Miso Soup Ii Recipes

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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

MISO SOUP



Miso Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes

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.

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

MISO SOUP



Miso soup image

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Provided by Bonnie Chung

Categories     Snack, Soup, Starter

Time 15m

Yield Serves 4 as a starter or snack

Number Of Ingredients 6

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

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.

Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.44 milligram of sodium

MISO SOUP



Miso Soup image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 4

8 cups vegetable stock
8 ounces yellow miso
4 ounces low-fat firm tofu, diced
3 scallions

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.

MISO SOUP



Miso Soup image

Provided by Alton Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 5

12-ounce block firm silken tofu
2 quarts dashi
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced

Steps:

  • Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
  • Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
  • Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

MISO SOUP II



Miso Soup II image

This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup.

Provided by Laurel Kuhn Stewart

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
¾ cup chopped onion
3 cloves crushed garlic
1 tablespoon minced garlic
½ (12 ounce) package firm tofu, cubed
1 tablespoon soy sauce
1 tablespoon sherry
4 ½ cups water
2 cups grated carrots
1 (10 ounce) package frozen chopped spinach
¼ cup miso paste
ground black pepper to taste

Steps:

  • Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
  • Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
  • Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 19.7 g, Fat 12.1 g, Fiber 6.1 g, Protein 12.7 g, SaturatedFat 1.7 g, Sodium 987.2 mg, Sugar 5.5 g

MISO SOUP II



Miso Soup II image

This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup.

Provided by Laurel Kuhn Stewart

Categories     Soup

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
¾ cup chopped onion
3 cloves crushed garlic
1 tablespoon minced garlic
½ (12 ounce) package firm tofu, cubed
1 tablespoon soy sauce
1 tablespoon sherry
4 ½ cups water
2 cups grated carrots
1 (10 ounce) package frozen chopped spinach
¼ cup miso paste
ground black pepper to taste

Steps:

  • Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
  • Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
  • Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 19.7 g, Fat 12.1 g, Fiber 6.1 g, Protein 12.7 g, SaturatedFat 1.7 g, Sodium 987.2 mg, Sugar 5.5 g

QUICK MISO SOUP



Quick Miso Soup image

This miso soup is a spin on the classic with shiitake, tofu, and scallions.

Provided by shannon

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon canola oil, or more as needed
4 large shiitake mushrooms, stemmed and thinly sliced
1 bunch fresh chives, chopped
1 clove garlic, peeled and sliced
½ (14 ounce) package firm tofu, cubed
1 (14 ounce) can low-sodium beef broth
1 (14 ounce) can low-sodium chicken broth
2 ½ tablespoons white miso paste

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.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 8.1 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 491.9 mg, Sugar 2.1 g

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