Big Miso Dinner Soup Recipes

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.

MILD MISO SOUP

Steps:

• Put the water in a large saucepan. Add 3/4 of the scallions, reserving the rest. Add the mushrooms, ginger and carrot. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low. Simmer until the vegetables are soft, about 30 minutes.
• Strain the broth through a fine sieve. Remove the mushrooms from the sieve and reserve. Discard the remaining vegetables. Return the broth to the saucepan over low heat. Thinly slice the mushrooms and add them to the broth along with the remaining scallions. Stir in the miso thoroughly, never allowing the mixture to boil. Stir in the tofu. Serve warm.

DR. WEIL'S MISO SOUP

Steps:

• Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
• Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
• Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
• Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.

QUICK MISO SOUP

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
• Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

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.