MISO MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
- Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
- Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
- Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
- Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g
MISO SOUP WITH TOFU AND MUSHROOMS
Steps:
- Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
MISO SOUP WITH TOFU AND BABY SPINACH
I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.
Provided by drbecca26
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- Taste, adjust the seasonings if needed, and serve hot.
Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8
MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU
Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.
Provided by tom_says_yum_yum
Categories Soy/Tofu
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.
Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4
MISO SOUP WITH TOFU AND ENOKI
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.-Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
MISO SOUP WITH TOFU AND KALE
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.
- Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 1 g, Protein 8 g, Sodium 797 g
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
Steps:
- In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
- Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
- Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
- Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
MISO SOUP WITH SUMMER SQUASH, TOFU AND WAKAME
Miso soup is a key part of a traditional Japanese breakfast. At its simplest, miso soup is made of nothing more than dashi ("broth" in Japanese) and miso, but the variations and adaptations are endless. The version below is designed to highlight peak-season summer squash. The squash provides textual contrast to the soup and a pop of color, whether you choose to use zucchini, pattypan or yellow squash. When seasoning miso soup it's a good idea to taste as you go. Not all miso has the same saltiness, so you may not need the full amount suggested in the recipe, or you may choose to add a bit extra. Trust your palette.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the wakame in 2 cups water for 10 minutes. Drain and set aside.
- To make the dashi, combine the kombu and filtered water in a medium saucepan and soak at room temperature for at least 2 hours and up to 10 hours. After soaking, heat the saucepan with the water and soaked kombu over low heat. Continue to heat until bubbles begin to form around the kombu, 7 to 10 minutes. Remove the kombu before the water comes to a boil. Save the kombu for future use.
- Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. Strain the dashi through a fine-mesh sieve or strainer lined with a thin kitchen towel, two layers of cheesecloth or paper towels. Do not press the bonito flakes while straining as it will cloud the dashi. You should have 3 1/2 to 4 cups of dashi. Use the finished dashi immediately, or cool completely and refrigerate up to 1 week.
- Return the dashi to the saucepan and bring to a boil over medium-high heat. Add the squash, adjust the heat to maintain a low simmer and continue cooking until the squash reaches the desired tenderness, 3 to 4 minutes. Add the wakame. If the dashi evaporates below 3 cups (710 milliliters), replenish with filtered water or additional dashi to bring it back up to 3 1/2 cups (840 milliliters). Carefully add the tofu and continue simmering just until heated through, about 1 minute.
- Meanwhile, place the miso in a small bowl. Ladle in about 1/4 cup (60 milliliters) of the hot dashi and stir until a loose paste is formed. Turn the heat off under the saucepan, add the miso mixture to the soup and mix well. Taste the soup and make adjustments as needed with additional miso or dashi. Divide the soup among bowls, making sure the ingredients are distributed evenly and attractively. Add a dash of shichimi togarashi for heat and garnish with the chives if desired and serve.
PUMPKIN AND TOFU MISO SOUP
A delicious Japanese-style miso soup suitable for vegetarians and vegans.
Provided by IDIOTEQUE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce. Cook pumpkin mixture for about 3 minutes. Add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
- Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
- Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
- Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 40.9 g, Fat 12.8 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 1.8 g, Sodium 1230.8 mg, Sugar 6.5 g
MISO SOUP WITH VEGETABLES AND TOFU
Provided by Georgia Downard
Categories Soup/Stew Appetizer Vegetarian Dinner Lunch Vinegar Tofu Summer Healthy Vegan Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.
MISO SOUP WITH TOFU AND WAKAME
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
Provided by Southern Sugar Dump
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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
TOFU MISO SOUP
This quick&easy flavorful and VERY HEALTHY soup will go fast for anyone who wants to make a one pot soup! Fresh ginger and lots of garlic are always welcome ingredients. Having been a faithful vegetarian since 1974, I used to love making my own miso many years ago, but it took forever and I'm happy to have found an easy way to...
