MISO GINGER BROTH RECIPES

GINGER-MISO BROTH WITH WILTED GREENS RECIPE | REAL SIMPLE

Ginger-Miso Broth With Wilted Greens Recipe | Real Simple image

Sip on this warming broth alone or make it a meal with wilted greens and a soft-boiled egg. For something a little more filling, add cooked soba noodles. Ginger is proven to be highly effective in combatting nausea, plus it's great for digestion. Miso paste, a fermented condiment commonly used in Asia is incredibly nutritious and aids in digestion. Plus its probiotics make for a healthy gut. If you’re new to miso, go easy—a small amount can go a long way in terms of flavor. Whether you sip on ginger-spiked miso broth as a warming beverage or bulk it up for a meal, this is one recipe that proves clean eating can be simple, nourishing and delicious. Top it off with a bit of Togarashi, a Japanese spicy condiment made from chili peppers and other ingredients like sesame seeds and nori. Use it for more than just soup: it also goes great with seafood, roasted vegetables, and noodle dishes.

Provided by Ananda Eidelstein

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups lower-sodium vegetable broth
3 cups water
¾ teaspoon kosher salt
1 (3-in.) piece fresh ginger, unpeeled and sliced
1 large garlic clove, smashed and peeled
4 large eggs
1 bunch kale (8 oz.), stems removed, leaves torn (about 5 cups)
3 tablespoons white miso
1 tablespoon rice vinegar
Togarashi seasoning, for serving

Steps:

Combine broth, water, salt, ginger, and garlic in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fragrant, 10 to 15 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, reduce heat to medium, and cook at a vigorous simmer for 6 minutes. Drain; rinse eggs under cold water to cool. Peel eggs and cut in half lengthwise.
Remove broth from heat; remove and discard ginger and garlic. Stir in kale. Cover and set aside until kale is wilted, about 4 minutes. Transfer ½ cup broth to a medium bowl and whisk in miso and vinegar until smooth. Add miso mixture to broth in saucepan; whisk to combine.
To serve, ladle broth with greens into 4 serving bowls. Top each bowl with 2 egg halves, and sprinkle with togarashi.

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH RECIPE ...

Miso Chicken in Ginger, Leek and Scallion Broth Recipe ... image

This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 boneless, skinless chicken thighs (about 3 pounds)
Salt and pepper
2 large garlic cloves, smashed but not peeled, plus 1/2 teaspoon grated garlic
1 (2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
1 small onion, thinly sliced
6 cups chicken broth (optional)
1/4 cup mirin
4 tablespoons yellow or red miso
1/2 teaspoon gochugaru (Korean red-pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 cups leeks, white and tender green parts, chopped into 1/2-inch pieces
1/2 cup thinly sliced scallions, for garnish

Steps:

Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
Bake chicken until browned and glazed, about 20 minutes.
While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done — soft, but still green, about 5 minutes.
To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

More about "miso ginger broth recipes"

MISO-GINGER NOODLE BOWLS RECIPE | COOKING LIGHT

Think of this comforting soup as a cross between ramen and miso soup. The broth gets instant depth from the bacon drippings in the pan, as well as the miso paste and shiitake mushrooms. You’ll find white miso paste at most supermarkets, either in the refrigerated soy product section or on the international foods aisle. Use it to enrich broths, marinades, or salad dressings, keeping in mind that a little goes a long way. Give the eggs a quick rinse in their shells since they’ll simmer directly in the broth.
From cookinglight.com
Calories 304 per serving

Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm. Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs. Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

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GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH RECIPE ...

For a more substantial meal, add cooked udon noodles to the broth.
From epicurious.com
Reviews 3.8
Total Time 35 minutes

Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

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10 BEST MISO BROTH GINGER RECIPES | YUMMLY

nori seaweed, ginger, miso paste, green onions, shiitake mushrooms and 3 more Ginger Chicken Meatballs in Miso Broth {with Bok Choy} No Spoon Necessary ground chicken, garlic, kosher salt, miso, scallions, panko breadcrumbs and 13 more
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JASMINE AND MELISSA’S GINGER MISO BONE BROTH RECIPE | GOOP

Jan 28, 2016 · 1. Bring the bone broth to a boil and reduce to a simmer for a few minutes to heat through, then turn off the heat. 2. Squeeze the ginger over the pan to extract all of the juice, then add the miso and crack in the egg, if using. 3. Use a whisk to blend it until smooth and creamy. 4.
From goop.com

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RECIPE: MISO SOUP WITH GARLIC AND GINGER | WHOLE FOODS MARKET

Jan 18, 2008 · Method. Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.
From wholefoodsmarket.com

