MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)
Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste. It is the soul food for the Japanese which serve together with rice.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Clean the kombu with a damp cloth.
- Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
- After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
- Heat the dashi to barely below boiling point. Add the katsuobushi.
- Let the katsuobushi steep for 5 minutes at the sub-boiling point.
- Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
- Measure 500ml (2 cups) of dashi. Bring it to a boil.
- Turn off the heat.
- Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
- Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
- Pass through a strainer and gently squeeze the wakame to remove the excess water.
- Add the wakame to the dashi.
- Add the tofu cube to the dashi.
- Sprinkle some cut scallion into the miso soup right before serving.
Nutrition Facts : Calories 120 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 200ML, Sodium 1066 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
BASIC MISO SOUP
This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water called for in the recipe. From Eden Organic Foods.
Provided by Vino Girl
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
- Bring water to a boil. Add onions and wakame; simmer 3 minutes.
- Add the carrots and simmer 5 more minutes; reduce heat to very low.
- Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
- Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.
Nutrition Facts : Calories 27.8, Fat 0.4, SaturatedFat 0.1, Sodium 246.2, Carbohydrate 5.3, Fiber 1.1, Sugar 2, Protein 1.1
SIMPLE MISO SOUP
You can vary the kinds of miso you use, or combine different kinds. In fact, you can vary just about everything with this recipe! I usually aim for 2 main ingredients plus a garnish, in addition to the dashi and miso. Some other ingredients I especially like include thinly sliced carrot or daikon, cut into seasonally-appropriate shapes with mini-cookie cutters (like flowers or leaves), thinly sliced mushrooms, enoki-take mushrooms, wheat gluten (available in small balls or other shapes at Asian groceries), and sansho pepper. The wakame, tofu, and green onions are our favorite, though.
Provided by Halcyon Eve
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
- Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
- Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
- When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
- Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
- Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.
Nutrition Facts : Calories 28.1, Fat 1.4, SaturatedFat 0.2, Sodium 162.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 2.6
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