Provided by Gayle Rich-Boxman
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. I use a wok but you can use something else. Melt the oil, (coconut oil is great at high temps, and the toasted sesame oil is good with tofu) cube the tofu and fry til it's edges are brownish.
- 2. Slice mushrooms, chop onions, chop garlic, and grate ginger. Add. Stir fry til onions are somewhat translucent and mushrooms still have a bit of "chewiness".
- 3. Add liquids: sherry (or wine) and Trader Joe's Miso Ginger Broth. Add more than called for if you want a more liquidy soup.
- 4. In a wok, I kept mine at 375 or so. If you are cooking on a stovetop, let it boil for a few minutes, then drop the heat down and simmer but make sure mushrooms still have some texture. Don't overcook them!
- 5. When you're ready, serve with chopped green onion, both white and green parts and Trader Joe's Everything But the Bagel seasoning on top (optional, but the sesame seeds and other seasonings add a nice extra flavor)!
- 6. Also optional: add chopped celery and/or add a whitefish to it. Your choice, but the tofu is a great vegetarian way to go!
MISO SOUP WITH CARROTS AND TOFU
Steps:
- Bring 5 1/2 cups water with salt to a boil in a 2-quart saucepan. Add carrot, then reduce heat and simmer, covered, until tender, about 3 minutes. Remove from heat.
- Whisk together shiro miso and remaining 1/2 cup water in a small bowl until smooth, then whisk into carrot mixture. Add tofu and serve immediately.
MISO SOUP WITH TOFU
Steps:
- Heat the dashi in a medium saucepan just until bubbles begin to form along its edges. Turn the heat to low, then mix about 1/2 cup of the dashi with the miso in a bowl or blender; whisk or blend until smooth. (If you have an immersion blender, the fastest and easiest tool here, do this in a tall measuring cup.)
- Pour the miso mixture back into the hot dashi and add the tofu and carrot; stir once or twice and let sit for a minute, just long enough to heat the tofu through. Add the scallions and serve.
- Water- or Stock-Based Miso Soup
- Use water or light chicken, beef, or vegetable stock (page 160 or 162) instead of dashi. Proceed as directed, adding a bit more miso if necessary.
- Miso Soup with Shrimp or Chicken
- Substitute 1/2-inch cubes of peeled shrimp or boneless, skinless chicken for the tofu. Cook for 2 minutes or until nearly done. Add the carrot and, when the soup is done, the scallions.
- Miso Soup with Pork or Beef
- Start with water and add about 1/2 pound not-too-lean thinly sliced pork (preferably from the shoulder) or beef (sirloin is good), along with a piece of kombu (dried kelp, page 484), 1 tablespoon soy sauce, and 1 tablespoon mirin. Bring to a boil, then turn the heat to low. Remove the kombu and simmer until the meat is tender. Mix about 1/2 cup of this broth with the miso as above, return to the simmering broth, and proceed as directed.
- Miso Soup with Clams
- In a covered pot over high heat, steam open 24 tiny clams (cockles are best) in about 1/2 cup water; they will be done when open, in about 10 minutes. Cool a bit, then remove the clams from the shells (pry open any that don't "pop") and rinse them in the broth. Strain and reserve the broth. Proceed as directed, starting with either dashi or water and adding the clams and broth instead of the tofu in step 2.
SUNDAY'S HEARTY MISO SOUP (TOFU, SEAWEED, MUSHROOMS, ETC.)
This is a heartier type of Miso soup that I came up with after fasting for a couple of weeks. Very filling and nutritious too!
Provided by Sunday
Categories Japanese
Time 1h
Yield 12 bowls, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water in a stock type pot.
- Add the tofu, cleaned mushrooms, scallions and miso.
- Put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (I like them this way -- cook longer if you want to).
- Place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart).
- Waiting 5 - 10 min for the nori to heat up and then serve and enjoy!
- Add more scallions to garnish if you want.
Nutrition Facts : Calories 42.2, Fat 1.6, SaturatedFat 0.3, Sodium 24.7, Carbohydrate 3.8, Fiber 1.4, Sugar 2.1, Protein 4.8
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