Shitake Miso Soup Recipes

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HEARTY SHIITAKE MUSHROOM AND MISO SOUP



Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

MISO SOUP WITH SHIITAKE MUSHROOMS



Miso Soup with Shiitake Mushrooms image

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

SHITAKE MISO SOUP



Shitake Miso Soup image

Make and share this Shitake Miso Soup recipe from Food.com.

Provided by OrganiKiss Catering

Categories     Clear Soup

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 scallions
4 ounces tofu, small cubes (~ 0.5 cup)
6 teaspoons soy sauce
1 cup sliced shitake mushroom
4 cups water
4 tablespoons miso

Steps:

  • In a sauce pan combine soy sauce, tofu and scallions.
  • Bring to a boil, reduce heat, cover and let simmer for 15 minutes.
  • Add mushrooms and water, bring to a boil.
  • Once boiling vigorously, bring down to a simmer and add mushrooms.
  • Simmer until mushrooms reach desired tenderness.
  • Add Miso, mix until dissolved, serve.

Nutrition Facts : Calories 115.9, Fat 4.1, SaturatedFat 0.7, Sodium 2252.1, Carbohydrate 11.9, Fiber 2.4, Sugar 3.1, Protein 9.7

MAITAKE MISO SOUP



Maitake Miso Soup image

Provided by Ming Tsai

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 cups dashi
2 cups maitake mushrooms, prepped
1 teaspoon tamari
1 teaspoon honey
1/4 cup organic miso (yellow, shinshu-miso)
2 slices peeled ginger
1 tablespoon sliced green scallions
4 (1/4-inch) slices of soft tofu

Steps:

  • In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot.
  • Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions.
  • Beverage: Green Tea

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS



Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans image

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 2

Number Of Ingredients 16

6 ounces shiitake mushrooms, sliced
1 tablespoon olive oil, divided
2 teaspoons sea salt, divided
6 ounces green beans, cut into thirds
4 cups vegetable broth
1 ½ teaspoons soy sauce
1 teaspoon sesame oil
1 ½ teaspoons rice vinegar
1 Thai chile, scored
3 tablespoons yellow miso paste
2 tablespoons hot water
1 (8 ounce) package dried rice noodles
1 large egg
2 medium (4-1/8" long)s green onions, thinly sliced
1 sheet Reynolds Wrap® Aluminum Foil
1 sheet Reynolds® Parchment Paper

Steps:

  • Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
  • Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
  • Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
  • Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
  • Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
  • Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
  • Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
  • Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
  • Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 122.5 g, Cholesterol 93 mg, Fat 15 g, Fiber 9.5 g, Protein 16 g, SaturatedFat 2.5 g, Sodium 4139 mg, Sugar 10.4 g

MISO SHIITAKE BREAKFAST SOUP



Miso Shiitake Breakfast Soup image

This is a wonderful light and filling soup. It's a great way to start the day. This is very healthy. Miso is a soy protein and shiitake is a type of mushroom. You should be able to find these in most health stores, or Asian grocers.

Provided by southern chef in lo

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 fresh shiitake mushrooms or 3 dried shiitake mushrooms
5 cups boiling water
3 tablespoons light miso
4 ounces tofu, cut into large dices
1 scallion, the green part only, sliced

Steps:

  • If using dried mushrooms, soak in warm water for 20 minutes then drain.
  • Slice the mushrooms thinly.
  • Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
  • Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
  • Try this with my Chanterelle Croissants (recipe #21676).

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