Spicy Miso Soup Food

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
• Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
• Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
• Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
• Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
• Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
• Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
• Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
• Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

SPICY MISO RAMEN

Steps:

• In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
• Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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.

SPICY PORK MISO NOODLE SOUP | MARION'S KITCHEN

Steps:

• Step 1.Cook udon noodles in a large saucepan of boiling water for 10 minutes or until tender. Drain and divide among serving bowls.
• Step 2.Meanwhile, for the spicy pork, heat the vegetable oil in a frying pan over medium-high heat. Add the garlic and cook for half a minute until fragrant. Add the pork and cook until almost cooked through. Add the gochujang and the soy sauce and stir until well combined with the pork. Remove from heat and set aside.
• Step 3.For the soup, place the chicken stock, soy sauce and shiro miso in a saucepan over medium-high heat. Bring to a gentle simmer and cook, stirring occasionally, for about 3 minutes or until shiro miso paste dissolves. Add the mushrooms and spinach and cook for 3-4 minutes until tender. Remove from heat.
• Step 4.Ladle soup over noodles and top with spicy pork. Top with half an egg. Then sprinkle over the spring onion and sesame seeds.
• Notes: - Shiro miso is also known as sweet miso. Look for it in the Asian aisle or from an Asian grocer.
• - Gochujang is a Korean fermented chilli paste.

EASY SPICY & CREAMY SPICY MISO INSTANT RAMEN

Steps:

• Cook the instant ramen noodle according to the packet's instructions and discard the sauce. Drain off water and place in a bowl, set aside.
• To make ramen eggs, bring water to a boil. Put a cold whole egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves.
• To make the soup, heat sesame oil in a saucepan over medium heat. Add the chopped garlic and cook until fragrant and tender. Add the miso paste and red pepper paste and stir for about 30 seconds, then add the soy sauce. Pour the dashi stock and then the unsweetened soy milk, and gently stir until everything is well combined. Let soup simmer for 5 minutes.
• To serve, place cooked noodles in a large bowl. Pour the soup over the noodles, and top with the eggs and green onions. Add other toppings such as mushroom and vegetables according to own preferences.

SPICY MISO AND PUMPKIN SOUP

Steps:

• In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
• Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
• Add soy milk and miso; cook for 1 minute more (do not boil).
• Transfer soup to a food processor and purée until smooth.
• Add basil and purée for 30 seconds. Adjust seasonings to taste.
• Serve hot, sprinkled with soy nuts.

SPICY MISO SOUP

Steps:

• In a pot, boil some water with the seaweed and mushrooms.
• When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
• Lower the heat, add miso.
• Add scallions and additional ginger and garlic.
• Add pepper and cayenne.
• If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.

ONE-POT SPICY MISO RAMEN

Steps:

• Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
• Add onion, garlic, and ginger to a large pot and sauté in a bit of sesame oil or water for 2 minutes.
• Add carrots and cabbage and stir to combine.
• Pour in dashi and bring to a simmer. Simmer until cabbage is tender.
• Add zucchini, mushrooms, toasted sesame seeds, tahini, and gochujang. Simmer until mushrooms and zucchini start to soften (but not completely soft since they will continue to cook), about 3 minutes.
• Add ramen noodles and cook according to package directions, or until noodles are tender and chewy.
• Once noodles are cooked, turn off the heat and add tofu and green onions and stir to combine.
• Now mix in the miso until evenly dispersed**. Taste and add more miso if needed, or chili flakes if not spicy enough.
• Ladle into large bowls and add toppings of choice.

SPICY MISO SOUP WITH POACHED CHICKEN AND NOODLES

Steps:

• Combine Chicken stock, miso paste, soy sauce. lemon juice, the red onion, garlic, ginger and spring onion in a large pot.
• Set over medium heat and bring to a simmer.
• Cover with a lid and allow to simmer for 20 minutes then strain. Taste and adjust seasoning by adding more soy sauce and lemon juice, if necessary.
• Poach the chicken in the broth or slice cooked chicken and cook the noodles then drain.
• Place the noodles in deep bowls and top with the sliced chicken. Pour over the hot broth then serve with a generous spoonful of chilli oil and fresh herbs.