Miso Stock Food

MISO SOUP

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.

HOMEMADE MISO SOUP WITH TOFU

Steps:

• Gather all the ingredients.
• Cut the green onion into thin rounds.

MISO SOUP

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.

SIMPLE MISO BROTH

Steps:

• Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
• Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
• Variations
• Embellish miso broth with any of the following:
• Diced tofu
• Cooked Asian noodles
• Finely chopped scallions
• Grated fresh daikon radish or white turnip
• Crisp cucumber, seeded and grated
• Nutrition Information
• Per cup:
• Calories: 42
• Total fat: 2g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 4g
• Cholesterol: 0mg
• Sodium: 9mg