MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
INSTANT POT TOFU NOODLE SOUP
The star of this meal is the broth. An Instant Pot is a great way to quickly infuse aromatics into water or stock to create flavors that taste like they have simmering all day.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.
- Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.
- Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.
- Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil.
Nutrition Facts : Calories 420, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 20 milligrams, Sodium 692 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 23 grams, Sugar 4 grams
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
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