Gorgonzola Miso Soup Food

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.

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.

TOMATO AND ORZO SOUP WITH GORGONZOLA

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
• Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

TOMATO GORGONZOLA SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
• Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
• Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

TOMATO GORGONZOLA SOUP

Steps:

• Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
• Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

MISO SOUP

Steps:

• Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
• Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
• Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

TOMATO & GORGONZOLA SOUP

Steps:

• In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
• Stir in the garlic and saute briefly, about 30 seconds.
• Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
• Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.

CREAMY TOMATO-GORGONZOLA SOUP

Steps:

• Heat oil in a sauce pan.
• Add onions, garlic and bell pepper.
• Saute over medium high heat until onion is translucent, about 3 to four minutes.
• Reduce heat to medium.
• Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
• Bring to a simmer.
• Add tomatoes and juices, tomato juice and other ingredients.
• Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
• Serve with fresh ground pepper.

CREAM OF TOMATO GORGONZOLA SOUP

Steps:

• Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

MISO AND GORGONZOLA SOUP

Steps:

• Wash leeks and chop white and light green parts.
• Melt butter in a stock pot or dutch over over medium high heat.
• Add oil and swirl together with butter.
• Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.
• Add 1/2 lb gorgonzola to soup.
• Bring to a boil, stirring occasionally until gorgonzola is melted.
• You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.
• If you would like more cheesiness in the flavor, add the rest of the gorgonzola.
• If you would like more miso flavor, add the last tbsp of miso.
• Optional: chop and add the tofu in chunks.
• You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.
• Bring boil to a boil and serve.
• You can garnish with chopped chives or with little floating toast points if you wish.

CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)

Steps:

• Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
• Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.].
• Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
• Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins).
• Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
• Off the heat, stir in the basil.

GORGONZOLA MISO SOUP

Steps:

• Wash leeks and chop white and light green parts. Melt butter in a stock pot or dutch over over medium high heat. Add oil and swirl together with butter. Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin. Add 1/2 lb gorgonzola to soup. Bring to a boil, stirring occasionally until gorgonzola is melted. You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary. If you would like more cheesiness in the flavor, add the rest of the gorgonzola. If you would like more miso flavor, add the last tbsp of miso. Optional: chop and add the tofu in chunks. You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish. Bring boil to a boil and serve. You can garnish with chopped chives or with little floating toast points if you wish.