Yuzu Miso Rasam

This is a bold, bright, and flavorful fusion rasam (aka spiced South-Indian broth) made with yuzu kosho, yuzu juice, and miso in South Indian style. This vegan rasam is a perfect marriage of Japanese and Indian flavors.

Yuzu is a Japanese citrus, and is available in winter. The juice and pastes are available that helps to relish on the bold flavors of this fruit. Yuzu kosho is a paste made with yuzu juice, zest, chilies, and then fermented with salt. This is a flavor bomb! A drop of this could elevate the flavor profile of any dish. No wonder, it is a commonly used condiment in Japanese cuisine. Yuzu miso sauce or dressing is a popular condiment that is well known for its sweet, salty, and bold flavors. The traditional sauce is made of yuzu juice, miso, mirin, rice vinegar, and sugar. This rasam uses yuzu, miso, and rice vinegar.

Lemon rasam is a popular rasam that we often make in our home. With the inspiration from the Japanese flavors and our traditional lemon rasam, this yuzu miso rasam was born. If you haven't tried these, I would recommend you to try it as soon as possible. The bright yuzu flavor, savory miso, spicy yuzu kosho with Pepper Cumin powder and cooked dal, all made into a thin broth is heavenly. This can be served with rice or any cooked grain. Add cooked noodles to make a delicious noodle soup bowl that will become your favorite like this Vegan Rasam Pho.

Yuzu Kosho has salt added to it. So add salt cautiously just to adjust the flavors. The quantity of the yuzu kosho and yuzu juice can be adjusted as per taste. Yuzu juice is a little sour than regular lemon. Remember not to boil over the rasam after adding yuzu kosho, it has the rind as well, and it may give a bitter taste. Rice vinegar is added just to give the uplift, if you do not have this, balance with yuzu juice. Miso gives a flavor depth, if you do not have, this can be omitted.

It is already September, and the temperatures are beginning to go down. This means wanting not salads or cold food, but warm, cozy, and comfort food. What can be more comforting than rasam? It is the best! I have been sharing rasam recipes from A-Z for the Blogging Marathon, and now it is time to share the rasam recipe for the letter 'Y'. Check the delicious rasam links below.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

I - Instant Garlic Rasam

J - Jamun/Black Plum Rasam

K -Kokum Rasam

L - Lemongrass Rasam

M- Manga (Raw Mango) Rasam

N - Neem Flower/Veppampoo Rasam

O - Oma Rasam

P - Persian Sour Plum Rasam

Q -Quatre Rasam

R - Rhubarb Rasam

S - Sprouts Rasam

T -  Tomatillo Rasam

U - Ulavacharu/Horsegram Rasam

V - Vetrilai Rasam

W - Wheatgrass Rasam

X - Xacuti Spice Rasam

Ingredients

Water - 2 and 3/4 cups

Toor dal - 1 tbsp

Salt - 1/4 tsp

Rice vinegar - 1 tsp

Yuzu juice - 2 tsp

Yuzu kosho - 1.5 to 2 tsp

Miso - 1/2 tsp

Ginger - 1.5-in piece, sliced

Tomatoes - 2/3 cup, copped

Turmeric - 1/4 tsp

Pepper cumin powder - 1 tsp (Recipe Here)

Cilantro - 1 tbsp, chopped

For Tempering

Oil - 1 tsp

Mustard seeds -1/2 tsp

Cumin - 1/2 tsp

Dried red chili - 1, torn

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Method

Pressure cook the dal with quarter cup water and a pinch of turmeric. Mash, and set aside.

To a soup pot, add one and a half cup water, ginger, tomatoes, and turmeric. Simmer for 4-5 minutes, until the tomatoes are done.

Add salt, pepper cumin powder, cooked and mashed toor dal, yuzu kosho, and a cup of water. When it begins to boil, remove from the flame. Stir in the rice vinegar and yuzu juice.

Heat oil in a pan over medium flame. Add the red chilies and mustard seeds. When it splutters, add the cumin followed by asafetida, and curry leaves. Fry for 30 seconds and add it to the rasam.

Garnish with cilantro. Serve with cooked grains and veggies.