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 ENOKI MUSHROOMS
Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids.
- Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth.
- Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.
Nutrition Facts : Calories 30.3, Fat 1.3, SaturatedFat 0.2, Sodium 308.9, Carbohydrate 2.6, Fiber 0.7, Sugar 0.6, Protein 2.6
MUSHROOM MISO SOUP
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
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