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
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
WHITE MISO MUSSELS WITH WATERCRESS
Steps:
- Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes.
- Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.
Nutrition Facts : Calories 480 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 126 milligrams, Sodium 1809 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 47 grams, Sugar 5 grams
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
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 SOUP WITH WATERCRESS
Categories Soup/Stew Bean Fish Leafy Green Mushroom Stew Quick & Easy Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy
Yield 4 people
Number Of Ingredients 6
Steps:
- Heat the water in a small soup pot. When the bubbles form around the edge, add the bonito. Turn the heat down and simmer for 2 minutes. Turn off the heat and let the broth sit for 5 minutes. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the shiitakes and wakame. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the broth. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot. In a small bowl, combine the miso paste with a bit of broth and whisk to blend. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute just to wilt it, and serve.
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- Heat the water in a soup pot until bubbles form around the edge, then add the bonito flakes. Lower the heat and simmer for 2 minutes. Then turn off the heat and let the broth sit for 5 minutes.
- Strain the broth into a clean pot, discarding the bonito flakes. Add the mushrooms and wakame to the broth, then simmer over low heat for 20 minutes.
- Remove the wakame and mushrooms. Discard the thick stems from the mushrooms; thinly slice the caps and return them to the pot. Chop the wakame into small pieces, discarding any thick pieces of stem, and return it to the pot.
- In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the miso mixture into the pot and bring the broth to a simmer, being careful not to let it boil.
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- Put the stock in a large saucepan and bring to the boil, reduce the heat and stir in the miso paste, sesame oil and soy sauce.
- Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.
MISO BROWN RICE SOUP (VEGAN + GF) - RHIAN'S RECIPES
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5/5 (6)Total Time 30 minsCategory Main Course, SoupCalories 430 per serving
- Place the leeks, Chinese cabbage, shiitake mushrooms, stock cube, miso, sesame oil, sesame seeds, tamari and salt + pepper in a saucepan with enough water to cover
- Add the tofu and cooked brown rice and mix gently so as not to break up the tofu – cook for a couple of minutes just to warm everything through
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- Bring the water to a fairly brisk simmer, but not a full boil. Then turn down the heat and let it simmer very gently for 10 minutes.
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- Combine the sweet potato with the broth or water with bouillon cubes. Bring to a gentle boil, then lower the heat and simmer gently until the sweet potatoes are tender, about 15 minutes
- Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you’d like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water.
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- Heat water to bare simmer. Add bonito flakes (and coconut sugar, if using), and gently simmer for two minutes. Turn off heat and let steep for 5 minutes.Using a mesh sieve, strain liquid into a new pot.
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- Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
- Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
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15 TASTY WATERCRESS SUBSTITUTES IN SOUP, SALAD, RECIPE
From kitchensubstitute.com
- Arugula. Arugula is the most popular substitute for watercress, it’s the closest match to watercress as you’ll find in a leafy green vegetable. It has a similar peppery flavor, and the nutritional content is nearly the same as watercress.
- Nasturtium Leaves (Indian Watercress) Nasturtium leaves (or Indian watercress) are popularly used in many Indian dishes. It tastes similar to watercress, but comes with bigger, thicker leaves.
- Spinach. Spinach is a good watercress substitute when it’s being baked into a dish, or used in items such as sauces and soups. It’s very easy to find all year long in most market areas.
- Collard Greens. Collard greens are a great watercress replacement in broiled dishes, or for stuffed leaf dishes. Collard greens are known for their bitter flavor and thick leaves.
- Beet Greens. Beet greens are a great watercress replacement that isn’t often thought of. They are the top of the beet plant that has been lopped off by either the farmer or the supermarket, and are usually tossed out.
- Water Spinach. This savory, crunchy green grows near rivers and lakes in tropical places. Water spinach is best when it’s steamed and mixed with other veggies, as in a stir fry.
- Kale. Kale is a more bitter flavored leafy green than watercress, but it’s much easier to come by. It’s so popular and can be a good substitute for most vegetables such as watercress, bok choy, etc.
- Chinese Cabbage. Chinese cabbage has no bitter taste and can be prepared in almost any way you can think of. It is crunchy and has more of a sweet flavor than the peppery flavor of watercress.
- Radish Sprouts. Much like beet greens, radish sprouts are an excellent watercress substitution that was almost tossed out with the garbage. With a similar peppery kick and appearance, radish sprouts are a close imitation to watercress.
- Radicchio. This red-colored, leafy vegetable is a spicy, slightly bitter choice that can be prepared in the same style as watercress. Radicchio is great for munching raw, and when cooked it tends to lose some of its bitterness.
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