MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
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 SOUP WITH TOFU AND MUSHROOMS
Steps:
- Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
MISO SOUP WITH TOFU AND KALE
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.
- Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 1 g, Protein 8 g, Sodium 797 g
MISO SOUP WITH TOFU AND ENOKI
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.-Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
MISO MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
- Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
More about "miso soup with tofu recipes"
15-MINUTE MISO SOUP WITH GREENS AND TOFU - MINIMALIST …
From minimalistbaker.com
Ratings 172Calories 170 per servingCategory Appetizer, Entree, Side
- In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
- To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
HOMEMADE MISO SOUP 味噌汁 • JUST ONE COOKBOOK
From justonecookbook.com
4.9/5 (406)Total Time 20 minsCategory SoupCalories 57 per serving
MISO SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MAKE EASY VEGAN MISO SOUP | TASTE OF HOME
From tasteofhome.com
MISO SOUP WITH TOFU, MUSHROOMS AND BOK CHOY - CUTCO
From cutco.com
EASY VEGETARIAN MISO SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
MISO SOUP WITH TOFU RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 73 per servingTotal Time 15 mins
- Place bonito flakes on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Remove and discard stems from mushrooms; thinly slice mushroom caps.
- Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.
- Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.
- Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.
IS MISO SOUP HEALTHY? - SPORTSKEEDA.COM
From sportskeeda.com
MISO SOUP WITH TOFU - VEGETARIAN SOCIETY
From vegsoc.org
VEGAN FOOD RECIPES ON INSTAGRAM: "ULTIMATE ONE POT RED LENTIL …
From instagram.com
RUSTIC MISO SOUP WITH TOFU AND SEAWEED RECIPE - SERIOUS EATS
From seriouseats.com
VEGAN MISO SOUP WITH NOODLES AND TOFU | FORKS OVER KNIVES
From forksoverknives.com
23 MISO RECIPES FOR MORE FLAVOR IN EVERY BITE | EPICURIOUS
From epicurious.com
YASAI-TO-TOFU-NO-MISOSHIRU (HEARTY MISO SOUP WITH …
From eatingwell.com
MICROWAVE ---- TOFU WITH EGG YOLK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU RECIPE
From bbcgoodfood.com
AMAZING TOFU MISO SOUP - FOOD WINE AND LOVE
From foodwineandlove.com
MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
From jamieoliver.com
MISO SOUP WITH TOFU RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5-MINUTE HOMEMADE VEGAN MISO SOUP WITH SILKEN TOFU & SEAWEED
From garlicdelight.com
MISO SOUP RECIPE - HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)
From tasteasianfood.com
【クックパッド1位】豆腐の入った味噌汁の殿堂入りレシピ人気 …
From recipe-le.com
PORK RIBS WITH BLACK GARLIC MISO GLAZE RECIPE
From foodandwine.com
MISO SOUP | FEASTING AT HOME
From feastingathome.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #5-ingredients-or-less #soups-stews #asian #easy #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love