GINGER-MISO SOUP WITH NOODLES
Steps:
- Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
- In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.
MISO-GINGER MARINATED GRILLED SALMON
Steps:
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH
This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.
Provided by David Tanis
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Bake chicken until browned and glazed, about 20 minutes.
- While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
- To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
SEAFOOD SOUP WITH GINGER BROTH
An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce.
Provided by Outta Here
Categories Clear Soup
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan or Dutch oven.
- Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
- Add broth, soy sauce and lemon juice and bring to boil.
- Add carrots. Reduce heat and simmer gently for 15 minutes.
- Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.
- Serve sprinkled with cilantro.
GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH
Categories Fish Ginger Mushroom Soy Sauté Quick & Easy Dinner Seafood Bass Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
- Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
- Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
More about "ginger miso seafood broth recipes"
GINGER-MISO BROTH WITH WILTED GREENS …
From realsimple.com
5/5 (2)Total Time 20 mins
- Combine broth, water, salt, ginger, and garlic in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fragrant, 10 to 15 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add eggs, reduce heat to medium, and cook at a vigorous simmer for 6 minutes. Drain; rinse eggs under cold water to cool. Peel eggs and cut in half lengthwise.
- Remove broth from heat; remove and discard ginger and garlic. Stir in kale. Cover and set aside until kale is wilted, about 4 minutes. Transfer ½ cup broth to a medium bowl and whisk in miso and vinegar until smooth. Add miso mixture to broth in saucepan; whisk to combine.
- To serve, ladle broth with greens into 4 serving bowls. Top each bowl with 2 egg halves, and sprinkle with togarashi.
EASY GINGER MISO SOUP - HEALTHNUT NUTRITION
From healthnutnutrition.ca
Servings 4Total Time 10 minsEstimated Reading Time 4 mins
- Heat the toasted sesame oil on med heat. Add the shallots, garlic and ginger. Saute for 2 minutes.
- Dissolve the miso with a little bit of hot water and add to pot along with the 4 cups of boiling water. Simmer on high for 4 minutes.
GUT-CALMING VEGETABLE BROTH (+ MISO TONIC) …
From minimalistbaker.com
GINGER MISO SEAFOOD BROTH : RECIPES
From cookingchanneltv.com
10 BEST MISO BROTH GINGER RECIPES | YUMMLY
From yummly.com
RECIPE: MISO SOUP WITH GARLIC AND GINGER
From wholefoodsmarket.com
QUICK MISO GINGER CHICKEN BROTH - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
MISO SEAFOOD STEW RECIPE | MYRECIPES
From myrecipes.com
NOURISHING MIXED SEAFOOD BROTH RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM MISO SOUP - TRADER JOE'S
From traderjoes.com
GINGER MISO SEAFOOD BROTH – RECIPES NETWORK
From recipenet.org
SALMON WITH ORANGE GINGER MARINADE – DR. KELLYANN
From drkellyann.com
10 BEST MISO BROTH GINGER RECIPES | YUMMLY
From yummly.com
TRADER JOE'S MISO GINGER BROTH RECIPES - STEVEHACKS
From stevehacks.com
12 MISO SOUP RECIPES THAT ARE FULL OF FLAVOR
From allrecipes.com
SWEET MISO GINGER DRESSING - A YUMMY JAPANESE GINGER DRESSING
From savoryexperiments.com
MISO RAMEN BROTH (20 MINUTE RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
MEAL PREP PLAN WEEK 11 – DR. KELLYANN
From drkellyann.com
SABLEFISH IN GINGER MISO BROTH — ISLAND WILD SEAFOODS
From islandwildseafoods.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love