Miso Soup With Fish And Soba Recipes
AUTHENTIC MISO SOUP
Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
- Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 4.9 g, Fat 2.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 510.9 mg, Sugar 1.1 g
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
MISO SOUP WITH FISH AND SOBA
Steps:
- Cook the noodles: Dry saute noodles to remove water and divide them among the soup bowls. Make the soup base: Fill a pan with the 8 cups water and bring to a boil. Add the dashi, reduce the heat to low and simmer for 7 minutes. Add the soy sauce, ginger, green onions and bring to a simmer. Add fish slices in a single layer and cook just until tender but not flaking apart, about 2 minutes. Transfer the slices to the soup bowls. Finish the soup Bring the soup almost to a boil. Put the miso in a heatproof bowl. Ladle about 1/2 cup of the hot soup over the miso and whisk to blend. Pour the miso mixture into the soup and simmer gently just until well blended; do not let boil. Ladle the soup into the bowls. Garnish with red pepper flakes and serve immediately. Serves 4.
SALMON MISO SOUP
Once you have the broth -- my recipe for salmon stock is here -- this comes together quickly. You can also use a basic Japanese dashi instead.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Soup
Time 40m
Number Of Ingredients 5
Steps:
- Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
- Add some salmon to each bowl, along with some green onions.
- Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.
Nutrition Facts : Calories 405 kcal, Carbohydrate 64 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 2474 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).
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