MISO-BUTTERNUT SQUASH SOUP
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Provided by Rachel Gurjar
Time 55m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
MISO-TAHINI SQUASH SOUP WITH BROWN RICE
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the perfect cure-all on a blustery day.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Vegan Rice Soup/Stew Squash Butternut Squash Garlic Kale Sesame
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Mix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
- Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3-5 minutes.
- Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.
- Do Ahead
- Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.
MISO SOUP WITH SUMMER SQUASH, TOFU AND WAKAME
Miso soup is a key part of a traditional Japanese breakfast. At its simplest, miso soup is made of nothing more than dashi ("broth" in Japanese) and miso, but the variations and adaptations are endless. The version below is designed to highlight peak-season summer squash. The squash provides textual contrast to the soup and a pop of color, whether you choose to use zucchini, pattypan or yellow squash. When seasoning miso soup it's a good idea to taste as you go. Not all miso has the same saltiness, so you may not need the full amount suggested in the recipe, or you may choose to add a bit extra. Trust your palette.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the wakame in 2 cups water for 10 minutes. Drain and set aside.
- To make the dashi, combine the kombu and filtered water in a medium saucepan and soak at room temperature for at least 2 hours and up to 10 hours. After soaking, heat the saucepan with the water and soaked kombu over low heat. Continue to heat until bubbles begin to form around the kombu, 7 to 10 minutes. Remove the kombu before the water comes to a boil. Save the kombu for future use.
- Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. Strain the dashi through a fine-mesh sieve or strainer lined with a thin kitchen towel, two layers of cheesecloth or paper towels. Do not press the bonito flakes while straining as it will cloud the dashi. You should have 3 1/2 to 4 cups of dashi. Use the finished dashi immediately, or cool completely and refrigerate up to 1 week.
- Return the dashi to the saucepan and bring to a boil over medium-high heat. Add the squash, adjust the heat to maintain a low simmer and continue cooking until the squash reaches the desired tenderness, 3 to 4 minutes. Add the wakame. If the dashi evaporates below 3 cups (710 milliliters), replenish with filtered water or additional dashi to bring it back up to 3 1/2 cups (840 milliliters). Carefully add the tofu and continue simmering just until heated through, about 1 minute.
- Meanwhile, place the miso in a small bowl. Ladle in about 1/4 cup (60 milliliters) of the hot dashi and stir until a loose paste is formed. Turn the heat off under the saucepan, add the miso mixture to the soup and mix well. Taste the soup and make adjustments as needed with additional miso or dashi. Divide the soup among bowls, making sure the ingredients are distributed evenly and attractively. Add a dash of shichimi togarashi for heat and garnish with the chives if desired and serve.
More about "miso squash soup recipes"
MISO-GINGER BUTTERNUT SQUASH SOUP - MAKING THYME …
Web Oct 9, 2017 Add the shallot, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes. …
From makingthymeforhealth.com
5/5 (5)Estimated Reading Time 4 minsServings 4Total Time 1 hr 15 mins
From makingthymeforhealth.com
5/5 (5)Estimated Reading Time 4 minsServings 4Total Time 1 hr 15 mins
See details
MISO COCONUT BUTTERNUT SQUASH SOUP - THE FORKED SPOON
From theforkedspoon.com
4.9/5 (16)Total Time 1 hrCategory SoupPublished Sep 21, 2018
See details
MISO-SQUASH SOUP WITH SESAME-GINGER APPLES RECIPE …
Web Oct 28, 2022 Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, …
From seriouseats.com
5/5 (2)Total Time 1 hrCuisine Japanese, AsianCalories 203 per serving
From seriouseats.com
5/5 (2)Total Time 1 hrCuisine Japanese, AsianCalories 203 per serving
See details
MISO DUMPLING SOUP WITH AUTUMN SQUASH. - HALF …
Web Oct 2, 2017 Cover the dumplings. 3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 …
From halfbakedharvest.com
From halfbakedharvest.com
See details
BUTTERNUT SQUASH SOUP WITH MISO AND COCONUT - FOOD52
Web Apr 22, 2021 Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil. Pour a few …
From food52.com
From food52.com
See details
20 SLOW COOKER SOUP RECIPES TO WARM YOUR HEART - XOXOBELLA
Web 1 day ago This slow cooker chunky ham, potato, cheese and broccoli soup is the ultimate winter warmer, packed with flavor and nutrients. Made with leftover ham, this hearty …
From xoxobella.com
From xoxobella.com
See details
SQUASH AND CHICKPEA STEW WITH LEMONGRASS RECIPE
