Miso Soup
Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.
Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity and flavor can make or break a dish.
Active time: 10 min Start to finish: 20 min
Servings: Serves 6.
Ingredients
1/2 cup dried wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups dashi
1/2 lb soft tofu, drained and cut into 1/2-inch cubes
1/4 cup thinly sliced scallion greens
Preparation
Prepare wakame: Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Make soup: Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
http://www.epicurious.com/recipes/food/v鈥?/a>
(*-*)An easy miso soup recipe please.?
Just take some Miso and some Soup. Thats my favorite recipe for Miso Soup
ingredients
2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced
procedure:
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
Yield: 3 servings
nutrition facts:
Calories: 49 kcal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 2 g
Protein: 4 g
Sugars: 1 g
try to do that recipe!!
How To Make Perfect Miso Soup
Basically, you can put any vegetables you have on hand into your miso soup. Diced potatoes, thinly sliced onions, small pieces of green beans and sliced mushrooms are some of the ingredients we use regularly. Steamer clams are especially good as they add a nice, rich flavor to the soup.
Traditional ingredients for 3 people: 3 tbsps of miso paste, 1/2 a pkg of tofu, 1/2 of an abura-age (deep fried tofu sheet), 2 long green onions and 3 cups of water.
The most convenient miso (and the one we use most often) is a paste with the base taste (dashi) already mixed in. You can ask from any Asian grocer.
If you can't find miso with base taste, you'll need to add a powdered base (hondashi) to the hot water before the miso goes in. Hondashi is a bonito fish stock and is a common ingredient in many Japanese dishes. It should be very easy to find at your local Asian food store.
Let's start!!
Cut tofu into about 3/4'; cubes.
And chop, slice or dice other ingredients as appropriate.
Bring 3 cups of water to a boil and add your abura-age or other firm ingredients such as potatoes and/or clams.
When these ingredients soften, turn off the heat and add the miso paste. Mix well!
Then, add the rest of your ingredients.
Turn up the heat again, but be sure not to let the soup come to a boil. This is the key to making great tasting miso soup as it prevents the flavor from escaping. Turn off the heat just before your soup begins to boil.
Serve the soup in lacquer miso bowls if you have them. The traditional way to eat miso soup is to lift the bowl to your mouth and sip as you would from a cup. The lacquer bowls are ideal because they don't get too hot to hold in your hands.
If you like spicy things, try a sprinkle of shichimi togarashi. Translated, shichimi means ';seven tastes'; and togarashi is ';pepper.'; Shichimi togarashi is a great red pepper mix that contains seven ingredients such as sesame seeds, citrus peel and red pepper. Look for the bottle pictured on your left. (Actually, though this is widely known as shichimi togarashi in Japan, the English writing on the label of the product distributed in the U.S. sometimes reads nanami togarashi so don't get confused. Either way, it's the same thing.)
Breakfast Miso Soup
Ingredients:
2 1/2 c Water
1 Wakame Seaweed; 3'; Strip
1/2 c Lowfat Tofu; Firm, Chopped
-In 1/2'; Chunks
1 Green Onion; W/Stems, Chop
-Fine
1 tb Barley Miso
Bring water to a boil, add wakame and one half of the green onion. Simmer 5
mins.
Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle
full of the soup water, mashing and smoothing out the miso and adding it
back to the pot.
Pour into large bowl, over small chunks of tofu. Garnish with chopped green
onions, serve steaming hot.
No comments:
Post a Comment