Miso Stock Recipes

HOMEMADE MISO SOUP WITH TOFU

Steps:

• Gather all the ingredients.
• Cut the green onion into thin rounds.

SIMPLE MISO BROTH

Steps:

• Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
• Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
• Variations
• Embellish miso broth with any of the following:
• Diced tofu
• Cooked Asian noodles
• Finely chopped scallions
• Grated fresh daikon radish or white turnip
• Crisp cucumber, seeded and grated
• Nutrition Information
• Per cup:
• Calories: 42
• Total fat: 2g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 4g
• Cholesterol: 0mg
• Sodium: 9mg

MUSHROOM MISO SOUP

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.

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.