MISO SOUP STOCK RECIPES

Name: Miso soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a starter or snack
Ingredients: 5g dried wakame seaweed; 1l dashi (shop bought or see tip); 200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes; 2 tbsp white miso paste; 3 tbsp red miso paste; spring onion , finely chopped, to serve

MISO SOUP RECIPE | BBC GOOD FOOD

Miso soup recipe | BBC Good Food image

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Provided by Bonnie Chung

Categories Snack, Soup, Starter

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Serves 4 as a starter or snack

Number Of Ingredients 6

Ingredients

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

Steps:

Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

Nutrition Facts : Calories 99 calories, FatContent 4 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 2.44 milligram of sodium

MISO SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Miso Soup Recipe | Food Network Kitchen | Food Network image

A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.

Provided by Food Network Kitchen

Categories appetizer

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes

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.

Nutrition Facts : Calories 115 calorie, FatContent 4 grams, SaturatedFatContent 0 grams, CholesterolContent 4 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 8 grams, FiberContent 2 grams, ProteinContent 12 grams, SugarContent 2 grams

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