INSTANT MISO SOUP RECIPE

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MISO SOUP - HOW TO MAKE MISO SOUP | ALLRECIPES



Miso Soup - How to Make Miso Soup | Allrecipes 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 Allrecipes Member

Categories     World Cuisine    Asian    Japanese    Soups and Stews

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

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, CarbohydrateContent 5.3 g, FatContent 2.3 g, FiberContent 1 g, ProteinContent 5.5 g, SaturatedFatContent 0.4 g, SodiumContent 513.1 mg, SugarContent 1.7 g

CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION) RECIPE ...



Chicken and Veggie Miso Soup (Instant Pot® Version) Recipe ... image

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Provided by JoDee Phillips

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 1 hours 7 minutes

Prep Time 35 minutes

Cook Time 22 minutes

Yield 8 servings

Number Of Ingredients 15

1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy

Steps:

  • Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
  • Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  • Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Nutrition Facts : Calories 270.1 calories, CarbohydrateContent 17.4 g, CholesterolContent 74.5 mg, FatContent 11.1 g, FiberContent 3.4 g, ProteinContent 24.3 g, SaturatedFatContent 2.5 g, SodiumContent 2047.2 mg, SugarContent 6.4 g

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