Muxi Soup Recipes

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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

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

MUSSEL SOUP



Mussel Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 pounds mussels, well scrubbed, de-bearded, and rinsed in several changes of water
1 cup dry white wine
1 cup water
1 tablespoon fresh lemon juice
1 bay leaf
1 teaspoon crab boil
3 slices bacon, chopped
1 cup chopped yellow onion
1 cup chopped leeks, whites only, well rinsed
2 teaspoons minced garlic
1/2 teaspoon salt
Pinch cayenne
2 bay leaves
2 sprigs fresh thyme
1 pound baking potatoes, like russets, peeled, diced, and blanched
2 cups milk
1 cup heavy cream
1 small loaf French bread, cut into 1/2-inch thick slices
2 large cloves garlic, peeled and crushed
1/4 cup chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
  • In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
  • Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MEXI-STRONI SOUP



Mexi-Stroni Soup image

If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies, and pasta for a filling bowl of fun. -Darlene Island, Lakewood, Washington

Provided by Taste of Home

Categories     Lunch

Time 7h55m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

1-1/2 pounds beef stew meat (1-inch pieces)
1-1/2 cups shredded carrots
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cups spicy hot V8 juice
1 carton (32 ounces) reduced-sodium beef broth
1 medium zucchini, halved and thinly sliced
2 cups finely shredded cabbage
2 celery ribs, thinly sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup small pasta shells
1/4 cup chopped fresh cilantro

Steps:

  • Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 816mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

MUXI ROU (CHINESE MUSHU PORK)



Muxi Rou (Chinese Mushu Pork) image

True Mushu Pork has to have wood ears. My favorite restaurant version, from Hong Dou Yuan in Kunming, also includes fresh cilantro. I guess they don't clean the cilantro well, because it makes me sick every time, but I keep on ordering it anyway. Yum.

Provided by Kate S.

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 16

1/2 ounce dried wood ear mushrooms
1/2 lb boneless pork loin
3/4 teaspoon salt (added 1/4 t at a time, see recipe instructions)
3/4 teaspoon sugar (added in two parts, see instructions)
5 teaspoons soy sauce (added in two stages, see instructions)
1/8 teaspoon white pepper
2 teaspoons shaoxing wine (added in 2 stages, see instructions)
1 teaspoon cornstarch
1 tablespoon water
8 tablespoons peanut oil (added a little bit at a time, see instructions) or 8 tablespoons canola oil (added a little bit at a time, see instructions)
3 eggs
1 -2 garlic clove, smashed and sliced (optional)
3 -4 large scallions, sliced diagonally, white and green parts kept separate
2 teaspoons sesame oil
1/2 cup fresh cilantro, washed and chopped (optional)
Mandarin pancake (optional)

Steps:

  • Soak wood ears in boiling water for 20-60 minutes, then drain and squeeze out excess water, and slice julienne.
  • Freeze the pork loin for 20-30 minutes to firm up a little bit, then slice very thin, then stack the slices and julienne.
  • Combine 1/4 t salt, 1/2 t sugar, 2 t soy sauce, 6 turns white pepper mill, 1 t wine, 1 t cornstarch, and 1 T water for the marinade. Add to the pork and stir to coat.
  • Marinate meat for about 20 minutes, then stir in 1 T oil.
  • Beat the eggs lightly with 1 T oil and 1/4 t salt.
  • Heat a wok over high heat until smoke rises. Add 1 T oil and swirl it around. Add the wood ears and stir for 30 seconds. Season with 1/4 t salt, 1/4 T sugar, and 1 T soy sauce. Transfer to warm dish and set aside.
  • Reheat the wok until smoking. Add 2 T oil and swirl it around. Pour in the egg and scramble lightly. Set aside on warm plate.
  • Scrape wok clean, washing if necessary.
  • Reheat wok until smoke rises. Add 3 T oil and swirl around. Add the garlic and stir a moment until fragrant. Add the white part of the scallions, toss and allow to sizzle for a few moments. Add the pork and stir-fry for about a minute until color changes. Add 1 t wine around the side of the wok, continuing to stir-fry. Add wood ears and eggs to the wok, stirring for another minute until pork and egg are thoroughly cooked and all ingredients are hot.
  • Serving option 1: After removing wok from heat, toss in green onion parts and fresh cilantro, drizzle with sesame oil, and serve with rice.
  • Serving option 2: After removing wok from heat, drizzle with sesame oil. Serve meat on one platter, mandarin pancakes on another, and green onions and cilantro in a third dish. At the table people may pick up a pancake, and use their chopsticks to stuff the pancake with meat and top with green onions and cilantro.
  • Serves 2 as the main dish, or up to 10 as part of a full Chinese meal.

MUXI SOUP



Muxi Soup image

A classic from Northern China, this is a very mild soup. Very good served with spicy condiments/sauces on the side. The original recipe called for 1/4 teaspoon of MSG. I leave it out.

Provided by Chef Kate

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

5 ounces lean boneless pork
1 tablespoon soy sauce
2 ounces baby spinach leaves
1/2 teaspoon salt
1 tablespoon dried wood ear mushrooms, soaked
1/4 teaspoon white pepper, ground
2 eggs, beaten
4 teaspoons sesame oil
4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)

Steps:

  • Cut the pork into fine slivers.
  • Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
  • Blanch spinach in boiling water briefly and drain.
  • Break the wood ears into small pieces.
  • Heat the stock in a pot.
  • Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
  • Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
  • Sprinkle the sesame oil and the spinach on top.
  • Serve immediately.

Nutrition Facts : Calories 220, Fat 11.9, SaturatedFat 2.9, Cholesterol 133.9, Sodium 949.9, Carbohydrate 9.5, Fiber 0.4, Sugar 4.1, Protein 17.7

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