Izakaya Sakura Vegetable Miso Soup Recipes

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MISO SOUP WITH TOFU AND WAKAME



Miso Soup With Tofu and Wakame image

I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.

Provided by Southern Sugar Dump

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

  • 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
  • 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
  • 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5

MISO SHIRU SOUP



Miso Shiru Soup image

Make and share this Miso Shiru Soup recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

5 cups dashi (recipe following)
2 tablespoons miso (red bean paste)
4 ounces firm tofu, cube into 1/2 ' cubes
2 green onions, sliced diagonally
2 mushrooms
6 cups water
1 piece kelp (2 inch square)
3 ounces bonito tuna or 3 tablespoons dried bonito flakes

Steps:

  • ----------Make the dashi---------.
  • Bring water to a boil.
  • Wash Kelp under cold water tap.
  • Add to water when it comes to a boil.
  • Stir and let boil 3 minutes.
  • Remove kelp from the water and add the bonito.
  • Allow to come to boil and remove from heat immediately.
  • Let it settle for a few minutes.
  • Strain off the bonito and set aside for whenever you need the dashi.
  • ---------Make the Miso Shiru-----------.
  • Bring the dashi to a boil.
  • Mix a little hot liquid with the bean paste, stirring until smooth.
  • Pour mixture back into the saucepan, stir well.
  • Add tofu and return to boil.
  • Simmer for a few seconds only.
  • Ladle into bowls and garnish with green onion and a slice or two of mushroom.

Nutrition Facts : Calories 40.6, Fat 1.7, SaturatedFat 0.3, Sodium 323.3, Carbohydrate 3.5, Fiber 1, Sugar 1, Protein 3.7

IZAKAYA SAKURA NASU MISO (MISO GLAZED JAPANESE EGGPLANT)



Izakaya Sakura Nasu Miso (Miso Glazed Japanese Eggplant) image

Make and share this Izakaya Sakura Nasu Miso (Miso Glazed Japanese Eggplant) recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons vegetable oil
4 Japanese eggplants, cut in half lengthwise flesh scored 1/4 inch deep
1/3 cup yellow miso or 1/3 cup red miso
2 tablespoons light brown sugar, packed
2 tablespoons sake or 2 tablespoons white wine
1/4 teaspoon chili pepper flakes
1/4 cup cilantro leaf
1 teaspoon sesame seeds, toasted

Steps:

  • Preheat broiler with a rack 4 inches from heat source.
  • Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
  • In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
  • Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 262.3, Fat 11.6, SaturatedFat 1.6, Sodium 13.6, Carbohydrate 38.6, Fiber 18.8, Sugar 19.6, Protein 5.7

IZAKAYA SAKURA SHIITAKE MUSHROOM SOUP



Izakaya Sakura Shiitake Mushroom Soup image

Make and share this Izakaya Sakura Shiitake Mushroom Soup recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces rice vermicelli
1 tablespoon vegetable oil
1 (18 ounce) package firm silken tofu, cut into 1 inch cubes
1 garlic clove, minced
2 teaspoons fresh ginger, minced
1 cup fresh shiitake mushroom, stemmed sliced
1 quart reduced-sodium vegetarian broth or 1 quart reduced-sodium chicken broth
2 cups napa cabbage, chopped
1/2 cup cilantro leaf
1/2 cup green onion, chopped
4 teaspoons soy sauce

Steps:

  • Cook vermicelli according to package directions. Drain and set aside.
  • Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (2 minutes).
  • Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles.
  • Ladle soup into bowls and add cilantro, onions and soy sauce.

Nutrition Facts : Calories 248.7, Fat 7.2, SaturatedFat 1, Sodium 440.7, Carbohydrate 34.9, Fiber 2.3, Sugar 4, Protein 11.8

IZAKAYA SAKURA CUCUMBER WITH MISO DIP



Izakaya Sakura Cucumber With Miso Dip image

Make and share this Izakaya Sakura Cucumber With Miso Dip recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 cucumber, sliced
1 tablespoon sake
3 tablespoons miso
1 tablespoon rice vinegar
1 tablespoon sugar

Steps:

  • In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip.
  • Serve sliced cucumber with miso dip.

Nutrition Facts : Calories 53, Fat 0.8, SaturatedFat 0.2, Sodium 462.9, Carbohydrate 9.3, Fiber 1, Sugar 5.2, Protein 1.9

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