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 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 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 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.
TOFU, MISO, SEAWEED AND SPINACH SOUP
Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness.
Provided by English_Rose
Categories Clear Soup
Time 13m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Heat the water and miso paste in a saucepan.
- Add the wakame and simmer the soup for a couple of minutes.
- Cut the tofu into cubes and stir into the soup. Add the spinach and scallion, reheat and serve.
Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 0.7, Sodium 673.9, Carbohydrate 9.1, Fiber 2.7, Sugar 2.2, Protein 9.4
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
Steps:
- In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
- Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
- Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
- Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
- Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
- Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
- Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g
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
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