This recipe is inspired by the simple yet elegant Miso Soup. Packed with proteins and vitamins, yet requiring minimal ingredients and preparation, this wonderfully light broth can be savored on warm and cold nights alike. In fact, this has become my go-to rasam for speedy days when baby, laundry and work deadlines all converge in one dizzying cycle.
The seminal ingredient–miso paste–is a Japanese delicacy made from fermented soybeans. It’s a staple in my fridge and I would highly encourage anyone who hasn’t encountered this umami-bomb to venture out and give it a try. There’s the shy white miso flirting alternately with salt and sweet and then, there’s the bold red miso, now salty, now acidic, now sweet, now umami. That’s just for starters. For an in-depth look at all the variations of miso paste, check out New York Magazine’s article at, https://nymag.com/strategist/article/best-miso-pastes.html.
For the rasam below, I use red miso paste because it stands up better to the strong Indian spices. However, white miso paste can also be used–simply halve the amount of rasam powder (1 1/2 tsp.) and add a bit more salt to taste.
Assembling the Ingredients:
1/2 tbsp. oil
2 tbsp. miso paste
2 tbsp. ginger paste
1 tbsp. lemon juice
1 clove garlic, minced
1 tsp. mustard seeds
1 tsp. asafoetida
2 dried red chilis
10-12 curry leaves
3 tsp. rasam powder
1/2 tsp. Kashmiri red chili
1/2 tsp. turmeric powder
1/2-3/4 tsp. salt
2 cups water
Firing Up the Stove:
- Add 2 tbsp. miso paste to 1/2 cup water, rapidly beating the mixture with a wooden spoon until the miso is completely dissolved. Set aside.
- Squeeze out 1 tbsp. of lemon juice and mix in 1/4 cup water. Set aside.
- Add 1/2 tbsp. oil to a deep bottomed pan and heat on med. for 2 mins. Toss in the minced garlic pieces and saute for 30 secs.
- Throw in 10-12 curry leaves and 2 dried red chilis. Saute for another 30 secs.
- Drop in 1 tsp. each of mustard and asafoetida. Cook for 2-3 mins. till the mustard pops.
- Add ginger paste. Cook for 2-3 mins.
- Pour in the miso broth plus 1 1/2 cups water, 3 tsp. rasam powder and 1/2 tsp. each of turmeric and Kashmiri red chili.
- Simmer on med. or med. high heat for 10-12 mins.
- Add salt to taste, approximately 1/2 tsp.
- Turn off the stove, and add the lemon water.
- Taste, adjust seasoning and serve hot!
Eating With Your Eyes:
I never once thought to add miso to rasam but what a great idea. The umami of miso and the distinctive flavour of the rasam powder. Yum!
Thank you for the kind words. My recipes are fairly unconventional so it’s nice you like it. In addition to South Indian foods, I have a great roster of Maharashtrian food coming over the next few days, under “Bombay Talkies.” Please take a moment to check it out. I promise you won’t be disappointed.