EASY MISO SOUP
A low fat soup ready in under 5 minutes
Provided by Good Food team
Categories Lunch, Snack, Soup, Supper
Time 4m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76 calories, Fat 3 grams fat, Carbohydrate 7 grams carbohydrates, Protein 6 grams protein, Sodium 2.58 milligram of sodium
MISO SOUP WITH SWEET POTATOES AND WATERCRESS
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
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
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
AUTHENTIC MISO SOUP
Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g
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MISO SOUP WITH SWEET POTATOES AND GREENS - VEGKITCHEN
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- Combine the sweet potato with the broth or water with bouillon cubes. Bring to a gentle boil, then lower the heat and simmer gently until the sweet potatoes are tender, about 15 minutes
- 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.
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- Heat the water in a soup pot until bubbles form around the edge, then add the bonito flakes. Lower the heat and simmer for 2 minutes. Then turn off the heat and let the broth sit for 5 minutes.
- Strain the broth into a clean pot, discarding the bonito flakes. Add the mushrooms and wakame to the broth, then simmer over low heat for 20 minutes.
- Remove the wakame and mushrooms. Discard the thick stems from the mushrooms; thinly slice the caps and return them to the pot. Chop the wakame into small pieces, discarding any thick pieces of stem, and return it to the pot.
- In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the miso mixture into the pot and bring the broth to a simmer, being careful not to let it boil.
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