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 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 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 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.
MISO SOUP WITH TOFU AND WAKAME
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
Provided by Southern Sugar Dump
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
- 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5
MISO SOUP WITH TOFU AND ENOKI
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.-Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU
Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.
Provided by tom_says_yum_yum
Categories Soy/Tofu
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.
Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4
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 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
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