MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
MISO SOUP WITH TOFU AND WAKAME
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
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
TOFU AND WAKAME MISO SOUP
A Japanese style miso soup with tofu and wakame.
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the dashi to a simmer, add the tofu and wakame, cook until the wakame is tender, about 5 minutes, and remove from heat.
- Place the miso in, add 1/2 cup of dashi and mix before pouring the mixing the mixture back into the soup.
- Add the green onions and enjoy!
Nutrition Facts : Nutrition Facts Calories 137, Fat 5.5g (Saturated 1.3g, Trans 0), Cholesterol 0, Sodium 1876mg, Carbs 8g (Fiber 2.1g, Sugars 2.6g), Protein 14g Nutrition by
MISO SOUP WITH SUMMER SQUASH, TOFU AND WAKAME
Miso soup is a key part of a traditional Japanese breakfast. At its simplest, miso soup is made of nothing more than dashi ("broth" in Japanese) and miso, but the variations and adaptations are endless. The version below is designed to highlight peak-season summer squash. The squash provides textual contrast to the soup and a pop of color, whether you choose to use zucchini, pattypan or yellow squash. When seasoning miso soup it's a good idea to taste as you go. Not all miso has the same saltiness, so you may not need the full amount suggested in the recipe, or you may choose to add a bit extra. Trust your palette.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the wakame in 2 cups water for 10 minutes. Drain and set aside.
- To make the dashi, combine the kombu and filtered water in a medium saucepan and soak at room temperature for at least 2 hours and up to 10 hours. After soaking, heat the saucepan with the water and soaked kombu over low heat. Continue to heat until bubbles begin to form around the kombu, 7 to 10 minutes. Remove the kombu before the water comes to a boil. Save the kombu for future use.
- Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. Strain the dashi through a fine-mesh sieve or strainer lined with a thin kitchen towel, two layers of cheesecloth or paper towels. Do not press the bonito flakes while straining as it will cloud the dashi. You should have 3 1/2 to 4 cups of dashi. Use the finished dashi immediately, or cool completely and refrigerate up to 1 week.
- Return the dashi to the saucepan and bring to a boil over medium-high heat. Add the squash, adjust the heat to maintain a low simmer and continue cooking until the squash reaches the desired tenderness, 3 to 4 minutes. Add the wakame. If the dashi evaporates below 3 cups (710 milliliters), replenish with filtered water or additional dashi to bring it back up to 3 1/2 cups (840 milliliters). Carefully add the tofu and continue simmering just until heated through, about 1 minute.
- Meanwhile, place the miso in a small bowl. Ladle in about 1/4 cup (60 milliliters) of the hot dashi and stir until a loose paste is formed. Turn the heat off under the saucepan, add the miso mixture to the soup and mix well. Taste the soup and make adjustments as needed with additional miso or dashi. Divide the soup among bowls, making sure the ingredients are distributed evenly and attractively. Add a dash of shichimi togarashi for heat and garnish with the chives if desired and serve.
TOFU SOUP RECIPE WITH WAKAME SEAWEED
Wakame seaweed is a very common ingredient found in Japanese soups, especially the famous miso soup. Here, it brings the fresh taste of the ocean to this tofu soup as well as provide a good dose of iodine.Other healthy ingredients such as fresh carrot, leek, shiitake mushrooms and silken tofu makes this a hearty and healthy dish. The recipe uses chicken stock but you can replace it with vegetable stock if you want to make this a vegetarian soup dish. Make sure you choose a stock that is light and clear. Removing silken tofu from its box can be tricky. Score the sides of the plastic sheet top with a knife. Lift the sheet up. Cover the top of the box with a flat plate and invert. Press the bottom of the box gently to dislodge the tofu.
Provided by abbynkt
Categories Clear Soup
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash the leek and slice it thinly at an angle, creating a more interesting shape.
- Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
- Soak, wask and slice the mushrooms.
- Soak the wakame seaweed in water for a few minutes. Drain.
- Remove tofu carefully from the box. Cut into small cubes.
- Bring the soup stock to a boil in a pot.
- Add the leek, carrot and shiitake mushrooms.
- Bring soup back to a boil and simmer for 2 minutes.
- Add the wakame seaweed and tofu cubes.
- Stir in the salt and cook for 2-3 minutes.
- Remove from heat.
- Add the sesame oil and spring onions.
- Serve.
Nutrition Facts : Calories 162.6, Fat 7, SaturatedFat 1.3, Sodium 2879.9, Carbohydrate 15.2, Fiber 2.4, Sugar 5.5, Protein 10.2
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