Miso Onion Soup Food

MISO FRENCH ONION SOUP

Steps:

• Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
• Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
• Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Simmer and season with salt and pepper as needed.
• Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.

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.

MISO SHIRU SOUP

Steps:

• ----------Make the dashi---------.
• Bring water to a boil.
• Wash Kelp under cold water tap.
• Add to water when it comes to a boil.
• Stir and let boil 3 minutes.
• Remove kelp from the water and add the bonito.
• Allow to come to boil and remove from heat immediately.
• Let it settle for a few minutes.
• Strain off the bonito and set aside for whenever you need the dashi.
• ---------Make the Miso Shiru-----------.
• Bring the dashi to a boil.
• Mix a little hot liquid with the bean paste, stirring until smooth.
• Pour mixture back into the saucepan, stir well.
• Add tofu and return to boil.
• Simmer for a few seconds only.
• Ladle into bowls and garnish with green onion and a slice or two of mushroom.

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 ONION SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly browned, stirring often, 15 to 20 minutes.
• Add 5 cups water and the ginger. Bring to a simmer. Cover and simmer gently for 15 minutes.
• Stir in the dissolved miso, remove from the heat, and season. Allow the soup to stand for 15 minutes, covered, and serve.
• Calories: 108
• Total Fat: 5g
• Protein: 7g
• Carbohydrate: 13g
• Cholesterol: 0mg
• Sodium: 465mg

MISO, CHICKEN AND GREEN ONION SOUP

Steps:

• In a large pan or skillet, saute onions until golden, then add the sliced mushrooms and cook for 5 minutes. Add only a 1/2 cup of the cooking broth and continue cooking onions and mushrooms until that liquid almost disappears.
• In a small bowl whisk the miso paste with 2 tbsp of the broth. Pour into skillet and cook. Season with sea salt and pepper. Add the remaining broth and cooked chicken, turkey or tofu. Cook for 30 minutes more over a low heat.