MISO SOUP WITH TOFU AND ENOKI
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.-Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
SIMPLE MISO SOUP
You can vary the kinds of miso you use, or combine different kinds. In fact, you can vary just about everything with this recipe! I usually aim for 2 main ingredients plus a garnish, in addition to the dashi and miso. Some other ingredients I especially like include thinly sliced carrot or daikon, cut into seasonally-appropriate shapes with mini-cookie cutters (like flowers or leaves), thinly sliced mushrooms, enoki-take mushrooms, wheat gluten (available in small balls or other shapes at Asian groceries), and sansho pepper. The wakame, tofu, and green onions are our favorite, though.
Provided by Halcyon Eve
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
- Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
- Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
- When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
- Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
- Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.
Nutrition Facts : Calories 28.1, Fat 1.4, SaturatedFat 0.2, Sodium 162.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 2.6
MISO SOUP
Categories Soup/Stew Bean Soy Appetizer Tofu Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes about 3 cups (serves 4)
Number Of Ingredients 9
Steps:
- Make dashi:
- Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 2-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
- Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
- Prepare soup:
- Stir together misto and 1/4 cup dashi in a bowl until smooth. Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu. Simmer 1minute and remove from heat. Immediately stir in miso mixture and and scallion greens and serve.
MISO SOUP WITH ENOKI MUSHROOMS
Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids.
- Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth.
- Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.
Nutrition Facts : Calories 30.3, Fat 1.3, SaturatedFat 0.2, Sodium 308.9, Carbohydrate 2.6, Fiber 0.7, Sugar 0.6, Protein 2.6
MISO SOUP RECIPE BY TASTY
Here's what you need: tofu, snow pea, enoki mushroom, dashi, miso
Provided by Spencer Kombol
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
- In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
- Turn of the heat. In a small dish, place miso. Add a small amount of dashi and dissolve the miso. Pour over dissolved miso into the pot. Turn back the heat and warm up the soup, right before it boils.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 16 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
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