Japanese soups :

Select an Action

Title :

Japanese soups : 66 nourishing broths, stews and hotpots / Keiko Iwasaki.

Title:

Japanese soups :

Author:

Iwasaki, Keiko

Format:

Books

Physical Description:

128 pages : color illustrations ; 24 cm

ISBN:

9784805315897

Production / Publication Information:

Clarendon, VT : Tuttle Publishing, [2021]

General Note:

Includes index.

Language:

English

Subject Term:

Soups -- Japan.

Cooking, Japanese.

Holds: Copies:

Available:*

Material Type	Library	Call Number	Item Barcode	Location
Book	Searching... Andover - Memorial Hall Library	641.5952 IWA	31330009011440	Searching... Unknown
Book	Searching... Billerica Public Library	641.813/IWAS 2020	33934004392289	Searching... Unknown
Book	Searching... Hamilton-Wenham Public Library	641.813 IWA	30470001894327	Searching... Unknown
Book	Searching... Lowell - Pollard Memorial Library	641.5952 IWA	31481005514612	Searching... Unknown
Book	Searching... Newburyport Public Library	641.813 IWA	32128003900884	Searching... Unknown

Hearty and healthy recipes straight from an authentic Japanese kitchen!

Soup is an integral part of the traditional Japanese meal--whether a delicate miso soup in a lacquered bowl to be sipped as you eat your rice, or a rich and flavorful broth poured over a noodle dish. In this book, Japanese culinary expert Keiko Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home--ranging from filling one-pot meals to light and tasty accompaniments.

Recipes include: Japanese-Style Oyster Chowder Egg Soup with Shrimp and Napa Cabbage Pork Belly Soup with Vegetables Sesame Miso Soup with Beef and Watercress Summer Vegetable Soup Curried Tomato Soup with Pork Meatballs And many more--66 in all!
All the soups in this book are made from homemade stocks that use healthy ingredients such as konbu seaweed or shiitake mushrooms, so that they are natural and additive free. The soup recipes themselves are based largely on vegetables, which are combined with seafood and meat to maximize the nutritional balance. They are also low calorie, and naturally gluten free.

One of the main differences between Japanese and Western soups is that Japanese soups are cooked lightly rather than simmered for a long time. By following the recipes in this book, you can quickly and easily rustle up a warm bowl of soup to soothe your soul after a busy day.

Reviews (2)

Publisher's Weekly Review

Food writer Iwasaki makes a strong English-language debut with this wonderful collection of Japanese soup recipes. She begins with a rundown of the benefits of soup (among other things, it is "gentle on the body" and easy to make) before providing detailed instructions for making several types of dashi, or stock, from scratch. Soups run the gamut from a hearty peanut miso soup with pork and vegetables to a simple turnip soup garnished with citrus zest. To soothe late-night cravings after a night on the town, mountain yam and okra soup can be made in 20 minutes (and is filled with antioxidants). And there's a Japanese twist on a classic Thai tom yum soup, which includes soy sauce, shrimp, and ginger. In addition to recipes, Iwasaki sprinkles tips throughout, like using in-season vegetables for optimal flavor and garnishing and finishing dishes with attention paid to both appearance and flavor. This will be a great resource for home cooks looking to expand their repertoires. (Feb.)

Booklist Review

Iwasaki, the author of several cookbooks published in her native Japan, brings readers quick and easy soups that will leave them warm and full. She details the health benefits of Japanese soups and the rules for making them, including fish soups, meaty soups, vegetable soups, quick soups, mini hot pots, and main dishes. She offers information and recipes for eating in season and offers a photo glossary of Japanese ingredients. Each recipe contains a photo of the soup, a short summary, calorie count, a picture of the ingredients, and the health benefits of the soup. The instructions are numbered, with many recipes containing only three steps. This makes dishes like tofu potage, ginger soup with bonito flakes, and carrot-ginger soup easy to read and follow. This is a wonderful book to have on hand for a quick and easy meal.

