Japanese Miso Soup Recipes

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UDON NOODLE SOUP RECIPE WITH MISO



Udon Noodle Soup Recipe with Miso image

Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms, but you can use fresh shitake or just regular white button mushrooms. If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.

Provided by Jaden

Categories     Main Course

Time 15m

Number Of Ingredients 7

12 ounce udon noodles
6 cups prepared low sodium vegetable stock or chicken stock
1/2 cup thinly sliced carrots
1/2 cup snow peas (sliced on the diagonal)
1 cup fresh mushrooms (sliced)
2 tablespoons white miso paste
2 green onions (chopped)

Steps:

  • Cook the udon noodles according to the package directions, drain and set aside.
  • In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.
  • In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Nutrition Facts : Calories 346 kcal, Carbohydrate 67 g, Protein 15 g, Fat 2 g, Sodium 2761 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

MISO SOUP



Miso Soup image

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

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

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

HOMEMADE MISO SOUP WITH TOFU



Homemade Miso Soup with Tofu image

It's super easy to make authentic Japanese miso soup at home! My recipe shows you how to make quick and easy soup stock (dashi) from scratch and then make the classic miso soup with tofu and wakame seaweed. Homemade miso soup is not only delicious, it also brings many great health benefits.

Provided by Namiko Chen

Categories     Soup

Time 20m

Number Of Ingredients 7

4 cups water
1 piece kombu (dried kelp) ((⅓ oz, 10 g; 4 inches x 4 inches or 10 cm x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
7 oz soft/silken tofu (kinugoshi dofu)
4-5 Tbsp miso ((1 Tbsp (18 g) for every 1 cup (240 ml) of dashi))
1 Tbsp dried wakame seaweed
1 green onion/scallion

Steps:

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

Nutrition Facts : Calories 57 kcal, Carbohydrate 5 g, Protein 4 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 532 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

JAPANESE MISO SOUP



Japanese Miso Soup image

This is a light but filling soup that's easy to make and tasty. Note: This is a salty soup that can be made with white miso, but if you mix red and white, the flavor is superb. Some cooks drop an egg into the soup as it cooks, and/or add mushrooms or slices of white radish or potato. It can be served by itself or poured over a bowl of rice to make a gruel, accompanying a dish of fish and yellow Japanese pickles called takuan.

Provided by Stella Mae

Categories     < 15 Mins

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

1 tablespoon red miso (fermented soybean paste)
1 tablespoon white miso (fermented soybean paste)
2 tablespoons dashi powder (Bonito fish powder)
3 -4 cups water

Steps:

  • Mix dashi, miso paste and water in a soup pot.
  • Bring to a boil, but do not boil!
  • Adjust amount of water and other ingredients-- soup should be not be too thin Serve immediately.

Nutrition Facts : Calories 11.3, Fat 0.3, SaturatedFat 0.1, Sodium 213.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.3, Protein 0.7

JAPANESE TAKE-OUT MISO SOUP



Japanese Take-Out Miso Soup image

If you eat at a Japanese restaurant, you will probably be served miso soup to start your meal. At its base is dashi, a simple soup stock flavored with kelp and dried bonita flakes (a type of tuna). Ichiban dashi is fundamental to Japanese cooking. Ichiban means "first" in Japanese and Ichiban dashi is the stock that results from the first brewing of the ingredients. It's used in clear soups. The first dashi can then be used again, adding more kelp for a second brewed stock that is considered a less refined version of Ichiban dashi. Miso, a salty, fermented paste made of soybeans, is also added. One of the few different varietied of miso available, we've chosen sweet white miso for this recipe. It's less salty than other types. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Clear Soup

Time 20m

Yield 6 cups dashi, 4-6 serving(s)

Number Of Ingredients 6

4 (6 inch) squares kombu (dried kelp)
1 cup bonito flakes (kasuobushi)
2 tablespoons instant wakame seaweed (sea vegetables)
5 tablespoons sweet white miso
1/2 lb firm tofu, cut into 3/4-inch cubes
1/4 cup chopped green onion

Steps:

  • To make the dashi: Line a strainer with cheesecloth and set it over a saucepan.
  • Wipe the surface of the kombu with a slightly damp kitchen towel, removing dirt and sand. Combine the kombu and 6 cups water in a pot over medium-low heat and bring to a simmer. Do not boil, as the kombu can become slimy and unpleasant.
  • Remove the kombu once it has risen to the surface. Immediately add the katsuobushi. After 10 seconds, remove the pot from the heat and skim off any foam. When the katsuobushi sinks to the bottom of the pot, pour the mixture through the cheesecloth into the saucepan.
  • To make miso soup: Soak the wakame in cold water for 5 minutes, then drain and set aside.
  • Bring 4 cups of the dashi to a boil over medium-high heat. Reserve the rest of the dashi for later use. Lower the heat, add the miso paste, and stir to dissolve. Add the tofu and bring to a simmer. Remove from the heat and add the green onion and wakame. Serve hot.
  • Make ahead: Dashi can be made up to 4 days ahead and kept covered in the refrigerator. It can also be frozen for up to 1 month.

