RECIPES USING MISO RECIPES
MISO SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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
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
MISO SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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
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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WE SO LOVE THESE 59 MISO RECIPES | BON APPéTIT
Nov 20, 2018 · No roundup of miso recipes would be complete without at least one yakitori recipe. These chicken meatballs are perfect with a frosty mug of Kirin or Sapporo. View Recipe. 46/59.
From bonappetit.com
From bonappetit.com
See details
MISO SOUP - HOW TO MAKE MISO SOUP RECIPE | ALLRECIPES
This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor. To whisk in the miso paste, I normally hold two spoons, with the miso paste in the first spoon and using …
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From allrecipes.com
See details
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