California Miso Soup Recipes

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

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.

Steps:

• In a mixing bowl, mix about 1/3 cup of miso paste into 2 cups of room temp water. (On average I used about 1/3 of what is recommended on the box of miso for 4 quarts.).
• Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then diced into small cubes.
• Heat the butter in a heavy 6 quart pan. When the butter has melted, add onions and garlic. Cook uncovered, over med heat for 10 to 15 minutes, stirring occasionally. Heat and stir onions until they turn transparent but not brown. Do not let them burn!
• When onions are transparent add fresh mushrooms. Cook and stir for 3 minutes.
• Pour water into the heavy 6 quart pan until it is half way full . Increase heat and bring to a simmer.
• To the 6 quart pan add, tofu, (and mushrooms if you are using rehydrated shiitake) and cook for 10 minutes.
• Turn down heat just below a simmer on the pan and add two cups of room temp water (new water not the miso yet). Also, add salad greens to the pan, cook, stirring occasionally, for 3 minutes.
• Turn off heat.
• Add 1/2 cup stock from the 6 quart pan to the mixing bowl with miso paste. Mix until smooth.
• Add miso mix to the 6 quart pan. Stir.
• Season with soy sauce, fish sauce, and rice vinegar.