MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)
Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.
Provided by Harmel Rayat
Categories Clear Soup
Time 35m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place dashi stock in a medium saucepan and bring to a boil.
- Cut the tofu block into small cubes and add them to the dashi.
- Simmer the tofu in the dashi stock for a few minutes on very low heat.
- The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
- When the miso dissolves, add the dissolved miso to the pan gradually.
- DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
- Stir the soup gently.
- Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
- Add the omega fish oil and soy (if desired).
Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1
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 SHIRU SOUP
Make and share this Miso Shiru Soup recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- ----------Make the dashi---------.
- Bring water to a boil.
- Wash Kelp under cold water tap.
- Add to water when it comes to a boil.
- Stir and let boil 3 minutes.
- Remove kelp from the water and add the bonito.
- Allow to come to boil and remove from heat immediately.
- Let it settle for a few minutes.
- Strain off the bonito and set aside for whenever you need the dashi.
- ---------Make the Miso Shiru-----------.
- Bring the dashi to a boil.
- Mix a little hot liquid with the bean paste, stirring until smooth.
- Pour mixture back into the saucepan, stir well.
- Add tofu and return to boil.
- Simmer for a few seconds only.
- Ladle into bowls and garnish with green onion and a slice or two of mushroom.
Nutrition Facts : Calories 40.6, Fat 1.7, SaturatedFat 0.3, Sodium 323.3, Carbohydrate 3.5, Fiber 1, Sugar 1, Protein 3.7
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