Miso And Gorgonzola Soup Recipes

TOMATO AND ORZO SOUP WITH GORGONZOLA

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
• Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

MISO SOUP

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.

MISO AND GORGONZOLA SOUP

Steps:

• Wash leeks and chop white and light green parts.
• Melt butter in a stock pot or dutch over over medium high heat.
• Add oil and swirl together with butter.
• Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.
• Add 1/2 lb gorgonzola to soup.
• Bring to a boil, stirring occasionally until gorgonzola is melted.
• You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.
• If you would like more cheesiness in the flavor, add the rest of the gorgonzola.
• If you would like more miso flavor, add the last tbsp of miso.
• Optional: chop and add the tofu in chunks.
• You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.
• Bring boil to a boil and serve.
• You can garnish with chopped chives or with little floating toast points if you wish.