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.
Nutrition Facts : ServingSize 1 bowls, Calories 170 kcal, Carbohydrate 22.3 g, Protein 13.6 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 1817 mg, Fiber 10 g, Sugar 9 g
MISO SOUP
Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack
Provided by Bonnie Chung
Categories Snack, Soup, Starter
Time 15m
Yield Serves 4 as a starter or snack
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.44 milligram of sodium
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 MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
- Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
MISO SOUP WITH TOFU AND KALE
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.
- Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 1 g, Protein 8 g, Sodium 797 g
MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)
Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste. It is the soul food for the Japanese which serve together with rice.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Clean the kombu with a damp cloth.
- Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
- After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
- Heat the dashi to barely below boiling point. Add the katsuobushi.
- Let the katsuobushi steep for 5 minutes at the sub-boiling point.
- Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
- Measure 500ml (2 cups) of dashi. Bring it to a boil.
- Turn off the heat.
- Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
- Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
- Pass through a strainer and gently squeeze the wakame to remove the excess water.
- Add the wakame to the dashi.
- Add the tofu cube to the dashi.
- Sprinkle some cut scallion into the miso soup right before serving.
Nutrition Facts : Calories 120 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 200ML, Sodium 1066 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MISO SOUP WITH TOFU AND BABY SPINACH
I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.
Provided by drbecca26
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- Taste, adjust the seasonings if needed, and serve hot.
Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8
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
EASY VEGETARIAN MISO SOUP
Steps:
- Gather the ingredients.
- Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
- Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
- Ladle into bowls, serve hot, and enjoy.
Nutrition Facts : Calories 83 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 872 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
MISO SOUP WITH TOFU RECIPE
Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!
Provided by Asian Caucasian
Categories Soup
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
- While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
- Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
- Slowly add in the miso paste mixture. Stir well until combined.
- Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.
Nutrition Facts : Calories 104 calories, Sugar 3.6 g, Sodium 557.7 mg, Fat 3.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 2.2 g, Protein 7.8 g, Cholesterol 0 mg
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.
More about "miso soup with tofu food"
MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
From jamieoliver.com
Servings 2Total Time 20 minsCategory Healthy Lunch IdeasCalories 184 per serving
- Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.Stir in the miso paste and a good splash of soy sauce to taste.
AMAZING TOFU MISO SOUP - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine MediterraneanTotal Time 20 minsCategory EasyCalories 204 per serving
- In a medium saucepan (3-4 quart) on medium to high heat, bring the dashi and the water to a boil and then reduce it to a simmer.
- Use a ladle to remove about a half cup of the broth and transfer it to a small bowl or a glass measuring cup. Use a whisk or a fork to blend in the miso paste.
- Next, turn the heat down to low. Add the contents from the cup or bowl from the last step as well a the tofu and any optional ingredients. Allow this to sit for 2-3 minutes and then serve with the diced green onions.
TOFU MISO SOUP - RECIPES | CAULDRON FOODS
From cauldronfoods.co.uk
Cuisine JapaneseCategory LunchServings 5
- Drain the tofu and cut into small cubes. Mix the soy sauce and rice wine and pour over the cubed tofu. Leave to marinate for 10 minutes.
- Put the stock, garlic, ginger and chilli into a large saucepan and simmer for 2-3 minutes then add the tofu with the remaining marinade to the saucepan and simmer for a further 2-3 minutes.
- Add the dried noodles and simmer for 5 minutes then stir in the carrot, courgette, spring onion and miso paste and heat for a final 2-3 minutes without allowing the soup to boil.
SIMPLE MISO SOUP WITH SALMON, TOFU, AND ... - FURTHER FOOD
From furtherfood.com
Servings 4Estimated Reading Time 50 secs
MISO SOUP WITH SHRIMP AND TOFU RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Seafood SoupServings 4Total Time 20 mins
MISO SOUP WITH TOFU RECIPE : SBS FOOD
From sbs.com.au
4/5 (32)Servings 6Cuisine JapaneseCategory Appetiser
MISO SOUP WITH LEEK AND TOFU RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine AsianTotal Time 30 minsServings 4Calories 168 per serving
10 BEST MISO SOUP RECIPES - YUMMLY
From yummly.com
MISO SOUP WITH TOFU, MUSHROOMS AND BOK CHOY
From cutco.com
MISO SOUP WITH SHRIMP AND TOFU RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SoupServings 4Total Time 20 mins
MISO SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (26)Servings 4Cuisine JapaneseCategory Soup
- Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
- Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
- Drain the wakame and add it to the soup pot along with the scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Season, to taste, with tamari.
MISO SOBA NOODLE SOUP WITH CRISPY TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (9)Total Time 25 minsCategory SoupCalories 244 per serving
- Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions.
- Coat the bottom of a medium skillet with 1 tablespoon of canola oil and place it over medium heat.
MISO SOUP WITH TURMERIC AND TOFU RECIPE | FOOD & WINE
From foodandwine.com
2/5 Total Time 40 minsServings 4
- In a large saucepan, heat the olive oil. Add the fennel, carrot, onion, garlic, peppercorns and turmeric and stir over moderate heat until evenly coated with oil. Add 6 cups of water and bring to a boil. Gently simmer until slightly reduced and the vegetables are soft, 15 to 20 minutes. Strain the soup into a large bowl; discard the solids.
- Wipe out the saucepan and return the broth to it. Whisk the miso into the broth and cook over low heat, whisking, until hot. Season with salt. Stir in the tofu and simmer until the tofu is warm, about 2 minutes. Serve the soup garnished with chives.
