Miso Soup With Watercress Recipes

MISO SOUP

Miso Soup image

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

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

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 SHRIMP AND WATERCRESS

Miso Soup with Shrimp and Watercress image

Categories Soup/Stew Shrimp Summer Watercress Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 14 1/2-ounce cans low-salt chicken broth
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon minced peeled fresh ginger
1 1/2 cups shredded carrots (about 3 1/2 ounces)
5 tablespoons yellow miso (fermented soybean paste)
1 1/2 pounds uncooked peeled deveined small shrimp
2 cups watercress, thick stems removed
3/4 cup thinly sliced green onions
3/4 teaspoon hot chili oil

Steps:

Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

MISO SOUP WITH WATERCRESS

MISO SOUP WITH WATERCRESS image

Categories Soup/Stew Bean Fish Leafy Green Mushroom Stew Quick & Easy Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy

Yield 4 people

Number Of Ingredients 6

Ingredients

6 cups water
Small handful dried bonito flakes
3 dried shiitake mushrooms
A 4-inch piece of dried wakame
6 tablespoons miso paste (whatever kind you like - sweet white miso makes for a nice, light soup, while aged barley miso gives a full, robust flavour)
2 cups watercress, washed

Steps:

Heat the water in a small soup pot. When the bubbles form around the edge, add the bonito. Turn the heat down and simmer for 2 minutes. Turn off the heat and let the broth sit for 5 minutes. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the shiitakes and wakame. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the broth. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot. In a small bowl, combine the miso paste with a bit of broth and whisk to blend. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute just to wilt it, and serve.

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Heat the water in a soup pot until bubbles form around the edge, then add the bonito flakes. Lower the heat and simmer for 2 minutes. Then turn off the heat and let the broth sit for 5 minutes.
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Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
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Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

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