BASIC MISO SOUP
Everyone enjoys a steaming hot cup of soup! Miso Soup, with its soothing mild flavor, is a light broth, that might not be a meal on its own to most American, but you can enjoy as much as you want or need to warm up. A staple of the Japanese cuisine, Miso is a quick and easy light soup. This is a simple version of the classic miso soup you'll find served in most Japanese restaurants.
PREPARATION TIME: 30 Minutes – makes 8 servings
EQUIPMENT: 5 Qt. Stockpot Soup Pot
- 8 green onions (scallions), sliced on a bias
- 2 8-ounce blocks of firm silken tofu cut into 1-inch cubes
- 8 cups water – or chicken or fish stock if not using Dashi
- 2 teaspoon Dashi* granules.
- 3 tablespoons miso paste*
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
Cut onions and tofu before beginning to prepare soup.
In the 4qt Soup Pot bring water to a simmer over medium heat 275°F (135°C), stir in the dashi granules.
Before adding miso, reduce the heat to simmer 175°F (79°C), allowing liquid to cool down for about 5 minutes before adding miso. Note: miso is loaded with live enzymes, adding to boiling water will kill the enzymes. Stir in miso paste.
Add the diced tofu, you just need to warm it, not cook it. Stir in chopped scallion greens and top with a few drops of soy sauce and sesame oil (if using) and serve.
Nutrition Facts per serving: Calories: 91, Calories from Fat: 32, Total Fat: 3.5g, 5%, Saturated Fat: 0.5g, 3%, Cholesterol: 0mg, 0%, Sodium: 882mg, 37%, Total Carbohydrates: 8.6g, 3% Dietary Fiber: 1.6g, 6% Sugars: 2.1g, Protein: 6.8g, Vitamin A 3%, Vitamin C 4%, Calcium 5%, Iron 8%, based on a 2000 calorie diet
Miso (a thick paste-like substance made from fermented soybeans), and tofu (soy milk bean curd), and Dashi Stock (dried kelp and Bonita flakes added to water), can be found in most North American food stores.
Seafood and vegetable can be added to Miso for a heartier soup.
Recipe and Video from AllRecipes.com