MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU
Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.
Provided by tom_says_yum_yum
Categories Soy/Tofu
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.
Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
MISO SHIITAKE BREAKFAST SOUP
This is a wonderful light and filling soup. It's a great way to start the day. This is very healthy. Miso is a soy protein and shiitake is a type of mushroom. You should be able to find these in most health stores, or Asian grocers.
Provided by southern chef in lo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using dried mushrooms, soak in warm water for 20 minutes then drain.
- Slice the mushrooms thinly.
- Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
- Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
- Try this with my Chanterelle Croissants (recipe #21676).
MISO SOUP WITH TOFU AND WAKAME
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
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 WITH SHIITAKE MUSHROOMS
A delicious Japanese soup with mushrooms and tofu.
Provided by Claudia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g
More about "miso shiitake breakfast soup food"
JAPANESE SUPERFOOD MISO SOUP - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)合計時間 1 時間 35 分カテゴリ Soups And Stocksカロリー 151 (1 人分)
- Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
- After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
- Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
- Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.
SHIITAKE MISO SOUP - FLAVOR BIBLE
From flavorbible.com
5/5 (1)合計時間 30 分料理 Japaneseカロリー 212 (1 人分)
- Start by getting the soup base going. Put a pot of water (or vegetable broth) on medium-high heat. If using water, add the "Better than Bouillon" or similar product to the water and stir until dissolved. Add the white and light green parts of the chopped green onions. Stir occasionally while performing other tasks until it is time to combine ingredients for the soup.
- Meanwhile, add the eggs to cold water and bring to a boil for 5 minutes. Remove from heat and place in an ice bath. Once cooled, peel the eggs and set aside (cut in half lengthwise before serving)
- In a pan, drizzle the olive oil and sesame oil. Sautee the mushrooms for 4- 5 minutes, stirring occasionally.
- Meanwhile, add the miso paste to the soup base and stir until dissolved (soup base should be below a boil but emitting steam). Add noodles and cook for 4 - 5 minutes.
JAPANESE MUSHROOM MISO SOUP RECIPE - CHEF JA COOKS
SHIITAKE AND SPINACH MISO SOUP - A BEAUTIFUL PLATE
From abeautifulplate.com
MISO SOUP WITH SHIITAKE MUSHROOMS WITH FINE INGREDIENTS ...
From soupchick.com
SHIITAKE MISO SOUP WITH SILKEN TOFU - SNIXY KITCHEN
From snixykitchen.com
HOT AND SOUR MISO SHIITAKE SOUP | FARE & FLOURISH
From fareandflourish.com
SHIITAKE MUSHROOM MISO SOUP - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
MISO SOUP WITH SHIITAKE - MITOKU
From mitoku.com
MISO SOUP | FEASTING AT HOME
From feastingathome.com
MISO SOUP WITH SHIITAKE MUSHROOM | LIGHT ORANGE BEAN
From lightorangebean.com
HOMEMADE MISO SOUP 味噌汁 • JUST ONE COOKBOOK
From justonecookbook.com
20-MINUTE VEGAN MISO SOUP - EATPLANT-BASED
From eatplant-based.com
WINTER VEGETABLE MISO SOUP WITH SHIITAKE MUSHROOMS
From theveganatlas.com
MISO SOUP WITH SHIITAKE MUSHROOMS AND BOK CHOY
From thesophisticatedcaveman.com
MISO SHIITAKE SOBA SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MAKE MISO SOUP | FRESH TASTES BLOG | PBS FOOD
From pbs.org
WHY YOU SHOULD DRINK MISO SOUP WHEN YOU'RE HUNGOVER
From mashed.com
MISO SOUP WITH SHIITAKE MUSHROOMS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love