Pumpkin And Tofu Miso Soup Recipes
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.
QUICK JAPANESE MISO SOUP RECIPE
Steps:
- Place water and dashi powder into a large saucepan and bring to a boil.
- Pop in your diced pumpkin and onion and boil for 5 minutes or until pumpkin is soft.
- Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
- Switch off the heat and mix in the miso paste with a strainer or a spoon.
- Garnish with spring onion and serve immediately.
Nutrition Facts : Calories 75 kcal, Carbohydrate 10 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 663 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PUMPKIN AND TOFU MISO SOUP
A delicious Japanese-style miso soup suitable for vegetarians and vegans.
Provided by IDIOTEQUE
Categories Noodle Soup
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce. Cook pumpkin mixture for about 3 minutes. Add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
- Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
- Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
- Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 40.9 g, Fat 12.8 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 1.8 g, Sodium 1230.8 mg, Sugar 6.5 g
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