Mighty Miso Soup Food

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

MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)

Mighty Miso Soup (With Dashi - Fish Stock) image

Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.

Provided by Harmel Rayat

Categories Clear Soup

Time 35m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package soft tofu, cut into small 1/2 inch cubes
1 quart dashi stock
1/3 cup red miso or 1/3 cup white miso
1 cup chopped green onion
8 ounces shiitake mushrooms
1 tablespoon dried wakame seaweed, flakes finely chopped
1 teaspoon omega fish oil (the mighty part)
1 teaspoon soy sauce

Steps:

Place dashi stock in a medium saucepan and bring to a boil.
Cut the tofu block into small cubes and add them to the dashi.
Simmer the tofu in the dashi stock for a few minutes on very low heat.
The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
When the miso dissolves, add the dissolved miso to the pan gradually.
DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
Stir the soup gently.
Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
Add the omega fish oil and soy (if desired).

Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1

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