California Miso 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.

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.

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.

BASIC MISO SOUP

Steps:

• Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
• Bring water to a boil. Add onions and wakame; simmer 3 minutes.
• Add the carrots and simmer 5 more minutes; reduce heat to very low.
• Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
• Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.

CALIFORNIA MISO SOUP

Steps:

• In a mixing bowl, mix about 1/3 cup of miso paste into 2 cups of room temp water. (On average I used about 1/3 of what is recommended on the box of miso for 4 quarts.).
• Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then diced into small cubes.
• Heat the butter in a heavy 6 quart pan. When the butter has melted, add onions and garlic. Cook uncovered, over med heat for 10 to 15 minutes, stirring occasionally. Heat and stir onions until they turn transparent but not brown. Do not let them burn!
• When onions are transparent add fresh mushrooms. Cook and stir for 3 minutes.
• Pour water into the heavy 6 quart pan until it is half way full . Increase heat and bring to a simmer.
• To the 6 quart pan add, tofu, (and mushrooms if you are using rehydrated shiitake) and cook for 10 minutes.
• Turn down heat just below a simmer on the pan and add two cups of room temp water (new water not the miso yet). Also, add salad greens to the pan, cook, stirring occasionally, for 3 minutes.
• Turn off heat.
• Add 1/2 cup stock from the 6 quart pan to the mixing bowl with miso paste. Mix until smooth.
• Add miso mix to the 6 quart pan. Stir.
• Season with soy sauce, fish sauce, and rice vinegar.

MISO SOUP

Steps:

• Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.

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.