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How to Make Your Own Japanese Soup at Home, Easy and Fast

The soup has become the daily food of Japan. In addition to healthy, of course delicious.

There are many kinds of Japanese soup types. and this time we will provide 4 types of soup from various main ingredients that you can make yourself at home.

As a variety of food for your family at home.


Here are 4 receps of Japanese soup for you to serve your family:

#1. Honshimeji Mushroom soup - Sumashi-jiru

This hearty broth is perfect for enjoying on a chilly night. Serves 4 
How to Make Your Own Japanese Soup at Home
  • Honshimeji mushrooms 200 g (7 oz) 
  • Trefoil ( mitsuba ) leaves 40 g (11/2 oz) 
  • Dashi stock (see page 113) 1 litre (32 fl  oz / 4 cups) 
  • Salt a pinch 
  • Japanese light soy sauce ( usukuchi shoyu) 1 tsp 
  • Egg 1, lightly beaten 
 Traditional Japanese Cooking Techniques
 How to Make Your Own Sumashi-jiru at Home, Easy and Fast:
  1. Trim root end of  honshimeji mushrooms and divide into smaller bundles. 
  2. Cut trefoil leaves into short lengths. 
  3. In a pot, bring dashi stock to the boil. Add mushrooms, salt and soy sauce. Leave to simmer for 5 minutes. 
  4. Pour beaten egg through a sieve into simmering stock and stir to form thin ribbons. Once egg is cooked, remove pot from heat and add trefoil leaves. 
  5. Ladle into serving bowls and serve hot.
#2. Vegetarian Soup with Japanese Yam - Kenchin-jiru

A kind of Japanese temple food, this soup is full of nutritional ingredients. Serves 4
How to Make Your Own Kenchin-jiru at Home, Easy and Fast:
  • Japanese yam ( nagaimo ) 300 g (11 oz) 
  • Devil’s tongue jelly ( konnyaku ) 125 g (41/2 oz) 
  • Sesame oil 2 Tbsp 
  • Firm tofu ( momen tofu ) 300 g (11 oz), cut into bite-size pieces  
  • Japanese soy sauce (shoyu) 3 Tbsp 
  • Burdock ( gobo ) 125 g (41/2 oz), peeled and shredded 
  • Carrot 60 g (2 oz), peeled and cut into thin strips
  • Japanese fried fish cakes ( satsumaage ) 2 pieces, blanched in hot water and diced 
  • Water 1.75 litres (56 fl  oz / 7 cups)
  • Instant dashi granules 2 tsp 
  • Japanese leeks ( naga negi ) 1/2 stalk, cut into short lengths 
  • Salt to taste 
  • Ground white pepper to taste 
  • Seven-spice chilli powder ( shichimi togarashi ) a dash

How to Make Your Own Kenchin-jiru at Home, Easy and Fast: 


  1. Carefully remove skin from the Japanese yam by peeling with a sharp knife. Wear kitchen gloves to protect your hands from itching. Cut peeled Japanese yam into half moon shapes. Set aside. 
  2. Pour hot water over devil’s tongue jelly to remove strong smell. Cut into bite-size pieces. 
  3. Heat 1 Tbsp sesame oil in non-stick frying pan and sauté tofu for 1–2 minutes until lightly browned. Add 1 Tbsp Japanese soy sauce and toss well. Set aside. 
  4. In a clean frying pan, heat the remaining sesame oil and sauté the devil’s tongue jelly, burdock, Japanese yam, carrot and fried fi sh cakes. Add water and instant dashi granules and bring to the boil. Remove any scum that rises to the surface by skimming with a spoon. Lower heat and simmer for 10 minutes. 
  5. Add tofu, leeks, the remaining soy sauce, salt and pepper. Continue to simmer for 4–5 minutes. 
  6. Dish out into serving bowls and serve with a dash of seven spice chilli powder.
    Japanese
#3. Kagoshima-style Soup - Satsuma-jiru

