Dr Weil S Miso Soup Recipes
DR. WEIL'S MISO SOUP
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
Provided by JackieOhNo
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
DR. WEIL'S MISO SOUP
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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.
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