Miso Soup Recipes
Miso Soup Recipe #1
3 oz dried soba noodles
2 to 4 Tablespoons miso paste ( according to taste)
2 to 3 oz firm tofu (about 2 handfuls), chopped into 1/3-inch cubes
1 handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
1 small handful of cilantro
A pinch of red pepper flakes
Cook the soba noodles in salted water.
Drain them, and run cold water over them to stop them from cooking,
Shake off any excess water and set aside.
In a medium sauce-pan bring 4 cups of water to a boil.
Reduce the heat to a gentle simmer and remove from heat.
Pour a bit of the hot water into a small bowl and whisk in the miso paste, so it thins out to avoid clumping.
Stir this back into the pot.
Taste, and then add more, a bit at a time until it is to your liking. Miso pastes vary in saltiness so you may need to add a bit of salt here.
Add the tofu and remove from heat.
Let it sit for just a minute or two.
Dividet the noodles between two or three bowls, and pour the miso broth and tofu over them.
Add some watercress, green onions, cilantro, and red pepper flakes to each bowl.
Serves 2 – 3
Miso Soup Recipe #2
3 cups dashi
1/4 cup red or white miso
1 slice of tofu, 1 inch x ½ inch, diced into cubes
2 teaspoons finely chopped green onions
Put the dashi in a saucepan or small pot and bring it to a near boil.
Place the miso into a small hand held sieve, and dip it into the dashi in order to moisten it. With a spoon, stir and push the miso through the sieve.
Continue dipping and stirring until all the miso is dissolved into the dashi.
Add the tofu and allow to simmer.
Serve the soup into a lacquer bowl and garnish with the chopped onions.
Miso Soup Recipe #3 (Traditional)
4 cups soup stock
4 Tablespoons brown rice or barley miso
1 green onion
tofu and wakame, as desired
INGREDIENTS FOR SOUP STOCK
8 cups water
8 inches kombu
2 cups bonito flakes
DIRECTIONS FOR SOUP STOCK
Bring the water to a boil.
Add kombu and boil again.
Add bonito flakes and keep boiling for a few minutes.
Remove from heat and strain.
This strained liquid is used for soup stock.
DIRECTIONS FOR SOUP
Soak dry wakame in water for 30 minutes, rinse and cut into narrow strips.
Cut tofu in small cubes.
Chop green onions.
Heat soup stock.
Add miso, and just before boiling, remove pan from heat.
Garnish soup with green onions, wakame and tofu.
Instant Miso Soup
1 cup very hot or boiling water
1 tablespoon brown rice or barley miso, to taste
1 to 2 teaspoons green onions, chopped (optional)
Add hot water to miso a little at a time, stirring until smooth.
Garnish with onions.
Note: To retain all the beneficial properties of an unpasteurized miso try not to boil it or cook it at high heat if possible.
Miso Soup (Susan-United States)
8 cups organic chicken broth
2-8 Tablespoons miso per taste
4 green onions, chopped
2 handfuls of organic fresh spinach, coarsely chopped
3 1/2 ounce of tofu, cut in 1/4 to 1/3-inch cubes
1 1/2 cups of portabella mushrooms, cut is small peices
1 package of rice sticks
1/4 teaspoon shallot salt
1/4 teaspooon sea salt
pinch of red pepper
Place the rice sticks in hot water and soak 10 minutes.
Heat the chicken broth, shallot salt,sea salt and red pepper while the rice sticks are soaking.
Add the miso and a small amount of the chicken broth into a dish and dissolve the miso.
When the rice sticks are done soaking cut them into coarse pieces using kitchen scissors.
Add the miso, rice sticks, green onions, spinach, tofu and mushrooms into the pan.
Cover and heat 5 more minutes till steamy.
Serves 4 to 6 people.
Miso Salad Recipes
Miso Salad Recipe #1
1 1/2 cups shallots, skinned and thinly sliced
A splash of extra-virgin olive oil
A pinch of salt
2 Tablespoons miso
1/2 teaspoon powdered mustard
2 tablespoons brown sugar, honey or agave
1/4 cup rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)
1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup fresh chives, minced
8 ounces extra-firm tofu
Stir together the shallots, splash of olive oil and a big pinch of salt In a large skillet over medium heat.
Stir every few minutes. (You want the shallots to slowly brown over about 15 minutes, to a dark, dark brown.)
