Best 4 Light Miso Soup Recipes
Miso soup, a traditional Japanese dish, is a comforting and flavorful soup made with a fermented soybean paste called miso. This versatile soup can be enjoyed on its own or served as an accompaniment to other dishes. Our collection of light miso soup recipes offers a variety of options, catering to different dietary preferences and tastes. Whether you prefer a classic miso soup with tofu and wakame seaweed or a more creative version with vegetables, noodles, or even seafood, we have a recipe for you. These light and savory soups are perfect for a quick and healthy meal or as a starter to a larger Japanese feast. So, gather your ingredients and let's embark on a culinary journey to explore the delightful world of miso soup.
Check out the recipes below so you can choose the best recipe for yourself!
15-MINUTE MISO SOUP WITH GREENS AND TOFU
Steps:
- Place vegetable broth in a medium sauce pan and bring to a low simmer.
- In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
- To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
- Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Nutrition Facts : ServingSize 1 bowls, Calories 170 kcal, Carbohydrate 22.3 g, Protein 13.6 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 1817 mg, Fiber 10 g, Sugar 9 g
MISO SOUP
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.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
LIGHT MISO SOUP
The tofu can be substitued with roasted sliced pork and the vegetable broth can be substituted with chicken broth. Enjoy!
Provided by basda123
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms.
- In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more.
- Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.
MISO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
Tips:
- Use high-quality dashi: Dashi is the foundation of miso soup, so it's important to use a good quality dashi. You can make your own dashi using kombu (dried kelp) and katsuobushi (dried bonito flakes), or you can use a pre-made dashi powder or liquid.
- Choose the right miso paste: There are many different types of miso paste available, each with its own unique flavor and texture. For a light and refreshing miso soup, choose a white or yellow miso paste. For a more robust and flavorful miso soup, choose a red or brown miso paste.
- Add your favorite ingredients: Once you've made the basic miso soup, you can add your favorite ingredients to create a customized soup. Some popular additions include tofu, wakame seaweed, green onions, and mushrooms.
- Don't boil the miso paste: Miso paste is a delicate ingredient, so it's important to not boil it. Otherwise, you'll lose the flavor and nutrients of the miso paste.
- Serve miso soup hot: Miso soup is best served hot, so make sure to reheat it before serving if you're making it ahead of time.
Conclusion:
Miso soup is a delicious, healthy, and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and other ingredients. With a few simple tips, you can make a delicious bowl of miso soup at home. So next time you're looking for a quick and easy meal, give miso soup a try!
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