MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
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
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
The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States, but miso soup is so uncomplicated to prepare that any home cook can make it. This recipe appears in our cookbook Martha Stewart's Cooking School.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- Pour 1/2 cup dashi into a small bowl and set aside.
- Bring 3 1/2 cups dashi to a simmer in a medium saucepan over moderate heat. Add tofu and simmer 2 minutes, just to heat through.
- Stir miso into the reserved dashi with a flexible spatula until smooth. Pour this mixture into the pan and cook just until soup is hot (do not boil or miso will lose much of its flavor). Serve immediately. If desired, garnish with wakame and scallions.
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- 1. To make dashi soup stock, bring six cups water and kombu to a boil in a large saucepan over high heat. Remove pan from heat and sprinkle bonito flakes over the liquid; let stand 4 minutes. Pour through a strainer or cheesecloth into a large bowl. 2. In a small bowl, cover wakame with hot water and let stand for 15 minutes, until reconstituted. Drain and set aside. 3. In another bowl, add miso paste and stir with ½ cup dashi until smooth. Heat the remaining dashi in a saucepan over medium-high heat until steaming hot, then add tofu and wakame. Simmer to combine for 1 minute. Remove from heat and stir in miso mixture and top with scallions. Ladle into soup bowls and serve warm.
- Cook’s notes: To make a vegan version of miso soup, skip the bonito flakes when making dashi stock. If you’re making a gluten free version look for miso paste made with rice or buckwheat.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gordon Ramsay, Alice Waters, Chef Thomas Keller, and more.
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