MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)
Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste. It is the soul food for the Japanese which serve together with rice.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Clean the kombu with a damp cloth.
- Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
- After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
- Heat the dashi to barely below boiling point. Add the katsuobushi.
- Let the katsuobushi steep for 5 minutes at the sub-boiling point.
- Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
- Measure 500ml (2 cups) of dashi. Bring it to a boil.
- Turn off the heat.
- Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
- Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
- Pass through a strainer and gently squeeze the wakame to remove the excess water.
- Add the wakame to the dashi.
- Add the tofu cube to the dashi.
- Sprinkle some cut scallion into the miso soup right before serving.
Nutrition Facts : Calories 120 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 200ML, Sodium 1066 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
HOMEMADE MISO SOUP WITH TOFU
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
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
MISO SOUP
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
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
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
MUSHROOM MISO SOUP
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
NOBU'S MISO SOUP
Renowned chef Nobu Matsuhisa prepares miso soup using homemade dashi, a Japanese stock made from just two ingredients and water: kombu, or giant kelp, and katsuobushi, better known as bonito flakes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 3
Steps:
- In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently push miso through strainer. Cook until heated through.
- Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately.
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
More about "miso soup recipe dashi"
HOW TO MAKE DASHI STOCK FOR MISO SOUPS AND MORE
From allrecipes.com
Estimated Reading Time 4 mins
RIDICULOUSLY SIMPLE MISO SOUP (NO DASHI) - TASTY KITCHEN
From tastykitchen.com
MISO SOUP RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
JAPANESE SUPERFOOD MISO SOUP - THE WOKS OF LIFE
From thewoksoflife.com
MISO SOUP RECIPE WITHOUT DASHI RECIPE - EASY TO MAKE
From zagleft.com
CLASSIC MISO SOUP RECIPE | BON APPéTIT
From bonappetit.com
AUTHENTIC JAPANESE MISO SOUP RECIPE: HOW TO MAKE EASY …
From masterclass.com
THE BEST MISO SOUP (みそ汁) | PICKLED PLUM
From pickledplum.com
JAPANESE MISO SOUP - GLEBE KITCHEN
From glebekitchen.com
MISO-STYLE SOUP WITHOUT DASHI | IN SEARCH OF YUMMY …
From insearchofyummyness.com
MISO SOUP WITH HOMEMADE DASHI | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (3)Total Time 30 minsCategory Soups & StewsCalories 68 per serving
MISO SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MISO NIKOMI UDON - MISO UDON SOUP | WANDERCOOKS
From wandercooks.com
MISO SOUP RECIPE | MYRECIPES
From myrecipes.com
NOODLE MISO SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
DASHI AND MISO SOUP - JOSHUA WEISSMAN
From joshuaweissman.com
IN THE MISO SOUP
From service.aarms.math.ca
MISO NIKOMI UDON SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4 WAYS TO ENJOY DASHI PACKET RECIPES - 100% PURE JAPAN
From misosoup.site
HOW TO MAKE REAL DASHI AND MISO SOUP (MISO SHIRU) - YOUTUBE
From youtube.com
AUTHENTIC JAPANESE MISO SOUP (WITH HOMEMADE DASHI) - YOUTUBE
From youtube.com
HOW TO MAKE SIMPLE & DELICIOUS MISO SOUP - THE …
From thejapanesekitchen.com
MISO SOUP RECIPE AMAZING TRADITIONAL FOOD RECIPE OF JAPAN
From thebestfoodinjapan.com
DASHI PACKET + RECIPE (VIDEO) - JUST ONE COOKBOOK
From justonecookbook.com
ABOUT 1.5-BAN DASHI STOCK - RECIPES, FOODS, AND TRAVELS
From whatjapaneats.com
MISO SOUP - AUTHENTIC JAPANESE COMPLETE GUIDE - CHOPSTICK …
From chopstickchronicles.com
SIMPLE DASHI RECIPE — MISO TASTY
From misotasty.com
WHAT IS DASHI, AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
MISO WITH DASHI IN IT | WHERE FLAVOR MEETS FLAVOR!
From bitemybun.com
JAPANESE MISO SOUP RECIPE - MISO SOUP WITHOUT DASHI - YUMMY …
From yummytummyaarthi.com
EASY ONE-POT MISO SOUP RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE MISO SOUP (味噌汁) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
MISO SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST HOME-MADE VEGETARIAN MISO SOUP WITH DASHI FROM SCRATCH
From misotasty.com
HOW TO MAKE MISO SOUP WITHOUT DASHI - DELISHABLY
From delishably.com
MANGOMURA - DASHI – SIMPLIFIED METHOD WITH REAL INGREDIENTS
From mangomura.com
HOMEMADE MISO SOUP RECIPE: EASY JAPANESE FOOD - UNPEELED …
From unpeeledjournal.com
MISO DASHI MUSHROOM SOUP RECIPE | CHRISTOPHER JAMES CLARK
From christopherjamesclark.com
WHAT IS DASHI, AND HOW SHOULD YOU USE IT BEYOND MISO SOUP?
From thekitchn.com
JAPANESE DAIKON MISO SOUP (NIBOSHI DASHI) | CHEF JA COOKS
From chefjacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love