Miso Soup With Carrots And Tofu Food

15-MINUTE MISO SOUP WITH GREENS AND TOFU

Steps:

• Place vegetable broth in a medium sauce pan and bring to a low simmer.
• In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
• To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
• Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Steps:

• In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
• Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
• Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
• Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

MISO SOUP WITH TOFU AND SEAWEED

Steps:

• For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
• Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
• For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
• Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
• Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
• Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.

MISO SOUP WITH TOFU AND MUSHROOMS

Steps:

• Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
• Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
• Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.

MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU

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.

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Steps:

• In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
• Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
• Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
• Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

MISO SOUP WITH TOFU AND WAKAME

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.