Web Add squash, chickpeas, coconut milk and 3 cups water; season with salt and pepper. Bring to a boil over high heat, stirring to lift up any browned bits on the bottom of the pot. Step 3. Cover, reduce heat to medium-low and …
From cooking.nytimes.com
From cooking.nytimes.com
See details
MISO BUTTERNUT SQUASH SOUP — MADELEINE SHAW
Web Nov 15, 2022 The Recipe Ingredients. 1 white onion, diced 1 tbsp of sesame oil 2 cloves of garlic, crushed 1 knob of ginger, grated 1 squash, peeled and cubed 1 can of coconut …
From madeleineshaw.com
From madeleineshaw.com
See details
BUTTERNUT SQUASH MISO SOUP - IT'S RAINING FLOUR
Web Dec 16, 2021 Rub miso all over butternut squash cubes and let sit for ten minutes. Heat oil in a large soup pot over medium heat. Add in the diced onion and chopped garlic. Sweat for about 5 minutes. Next, add in the …
From itsrainingflour.com
From itsrainingflour.com
See details
CREAMY MISO SQUASH & CAULIFLOWER SOUP - COOKING FOR …
Web Dec 3, 2021 Add the leek and cook for about 4 minutes, or until softened. Add the butternut squash. Cook for 1 minute. Add cauliflower, seasonings, and liquids: Add the cauliflower. Sprinkle with the flour. Stir in the …
From cookingforpeanuts.com
From cookingforpeanuts.com
See details
WINTER SQUASH MISO SOUP - DISHING UP THE DIRT
Web Heat the olive oil in a large heavy bottom pot over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the ginger, cayenne and winter squash cubes and stir well to coat the …
From dishingupthedirt.com
From dishingupthedirt.com
See details
BUTTERNUT SQUASH MISO SOUP RECIPE - GREAT BRITISH CHEFS
Web Set aside, covered. When the butternut squash is cooked and tender, turn the heat off. Ladle a scoop of hot stock into a bowl and stir in the other 2 tablespoons of miso till well mixed. Pour the miso solution back into the …
From greatbritishchefs.com
From greatbritishchefs.com
See details
MISO BUTTERNUT SQUASH SOUP - ASIAN CAUCASIAN FOOD BLOG
Web Nov 18, 2019 Instructions. In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook …
From asianinspiredeats.com
From asianinspiredeats.com
See details
MISO–BUTTERNUT SQUASH SOUP RECIPE | EPICURIOUS
Web Dec 9, 2011 Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste. If you’d like to add more miso, dissolve a small amount in a little warm water before …
From epicurious.com
From epicurious.com
See details
CREAMY MISO SQUASH SOUP WITH SEARED BRUSSELS …
Web Oct 8, 2015 Instructions. In a pot set over medium-low heat, heat 1 tbsp (15 ml) extra-virgin olive oil, then add the shallot and fry gently until translucent but not brown, about 3 minutes. Add the ginger and cook just …
From foodnouveau.com
From foodnouveau.com
See details
MISO-BUTTERNUT SQUASH SOUP - BRODO BROTH CO™
Web Sep 21, 2023 Meanwhile, dice the onion and sauté in olive oil until translucent. Optional: deglaze with a splash of mirin or white wine. Cover with Brodo. Cut the top off the garlic …
From brodo.com
From brodo.com
See details
MISO BUTTERNUT SQUASH SOUP - THE LITTLE EPICUREAN
Web Jan 29, 2014 Roasting the butternut squash creates a sweeter, richer, deeper flavor. The butternut squash browns and caramelizes beautifully when baked slowly in high heat. To save time, you can bake the …
From thelittleepicurean.com
From thelittleepicurean.com
See details
40 WARMING WINTER SOUP RECIPES FOR SOUPERFANS | KCRW
Web 23 hours ago Omani Lentil Soup. The warming flavors of the Sultanate — black lime, coriander, cumin, cardamom and cinnamon, along with a pinch of nutmeg and clove and …
From kcrw.com
From kcrw.com
See details
MISO-MAPLE ACORN SQUASH SOUP RECIPE - THE …
Web Step 1. Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole. Add a splash of water, and cook on HIGH for 7 to 10 minutes, or ...
From washingtonpost.com
From washingtonpost.com
See details
TAHINI MISO SQUASH SOUP - TAHINI RECIPE
Web Aug 9, 2017 Pour vegetable broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are …
From tahini-recipe.com
From tahini-recipe.com
See details
GINGER-MISO SQUASH & BOK CHOY SOUP - DISHING UP THE DIRT
Web Oct 5, 2021 Preparation. Preheat the oven to 400F. With an immersion blender or small food processor blend together the olive oil, miso, maple syrup, soy sauce and pepper …
From dishingupthedirt.com
From dishingupthedirt.com
See details
15+ THREE-STEP ANTI-INFLAMMATORY MEDITERRANEAN DIET DINNER …
Web 3 days ago 18 Three-Step Mediterranean Diet Dinners to Help Reduce Inflammation. These dinner recipes are simple, delicious and nutritious. These meals are packed with …
From eatingwell.com
From eatingwell.com
See details
GINGER MISO BUTTERNUT SQUASH SOUP RECIPE (DAIRY-FREE …
Web Jan 25, 2022 Instructions. Heat the oil in a large pot over medium heat. Add the squash and sauté for a few minutes. Add 1½ cups water and the ginger, and bring the soup to a boil. Cover, reduce the heat to low, and …
From godairyfree.org
From godairyfree.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love