MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)
Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste. It is the soul food for the Japanese which serve together with rice.
Provided by KP Kwan
Categories Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 200ML, Sodium 1066 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SIMPLE MISO NORI SOUP
This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size.
Provided by ChefChanteuse
Categories Clear Soup
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
- Bring to a simmer.
- Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
- Dice the tofu until you like the size of the pieces. Add to the pot.
- Best enjoyed immediately but keeps well in the fridge.
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 419.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.7, Protein 1.3
SIMPLE MISO SOUP
You can vary the kinds of miso you use, or combine different kinds. In fact, you can vary just about everything with this recipe! I usually aim for 2 main ingredients plus a garnish, in addition to the dashi and miso. Some other ingredients I especially like include thinly sliced carrot or daikon, cut into seasonally-appropriate shapes with mini-cookie cutters (like flowers or leaves), thinly sliced mushrooms, enoki-take mushrooms, wheat gluten (available in small balls or other shapes at Asian groceries), and sansho pepper. The wakame, tofu, and green onions are our favorite, though.
Provided by Halcyon Eve
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
- Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
- Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
- When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
- Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
- Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.
Nutrition Facts : Calories 28.1, Fat 1.4, SaturatedFat 0.2, Sodium 162.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 2.6
SIMPLE MISO SOUP
Miso soup has always been my favorite part when eating at our favorite Sushi bar. There's just something so wonderful and warming about this simple soup. What took me so long to make it at home? It takes just 10 minuts and 4 ingredients to have a cup of this traditional Asian soup at home anytime. Perfect for cold days and when your feeling under the weather.
Provided by healthy mamma
Categories Vegan
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
- Simply heat 1 cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.
- Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.
- *Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.
Nutrition Facts : Calories 56.2, Fat 2.2, SaturatedFat 0.4, Sodium 641.7, Carbohydrate 5.9, Fiber 1.1, Sugar 1.3, Protein 4.1
MISO SOUP
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
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
MISO SOUP
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
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
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