California Miso Soup Food

AUTHENTIC MISO SOUP

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.

BASIC MISO SOUP

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.

SEA TREASURE CLAM MISO SOUP

Steps:

• Squeeze thawed ginger over small bowl to extract 1 teaspoon juice. Set aside.
• Combine 2 cups Dashi and 2 cups water in large pot over medium-high heat. Add clams. Cover; simmer until clams open, about 10 minutes (discard clams that do not open). Remove from heat. Transfer clams to bowl. Remove meat from shells; reserve meat and shells separately. Strain broth and any accumulated juices through fine strainer lined with coffee filter. Return broth to pot. Mix white and red misos in bowl. Bring broth to simmer. Add 1/4 cup broth to miso; stir until miso dissolves. Whisk miso into broth in pot. Add reserved ginger juice and soy sauce. Keep warm over medium-low heat (do not boil).
• Place 1 clam shell in each bowl. Place 3 pieces clam meat in each shell. Ladle broth over; sprinkle with onion.

CALIFORNIA MISO SOUP

Steps:

• In a mixing bowl, mix about 1/3 cup of miso paste into 2 cups of room temp water. (On average I used about 1/3 of what is recommended on the box of miso for 4 quarts.).
• Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then diced into small cubes.
• Heat the butter in a heavy 6 quart pan. When the butter has melted, add onions and garlic. Cook uncovered, over med heat for 10 to 15 minutes, stirring occasionally. Heat and stir onions until they turn transparent but not brown. Do not let them burn!
• When onions are transparent add fresh mushrooms. Cook and stir for 3 minutes.
• Pour water into the heavy 6 quart pan until it is half way full . Increase heat and bring to a simmer.
• To the 6 quart pan add, tofu, (and mushrooms if you are using rehydrated shiitake) and cook for 10 minutes.
• Turn down heat just below a simmer on the pan and add two cups of room temp water (new water not the miso yet). Also, add salad greens to the pan, cook, stirring occasionally, for 3 minutes.
• Turn off heat.
• Add 1/2 cup stock from the 6 quart pan to the mixing bowl with miso paste. Mix until smooth.
• Add miso mix to the 6 quart pan. Stir.
• Season with soy sauce, fish sauce, and rice vinegar.

MISO SOUP

Steps:

• Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.

MISO SOUP

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.