MISO SOUP WITH TOFU RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (43)Category SoupsCuisine JapaneseTotal Time 10 mins
- Bring the stock (or water) to the boil in a small saucepan, add the beans and mushrooms and cook for about 3 minutes or until just tender.
- Put the miso in a small bowl and blend in a little of the stock from the pan, so that you have a smooth thin paste. If necessary, give it a quick whisk, then stir this all back into the soup base.
- Add the diced tofu to a serving bowl and ladle in the soup. Serve scattered with spring onions and coriander.
5-MINUTE VEGAN MISO SOUP WITH SILKEN TOFU & SEAWEED ...
From garlicdelight.com
5/5 (1)Total Time 5 minsCategory Appetizer, Side DishCalories 20 per serving
- Add the miso paste to the boiling water. Be careful and avoid burning yourself. Stir to dissolve the miso paste.
- Add the seaweed and green onions to the miso soup. Allow it to sit for 3 minutes to give the seaweed time to hydrate.
- Once the seaweed is fully hydrated, the soup is almost ready to drink. You can check by scooping up some seaweed to check if it has fully unraveled. If substituting, add the spring mix or baby spinach at this step.
MISO SOUP WITH TOFU RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 73 per servingTotal Time 15 mins
- Place bonito flakes on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Remove and discard stems from mushrooms; thinly slice mushroom caps.
- Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.
- Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.
- Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.
HOW TO MAKE MISO SOUP - THE ULTIMATE GUIDE TO MISO SOUP ...
From norecipes.com
5/5 (3)Calories 85 per servingCategory Soups & Stews
MISO SOUP WITH TOFU AND CABBAGE | SO DELICIOUS
From sodelicious.recipes
4.2/5 (5)Total Time 30 minsCuisine AsianCalories 154 per serving
- Bring it to a boil, and add the ginger, garlic, and red chili. Cover with a lid and let it simmer for 5 minutes.
- Stir, and cook for 3 minutes. In the meantime, cut the tofu in small cubes. Add it in the soup, along with the miso paste, and soy sauce. Stir, and leave the soup on heat for 4-5 more minutes.
MISO MARINATED TOFU RECIPE - FOODACIOUSLY
From foodaciously.com
5/5 (1)Total Time 1 hr 5 minsCategory MainsCalories 508 per serving
- In a mixing bowl use a whisk to combine grated ginger, crushed garlic, extra virgin olive oil, sesame oil, chilli flakes, soy sauce, miso paste, and rice vinegar.
- Cut the tofu into small bite-sized cubes and toss them in the marinade. Transfer them in the fridge and allow to marinate for at least 30 minutes.
- Line a baking tray with parchment paper and arrange the marinated tofu cubes in a single layer. Bake at 180°C (355°F) for 35 minutes flipping them halfway through cooking time. Enjoy!
MISO SOUP WITH TOFU AND NORI RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 30 minsAuthor SweetkiwiCalories 232 per serving
- Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.
GET FRESH WITH MISO SOUP WITH FIRM TOFU | RECIPES INSPIRATION
From recipesgrandma.com
4.6/5 (12)Category LunchCuisine AmericanCalories 210 per serving
BAKED TOFU WITH MISO RECIPE (VEGETARIAN AND VEGAN)
From thespruceeats.com
4.2/5 (17)Total Time 30 minsCategory Entree, Dinner, Lunch, Side DishCalories 206 per serving
MISO SOUP WITH TOFU AND SEAWEED | UMAMI RECIPE
From umami-recipe.com
Servings 2Total Time 10 minsCategory SoupsCalories 60 per serving
HOW TO MAKE SIMPLE & DELICIOUS MISO SOUP - THE JAPANESE ...
From thejapanesekitchen.com
Cuisine JapaneseCategory Appetizer, Entree, Side DishServings 4Calories 110 per serving
VEGAN MISO SOUP WITH NOODLES AND TOFU | FORKS OVER KNIVES
From forksoverknives.com
5/5 (3)Total Time 30 minsEstimated Reading Time 2 mins
MISO CHICKEN & TOFU SOUP | CHICKEN.CA
From chicken.ca
Servings 8Calories 220 per serving
CHECK WONDERFUL HEALTH BENEFITS OF MISO SOUP WITH TOFU ...
From drhealthbenefits.com
Estimated Reading Time 6 mins
JAPANESE MISO SOUP: ITS ORIGINS AND WHY JAPANESE PEOPLE ...
From kokoro-jp.com
Estimated Reading Time 8 mins
REVOLUTIONARY RECIPE: GINGERED MISO SOUP WITH STEAMED TOFU ...
From foodrevolution.org
Estimated Reading Time 1 minCalories 129 per serving
MISO SOUP WITH TOFU - VEGETARIAN SOCIETY
From vegsoc.org
MISO SOUP WITH TOFU AND VEGETABLES
From awesomefood1716b7.blogspot.com
MISO SOUP WITH TOFU RECIPES
From tfrecipes.com
10 BEST MISO SOUP WITHOUT TOFU RECIPES | YUMMLY
From yummly.com
MISO SOUP WITH TOFU | COOKBOOK | KIDS WEB JAPAN | WEB JAPAN
From web-japan.org
HOW TO MAKE MISO SOUP WITH TOFU AND SEAWEED? – FOOD & DRINK
From smallscreennetwork.com
MISO SOUP WITH TOFU AND WAKAME | COOKING WITH YOSHIKO
From cookingwithyoshiko.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