Miso Soup With Shiitake Mushrooms And Tofu Recipes

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MISO SOUP WITH SHIITAKE MUSHROOMS



Miso Soup with Shiitake Mushrooms image

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

MISO SOUP WITH TOFU AND MUSHROOMS



Miso Soup with Tofu and Mushrooms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 cups dashi
1/2 cup sliced shiitake mushrooms
4 tablespoons red miso
10 ounces tofu, cut into 1/2-inch cubes
Chopped green onions, for garnish
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes

Steps:

  • Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
  • Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
  • Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.

MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU



Miso Soup With Shiitake Mushrooms and Tofu image

Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.

Provided by tom_says_yum_yum

Categories     Soy/Tofu

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 pint water (with or without a small amount of vegetable stock)
2 shiitake mushrooms
1 scallion
1 tablespoon miso (I use barley miso)
1 ounce firm tofu, diced

Steps:

  • Slice Shiitake mushrooms.
  • Slice up green part of scallion, to garnish later.
  • Bring water (with stock if desired) to boil.
  • Stir in miso paste and mushrooms.
  • Lower heat, simmer for 5 minutes.
  • Pour into serving dish, add tofu, sprinkle scallion on.
  • Serve immediately.

Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4

HEARTY SHIITAKE MUSHROOM AND MISO SOUP



Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

MISO SOUP WITH TOFU AND WAKAME



Miso Soup With Tofu and Wakame image

I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.

Provided by Southern Sugar Dump

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

  • 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
  • 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
  • 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS



Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans image

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 2

Number Of Ingredients 16

6 ounces shiitake mushrooms, sliced
1 tablespoon olive oil, divided
2 teaspoons sea salt, divided
6 ounces green beans, cut into thirds
4 cups vegetable broth
1 ½ teaspoons soy sauce
1 teaspoon sesame oil
1 ½ teaspoons rice vinegar
1 Thai chile, scored
3 tablespoons yellow miso paste
2 tablespoons hot water
1 (8 ounce) package dried rice noodles
1 large egg
2 medium (4-1/8" long)s green onions, thinly sliced
1 sheet Reynolds Wrap® Aluminum Foil
1 sheet Reynolds® Parchment Paper

Steps:

  • Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
  • Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
  • Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
  • Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
  • Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
  • Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
  • Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
  • Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
  • Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 122.5 g, Cholesterol 93 mg, Fat 15 g, Fiber 9.5 g, Protein 16 g, SaturatedFat 2.5 g, Sodium 4139 mg, Sugar 10.4 g

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