Moosewoods Miso Soup Recipes

HOMEMADE MISO SOUP WITH TOFU

Steps:

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

MISO SOUP

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

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.

MOOSEWOOD'S MISO SOUP

Steps:

• Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
• Dissolve miso in the water.
• Add miso mixture to the sauteed vegetables.
• Add sherry and raw green peppers, bring to a boil.
• Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
• Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
• Add tofu and noodles when serving.

MOOSEWOOD'S EGGPLANT WITH MISO SAUCE

Steps:

• Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
• Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
• Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
• Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
• Drizzle sauce over eggplants and garnish with scallion.

MISO SOUP

Steps:

• Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
• Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
• Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

AUTHENTIC MISO SOUP

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.