Mighty Miso Soup Food

MISO SOUP

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.

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.

MISO SOUP

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.

MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)

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).

LIGHT MISO SOUP

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.