Simple Miso Broth Recipes

MISO BROTH RAMEN

Miso Broth Ramen image

Japanese-style noodle bars are popping up everywhere these days, but you can enjoy them at home easily enough! It's quite simple, and it just might help you sleep! The miso and egg are excellent sources of tryptophan (you know, the thing in turkey that makes you drowsy), and the complex carbs in the noodles help your brain convert tryptophan to the hormones serotonin and melatonin, which help regulate sleep. The miso broth base can be kept in the fridge for up to four days. Simmer and add the vegetables and noodles whenever you crave a soothing snack!

Provided by JackieOhNo

Categories Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 teaspoons grated fresh ginger
3 garlic cloves, minced
4 cups low sodium vegetable broth
1 cup water
5 dried shiitake mushrooms
3 tablespoons white miso
1 tablespoon soy sauce, plus more for garnish
1/2 lb thin whole-wheat spaghetti, broken in half
2 large carrots, cut in matchsticks
8 large mushrooms, thinly sliced
1/2 cup frozen peas, thawed
4 medium-cooked eggs, halved
2 thinly sliced green onions (to garnish, green and light green part)
sriracha hot sauce (optional)

Steps:

Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
Cook noodles according to package directions. Drain and keep warm.
Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with green onions, Sriracha and soy sauce, if desired.

Nutrition Facts : Calories 399.9, Fat 10.3, SaturatedFat 2.2, Cholesterol 186, Sodium 855.7, Carbohydrate 58.7, Fiber 5.6, Sugar 6.3, Protein 19.1

SIMPLE MISO BROTH

Simple Miso Broth image

Categories Low Sodium Simmer

Yield makes about 6 cups

Number Of Ingredients 3

Ingredients

1 recipe Basic Vegetable Stock (page 11), or one 32-ounce carton low-sodium vegetable broth plus 2 cups water
2 strips kombu (sea vegetable), each about 3 by 5 inches
2 to 4 tablespoons miso, any variety, to taste

Steps:

Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
Variations
Embellish miso broth with any of the following:
Diced tofu
Cooked Asian noodles
Finely chopped scallions
Grated fresh daikon radish or white turnip
Crisp cucumber, seeded and grated
Nutrition Information
Per cup:
Calories: 42
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 4g
Cholesterol: 0mg
Sodium: 9mg

MISO SOUP

Miso Soup image

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

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.

Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g

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