Mighty 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:

• 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).

Steps:

• In a medium pot, add the water, tofu, mushrooms, and seaweed and bring to a boil on medium-high heat.
• Reduce heat and simmer for 5-8 minutes, until mushrooms are tender.
• Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.

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.

Steps:

• Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
• In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
• Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
• Gently ladle soup into the bowls. Enjoy!