Misosoupwithtofuandbabyspinach Recipes

MISO SOUP WITH TOFU AND BABY SPINACH

Steps:

• Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
• Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
• Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
• Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
• Taste, adjust the seasonings if needed, and serve hot.

MISO SOUP WITH TOFU AND MUSHROOMS

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 VEGETABLES AND TOFU

Steps:

• Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.

SPINACH WITH SESAME MISO SAUCE

Steps:

• Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
• Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
• Toss spinach with sauce and sprinkle with sesame seeds.

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Steps:

• In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
• Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
• Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
• Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

SPINACH AND TOFU SOUP

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

SWEET MISO SOUP WITH BABY TURNIPS

Steps:

• Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.
• Bring water to a boil. Add turnips; simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water; cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu.
• Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.