BASIC MISO SOUP
This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water called for in the recipe. From Eden Organic Foods.
Provided by Vino Girl
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
- Bring water to a boil. Add onions and wakame; simmer 3 minutes.
- Add the carrots and simmer 5 more minutes; reduce heat to very low.
- Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
- Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.
Nutrition Facts : Calories 27.8, Fat 0.4, SaturatedFat 0.1, Sodium 246.2, Carbohydrate 5.3, Fiber 1.1, Sugar 2, Protein 1.1
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
MISO SOUP
Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack
Provided by Bonnie Chung
Categories Snack, Soup, Starter
Time 15m
Yield Serves 4 as a starter or snack
Number Of Ingredients 6
Steps:
- Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
- Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
- Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.44 milligram of sodium
AUTHENTIC MISO SOUP
Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g
EASY VEGETARIAN MISO SOUP
Steps:
- Gather the ingredients.
- Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
- Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
- Ladle into bowls, serve hot, and enjoy.
Nutrition Facts : Calories 83 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 872 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
QUICK MISO SOUP
This miso soup is a spin on the classic with shiitake, tofu, and scallions.
Provided by shannon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
- Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 8.1 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 491.9 mg, Sugar 2.1 g
SIMPLE MISO SOUP
You can vary the kinds of miso you use, or combine different kinds. In fact, you can vary just about everything with this recipe! I usually aim for 2 main ingredients plus a garnish, in addition to the dashi and miso. Some other ingredients I especially like include thinly sliced carrot or daikon, cut into seasonally-appropriate shapes with mini-cookie cutters (like flowers or leaves), thinly sliced mushrooms, enoki-take mushrooms, wheat gluten (available in small balls or other shapes at Asian groceries), and sansho pepper. The wakame, tofu, and green onions are our favorite, though.
Provided by Halcyon Eve
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
- Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
- Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
- When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
- Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
- Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.
Nutrition Facts : Calories 28.1, Fat 1.4, SaturatedFat 0.2, Sodium 162.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 2.6
SIMPLE MISO NORI SOUP
This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size.
Provided by ChefChanteuse
Categories Clear Soup
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
- Bring to a simmer.
- Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
- Dice the tofu until you like the size of the pieces. Add to the pot.
- Best enjoyed immediately but keeps well in the fridge.
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 419.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.7, Protein 1.3
SIMPLE MISO SOUP
Here is a basic recipe, which can be used by itself or added to. Note that once the miso is stirred into water, it should not be boiled, otherwise its beneficial enzymes will be destroyed.
Provided by TishT
Categories Soy/Tofu
Time 32m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Combine the water and kombu in a soup pot and bring to a simmer.
- Remove the kombu.
- Add in your desired additions.
- Dissolve the desired amount of miso in just enough warm water to make pourable.
- Stir into the broth and remove from the heat.
- Serve at once.
Nutrition Facts : Calories 10.9, Fat 0.3, SaturatedFat 0.1, Sodium 209.8, Carbohydrate 1.5, Fiber 0.3, Sugar 0.3, Protein 0.6
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3.7/5 (10)Estimated Reading Time 2 minsCategory Basics, SoupsCalories 77 per serving
- In a medium saucepan bring the water and kombu to a boil. Turn heat down to low and remove kombu, dry and reserve for another use. Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended.
- Turn off the heat, and return the miso mixture to the saucepan. Stir well and serve with scallion, if using.
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