Best Dr Weils Miso Soup Recipes

Dr. Weil's Miso Soup image

Provided by JackieOhNo

Categories Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons expeller-pressed canola oil
3 slices fresh gingerroot, thinly sliced
1 large onion, thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
2 green onions, chopped
1 teaspoon toasted sesame oil

Steps:

Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.

Miso Soup With Tofu and Wakame image

Provided by Southern Sugar Dump

Categories Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5