Miso Soup With Tofu And Seaweed Recipes

MISO SOUP WITH TOFU AND SEAWEED

Steps:

• For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
• Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
• For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
• Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
• Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
• Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.

15-MINUTE MISO SOUP WITH GREENS AND TOFU

Steps:

• Place vegetable broth in a medium sauce pan and bring to a low simmer.
• In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
• To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
• Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

MISO SOUP WITH SEAWEED

Steps:

• Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.
• Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.

MISO SOUP WITH SHIITAKE MUSHROOMS

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

EASY VEGETARIAN MISO SOUP

Steps:

• Gather the ingredients.
• Bring the water to a slow simmer in a medium pot and add the shredded seaweed. Allow the seaweed to simmer for at least 5 to 6 minutes.
• Reduce the heat to very low and add the miso, scallions, tofu, and soy sauce, if using. Stir until the miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties, as well as change the flavor of the soup.
• Ladle into bowls, serve hot, and enjoy.

TOFU, MISO, SEAWEED AND SPINACH SOUP

Steps:

• Heat the water and miso paste in a saucepan.
• Add the wakame and simmer the soup for a couple of minutes.
• Cut the tofu into cubes and stir into the soup. Add the spinach and scallion, reheat and serve.

TOFU AND WAKAME MISO SOUP

Steps:

• Bring the dashi to a simmer, add the tofu and wakame, cook until the wakame is tender, about 5 minutes, and remove from heat.
• Place the miso in, add 1/2 cup of dashi and mix before pouring the mixing the mixture back into the soup.
• Add the green onions and enjoy!