The Uchinanchu Morning Misoshiru
味噌汁·(mi-so-shi-ru)
Asa to Jushi: Grounding Morning Rhythms
At six a.m., the burner clicks, the water heats, and the whisk scrapes a tub of awase miso. In Okinawa, miso soup is a profoundly restorative, massive main course. Built on a foundation of rendered Spam and thick tofu, this is food engineered for survival and comfort. The secret to that deep flavor isn't an obscure ingredient: you stir-fry the pork and hearty vegetables in sesame oil first, caramelizing their sugars before the bonito dashi ever hits the pot. Pour it into a warm bowl and drink it before you have to speak to anyone.
Before you start
Press the tofu to mimic Shima-dofu.
Traditional Okinawan tofu is incredibly dense. Gently press standard extra-firm tofu for 15 minutes before tearing it by hand; the jagged edges will hold onto the rich broth beautifully.
Ingredients
- toasted sesame oil1 tbsp
- SPAM6 oz
- yellow onion1/4 med
- carrot1 med
- green cabbage1 cup
- extra-firm tofu7 oz
- katsuo dashi3 1/2 cup
- fresh spinach1 cup
- awase miso4 tbsp
- eggs2 large
- scallions1/4 cup
Method
- 01
Fry the pork to render the savory fat.
Place a medium, heavy-bottomed pot over medium-high heat, add the sesame oil, and toss in the cubed SPAM. Let it sizzle for 2 to 3 minutes until the edges turn golden.
- 02
Sauté the vegetables to build the base.
Add the sliced onion and carrots to the rendered fat, cooking for 2 minutes until the onions soften. Toss in the cabbage just until it begins to wilt.
- 03
Deglaze with the dashi and simmer the soup.
Pour the katsuo dashi into the pot to pull up all the caramelized pork flavor, then drop in the rustic, hand-broken chunks of tofu. Bring to a gentle boil, lower the heat, and simmer for 5 to 7 minutes until the vegetables are tender.
- 04
Stir in the greens and whisk in the miso off the heat.
Fold in the spinach so it wilts, then remove the pot entirely from the stove so the boiling liquid doesn't kill the miso's delicate aromas. Scoop the miso into a ladle, submerge it partially in the hot broth, and whisk with chopsticks until completely dissolved.
- 05
Poach the eggs directly in the residual heat of the broth.
Return the pot to the lowest possible heat and gently crack the eggs directly into the soup. Cover with a lid and let sit for 2 to 3 minutes, just until the whites are set but the yolks remain wonderfully runny.
- 06
Serve immediately in large bowls.
Ladle the hearty soup into two large donburi bowls, ensuring each gets an unbroken poached egg, and garnish with scallions.
Notes
For truly chaotic mornings, make Kachu-yu.
If you don't have 15 minutes, do what Okinawan grandmothers do: drop a large handful of dried bonito flakes and a tablespoon of miso into a mug, pour 1 cup of boiling water over it, and stir. This 'Bonito Hot Water' takes 60 seconds and is an instant, deeply restorative remedy for hangovers, colds, or sheer exhaustion.
From Cook Okinawan in America.