Miso And Gorgonzola Soup Recipes

HOMEMADE MISO SOUP WITH TOFU

Steps:

• Gather all the ingredients.
• Cut the green onion into thin rounds.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

MISO AND GORGONZOLA SOUP

Steps:

• Wash leeks and chop white and light green parts.
• Melt butter in a stock pot or dutch over over medium high heat.
• Add oil and swirl together with butter.
• Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.
• Add 1/2 lb gorgonzola to soup.
• Bring to a boil, stirring occasionally until gorgonzola is melted.
• You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.
• If you would like more cheesiness in the flavor, add the rest of the gorgonzola.
• If you would like more miso flavor, add the last tbsp of miso.
• Optional: chop and add the tofu in chunks.
• You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.
• Bring boil to a boil and serve.
• You can garnish with chopped chives or with little floating toast points if you wish.

MISO SOUP

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.

GORGONZOLA MISO SOUP

Steps:

• Wash leeks and chop white and light green parts. Melt butter in a stock pot or dutch over over medium high heat. Add oil and swirl together with butter. Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin. Add 1/2 lb gorgonzola to soup. Bring to a boil, stirring occasionally until gorgonzola is melted. You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary. If you would like more cheesiness in the flavor, add the rest of the gorgonzola. If you would like more miso flavor, add the last tbsp of miso. Optional: chop and add the tofu in chunks. You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish. Bring boil to a boil and serve. You can garnish with chopped chives or with little floating toast points if you wish.