This soup from Satsuma in Kagoshima Prefecture on the southern island of Kyushu is a rich and fl avourful broth that is especially good eaten in cold weather. Serves 5
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  • Ginger 40 g (11/3 oz), peeled 
  • Burdock ( gobo ) 1, about 5-cm (2-in), peeled 
  • Japanese rice vinegar 2 Tbsp, mixed with 125 ml (4 fl  oz / 1/2 cup) water 
  • Devil’s tongue jelly ( konnyaku ) 125 g (41/2 oz), cut into 1-cm (1/2-in) pieces 
  • Water 1 litre (32 fl  oz / 4 cups) 
  • Instant dashi granules 1 tsp
  • White radish (daikon) 1, about 150 g (51/3 oz), peeled and thinly sliced 
  • Carrot 1, small, peeled and thinly sliced 
  • Chicken thigh 85 g (3 oz), skinned and cut into 1-cm (1/2-in) pieces 
  • Soy bean paste (miso) 3–4 Tbsp 
  • Japanese leek ( naga negi ) to garnish, green part only, sliced 
  • Seven-spice chilli powder ( shichimi togarashi ) to taste
How to Make Your Own Japanese Soup at Home, Easy and Fast
How to Make Your Own Satsuma-jiru at Home, Easy and Fast:

  1. Grate ginger and squeeze to get 2 tsp juice. 
  2. Cut burdock lengthwise, then slice into thin strips. Soak in vinegar mixture for 5 minutes. Rinse well and set aside. 
  3. Bring a pot of water to the boil and briefl y blanch devil’s tongue jelly for 30 seconds to remove strong smell. Rinse under running water and drain on kitchen towels. Cut into 1-cm (1/2-in) cubes. 
  4. Fill a pot with 1 litre (32 fl  oz / 4 cups) water and bring to the boil. Add dashi granules, devil’s tongue jelly, burdock, white radish, carrot and chicken. Continue to cook for 15 minutes. Remove any scum that rises to the surface by skimming with a spoon. 
  5. Strain soy bean paste into the pot and stir well to dissolve. Add ginger juice and remove from heat. 
  6. Dish out into serving bowls and garnish with leek and seven-spice chilli powder. Serve hot.
#4. Meatball and White Radish Casserole - Nikudango Daikon No Nabemono
This simple meatball recipe is great to keep for a rainy day. Serves 5
How to Make Your Own Japanese Soup at Home, Easy and Fast
  • White radish (daikon) 400 g (14 oz), peeled 
  • Water 1.5 litres (48 fl  oz / 6 cups) 
  • Instant dashi granule 1 tsp 
  • Sake 5 Tbsp 
  • Japanese soy sauce (shoyu) 1/2 Tbsp 
  • Salt to taste 
  • Ground white pepper to taste 
  • Salted wakame seaweed 20 g (2/3 oz), rinsed, drained and cut into short lengths 
  • Trefoil ( mitsuba ) leaves 4 stalks
Meatballs
  • Minced chicken 200 g (7 oz) 
  • Breadcrumbs 2 Tbsp 
  • Ginger juice 1 tsp 
  • Sake 1 tsp 
  • Japanese soy sauce (shoyu) 1 tsp 
  • Salt to taste 
  • Ground white pepper to taste
How to Make Your Own Nikudango Daikon No Nabemono at Home, Easy and Fast:
  1. Roll cut white radish into bite-size pieces. 
  2. Bring water to the boil in a pot and cook white radish for about 15 minutes. 
  3. Meanwhile, make meatballs. Combine all the ingredients for meatballs in a large bowl and mix well. Divide mixture into 10 portions and roll into ping pong-size balls.  
  4. Drop meatballs into pot with radish and cook for 5–7 minutes. Add more water as needed. 
  5. When meatballs start to fl oat to the surface, add sake, soy sauce, salt and pepper. Add wakame seaweed and stir through. Garnish with trefoil leaves. Serve hot.
    Meatballs.
Happy cooking!

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