Miso Stock Recipes

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 STOCK

Steps:

• Bring 6 cups water almost to a boil.
• In a separate bowl, combine 1/3 to 1/2 cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot.
• Do not boil this mixture, but heat added ingredients gently.

HOME-MADE MISO RAMEN

Steps:

• Place a small saucepan with sake and mirin in it over low heat.
• When it starts boiling, add the remaining Miso Flavouring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.
• If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavour.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a saucepan and cook noodles as per the instructions and drain.
• While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.
• Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.
• When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.
• Add the miso flavouring and soy sauce and stir for another 30 seconds. Turn the heat off.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a sauce pan and cook noodles as per the instructions and drain.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.

MISO RAMEN JAPANESE SOUP

Steps:

• Gather the ingredients.
• Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
• Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
• Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
• Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
• In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
• Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.

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.

SALMON MISO SOUP

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.

THE BEST MISO SOUP RECIPE (JUST 24 CALORIES)

Steps:

• Cut the nori in half, then cut into strips.
• In a medium sauce pan bring the broth and dashi to a simmer over medium heat.
• Add in the nori (plus any add ins) and cook for 3 minutes.
• Scoop out 1/4 cup of the broth (I use a coffee cup to do this) and add the miso paste to the removed broth.
• Whisk the miso paste and the 1/4 cup of broth until the miso is dissolved, then add back to the sauce pan along with the tofu and green onions.
• Mix well, remove from the heat, and serve hot.

MISO CHICKEN MEATBALLS IN BROTH

Steps:

• Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
• Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
• Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.