MUSHROOM MISO SOUP
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
MISO MUSHROOM SOUP
from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.
Provided by chia2160
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- combine water and mushrooms in a saucepan, bring to a boil.
- remove from heat, remove mushrooms.
- cut off stems, discard, slice caps thinly.
- return to water, bring back to simmer and cook 15-20 minutes.
- add spinach and tofu, simmer for 1-2 minutes.
- remove from heat.
- in a small bowl combine miso with 2 tbsp of broth and mix well.
- stir into soup.
- sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.
Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1
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 WITH SHIITAKE MUSHROOMS
A delicious Japanese soup with mushrooms and tofu.
Provided by Claudia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
MISO SOUP RECIPE
Try this healthy, delicious miso soup recipe with mushrooms. The soybeans are fermented, so this it's loaded with gut-friendly probiotics.
Provided by Dr. Josh Axe
Categories Soup
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium pot, heat broth or water over medium heat and bring to a low simmer. Add the mushrooms, onion, garlic, ginger, collards and coconut aminos. Cook for 5 minutes.
- Meanwhile, put the miso into a small bowl and add a little hot water. Whisk until smooth. Set aside.
- Remove the broth and vegetable mixture from heat. Add in the miso and stir to combine.
Nutrition Facts : ServingSize 2, Calories 128 calories, Sugar 10.7g, Sodium 1,764mg, Fat 1.7g, SaturatedFat 0.3g, UnsaturatedFat 1.4g, TransFat 0g, Carbohydrate 24.3g, Fiber 4.8g, Protein 7.2g, Cholesterol 0mg
CHICKEN MUSHROOM MISO SOUP
Not feeling well? I wasn't and I decided to make a nice healthy healing pot of soup. Aah the comfort! This is a quick make soup with the root ingredients grated takes no time to cook. You can also incorporate cooked noodles, or rice Naturally produced miso, (pronounced mee-so) is "a delicious all purpose, high-protein seasoning. A nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. Also known as fermented soy bean paste, is an excellent source friendly bacteria. "Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system."(source: www.southrivermiso.com)" You don't want to cook the miso. Just before serving add it to hot water then stir into the soup and serve.
Provided by Rita1652
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sauce pan bring water or chicken broth to a boil.
- Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
- Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
- Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.
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 "mushroom miso soup food"
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Servings 4Estimated Reading Time 40 secs
CREAMY MUSHROOM MISO SOUP | HIKARI MISO | JAPAN'S #1 ...
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- Melt the butter in a pot and sauté the green onions (leave some for garnish), garlic, and thyme for 1-2 minutes. Then, add the mushrooms and cook for 3-4 minutes, or until the mushrooms soft. Add the flour and continue cooking for another minute, stirring constantly
- Add the stock and miso and bring to a boil while stirring. Once boiling, reduce to low heat and simmer for 2 minutes, stirring occasionally.
- Whip the heavy cream and whisk it into the soup. Stir the soup until it has a smooth, creamy texture. Season to taste with salt and pepper. Do not allow the soup to boil.
MUSHROOM MISO SOUP - BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 111 per servingTotal Time 20 mins
- Meanwhile, in a 4- to 5-quart pot bring 6 cups water, the garlic, and 1/2 teaspoon salt to boiling. In a small heat-proof bowl whisk together miso and 1/2 cup boiling water mixture until smooth. Stir into pot. Add mushrooms and green onions. Bring to boiling; reduce heat to medium. Cook 2 minutes. Stir in noodles and lime juice; heat through.
- Divide among soup bowls. Sprinkle with crushed red pepper, sesame seeds, and additional green onions. If desired, serve with soy sauce. Makes 8 servings.
EASY KALE, MUSHROOM, QUINOA MISO SOUP - FURTHER FOOD
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MUSHROOM MISO SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine JapaneseCategory EntreesServings 6Total Time 1 hr 10 mins
- In a 5-quart (4.7 l) Dutch oven or pot set over medium heat, combine the water, carrots, and wakame. Bring to a simmer and cook for 5 minutes.
- Gently stir in the tofu and mushrooms, then let it return to a simmer, about 3 minutes. Add the cabbage and return to a simmer, about 3 minutes more.
- Meanwhile, place the miso in a 2-cup liquid measuring cup. Ladle a bit of the cooking water from the pot, add it to the miso, and stir until smooth. Pour the miso mixture back into the soup and then stir well.
- As the soup returns to a simmer, stir in the ginger, soy sauce, and sesame oil. Remove it from the heat and stir in the spinach and scallions. Let the soup rest while the spinach wilts, 1 to 2 minutes. Ladle the soup into bowls and serve with soy sauce, sesame oil, and chili oil on the side for individuals to add to their bowl if they desire.
MISO SOUP (WITH MUSHROOMS AND SPINACH, IF YOU LIKE ...
From umamigirl.com
4.8/5 (17)Calories 61 per servingCategory Soups
- Place the kombu into a medium-sized pot. You don’t need to rinse it, even if the package says you do. Pour in the water.
- 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.
MISO MUSHROOM SOUP - FLORA & VINO
From floraandvino.com
Cuisine VeganEstimated Reading Time 7 minsCategory SoupTotal Time 456652 hrs 41 mins
- Rinse the mushrooms, pat them dry, and trim the stems. Separate the stems from the mushrooms and place them in a slow cooker. Slice the mushroom tops into ¼-inch-thick slices and keep them covered and chilled in the refrigerator for later.
