I bought the soy paste. Now how do I make miso soup?

Answer 1

Tofu Miso Soup

Ingredients - Serves 4 people
Water - 1 litre
Bonito fish stock (Hondashi) - 1 tablespoon
Miso paste (soy paste) - 4 heaped tablespoons
Tofu - 1 packet
Spring onions - 1 bunch

Step 1 - Prepare
In preparation, add the water and fish stock to a large saucepan, and bring gently to the boil.
Finely chop the spring onions, and chop the tofu into small cubes. Once the stock is boiling return to a simmer.
Step 2 - Add ingredients.
Add the miso paste to the saucepan. Slowly mix in the miso paste until it all disappears, and continue to simmer gently.

Tip: It is important to keep to a simmer and not to boil the soup, as it will lose the rich flavour and it will taste more salty. Step 3 - Simmer and serve
Finally, slowly mix in the chopped tofu and spring onions and continue to simmer until all of the ingredients in the soup becomes warm. It is now ready to serve!

Answer 2

Here's how you make miso soup:

You need three basic things: miso (soy paste), dashi (bonito flavor), and water. Then you might want to add other stuff like tofu or wakame (seaweed). Sometimes they sell miso with dashi already in it. If you have that, you can skip the dashi step.

Step 1: Boil the water and add the dashi, 1/4 teaspoon per cup of water. Boil until the dashi dissolves.
Step 2: Lower the heat so the water is no longer boiling. Now add the miso (the soy paste; there is no rule here so use your best judgment!) and the ingredients. Do not let the water boil!
Step 3: Give the miso and ingredients time to heat up, then serve!

Answer 3

Not wuite sure about your question. Soy is healthy no matter what, there is some debate about how much you should eat, but it's a healthy food. Fermented soybeans are made into miso. Miso is the paste made from the crushed and compunded fermented beans. Miso soup paste, is the same as miso. The cold mountain brand is very good- they do white, red and yellow I think. SO yes, all miso is from fermented soybeans. Sometimes in miso paste the will add rice to it, to make it paler in colour and texture is milder- I but both types. If you get miso JUSt miwth fermented soybeans, the taste is a bit more tangy. I love this miso paste. I spread it on toast with butter, it's SO good just straight from the pot, and it's good with peanut butter too>!!! YOu can use it like a stock cube when you cook vegetables.

Answer 4

♡I love miso soup! We eat it almost everyday here in Japan.
This site has an easy miso soup recipe, take a look:
http://japanesefood.about.com/od/misosoup/r/misosouptofu.htm
☆INGREDIENTS:
4 cups dashi soup stock
1/2 tofu
3 tbsp miso paste
1/4 cup chopped green onion
☆PREPARATION:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.
http://z.about.com/d/japanesefood/1/0/B/6/misosoupsmall.jpg
Hope this helps!♡

Answer 5

Miso Soup Recipe

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.

Answer 6

it should be miso soy paste ( it's light brown colour).
Just add a spoonful ot two to 3-4 cups of boiling water.
If you have the seaweed, you do not need to cook it - just soak it in cold water ( if it's not pre-cut, cut it)
dice tofu and scallions ( green onions).
add seaweed, tofu & scallions to your miso base.
Here's a Korean soup recipe- it's made with the soy paste ( but not the miso soy paste, this should be the all-soy dark paste ( miso soy paste has rice in it)).
warm olive oil in a deep pan, add a little of sliced onions, brown them slightly, add 3-4 spoons of soy paste, fry for 4-5 mins. Add water. ( you also can make this soup with meat, then add some sliced meat when browning the onions). Let it boil, add some thinly sliced potatoes ( optional). beat one egg and add to the boiling soup. turn off. add soaked seaweed, and white rice. enjoy. goes perfect with little hot sauce.

Answer 7

Miso soup is versatile. You can use miso paste to flavour any savoury soup which doesn't contain dairy products (they just don't go in Jap-style food). Vegetables, seaweed, seafood, bonito flakes, shiitake mushrooms, cubes of tofu, meat balls (just ground meat, no additives), consommé. I've used miso paste with all these ingredients. For extra flavour add some or all of; mirin, fish sauce, MSG, soy sauce (Kikkoman's is the best) or blachan (Malaysian shrimp paste).

Answer 8

If it's miso soy paste, just put it in boiling water - done.

Answer 9

well, go on the net to fing out! or read any miso soup packets! ( they can be found in asian grocery shops, or the loca supermarket) good luck!