Mighty Miso Soup Recipes
AUTHENTIC MISO SOUP
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
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
MIGHTY MISO SOUP
Make and share this Mighty Miso Soup recipe from Food.com.
Provided by mielhollinger
Categories Japanese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot, add the water, tofu, mushrooms, and seaweed and bring to a boil on medium-high heat.
- Reduce heat and simmer for 5-8 minutes, until mushrooms are tender.
- Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.
Nutrition Facts : Calories 43.2, Fat 1.8, SaturatedFat 0.3, Sodium 319.5, Carbohydrate 4.3, Fiber 1.1, Sugar 1.1, Protein 3.5
MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)
Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.
Provided by Harmel Rayat
Categories Clear Soup
Time 35m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place dashi stock in a medium saucepan and bring to a boil.
- Cut the tofu block into small cubes and add them to the dashi.
- Simmer the tofu in the dashi stock for a few minutes on very low heat.
- The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
- When the miso dissolves, add the dissolved miso to the pan gradually.
- DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
- Stir the soup gently.
- Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
- Add the omega fish oil and soy (if desired).
Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1
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MIGHTY MISO SOUP RECIPES
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.
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