, which has a robust and savory flavor. The choice of which one to use depends on a person’s preference.

Nutritionally, miso is a good source of plant-based protein, essential for building and repairing tissues in the body.

Miso is a Rich Source of Several Vitamins and Minerals

  • Vitamin K, important for blood clotting and bone health
  • Manganese, essential for metabolism, bone formation, and antioxidant defense
  • Copper, important for energy production, connective tissue formation, and iron metabolism
  • Zinc, supporting immune function, wound healing, and DNA synthesis
  • Phosphorus, essential for bone health, energy production, and cell growth
  • B vitamins, including folate, B6, and niacin, important for energy production, nerve function, and red blood cell formation.

Additionally, miso is a source of probiotics, aiding digestion and promoting gut health. Some studies suggest that fermented foods like miso may have a positive impact on blood sugar levels. The fermentation process can lead to the production of beneficial compounds that may help regulate blood sugar levels.

One concern many may  have about miso soup is its high sodium content and potential adverse effects on heart health. However, a cross-sectional study in Japan has already revealed that participants who reported a high frequency of miso soup consumption were more likely to have a lower heart rate, and that the consumption of miso soup was not associated with the incidence of hypertension in middle-aged and elderly Japanese individuals. As a result of fermentation, miso appears to contribute to the inhibition of hypertension-causing enzymes.

In the modern world, many miso soups are quickly prepared with seasonings that include MSG (monosodium glutamate), which is prevalent in many Asian dishes or instant packages. While there is controversy surrounding the use of MSG in the diet, I would like to take pleasure in making miso soup from scratch.

Hearty Miso Soup

Hearty Miso Soup

INGREDIENTS

  • 1sheet of 3×3 inch kombu
  • 4 cups water
  • 2 dried shiitake mushrooms
  • 1 cup loosely packed bonito flakes
  • 1 tbsp tamari
  • ½ tsp sea salt
  • ¼ cup carrots, sliced thin
  • ¼ cup onions, sliced thin
  • ¼ cup celery, sliced thin
  • ¼ cup daikon, sliced thin
  • ½ cup firm tofu, diced into ½ inch cubes
  • 2 tsp minced ginger
  • 1 branch baby bok choy, stems and leaves separated
  • 3g wakame
  • 1 tbsp miso paste, shiro miso
  • 1 tsp scallions, thinly sliced
Ingredients for Hearty Miso Soup
Ingredients for Hearty Miso Soup

INSTRUCTIONS

  1. Make dashi (soup base)* Place kombu and dried shiitake mushrooms in a medium saucepan, add water, and bring it to a boil. Turn down the heat to a gentle simmer and cook for 30-40 minutes. Remove the kombu and the shiitake, discard the stem from the shiitake, and slice the top layer into bite-sized pieces (keep the kombu for future dashi or vegetable stock, or for another recipe, which I present later).
  2. Add the bonito flakes to the broth and let them steep for 30 seconds. Then, strain them out from the broth (you can use a large bowl to strain it into) and return the broth to the saucepan. Keep the leftover bonito for another recipe. Add the sliced mushrooms back into the broth. Add tamari and salt. Taste and adjust according to your preference. If it is too salty, you can add water to balance the flavors.
  3. Add sliced carrots, onions, celery, daikon, and tofu into the broth, and bring the broth to a simmer. Cook for 10-15 min or until vegetables are tender. Mix in minced ginger and cook for another 5 min.
  4. Add in the stems of baby bok choy and cook for 3 min. Then, add the leaves and cook 2 more minutes (1 whole baby bok choy per serving). Add wakame and turn off heat. Wakame will expand in few minutes.**
  5. Scoop up about 1/2 cup of the broth into a small container and whisk in miso paste until it completely dissolves.*** Return the mixture to the main broth.
  6. Garnish with scallions and enjoy the hearty miso soup!

* Dashi is a soup base often used in Japanese cuisine. It is generally made from soaking and simmering kombu, dried mushrooms, dried fish or bonito flakes.

** One trick to keep the wakame in the soup as fresh as possible is to prepare it before serving each batch of soup. If it is kept in the soup for a few days, it will lose its vibrant color and texture. Fresh wakame is always better.

*** Another trick is to dissolve the miso before serving each bowl of soup. This way, you can try different types of miso each time or use the main broth for other recipes, like nabe hotpot, a popular Japanese family dish.

BONUS Recipe | Furikake Rice Seasoning

Omusubi with Furikake Rice Seasoning
Omusubi with Furikake Rice Seasoning

To prevent food waste, you can use the dashi discards to make Furikake Rice Seasoning! Furikake is a dry Japanese seasoning typically sprinkled on top of rice. It usually consists of a mixture of dried fish flakes, seaweed, sesame seeds, salt, sugar, and other ingredients for added flavor. Furikake enhances the taste of plain rice and adds texture and umami flavor to dishes. Many of these ingredients were strained out of the dashi. Rather than throw it away, let’s use it to make Furikake Rice Seasoning.

INGREDIENTS

  • 1 cup leftover bonito flakes, strained from making dashi
  • 1 sheet leftover kombu, strained from making dashi
  • 2 tbsp tamari
  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tsp coconut sugar
  • 2-3 tbs water, as needed to thin out

INSTRUCTIONS

  1. Finely mince the leftover kombu and the bonito.
  2. Transfer the mixture to a small sauté pan and simmer it with tamari, sake, mirin, coconut sugar, and a little water until the liquid evaporates.
  3. Line a parchment paper on a baking sheet, spread the mixture over it, and place it in the dehydrator at 150°F for 2 hours or until a dry and fluffy texture is achieved. Stir by hands periodically.
  4. Store your furikake in an airtight glass jar. It can be stored for a few months.
  5. When ready to use, lightly grind the mixture in a mortar until it forms nice fluffy flakes and use as a seasoning for rice balls, fish or sushi rolls.

To make a rice ball called Omusubi, a popular Japanese rice picnic dish. Cook sticky rice or medium-grain brown rice according to the package instructions. Once cooled, scoop up a handful of rice, press it firmly to form a ball. Spread the furikake on a plate and roll the rice ball in it. Voilà! You have made a rice ball. Enjoy them with pickles, or sauerkraut.

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