Best 4 Miso Soup With Seaweed Recipes
Miso soup with seaweed, also known as wakame miso soup, is a traditional Japanese soup dish that is not only delicious but also highly nutritious. Made with a simple broth of dashi, miso paste, and wakame seaweed, this soup is a staple of Japanese cuisine and a favorite among health-conscious individuals worldwide. The combination of umami-rich miso and the briny, slightly sweet flavor of wakame seaweed creates a harmonious balance of flavors that is both comforting and invigorating. With its versatility, miso soup with seaweed can be enjoyed as a light meal, a side dish, or as a flavorful addition to various noodle dishes. Whether you're a seasoned home cook or just starting your culinary journey, this article provides two easy-to-follow recipes for making miso soup with seaweed at home. The first recipe showcases the classic preparation of miso soup with wakame seaweed, while the second recipe introduces a more contemporary twist by incorporating additional vegetables and tofu. Both recipes are beginner-friendly and can be easily tailored to your personal preferences. So, gather your ingredients, let's embark on a delightful culinary adventure, and explore the irresistible flavors of miso soup with seaweed!
Here are our top 4 tried and tested recipes!
HOMEMADE MISO SOUP WITH TOFU
It's super easy to make authentic Japanese miso soup at home! My recipe shows you how to make quick and easy soup stock (dashi) from scratch and then make the classic miso soup with tofu and wakame seaweed. Homemade miso soup is not only delicious, it also brings many great health benefits.
Provided by Namiko Chen
Categories Soup
Time 20m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
- Cut the green onion into thin rounds.
Nutrition Facts : Calories 57 kcal, Carbohydrate 5 g, Protein 4 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 532 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
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
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.
MISO AND SEAWEED RAMEN WITH EGG
This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.
Provided by Kay Chun
Categories dinner, weekday, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
- Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
- Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
- Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
- As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
- Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.
Tips:
- Use high-quality miso paste. The better the miso paste, the better the soup will be. Look for miso paste that is made from organic soybeans and sea salt.
- Use dashi stock. Dashi stock is a Japanese soup stock that is made from kelp and bonito flakes. It is the traditional base for miso soup, and it adds a lot of flavor.
- Add your own ingredients. Feel free to add your own ingredients to the soup, such as tofu, vegetables, and noodles. Some popular additions include wakame seaweed, green onions, and shiitake mushrooms.
- Serve hot. Miso soup is best served hot. It can be served as a starter, a main course, or a side dish.
Conclusion:
Miso soup is a delicious and healthy Japanese soup that is easy to make. It is a great way to warm up on a cold day or to enjoy as a light meal. There are many different variations of miso soup, so you can find one that suits your taste. With a few simple ingredients and a little time, you can make a delicious bowl of miso soup at home.
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