{"id":18586,"date":"2016-11-26T08:53:05","date_gmt":"2016-11-25T23:53:05","guid":{"rendered":"https:\/\/voyapon.com\/fr\/?p=18586"},"modified":"2020-08-18T16:00:10","modified_gmt":"2020-08-18T07:00:10","slug":"soupe-miso-japon","status":"publish","type":"post","link":"https:\/\/voyapon.com\/fr\/soupe-miso-japon\/","title":{"rendered":"\u00c0 la d\u00e9couverte de la vraie soupe miso !"},"content":{"rendered":"

Tout le monde conna\u00eet la soupe miso qui accompagne les sushis dans les menus des restaurants \u00ab\u00a0japonais\u00a0\u00bb. Loin d\u2019\u00eatre exceptionnelle, elle provient souvent de sachets de soupe instantan\u00e9e pour la restauration et ne fait pas honneur \u00e0 la vraie soupe miso pr\u00e9par\u00e9e \u00e0 la maison.<\/p>\n

Pourtant, rien de plus simple, pour une bonne soupe miso, il faut juste une p\u00e2te miso<\/strong> (haricots de soja ferment\u00e9e et sal\u00e9e) et un bouillon dashi<\/strong> de qualit\u00e9, ainsi que des ingr\u00e9dients frais<\/strong>.<\/p>\n

\"Soupe

Soupe miso maison.<\/p><\/div>\n

Pr\u00e9parer une soupe miso<\/h2>\n

J\u2019ai eu la chance d\u2019assister \u00e0 la pr\u00e9paration d\u2019une vraie soupe miso par une Japonaise\u00a0: elle a commenc\u00e9 par faire bouillir de l\u2019eau dans laquelle elle a vers\u00e9 une grosse cuill\u00e8re \u00e0 soupe de dashi pr\u00e9par\u00e9 par sa tante.<\/p>\n

Elle a ensuite d\u00e9coup\u00e9 des morceaux de daikon<\/strong>, un l\u00e9gume japonais \u00e0 mi-chemin entre le navet et le radis qu\u2019elle a ajout\u00e9 au bouillon dashi.<\/p>\n

Puis elle a rinc\u00e9 et coup\u00e9 en lamelles une plaque de tofu frit<\/strong> appel\u00e9\u00a0aburaage<\/em><\/strong> qu\u2019elle a gliss\u00e9 dans la pr\u00e9paration avec quelques algues et une bonne cuill\u00e8re de miso en p\u00e2te. Malheureusement la fabrication de la p\u00e2te miso<\/strong> rel\u00e8ve d\u2019un art trop complexe pour \u00eatre reproduit \u00e0 la maison, choisissez donc une p\u00e2te miso de qualit\u00e9.<\/p>\n

Elle a laiss\u00e9 le tout mijoter (sans jamais laisser bouillir) jusqu\u2019\u00e0 ce que le daikon soit fondant. Une fois tous les ingr\u00e9dients cuits, nous avons d\u00e9gust\u00e9 la soupe, elle \u00e9tait divine\u00a0!<\/p>\n

\"Le

Le daikon, un l\u00e9gume japonais \u00e0 mi-chemin entre le navet et le radis.<\/p><\/div>\n

 <\/p>\n

\"Tofu

Tofu frit \u00ab\u00a0aburaage\u00a0\u00bb rinc\u00e9, puis coup\u00e9 en lamelles.<\/p><\/div>\n

 <\/p>\n

\"Soupe

Soupe miso accompagnant divers plats selon la tradition du ichiju sansai<\/a> (1 soupe + 3 plats).<\/p><\/div>\n

En r\u00e9alit\u00e9, il y a presque autant de recettes de soupes miso que de familles<\/strong> japonaises. La base de la soupe miso c\u2019est le dashi. Si mon h\u00f4te a la chance d\u2019avoir une tante qui lui fournit un dashi maison, ce n\u2019est pas bien compliqu\u00e9 \u00e0 fabriquer\u00a0!<\/p>\n

Pour pr\u00e9parer un bouillon dashi de qualit\u00e9<\/strong><\/h2>\n

Le dashi est un bouillon de kombu<\/em><\/strong> (un genre d\u2019algue) et de katsuobushi<\/em><\/strong>, chair de bonite (un cousin du thon), bouillie, fum\u00e9e, ferment\u00e9e et s\u00e9ch\u00e9e. Vivant sur une \u00eele, les Japonais utilisent l\u2019algue kombu<\/em> et la bonite depuis les temps anciens\u00a0!<\/p>\n

\"Copeaux

Copeaux de bonite vendus au supermarch\u00e9.<\/p><\/div>\n

Pour quatre personnes, comptez une tige d\u2019algue kombu<\/em><\/strong> s\u00e9ch\u00e9e et une bonne poign\u00e9e de katsuobushi. <\/em><\/strong>Vous pouvez trouver ces ingr\u00e9dients facilement au Japon ou dans des \u00e9piceries japonaises ou bio ailleurs. Si vous \u00eates v\u00e9g\u00e9tarien<\/strong>, mettez un peu plus de kombu<\/em> \u00e0 la place de la bonite.<\/p>\n

Dans une casserole, d\u00e9posez le kombu<\/em>, couvrez d\u2019un litre d\u2019eau et laissez reposer une vingtaine de minutes. Portez \u00e0 \u00e9bullition avant de retirer la casserole du feu et l\u2019algue de la casserole. D\u00e9posez ensuite les flocons de bonite s\u00e9ch\u00e9e, laissez reposer quelques minutes avant de filtrer\u00a0: vous avez votre bouillon dashi<\/strong>\u00a0!<\/p>\n

\"Bouillon

Bouillon dashi r\u00e9duit en p\u00e2te.<\/p><\/div>\n

Si vous \u00eates press\u00e9, vous pouvez aussi utiliser du bouillon dashi en poudre ou encore un miso aromatis\u00e9 au dashi du commerce, mais vous perdrez s\u00fbrement un peu en go\u00fbt.<\/p>\n

\"Le

Le rayon dashi d’un supermarch\u00e9 \u00e0 Tokyo.<\/p><\/div>\n

\u00c0 partir de cette base, vous pouvez mettre un peu tout ce que vous voulez<\/strong> pour constituer votre soupe miso\u00a0: poireau, carotte, tofu soyeux, wakam\u00e9, champignons, chou et m\u00eame des \u00e9pinards, de l\u2019aubergine ou des pommes de terre\u00a0! C\u2019est un peu le plat id\u00e9al pour finir tous les restes de l\u00e9gumes\u00a0! Les Japonais consomment d\u2019ailleurs la soupe miso un peu \u00e0 tous les repas, parfois m\u00eame au petit d\u00e9jeuner, elle aiderait \u00e0 dig\u00e9rer !<\/p>\n

Itadakimasu\u00a0<\/em>(bon app\u00e9tit\u00a0en japonais) !<\/p>\n","protected":false},"excerpt":{"rendered":"

Tout sur la soupe miso, la recette traditionnelle japonaise, pr\u00e9par\u00e9e \u00e0 la maison.<\/p>\n","protected":false},"author":59,"featured_media":18587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[6,206],"tags":[110,169,38,33,171],"class_list":{"0":"post-18586","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-gastronomie","9":"tag-cuisine","10":"tag-japon","11":"tag-recette","12":"tag-tradition","13":"tag-vegetarien"},"acf":[],"yoast_head":"\n\u00c0 la d\u00e9couverte de la vraie soupe miso !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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