Best Gorgonzola Miso Soup Recipes

HOMEMADE MISO SOUP WITH TOFU

Steps:

• Gather all the ingredients.
• Cut the green onion into thin rounds.

MISO SOUP

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.

TOMATO GORGONZOLA SOUP

Steps:

• Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
• Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

TOMATO GORGONZOLA SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
• Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
• Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

MISO SOUP

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.

CREAM OF TOMATO GORGONZOLA SOUP

Steps:

• Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

GORGONZOLA MISO SOUP

Steps:

• Wash leeks and chop white and light green parts. Melt butter in a stock pot or dutch over over medium high heat. Add oil and swirl together with butter. Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin. Add 1/2 lb gorgonzola to soup. Bring to a boil, stirring occasionally until gorgonzola is melted. You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary. If you would like more cheesiness in the flavor, add the rest of the gorgonzola. If you would like more miso flavor, add the last tbsp of miso. Optional: chop and add the tofu in chunks. You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish. Bring boil to a boil and serve. You can garnish with chopped chives or with little floating toast points if you wish.