Best Mighty Miso Soup With Dashi Fish Stock Recipes

MISO SOUP

Miso Soup image

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

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

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

MIGHTY MISO SOUP (WITH DASHI - FISH STOCK)

Mighty Miso Soup (With Dashi - Fish Stock) image

Miso soup is a traditional Japanese soup, prepared mainly from miso and dashi (fish stock and seaweed stock, see my recipe for simple dashi). Rich taste, easy recipe, short preparation time and very healthy. This recipe calls for Dashi - a Japanese Fish Stock. This stock really wakes the soup up and is the best way to make miso soup.

Provided by Harmel Rayat

Categories Clear Soup

Time 35m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package soft tofu, cut into small 1/2 inch cubes
1 quart dashi stock
1/3 cup red miso or 1/3 cup white miso
1 cup chopped green onion
8 ounces shiitake mushrooms
1 tablespoon dried wakame seaweed, flakes finely chopped
1 teaspoon omega fish oil (the mighty part)
1 teaspoon soy sauce

Steps:

Place dashi stock in a medium saucepan and bring to a boil.
Cut the tofu block into small cubes and add them to the dashi.
Simmer the tofu in the dashi stock for a few minutes on very low heat.
The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
When the miso dissolves, add the dissolved miso to the pan gradually.
DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
Stir the soup gently.
Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
Add the omega fish oil and soy (if desired).

Nutrition Facts : Calories 135.8, Fat 6, SaturatedFat 1, Cholesterol 8.6, Sodium 953.2, Carbohydrate 13.4, Fiber 3.5, Sugar 4, Protein 10.1

HOMEMADE MISO SOUP WITH TOFU

Homemade Miso Soup with Tofu image

It's super easy to make authentic Japanese miso soup at home! My recipe shows you how to make quick and easy soup stock (dashi) from scratch and then make the classic miso soup with tofu and wakame seaweed. Homemade miso soup is not only delicious, it also brings many great health benefits.

Provided by Namiko Chen

Categories Soup

Time 20m

Number Of Ingredients 7

Ingredients

4 cups water
1 piece kombu (dried kelp) ((⅓ oz, 10 g; 4 inches x 4 inches or 10 cm x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
7 oz soft/silken tofu (kinugoshi dofu)
4-5 Tbsp miso ((1 Tbsp (18 g) for every 1 cup (240 ml) of dashi))
1 Tbsp dried wakame seaweed
1 green onion/scallion

Steps:

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

Nutrition Facts : Calories 57 kcal, Carbohydrate 5 g, Protein 4 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 532 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving