How do you make miso soup?!
i would like to eat some miso soupWww@FoodAQ@Com
Answers:
LOLS! IDK! It's Japanese food!. I think you just put miso powder in it or something!. HAHA! I really don't know!. >_<Www@FoodAQ@Com
here is a really easy recipe
miso soup
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
DIRECTIONS:
1!. 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!.
here is a vegetarian version
Ingredients:
4 cups water
1/3 cup miso
3 green onions (scallions), chopped
1 tbsp shredded nori OR wakame (seaweed)
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)
1/2 tsp sesame oil (optional)
Preparation:
Bring water to a slow simmer and add seaweed!. Allow to simmer at least 5-6 minutes!. The longer you simmer the seaweed, the less of a salty fishy flavor it will have!.
Reduce heat to very low and add the rest of the ingredients!. Stir until miso is well dissolved!. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup!. Makes 4 servings!.Www@FoodAQ@Com
miso soup
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
DIRECTIONS:
1!. 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!.
here is a vegetarian version
Ingredients:
4 cups water
1/3 cup miso
3 green onions (scallions), chopped
1 tbsp shredded nori OR wakame (seaweed)
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)
1/2 tsp sesame oil (optional)
Preparation:
Bring water to a slow simmer and add seaweed!. Allow to simmer at least 5-6 minutes!. The longer you simmer the seaweed, the less of a salty fishy flavor it will have!.
Reduce heat to very low and add the rest of the ingredients!. Stir until miso is well dissolved!. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup!. Makes 4 servings!.Www@FoodAQ@Com
Miso Soup
Contributed By: dhanyaka
Dr!. Weil's Optimum Health Plan
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food!. It is traditionally eaten at breakfast in Japan as a daily staple!. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids!. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin!. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer!. To preserve these properties, miso should not be boiled!. Add it to a soup after it has been removed from direct heat!.
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
Www@FoodAQ@Com
Contributed By: dhanyaka
Dr!. Weil's Optimum Health Plan
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food!. It is traditionally eaten at breakfast in Japan as a daily staple!. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids!. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin!. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer!. To preserve these properties, miso should not be boiled!. Add it to a soup after it has been removed from direct heat!.
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
Www@FoodAQ@Com
Miso Soup --- 5 STAR RECIPE
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
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!. Www@FoodAQ@Com
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
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!. Www@FoodAQ@Com
Ingredients:
3 cups dashi soup stock <---- you can get this from the asian store
1 block tofu
3-4 tbsps 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!. Simmer the tofu for a few minutes on low heat!. Scoop out some soup stock from the pan and dissolve miso in it!. Gradually return the miso mixture in the soup!. Stir the soup gently!. Stop the heat and add chopped green onion!. Remember not to boil the soup after you put miso in!.
*Makes 4 servings
Good luck to you!
Www@FoodAQ@Com
3 cups dashi soup stock <---- you can get this from the asian store
1 block tofu
3-4 tbsps 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!. Simmer the tofu for a few minutes on low heat!. Scoop out some soup stock from the pan and dissolve miso in it!. Gradually return the miso mixture in the soup!. Stir the soup gently!. Stop the heat and add chopped green onion!. Remember not to boil the soup after you put miso in!.
*Makes 4 servings
Good luck to you!
Www@FoodAQ@Com
Water, Miso Paste, Kombu (dried seaweed) and Dashi!.
Takes about 5 min!. to make from scratch!. Just heat up the water, and add all the ingredients, stir well and your done!.
Don't eat the Kombu, its just for flavoring!. Www@FoodAQ@Com
Takes about 5 min!. to make from scratch!. Just heat up the water, and add all the ingredients, stir well and your done!.
Don't eat the Kombu, its just for flavoring!. Www@FoodAQ@Com