AUTHENTIC MISO SOUP
Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g
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
LIGHT MISO SOUP
The tofu can be substitued with roasted sliced pork and the vegetable broth can be substituted with chicken broth. Enjoy!
Provided by basda123
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms.
- In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more.
- Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.
MISO SOUP
Steps:
- Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
- Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
- Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
QUICK MISO SOUP
This miso soup is a spin on the classic with shiitake, tofu, and scallions.
Provided by shannon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
- Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 8.1 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 491.9 mg, Sugar 2.1 g
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