MISO SOUP WITH TOFU AND NORI
Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.
Provided by wp
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.
- Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
- Divide among bowls and top with a few sprinkles of nori strips and some green onions.
- *Find miso in a market's refrigerated foods section.
- Note: Nutritional analysis is per 2-cup serving.
Nutrition Facts : Calories 232, Carbohydrate 24, Cholesterol 0.0, Fat 7.2, Fiber 12, Protein 15, SaturatedFat 0.5, Sodium 1810
VEGETARIAN NORI MISO
I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.
Provided by Retroantix
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
- Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
- Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 29 g, Fat 7.8 g, Fiber 5.2 g, Protein 13.7 g, SaturatedFat 1.2 g, Sodium 2455.8 mg, Sugar 10.3 g
MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
MISO SOUP WITH TOFU AND NORI
Make and share this Miso Soup With Tofu and Nori recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso.
- Add edamame and cook 2 minutes.
- Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
- Divide among bowls and top with a few sprinkles of nori strips and some green onions.
Nutrition Facts : Calories 352.6, Fat 15.6, SaturatedFat 2.4, Sodium 1867.5, Carbohydrate 28.6, Fiber 9, Sugar 3.6, Protein 30.4
MISO SOUP WITH TOFU AND WAKAME
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
Provided by Southern Sugar Dump
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
- 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5
SIMPLE MISO NORI SOUP
This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size.
Provided by ChefChanteuse
Categories Clear Soup
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
- Bring to a simmer.
- Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
- Dice the tofu until you like the size of the pieces. Add to the pot.
- Best enjoyed immediately but keeps well in the fridge.
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 419.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.7, Protein 1.3
MISO SOUP WITH TOFU
From Quick and Easy Recipes by Mark Bittman. Note: Buy traditonal, unpasturized or organic miso rather than quick-made miso. It will keep in the refrigerator for several months.
Provided by Sandyg61
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a medium saucepan.
- Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender until smooth.
- Pour the miso mixture back into the hot water and add the tofu and carrot.
- Stir once or twice and let sit for a minute, just long enough to heat the tofu through.
- Add the scallion and serve.
Nutrition Facts : Calories 84.9, Fat 3.5, SaturatedFat 0.6, Sodium 846.1, Carbohydrate 8.1, Fiber 1.7, Sugar 2.2, Protein 6.6
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