Remove them from the skillet and place them on a paper towel in a single layer to cool.
Cut the half cabbage into two quarters and cut out the core.
Using a knife shred each quarter into whisper thin slices.
Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing or salad bowl.
Add a generous drizzle of miso dressing and toss again. Add more a bit at a time if needed, until the salad is dressed to your liking.
Serves 3 - 4 as a main dish or 6 - 8 as a side dish
Miso Dressing Recipes
Miso Dressing Recipe
3 Tablespoons miso
100 ml (1/3 cup + 4 teaspoons) water
50 ml (3 Tablespoons + 1 teaspoon) extra virgin olive oil or macadamia nut oil
2 Tablespoons organic vinegar
1 teaspoon prepared mustard
Mix the miso and the water.
Add the remaining ingredients and mix well.
Serve miso dressing over salad.
Creamy Ginger Sesame Miso Dressing
2 teaspoons fresh ginger,minced
1 clove garlic
¼ cup rice vinegar
2 tablespoons sweet mellow brown rice or sweet mellow barley miso
2 Tablespoons mirin
2 Tablespoons sesame oil
¼ cup mashed tofu
1 Tablespoon sesame seeds
Chop the ginger and garlic in a blender or a small food processor.
Add the rest of the ingredients, and blend until creamy.
Yield : about ¾ cup
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 Tablespoons sugar
Put all the ingredients in a small saucepan or pot and stir with a wooden spoon or spatula over a medium flame.
When the mixture begins to boil, reduce the heat.Let it cool and it's ready to use.
Can be refrigerated for up to a month.
You can grill many different foods. Examples are mushrooms, leeks, daikon, mochi, bell peppers, konnyaku, tofu, sweet potatoes, or eggplant. To broil a sweet potato, cut it lengthwise, peel and steam it until just tender. Let it cool. Place it on aluminum foil and broil it in the oven until lightly speckled. Spread one side with a thin layer of dengaku miso and broil it again until the miso bubbles. Serve it hot. To broil eggplant, split them in half and broil until almost cooked. They can be brushed with a little sesame oil to keep them from drying out. Spread the dengaku miso on the cut surface and broil again until the miso bubbles. Serve hot or cold.
Miso Salmon Steaks
2 salmon steaks (about 1 lb.)
2 slices fresh ginger (about the size of a quarter), minced
2 Tablespoons white wine
½ teaspoon honey (optional)
1 Tablespoon brown rice or barley miso
macademia nut oil
Mix wine, honey and Miso together in a mixing bowl and set it aside.
Heat oil in a frying pan and brown the salmon well on one side, turn the steaks over and sprinkle with minced ginger.
Pour the wine and Miso mixture over the fish, cover the pan and lower the flame.
Simmer gently for about 2 more minutes.
Carefully turn the steaks over.
Replace the cover on the pan and cook over low heat until the liquid thickens and the fish is done to your taste.
2 Tablespoons butter
1 small onion, minced
3 Tablespoon whole-wheat, rice or spelt, or millet flour
1 1/2 Tablespoons brown rice or barley miso
1 cup water
dash of pepper
Melt 1 tablespoon of the butter in a skillet.
Add onion and sauté for 5 minutes, or until soft and lightly browned.
Add the remaining 1 tablespoon of butter.
When it’s melted, add the flour and sauté for 2 to 3 minutes.
Add the miso and sauté for 30 seconds more.
Add the water a little at a time, stirring constantly, bringing it to a boil.
Serve as a topping for brown rice or deep-fried tofu.
Yield: About 1 ½ cups
1 1/2 tablespoons sesame or macademia nut oil
3 onions, cut into thin wedges
1/2 carrot, cut into half moons
2 potatoes cut into irregular chunks (1 1/2 cups)
1 1/2 cups sliced chinese cabbage or 1 cup thin rounds of diakon3 cups water or stock
5 1/2 tablespoons brown rice or barley miso
2 tablespoon minced parsley (optional)
Heat a heavy pot or skillet and coat with the oil.
Add the four vegetables consecutively, sautéing each for about 1 minute.
Add the water and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes.
Stir in miso creamed in a little of the hot broth and return just to boil.
For best flavor, allow to cool for 6 to 8 hours. Serve as is or reheated, garnished with the parsley.
Substitute for the potatoes 5 to 7 ounces of tofu. Use other seasonal vegetables as desired.
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