DR. WEIL'S MISO SOUP
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
Provided by JackieOhNo
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
- Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
- Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
- Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.
LIGHT MISO SOUP
The tofu can be substitued with roasted sliced pork and the vegetable broth can be substituted with chicken broth. Enjoy!
Provided by basda123
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms.
- In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more.
- Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.
DR. WEIL'S MISO SOUP
Steps:
- 1. Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well. 2. Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat. 3. Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes. 4. Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.
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
SPICY MISO SOUP
This recipe was adapted from the recipe "A Recipe For The One Who Is Getting Some Kind Of Cold" from the book "I Like Food, Food Tastes Good". It is my go-to soup when I'm feeling under the weather or even when my co-workers are and I want to bolster my immune system.
Provided by Netgirls Healthy Co
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a pot, boil some water with the seaweed and mushrooms.
- When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
- Lower the heat, add miso.
- Add scallions and additional ginger and garlic.
- Add pepper and cayenne.
- If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.
Nutrition Facts : Calories 255.9, Fat 7.7, SaturatedFat 1.2, Sodium 40.8, Carbohydrate 35.3, Fiber 2.1, Sugar 2.5, Protein 15
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