My Grandfather’s Miso Soup Recipe

My grandfather’s miso soup recipe is very meaningful to me. For one thing, I have many childhood memories of my grandfather making this for me and my brothers. Please note that Miso Shiru is the same thing as Miso Soup.

My grandfather was a very special man. He was a second generation Japanese American and was a young man during World War II. At this time, both sides of my parents’ families were interned in the concentration camps. Furthermore, they lost all of their earthly possessions. After the war, my grandfather faced discrimination and served in the US army until his retirement. Also, both he and my grandmother had a talent for art.

Oh, and he also sent his cancer into remission for some twenty odd years. All without conventional medicine.

When my grandpa was diagnosed with cancer in the early 1980s, he refused the standard treatments of radiation, chemotherapy and surgery. Instead, he went down a very metaphysical path of psychic and alternative healing. Indeed, he learned the art of reiki and would meditate several times a day. The macrobiotic diet is one of the strictest pescatarian/vegetarian diets in the world and my grandfather religiously followed it. Whenever my brothers and I visited him, we were served a bowl of miso soup with a side of white steamed rice and nori (dried seaweed) and steamed broccoli.

Miso Might be an Acquired Taste, and it is very Healthy

Generally, Miso soup is often served as a sort of appetizer at many Japanese restaurants. However, it is also a very healthy meal all in itself. Because Miso is actually fermented soy it is a probiotic which means it is full of healthy bacteria for your gut. Probiotics can help your digestive system which is very important for your overall health. Other studies have shown that miso may reduce the risk of heart disease, some cancers, and improve menopausal symptoms in women.

My grandfather would make the same standard meal whenever my brothers and I would visit him. It would consist of miso soup with a side of white steamed rice and nori (dried seaweed) and steamed broccoli. Not only is this so delicious to me, but it is also extremely healthy.

When my grandfather (Jiji) passed away in 2001 but he has made an indelible mark in my life. Thank you JiJi and I hope you are at peace wherever you are. Even though saying “I love you” is not a part of our love languages culturally… I know you loved us, through the act of service of making us this soup.

So, without further ado, I present to you my grandfather Jiji’s recipe for Miso Shiru (soup).

My Grandfather’s Miso Soup Recipe W

Please note: This is a word for word transcribed recipe from my grandfather’s own writing. You will notice the recipe is meant to be served for (1) person. For this reason, he describes serving it to one guest. Also, he uses the principles of the Macrobiotic diet such as using bottled water (for purity). Please use organic ingredients if possible.

Ingredients:

• Barley Miso paste (1 heaping teaspoon)
• Bottled water
• Wakame (dried sea vegetable) 1.5 -2 inches
• IRIKO (about the 6 dried sardine fish)
• Tofu (1/4 inch layer)
• Bok Choy (one stem)
• SHOYU (soy sauce) (one teaspoon)
• Pinch of sea salt

Optional:

Shitake Mushroom (one small mushroom)

Side dishes such as steamed rice with nori (seaweed) and/or steamed broccoli.

Instructions:

1. Cut or Tear off a WAKAME sea vegetable strip of about 1 1/2 inches to 2 inches in length. Wash it quickly under cold faucet water. Then soak it in about 1/2 cup of bottled water for about 3-5 minutes.
2. Next, remove WAKAME from the cup and put it in a small pot with 1 1/2 cups of bottled water. Bring to a boil. Let simmer for 5-10 minutes. (This is the BASE of the soup).

1. Then, take about six small dried IRIKO (small dried sardines) and wash under cold faucet water quickly in a colander.
2. After, put IRIKO in a separate pot with about one cup of bottled water and boil on medium heat for about 15 minutes (or so). (Please note you only want the juice of the fish).
3. Throw the fish away when the color of the boiled water turns yellow. Set aside for the time being.

Bok Choy and Optional Mushroom

1. Cut one stem of BOK CHOY and use most of the green leaves. Use only about 1/3 of the white parts of the stem. Cut into one inch width after washing quickly under cold faucet water.
2. Boil it for a few minutes only in hot faucet water in a separate pot. Throw the hot water away.
3. Take the BOK CHOY in your hands after it cools and squeeze out all liquid. Cut into thin strips. Set this aside for the moment.
4. OPTIONAL ITEM: Rinse one small mushroom under running cold water. Cut into small 1/2 inch cubes. Boil on stove in hot faucet water for about 15 minute in a separate pot. Throw boiled water out. Set the mushrooms aside for the time being.

Mixing the Miso and the Base Soup Together

1. Puree one heaping teaspoon of BARLEY MISO in about 1/4 cup of WAKAME base soup (from the first step). Set this aside in a large soup bowl.
2. Cut a 1/4 ” layer of tofu into small cubes. Set aside.
3. Mix about 1/2 cup of WAKAME base soup with about 1/2 cup of IRIKO juice in a pot. You can boil this WAKAME base soup and IRIKO juice combo as hot as you want, but never, never, boil the soup once you have the MISO in it. Do not boil yet. Because it will destroy the beneficial enzymes, which aide the digestive processes in your intestines. When adding miso to bean or vegetable dishes for flavoring, then it is necessary to boil or simmer.
4. Barley Miso is high in protein, calcium, iron and vitamin B1 (Niacin). There are many varieties of MISO but Barley Miso is the one that is used most often by us. They are fermented naturally and from organic soy beans. There is No Monosodium Glutamate. Also, No sugar. And No food additives. Finally, there are No preservatives.

1. Now, heat up the WAKAME and IRIKO base juice as hot as possible. Drop in a pinch of sea salt. Boil for about 3-5 minutes (until steam arises). Add one teaspoon of TAMARI SOY SAUCE. The commercially produced SOY SAUCE is called: SHOYU.

1. Add the cubed TOFU, the BOK CHOY (and the mushrooms). Let boil for a few minutes.
2. Now put the pureed BARLEY MISO in last. Mix everything very slowly. Do not let the BARLEY MISO sit in this pot for more than a minute.

How to Serve the Miso to a Guest

1. Now, serve the MISO SHIRU in a large soup bowl.
2. The above portions are for approximately one person.
3. (Optional): Scoop the cooked rice from the pot into a ceramic rice bowl. All the other side dishes are set before the guest, then you ready the MISO soup for serving. You want to serve it as warm as possible.

As Always, please Remember 2 Savor this recipe.