21 febbraio 2022

Zuppa di miso con tofu e wakame. La ricetta del lunedì.


Succede anche da noi con le lasagne o altri piatti. Ogni regione e ogni città ha la sua ricetta e ogni famiglia le proprie varianti. Ma alcuni ingredienti non devono mancare mai.
Succede così anche per la zuppa di miso in Giappone: il miso, ovviamente, e il brodo dashi sono indispensabili. Il brodo dashi si trova anche in  commercio liofilizzato ma io preferisco farmelo in casa, ormai gli ingredienti di base sono facilmente reperibili quasi ovunque.
La zuppa di miso, misoshiru, si consuma già dalla  colazione.
Per consumare il primo pasto della giornata sul tavolo si  trovano disposte con cura le posate tradizionali: le bacchette Hashi sul piccolo sostegno Hashioki e il cucchiaio in ceramica per la zuppa. Poi in ciotole separate vengono serviti riso al vapore e la zuppa di miso. Entrambi sono alla base dell’alimentazione giapponese, e non devono mai mancare a tavola. In particolare il riso cotto (gohan) dà il nome ai tre pasti principali della  giornata (asagohan è la  colazione o riso del mattino).

Mi piace molto il sapore intenso della zuppa di miso, che viene spesso accompagnata anche da noodles di grano saraceno, di riso o di frumento. Il miso si ottiene dalla fermentazione della soia e dei cereali: il colore e l'intensità di sapore variano a seconda della fermentazione, della  stagionatura e dei cereali utilizzati. La zuppa di miso viene consumata tutti i giorni per gli apporti nutrizionali: oltre ad idratare l’organismo, contiene infatti alti livelli di aminoacidi essenziali e di enzimi.

La fermentazione è un processo biologico in cui batteri e lieviti operano una trasformazione migliorativa di alcuni componenti degli alimenti, molto spesso i carboidrati (amidi e zuccheri), in altre sostanze come acidi, alcol o anidride carbonica. Come risultato si ottiene un prodotto finale diverso da quello che lo ha generato, di cui vengono modificati il profilo organolettico e la composizione in nutrienti.
La lista dei prodotti cinesi, coreani e giapponesi ottenuti dall’utilizzo della fermentazione è lunga e si perde nella notte dei secoli.
La materia prima di partenza più utilizzata in Oriente è la soia. Fino a pochi secoli fa, questo alimento veniva utilizzato esclusivamente nelle pratiche agricole a causa della presenza di sostanze detti “fattori anti nutrizionali” - che possono essere causa di malassorbimento di alcuni nutrienti. È il caso ad esempio dell’acido fitico, contenuto nei semi, che rende meno agevole l’assorbimento di minerali come calcio, ferro e zinco. Le fermentazioni possono contribuire a ridurre il contenuto di fattori anti nutrizionali: per questo la trasformazione della soia in miso, tempeh, natto e salsa di soia ne ha permesso un uso alimentare qualitativamente migliore.

Per questa ricetta mi sono ispirata a diverse ricette trovate in rete e mi sono consultata con giapponesi che mi hanno raccontato le loro esperienze in  casa.


Zuppa di miso con tofu
(per 4 persone)

800 ml di brodo dashi
4 cucchiai di miso
150 g di tofu morbido
cipollotto o  erba cipollina
15 g alga wakame

Preparare il brodo dashi. Mettere le alghe  wakame in ammollo in acqua tiepida per 10 minuti. Lessarle per 1 minuto in acqua  bollente, scolarle e metterle in una ciotola con acqua fredda.
Tagliare il tofu a dadi e l'erba cipollina in anelli.
Portare ad ebollizione il brodo dashi e aggiungere le alghe wakame scolate. Cuocere pochi minuti, alla fine  aggiungere il tofu
Amalgamare il miso in una ciotolina con poco brodo caldo e aggiungerlo alla  zuppa. Cuocere 2 minuti senza far bollire. Versare la zuppa in  ciotole  singole e guarnire  con erba cipollina tagliata ad anelli o cipollotto tritato.

Le varianti sono tante, si possono utilizzare shiitake (funghi), porri, altri tipi di verdure, carne, pesce. 

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