Quick Miso Soup Recipes

MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)

Steps:

• Clean the kombu with a damp cloth.
• Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
• After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
• Heat the dashi to barely below boiling point. Add the katsuobushi.
• Let the katsuobushi steep for 5 minutes at the sub-boiling point.
• Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
• Measure 500ml (2 cups) of dashi. Bring it to a boil.
• Turn off the heat.
• Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
• Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
• Pass through a strainer and gently squeeze the wakame to remove the excess water.
• Add the wakame to the dashi.
• Add the tofu cube to the dashi.
• Sprinkle some cut scallion into the miso soup right before serving.

QUICK MISO SOUP

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
• Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

MISO SOUP

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.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

QUICK MISO SOUP

Steps:

• Bring the broth and water to a boil in a soup pot.
• Tear the nori into bite-size pieces (or shred it thinly) Add the nori, tofu, mushrooms, and soy sauce to the pot, reduce heat and simmer until the mushrooms are tender, about 20 minutes. Remove from heat.
• Place the miso in a small cup or ramekin and add a ladleful of the hot soup mixture to it. Mix thoroughly with a fork, then pour the thinned miso into the soup pot and stir well. Serve hot, garnished with scallions.