Do you have a good recepie for miso soup?!


Question:

Do you have a good recepie for miso soup?


Answers:
Miso Soup

4 to 5 cups dashi, recipe follows
2 tablespoons brown miso paste, plus more to taste
2 tablespoons white miso paste, plus more to taste
6 ounces firm tofu, cut into 1/2-inch cubes
2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional

In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.

DASHI
6 cups cold water
One 12-inch long piece of kombu, wiped with a damp cloth
One .88-ounce/25 grams package shaved dried bonito flakes

In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

Source(s):
very tasty

An Asian acquaintance of mine told me that you can make the soup in any way you know, then you include the miso that you most like or are in the mood for. :o) Good luck and enjoy! Adela

Simple Miso Soup:

32 min 2 min prep
6 cups

6 cups water
2 slices kombu seaweed (sea vegetable, each 3 X 5-inch)
2-4 tablespoons miso, to taste
Add one (or more) of the following
diced tofu
cooked chinese noodles
finely chopped scallions
grated fresh daikon radishes or turnips
crisp cucumbers, seeded and grated

1. Combine the water and kombu in a soup pot and bring to a simmer.
2. Remove the kombu.
3. Add in your desired additions.
4. Dissolve the desired amount of miso in just enough warm water to make pourable.
5. Stir into the broth and romove from the heat.
6. Serve at once.




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