Why Japanese Soups?	p. 4
The 5 Benefits of Japanese Soups	p. 6
The 4 Basic Rules for Making Perfect Soups
Create Umami Using Dashi Stock	p. 12
Bonito Dashi Stock	p. 13
Chicken Dashi Stock	p. 14
Kombu Dashi Stock	p. 15
Kombu and Horse Mackerel Dashi Stock	p. 17
Create Flavor Using Seasonings	p. 18
Seasoning with Soy Sauce	p. 19
Seasoning with Salt	p. 20
Seasoning with Miso	p. 21
Create Depth Using Aromatics	p. 22
Improve Taste with Ingredient Pairings	p. 24
Glossary of Japanese Ingredients	p. 26
Boosting Richness & Umami	p. 30
Chapter 1 Fish Soups
Spicy Scallop Soup	p. 33
Clam Soup with Daikon and Wakame	p. 34
Japanese-style Oyster Chowder	p. 35
Egg Flower Soup with Shrimp and Napa Cabbage	p. 36
Curried Soup with Squid and Mushrooms	p. 37
Spanish Mackerel and Leek Soup	p. 38
Crab Soup with Glass Noodles	p. 39
Soy Milk Soup with Scallops and Cauliflower	p. 40
Sea Bream Soup with Turnips	p. 41
Horse Mackerel Soup with Okra	p. 42
Chapter 2 Meaty Soups
Meat and Potato Soup	p. 45
Sparerib Soup with Lotus Root	p. 46
Cabbage Soup with Pork Meatballs	p. 47
Spicy Soup with Eggplant and Garlic Chives	p. 48
Peanut Miso Soup with Pork and Vegetables	p. 50
Pork Belly and Vegetable Soup	p. 51
Pork and Bitter Gourd Soup	p. 52
Chicken Wing and Daikon Radish Soup	p. 55
Chicken and Taro Soup with Yuzu Citrus	p. 56
Chicken and Broccoli Soup with Lotus Root	p. 57
Tomato Soup with Chicken Meatballs	p. 58
Lemony Soup with Chicken and Winter Melon	p. 60
Miso-tomato Stew with Chicken	p. 61
Chicken and Vegetable Soup	p. 62
Chicken and Turnip Soup with Soy Milk	p. 63
Japanese-style Beef Soup	p. 64
Sesame Miso Soup with Beef and Watercress	p. 66
Chapter 3 Vegetable Soups
Cabbage, Mushroom and Cherry Tomato Soup	p. 68
Mixed-bean Chowder	p. 70
Egg-drop Soup with Broccoli and Leek	p. 71
Napa Cabbage and Ham Soup with Ginger	p. 72
Miso Soup with Daikon and Baby Bok Choy	p. 73
Egg-topped Cabbage Soup	p. 74
Enjoying Seasonal Vegetables in Soups	p. 76
Summer Vegetable Soup	p. 78
Spring Vegetable Soup	p. 78
Winter Vegetable Soup	p. 79
Fall Vegetable Soup	p. 79
Tofu Potage	p. 80
Burdock and Taro Potage	p. 80
Chunky Turnip Soup	p. 81
Chapter 4 Quick Soups
Quick Soup with Mizuna Greens	p. 83
Ginger Soup with Bonito Flakes	p. 84
Kombu and Lettuce Soup	p. 85
Savory Ginger Soup with Umeboshi	p. 85
Miso Soup with Dried Shrimp and Green Onion	p. 86
Sesame and Wakame Soup	p. 86
Chapter 5 Mini Hotpot Soups
Japanese Bouillabaisse	p. 89
Japanese Pot-au-feu	p. 91
Curried Tomato Soup with Pork Meatballs	p. 93
Salmon Meatball Soup	p. 95
Mountain Yam Soup	p. 97
Chapter 6 Main Dish Soups
The Beauty of Slow-simmered Soups	p. 99
Japanese Onion Soup with Mochi Rice Cakes	p. 101
Chicken Soup on Rice	p. 102
Minestrone with Soba Noodles	p. 103
Tom Yum Soup	p. 104
Shrimp Wonton Soup	p. 106
Glass Noodle Soup with Squid and Broccoli	p. 107
Grilled Rice-ball Soup with Crispy Pork	p. 109
Miso Soup with Salmon and Vegetables	p. 111
Cod and Vegetable Soup with Penne	p. 113
Pumpkin Soup with Mochi Dumplings	p. 115
Barley Soup with Sweet Potato	p. 117
Garnishes and Finishing Touches	p. 118
Chapter 7 Late-Night Soups
Mushroom Soup	p. 121
Wakame Seaweed Soup with Bean Sprouts	p. 122
Mountain Yam and Okra Soup	p. 123
Carrot-ginger Soup	p. 124
Index	p. 125

Available:*

Bound With These Titles

On Order

Summary

Summary

Reviews (2)

Publisher's Weekly Review

Booklist Review

Table of Contents