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TRADER JOE'S MISO GINGER BROTH - BECOMEBETTY.COM

Oct 13, 2017 · The pros: Trader Joe's Miso Ginger Broth will satisfy a home cooks desire for Miso Soup without having to go out. The cons: If you don't like the flavor of miso, then yes avoid this. The verdict: If you are feeling like Japanese Trader Joe's has some hits and some misses. If it's frozen, it's pretty much a hit. If it's sushi, then please reach out to your local Japanese restaurant.
From becomebetty.com

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JASMINE AND MELISSA’S GINGER MISO BONE BROTH RECIPE | GOOP

1. Bring the bone broth to a boil and reduce to a simmer for a few minutes to heat through, then turn off the heat. 2. Squeeze the ginger over the pan to extract all of the juice, then add the miso and crack in the egg, if using.
From goop.com

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GINGER-MISO BROTH WITH WILTED GREENS RECIPE | REAL SIMPLE

Step 1. Combine broth, water, salt, ginger, and garlic in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fragrant, 10 to 15 minutes. Advertisement. Step 2. Meanwhile, bring a medium pot of water to a boil. Add eggs, reduce heat to medium, and cook at a vigorous simmer for 6 minutes.
From realsimple.com

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TRADER JOE’S MISO GINGER BROTH AND FRESH RICE NOODLES ...

Jun 16, 2016 · The search continues! Ingredients: water, Miso broth (Miso [water, soybeans, rice, sea salt, koji starter], soy sauce [water, soybeans, salt, alcohol], ginger, vegetable puree [carrot, celery, onion], shiitake powder, yeast extract), ginger juice, and salt. The sodium is a bit high like with any soup, 650mg per serving (1 cup/ 4 servings per ...
From traderjoesmyway.wordpress.com

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RECIPE: MISO SOUP WITH GARLIC AND GINGER | WHOLE FOODS MARKET

Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well.
From wholefoodsmarket.com

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10 BEST MISO SOUP BROTH RECIPES | YUMMLY

Jan 13, 2022 · carrots, minced garlic, vegetable broth, miso, fresh ginger, kale and 4 more Asari Miso Soup Recipe (Miso Soup with Clams) Rasa Malaysia scallion, tofu puffs, soft tofu, manila clams, miso paste, water
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TRADER JOE'S MISO SOUP, GINGER BROTH - TRADER JOE'S REVIEWS

Dec 17, 2020 · There is definitely a little stronger mushroom flavor than I expected in a miso soup broth, thanks to the shiitake powder in the ingredients. But priced at under $2 for a quart of good tasting miso broth, this isn’t a bad value at all. And a nice bonus is that there is no sugar at all in this broth. So chop up some tofu and green onions and ...
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TRADER JOE’S MISO GINGER WON TON SOUP - THE POST GRAD ...

Jan 06, 2015 · The following recipe was inspired by a recent trip to Trader Joe’s where the sample of the day was their Chicken Mini Won Tons in their Miso Ginger Broth. The pairing of the two was so tasty so using that as my starting point I added in sautéed baby bok choy for a serving of veggies and beefed up the savory-ness of the broth by adding a some ...
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GUT-CALMING VEGETABLE BROTH (+ MISO TONIC) - MINIMALIST ...

Sep 27, 2020 · Instructions. BROTH: Heat a large pot or dutch oven over medium-high heat. Add a little water (or sub oil) and onion, garlic, ginger, celery, and carrot. Season with a bit of salt and pepper and sauté for 4-5 minutes. Add bell pepper, cabbage, and curry powder and stir.
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RECIPE: CARROT, GINGER & MISO SOUP - SAVVY TOKYO

Jan 19, 2022 · Add vegetable broth and ginger, cover pot and simmer until carrots are tender (about 10 minutes), stirring occasionally. Use a stick immersion blender in the pot (or use a blender in batches) until you get a nice smooth consistency. In a separate bowl, add miso paste and ½ cup blended soup and stir until mixed thoroughly.
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HOW TO MAKE GORDON RAMSAY’S WARM MISO BROTH RECIPE

Oct 24, 2021 · Gordon Ramsay’s simple miso broth recipe features valuable cooking tips from the award-winning chef that will help you master the rich, umami-forward dish. To submit requests for assistance, or provide feedback regarding accessibility, please contact [email protected]. Articles ...
From masterclass.com

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QUICK MISO GINGER CHICKEN BROTH - THE FAMILY FOOD KITCHEN

Dec 05, 2021 · Find the full printable recipe below. Soften the carrot rounds in butter until softened then add garlic, ginger and corn. Stir in chicken broth and miso paste - stir until fully dissolved. Add shredded cooked chicken and simmer for 10 minutes. Season with soy sauce and rice wine vinegar to taste.
From thefamilyfoodkitchen.com

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STEAK AND MUSHROOMS IN GINGER-MISO BROTH | WILLIAMS SONOMA

Jun 05, 2017 · Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic, green onions, and mushroom stems and cook, stirring, until fragrant, about 1 minute. Add the water and bring to a boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved.
From williams-sonoma.com

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