Spicy Miso Soup Recipes

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
• Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
• Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
• Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
• Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
• Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
• Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
• Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
• Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Steps:

• In a pot, boil some water with the seaweed and mushrooms.
• When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
• Lower the heat, add miso.
• Add scallions and additional ginger and garlic.
• Add pepper and cayenne.
• If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.

Steps:

• In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
• Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
• Add soy milk and miso; cook for 1 minute more (do not boil).
• Transfer soup to a food processor and purée until smooth.
• Add basil and purée for 30 seconds. Adjust seasonings to taste.
• Serve hot, sprinkled with soy nuts.

Steps:

• In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
• Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.