Miso Soup With Watercress Recipes

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
• Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

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:

• Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.
• Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.
• Peel the sweet potatoes and cut into small dice. Stir into the soup.
• Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you'd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.
• menu suggestions
• For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
• Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
• Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
• nutrition information
• Calories: 95
• Total Fat: 2.5g
• Protein: 6g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 280mg

Steps:

• Dissolve a sachet of Japanese miso soup mix in a bowl with boiling water.
• Add a dash soy sauce, diced silken tofu and a good sprig of watercress.

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.