Misosoup Recipes

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MISO SOUP

Provided by Alton Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 5



Miso Soup image

Steps:

  • Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
  • Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
  • Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

12-ounce block firm silken tofu
2 quarts dashi
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced

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



Miso Soup image

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

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

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



Miso soup image

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

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

BASIC MISO SOUP

This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water called for in the recipe. From Eden Organic Foods.

Provided by Vino Girl

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Basic Miso Soup image

Steps:

  • Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
  • Bring water to a boil. Add onions and wakame; simmer 3 minutes.
  • Add the carrots and simmer 5 more minutes; reduce heat to very low.
  • Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
  • Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.

Nutrition Facts : Calories 27.8, Fat 0.4, SaturatedFat 0.1, Sodium 246.2, Carbohydrate 5.3, Fiber 1.1, Sugar 2, Protein 1.1

3 teaspoons wakame seaweed or 1 teaspoon wakame seaweed, flakes
4 cups water
1/2 cup onion, thinly sliced
1/2 cup carrot, diced
1 1/2 tablespoons mugi miso (OR 1 1/2 Tbsp plus 1/2 tsp Hacho, Genmai or Shiro Miso)
3 tablespoons green onions, finely sliced

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