Japanese Take Out Miso Soup Food

HOMEMADE MISO SOUP WITH TOFU

Homemade Miso Soup with Tofu image

It's super easy to make authentic Japanese miso soup at home! My recipe shows you how to make quick and easy soup stock (dashi) from scratch and then make the classic miso soup with tofu and wakame seaweed. Homemade miso soup is not only delicious, it also brings many great health benefits.

Provided by Namiko Chen

Categories Soup

Time 20m

Number Of Ingredients 7

Ingredients

4 cups water
1 piece kombu (dried kelp) ((⅓ oz, 10 g; 4 inches x 4 inches or 10 cm x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
7 oz soft/silken tofu (kinugoshi dofu)
4-5 Tbsp miso ((1 Tbsp (18 g) for every 1 cup (240 ml) of dashi))
1 Tbsp dried wakame seaweed
1 green onion/scallion

Steps:

Gather all the ingredients.
Cut the green onion into thin rounds.

Nutrition Facts : Calories 57 kcal, Carbohydrate 5 g, Protein 4 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 532 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

MISO SOUP

Miso Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes

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

Miso soup image

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

Ingredients

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

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

MISO SOUP WITH TOFU AND WAKAME

Miso Soup With Tofu and Wakame image

I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.

Provided by Southern Sugar Dump

Categories Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5

MISO SOUP

Miso Soup image

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

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

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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1. To make dashi soup stock, bring six cups water and kombu to a boil in a large saucepan over high heat. Remove pan from heat and sprinkle bonito flakes over the liquid; let stand 4 minutes. Pour through a strainer or cheesecloth into a large bowl. 2. In a small bowl, cover wakame with hot water and let stand for 15 minutes, until reconstituted. Drain and set aside. 3. In another bowl, add miso paste and stir with ½ cup dashi until smooth. Heat the remaining dashi in a saucepan over medium-high heat until steaming hot, then add tofu and wakame. Simmer to combine for 1 minute. Remove from heat and stir in miso mixture and top with scallions. Ladle into soup bowls and serve warm.
Cook’s notes: To make a vegan version of miso soup, skip the bonito flakes when making dashi stock. If you’re making a gluten free version look for miso paste made with rice or buckwheat.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gordon Ramsay, Alice Waters, Chef Thomas Keller, and more.

Japanese Take Out Miso Soup Food

HOMEMADE MISO SOUP WITH TOFU

It's super easy to make authentic Japanese miso soup at home! My recipe shows you how to make quick and easy soup stock (dashi) from scratch and then make the classic miso soup with tofu and wakame seaweed. Homemade miso soup is not only delicious, it also brings many great health benefits.

MISO SOUP

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

MISO SOUP WITH TOFU AND WAKAME

MISO SOUP

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