How do I cook Miso Soup?

Question

Can tell me the recipe and websites where i can find a lot of recipes?

Answer 1

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

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DIRECTIONS:
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.

"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."

Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:4

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You can find this recipe and one other miso soup recipe at Allrecipes.com.

Answer 2

1 teaspoon soybean oil
2 cloves garlic, mashed
2 green onions, sliced with tops
1 teaspoon fresh gingerroot, grated
1/2 cup carrots, thinly sliced
1 cup mushroom, thinly sliced
2 tablespoons miso (in ethnic foods section or Asian market)
1 tablespoon dry sherry
4 cups water

Heat oil in medium saucepan over medium heat. Add garlic and onions and sauti until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you've added the miso.

Makes 6 Servings
Serving Size: 8 ounces

Answer 3

Miso Soup

Ingredients
2 tsp Canola oil
3 slices Fresh ginger root
1 Large onion
2 Carrots, peeled and thinly sliced
2 stalks Celery, thinly sliced
4 cups Coarsely chopped cabbage
5 cups Water
4 tbsp Miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Preparation
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.
2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.
4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

Answer 4

Ingredients:
1 cake medium-firm tofu
8 dried shiitake mushrooms
1 large carrot - stemmed, peeled and thinly sliced at an angle
3 1/2 c. vegetable broth
1 head bok choy - rinsed, thick stems removed and greens thinly sliced
1/4 tsp. white pepper
2 green onions - sliced thinly crosswise
4 tbsp. red or brown miso paste
1 tsp. roasted sesame oil
2 tbsp. toasted white sesame seeds


Steps:
1. Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet.

2. Allow to drain for 30 minutes. (Image 1)

3. Bring a small pan with 2 c. water to a simmer and add the shiitakes to it. (Image 2)

4. Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.

5. Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.

6. Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.

7. Slice the shiitakes into thin strips and add to the pot. (Image 3)

8. Add the bok choy and pepper to the pot and cook for about 4 minutes.

9. Cut the tofu into small cubes. (Image 4)

10. Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low.

11. Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.

Answer 5

The miso soup receipes are generally on the back of the
miso label.

this is found in all health food markets.

very good too.

good luck