HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
SHITAKE MISO SOUP
Make and share this Shitake Miso Soup recipe from Food.com.
Provided by OrganiKiss Catering
Categories Clear Soup
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan combine soy sauce, tofu and scallions.
- Bring to a boil, reduce heat, cover and let simmer for 15 minutes.
- Add mushrooms and water, bring to a boil.
- Once boiling vigorously, bring down to a simmer and add mushrooms.
- Simmer until mushrooms reach desired tenderness.
- Add Miso, mix until dissolved, serve.
Nutrition Facts : Calories 115.9, Fat 4.1, SaturatedFat 0.7, Sodium 2252.1, Carbohydrate 11.9, Fiber 2.4, Sugar 3.1, Protein 9.7
MISO SHIITAKE BREAKFAST SOUP
This is a wonderful light and filling soup. It's a great way to start the day. This is very healthy. Miso is a soy protein and shiitake is a type of mushroom. You should be able to find these in most health stores, or Asian grocers.
Provided by southern chef in lo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using dried mushrooms, soak in warm water for 20 minutes then drain.
- Slice the mushrooms thinly.
- Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
- Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
- Try this with my Chanterelle Croissants (recipe #21676).
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JAPANESE SUPERFOOD MISO SOUP - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 1 hr 35 minsCategory Soups And StocksCalories 151 per serving
- Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
- After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
- Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
- Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.
SHIITAKE AND SPINACH MISO SOUP - A BEAUTIFUL PLATE
From abeautifulplate.com
4.7/5 (15)Total Time 40 minsCategory Soups And StewsCalories 358 per serving
- Prepare the mushrooms by remove the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
- Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a few pinches of salt and stir. Let the mushrooms cook until soft, about 5 minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the simmer water into a small bowl and add the miso paste, stirring until it dissolves, then add it back into the soup pot. Simmer over low heat for 15 minutes.
- Bring a medium pot of water to a boil. Prepare the noodles according to the instructions on the package (*I prefer to cook them fairly al dente, because they will be going into the hot soup). Drain the noodles and add them to the soup pot, followed by the spinach, tamari (or soy sauce, if using), sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to taste with tamarin and a drizzle of toasted sesame oil.
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#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #clear-soups #soups-stews #vegetables #asian #easy #beginner-cook #vegetarian #dietary #mushrooms #free-of-something #number-of-servings
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