Best 3 Miso Soup With Tofu And Seaweed Recipes
In the realm of culinary delights, embark on a savory journey with our delectable Miso Soup with Tofu and Seaweed. Originating from the depths of Japanese cuisine, this nourishing broth captivates the palate with its harmonious blend of umami-rich miso paste, silken tofu, and the briny essence of seaweed. Simple yet profound, this soup embodies the Japanese philosophy of simplicity and balance.
For those seeking a vegetarian or vegan alternative, the article presents a dedicated recipe that stays true to the essence of the classic dish while catering to dietary preferences. With this comprehensive guide, you'll discover the secrets to crafting a flavorful and authentic Miso Soup that promises to warm your heart and soul.
MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
MISO SOUP WITH TOFU AND WAKAME
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
Provided by Southern Sugar Dump
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
- 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5
TOFU, MISO, SEAWEED AND SPINACH SOUP
Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness.
Provided by English_Rose
Categories Clear Soup
Time 13m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Heat the water and miso paste in a saucepan.
- Add the wakame and simmer the soup for a couple of minutes.
- Cut the tofu into cubes and stir into the soup. Add the spinach and scallion, reheat and serve.
Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 0.7, Sodium 673.9, Carbohydrate 9.1, Fiber 2.7, Sugar 2.2, Protein 9.4
Tips:
- Use high-quality dashi. Dashi is the foundation of miso soup, so it's important to use a good quality one. Look for dashi made with kombu (kelp) and katsuobushi (bonito flakes). You can also use instant dashi powder or granules, but be sure to use a brand that you trust.
- Choose the right miso paste. There are many different types of miso paste available, each with its own unique flavor. For a classic miso soup, use a white or yellow miso paste. If you want a more robust flavor, try 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 customize it. Some popular additions include tofu, seaweed, wakame, green onions, and mushrooms.
- Don't boil the miso paste. Miso paste is a delicate ingredient that can easily be ruined by heat. Never boil the miso paste, as this will destroy its flavor. Instead, add it to the soup just before serving and stir gently to dissolve.
Conclusion:
Miso soup is a delicious and healthy Japanese soup that is easy to make at home. With just a few simple ingredients, you can create a flavorful and nutritious soup that is perfect for a quick lunch or dinner. Experiment with different types of miso paste and add your favorite ingredients to create a miso soup that you'll love.
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