- Trim the roots off the scallions and discard. Toss the white and light green pieces into the slow cooker. Thinly slice the dark green pieces and keep them covered and chilled in the refrigerator for serving.
- Add filtered water, carrots, ginger, tamari, lemon peel, and turmeric to the slow cooker. Cover and cook on the low setting for six hours.
MUSHROOM MISO BARLEY STEW RECIPE - GOOP
From goop.com
Servings 4-6Category Vegan Recipes
- Set your multicooker to high in sauté mode. Add the sunflower oil and let it heat up, then add the mushrooms. Stir occasionally and add a little extra oil if needed. Once the mushrooms are softened and beginning to brown, add the sesame oil, leeks, ginger, and garlic along with a pinch of salt. Stir occasionally and cook until the leeks are softened and the ginger and garlic are super fragrant. Add the barley and stock and set to pressure-cook on high for 20 minutes (it will take a few minutes to pressurize, and a few more after pressure-cooking to let the steam naturally release.)
- Once the steam has naturally released, carefully remove the lid and stir in the diluted miso and tamari. Let it warm through to combine and taste to adjust seasoning.
- If making the sautéed mushroom garnish, heat a pan over high heat. Add the oils and let it get really hot. Add the mushrooms and resist the urge to stir them until they develop a really nice brown color. Gently toss them in the pan very sparingly, for a few minutes, until nicely browned all over. Remove from the heat and top with a small pinch of flaky sea salt.
RAW CREAMY VEGAN MISO SOUP + MUSHROOMS - THE SIMPLE …
From simple-veganista.com
5/5 (4)Category SoupCuisine AsianTotal Time 35 mins
- Mushrooms: Start with the mushroom mixture by combining the mushrooms with olive oil or broth, tamari, lemon/lime juice and red pepper flakes. Allow to marinate for at least 30 minutes, stirring occasionally.
- Soup Base: In your blender, place the water, miso, hemp hearts, cashews, and maple syrup/agave, blend until smooth. Taste for flavor, adding salt & pepper as needed. It will have some froth on top, you can either leave it or scoop it off. I scooped most of it off. Add wakame/dulse, let them absorb the soup.
- Combine: Once mushrooms are ready, add the mushroom mix to the blended soup, give a good stir.
- Serve as is or garnish with scallions or shallots if you like. Also, feel free to warm slightly before serving, place soup in medium/large pot over medium heat, heat until just warm.
LOW FODMAP TWO-MUSHROOM MISO SOUP - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (3)Category SoupCuisine JapaneseTotal Time 1 hr 5 mins
- Wash and peel the carrot, parsnip, and celery root and dice into small cubes. Shallow fry lightly in olive or vegetable oil for 5 minutes. Tear the oyster mushrooms into small pieces and add to the vegetables, stirring everything together.
- Cover with boiled water. Add the shiitake and the liquid they are soaked in, making about 2 quarts (2 L) in all in the pot. Cover everything with the whole sheet of kombu. Cover the pot and let it simmer quietly for 30 minutes.
- Dissolve the miso paste in twice as much hot water and stir well to get rid of any lumps. Carve the tofu into batons. Take the pot off the heat. Lift out the kombu and add the miso and the tofu. Garnish with cilantro leaves and soy sauce or sesame oil.
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Cuisine AsianCategory Main CourseServings 4Calories 135 per serving
- After slicing, place tofu slices between paper towels and top with a heavy pan to remove moisture.
- While tofu is draining, slice the mushrooms and onions into similar sizes.
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From drhyman.com
Servings 4Total Time 10 minsEstimated Reading Time 2 minsCalories 204 per serving
- In a large saucepan, combine the chaga powder and 8 cups of filtered water. Bring to a simmer over low heat. Simmer for 1 to 4 hours, depending on how strong you want the chaga flavor. Keep an eye on the broth as it simmers and add more water as it evaporates. (Tip: The longer the chaga steeps in the hot water, the stronger the chaga flavor will be and the more nutrients the soup will contain.)
- Once the chaga brew reaches your desired potency level, allow it to cool slightly before pouring it into a high-speed blender. Add the miso, garlic, olive oil, whole almonds, seaweed, lime juice, and chili powder and blend on high-speed until the soup is smooth and frothy. Be super careful when blending hot liquids—you may choose to blend the soup in batches.
- Divide the soup among four soup bowls or large mugs and garnish with sliced almonds and additional chili, if desired.
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Cuisine JapaneseCategory SoupServings 6Total Time 35 mins
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5/5 (4)Servings 4Cuisine JapaneseCategory Side Dish
- Chop vegetables (mushroom, scallion, and carrot if using) into relatively thin slices. Remove silken tofu from packaging and slice into small squares. Add all vegetables and tofu to the broth and let simmer for 5 minutes.
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- Once vegetables and tofu have simmered, remove the pan from heat. Add miso-based liquid to the soup and serve while warm.
MUSHROOM MISO SOUP - CANADIANCOOKINGADVENTURES.COM
From canadiancookingadventures.com
Cuisine JapaneseTotal Time 30 minsServings 4Calories 146 per serving
- You want to start with a stock. Either you can make from scratch "dashi" which is made out of bonito flakes.
- OR you can use "Campbell's seafood stock" instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some asian grocers pre-made too.
- Then you will want to chop your dried shiitake mushrooms along with your white into bite sized pieces.
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