Nutrition Facts : Calories 84.5, Fat 3.7, SaturatedFat 0.7, Sodium 808.8, Carbohydrate 7.1, Fiber 1.8, Sugar 1.8, Protein 7.3

QUICK JAPANESE MISO SOUP RECIPE



Quick Japanese Miso Soup Recipe image

Move aside udon, this homemade Japanese Miso Soup recipe is ready to warm you up. Filled with dashi, tofu, onion and pumpkin, it's bursting with goodness and ready in 10 minutes.

Provided by Wandercooks

Categories     Breakfast     Soup

Time 10m

Number Of Ingredients 8

4 cups water
4 tbsp white miso paste
2 tsp dashi powder ((kombu dashi for vegans))
100 g Japanese pumpkin (skin cleaned, diced into chunks)
100 g firm tofu (sliced into 1-2 cm cubes)
1 onion (sliced)
1 tbsp wakame seaweed (dried, strips)
2 tbsp spring onion / green onion (sliced)

Steps:

  • Place water and dashi powder into a large saucepan and bring to a boil.
  • Pop in your diced pumpkin and onion and boil for 5 minutes or until pumpkin is soft.
  • Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
  • Switch off the heat and mix in the miso paste with a strainer or a spoon.
  • Garnish with spring onion and serve immediately.

Nutrition Facts : Calories 75 kcal, Carbohydrate 10 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 663 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST MISO SOUP RECIPE (JUST 24 CALORIES)



The BEST Miso Soup Recipe (JUST 24 CALORIES) image

This 5 minute Japanese miso soup recipe is easy and delicious, and best of all... low calorie!I made a similar homemade miso soup recipe in my best selling cookbook Lose Weight By Eating Easy Dinners. But with this Japanese soup with tofu, we wanted to give you some added ingredients should you want to "Jazz Up" your homemade miso soup recipe.Save money and time, and make your own. This 5 minute soup is the best miso soup recipe as it's fast, healthy, and delicious!

Provided by Lose Weight By Eating

Categories     Main Course     Side Dish     starter

Time 5m

Number Of Ingredients 10

1 sheet nori (dried seaweed sheets)
4 cups vegetable stock
2 teaspoons dried Dashi
2 tablespoons miso paste (or gluten-free miso paste)
1/4 cup cubed extra firm tofu
2 green onions (sliced)
1/4 cup diced daikon
1/4 cup sliced mushrooms
1 small potato (cubed and cooked)
Cubed and cooked fish (crab, or chicken)

Steps:

  • Cut the nori in half, then cut into strips.
  • In a medium sauce pan bring the broth and dashi to a simmer over medium heat.
  • Add in the nori (plus any add ins) and cook for 3 minutes.
  • Scoop out 1/4 cup of the broth (I use a coffee cup to do this) and add the miso paste to the removed broth.
  • Whisk the miso paste and the 1/4 cup of broth until the miso is dissolved, then add back to the sauce pan along with the tofu and green onions.
  • Mix well, remove from the heat, and serve hot.

Nutrition Facts : Calories 24 kcal, Carbohydrate 2.6 g, Protein 1.8 g, Fat 1.1 g, SaturatedFat 0.5 g, Sodium 517 mg, Fiber 0.7 g, Sugar 0.9 g, ServingSize 1 serving

AUTHENTIC MISO SOUP



Authentic Miso Soup image

Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 7

4 cups water
1 (4 inch) piece dashi kombu (dried kelp)
½ cup bonito flakes
½ (12 ounce) package tofu, cut into chunks
1 teaspoon dried wakame
3 tablespoons miso paste
¼ cup chopped green onions

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.

Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g

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  • 1. To make dashi soup stock, bring six cups water and kombu to a boil in a large saucepan over high heat. Remove pan from heat and sprinkle bonito flakes over the liquid; let stand 4 minutes. Pour through a strainer or cheesecloth into a large bowl. 2. In a small bowl, cover wakame with hot water and let stand for 15 minutes, until reconstituted. Drain and set aside. 3. In another bowl, add miso paste and stir with ½ cup dashi until smooth. Heat the remaining dashi in a saucepan over medium-high heat until steaming hot, then add tofu and wakame. Simmer to combine for 1 minute. Remove from heat and stir in miso mixture and top with scallions. Ladle into soup bowls and serve warm.
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