Keiko Iwasaki - Japanese Soups: 66 Nourishing Broths, Stews and Hotpots

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Table of Contents

Guide

JAPANESE
SOUPS

Nourishing Broths, Stews and Hotpots

KEIKO IWASAKI

Contents

The 5 Benets of
Japanese Soups

The 4 Basic Rules
for Making Perfect Soups

Glossary of Japanese
Ingredients

Egg Flower Soup with Shrimp and Napa
Cabbage

Miso Soup with Dried Shrimp and
Green Onion

Why Japanese Soups?

Delicious and nourishing Japanese-style soups appear on my dining
table regularly. Every soup is prepared using a homemade stock, called
dashi in Japanese. The specic components in each of the different dashi
variations create a base flavor that best complements the ingredients.

Soup is a frequent go-to dish in our home, sometimes served as a hearty
one-pot meal and at other times enjoyed as a light supper after having a
few drinks. Soups offer flexibility that many other dishes do not, as they
are quick to put together and easy to digest. They also warm up the body
and the soul, supporting overall vitality and health.

The numerous easy-to-make soups in this book are my favorites to
prepare and serve in my home.

Keiko Iwasaki

The Basics

The Benets
of Japanese Soups

Gentle on the Body

The Japanese-style soups in this book are based on
stocks, called dashi , made with various ingredients,
including kombu seaweed, bonito flakes (called katsuobushi in
Japanese) or other dried seafood, as well as flavorful vegetables
like shiitake mushrooms. Unlike store-bought broth mixes, a stock
prepared from scratch is truly natural and additive-free.

A good stock is the key to a delicious soup that is mild yet satisfying.
As long as the stock is rich in umami (savory deliciousness), you
can go easy on the salt without compromising the flavor. In other
words, Japanese-style soups are perfect for those who are watching

their sodium intake and looking for
ways to address or prevent symptoms
of lifestyle diseases.

The soups in this book contain a variety
of vegetables which are combined with
seafood and meat to maximize the nutritional
balance. The easy-to-digest soups are low in calories,
making them a perfect choice for a late-night meal.

Simple to Make and Delicious

Because the Japanese-style soups in this book are
made with umami-rich stock, you dont have to do a
great deal to develop the flavors. Simply combine the ingredients
with the stock, cook lightly and add the suggested seasonings. In
other words, all the recipes you'll nd on these pages are very easy
to prepare.

Unlike Western-style soups, which are often simmered for a long
time over low heat, Japanese soups are energy-efficient and
environmentally friendly because they can
usually be put together very quickly.

Quick-cooking soups are very
convenient, especially when
you're busy, or coming home
from work late in the evening
after a hard day's work. Having
a bowl of warm soup is a
wonderful way to soothe ruffled
edges after a hectic day or hit the
spot when youre feeling peckish.

Can Be Made Using
Simple Ingredients

One of the best things about Japanese-style soups
is that you can utilize vegetables, seafood and meat that are readily
available at your neighborhood market. Seasonal vegetables tend to
have more flavor, so I highly recommend keeping an eye out for what's
being harvested near you.

Because they're so flexible, these soups are perfect for when
you havent had the time to go shopping or you have limited
ingredients on hand. Once you've built up a stash of
Japanese soup staples in your pantry, you'll be
able to put together a simple Japanese-style
soup whenever the mood takes you.

For example, all you need to make a simple
stock is a small quantity of bonito flakes
or a few dried shiitake mushrooms. Shio
kombu or umeboshi salt-pickled plums can
be incorporated as the backbone of the soup.
Canned sh, dried daikon radishes and dried
seaweed like wakame are also handy options to have
around when preparing a Japanese-style soup.

Perfect for Weight Management

Because all the soups in this book are nutritionally
balanced and low in calories, they are an excellent
go-to for those trying to lose weight. The key to keeping the calorie
count down is to use as little sugar and oil as possible, avoid roux

made with butter and flour and incorporate
as many vegetables as you can. If meat is
added, you should use lean cuts whenever
possible.

While some recipes in this book call for sauting
the vegetables in a small amount of oil to maximize the
flavor from the beginning, most of them cook the ingredients in the
dashi stock directly. Milk, butter, cheese and other dairy products are
used in small amounts to add richness and depth of flavor.

Adding plenty of vegetables ensures that you are getting enough of
the vitamins, minerals and dietary ber that constitute a balanced diet
to assist healthy weight loss. Adding seafood to a soup makes it a
good source of calcium, which tends to be decient in many diets.

The Soothing Properties of Soup

Japanese-style soups have a rounded flavor that
brings comfort and ease with every spoonful. Eating
hot soup slowly warms your body from the inside, improving
circulation and relaxing your mind.

A hearty stock base also plays a key role in a soothing
soup. It is believed that the smell of the broth
can work like aromatherapy, loosening you
up and helping you unwind.

The ingredients in soup are not hard to
chew, which also helps to put you at
ease. No need to tackle with a knife and
fork, just take a spoonful and let the warm,
savory, tender components release your
inner tensions.

The Basic Rules
for Making Perfect Soups

CREATE UMAMI USING DASHI STOCK
Use dashi made with seafood, meat or vegetables

CREATE FLAVOR USING SEASONINGS
Add soy sauce, salt or miso to the dashi

CREATE DEPTH USING AROMATICS
Step up the flavor with aromatic vegetables,
condiments and spices

IMPROVE THE TASTE WITH INGREDIENT PAIRINGS
Combine ingredients based on robust vs. mild,
heavy vs. light or multiple contrasts

Rule

Create Umami Using Dashi Stock

Most of the dashi stocks in this book are made from bonito
flakes or other dried seafood, kombu seaweed and other
vegetables, or meat. Some recipes use dashi prepared
in advance, others incorporate the dashi ingredients into
the soup directly. Other recipes extract flavor from the
ingredients added (e.g., meat). If a recipe calls for dashi
without specifying what kind, use any of the ones on the
following pages.

Umami sources can be largely classied into three groups:
amino acids, nucleic acids and organic acids. Using a single
ingredient from one group can boost umami; however,
combining ingredients from different groups is highly
recommended, as it adds a layer of depth to the flavor. One
example is using kombu (from the amino acid group) and
bonito flakes (from the nucleic acid group) together.

Three types of dashi stock

Vegetable &
seaweed dashi

Meat dashi

Seafood dashi

Seafood Dashi Stock

Seafood has built-in flavor enhancers, including nucleic acids such as inosinates

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