Miso Soup Recipes

 

Miso Soup - simplified by Kuali 

https://www.kuali.com/recipe/shop-cook-eat-repeat/miso-soup-2/

Ingredients :-

1Tbsp dried wakame

1/2 pack soft tofu (cut into cubes)

1L water

2Tbsp miso

1/2nos ikan bilis stock cube

salt and pepper to taste

some chopped spring onions

Method :-

Bring the water to a boil

Add in miso, wakame and stock cube to continue simmer for another 5-6 minutes

Once done, add in the cubed soft tofu and boil for another 1-2 minutes

Season with salt and pepper to taste before turning off the flame

Serve with some chopped spring onions. 

https://www.youtube.com/watch?v=dglRsYAVlGI

https://www.youtube.com/watch?v=lYDRX83-IRo

Prep tim: 10 mins Cook time: 15 mins Serves: 2 Ingredients: For Dashi (makes scant 4 cups) 4 cups water (4 cups = 960 ml) 20 g kombu (dried kelp) (4” x 5” or 10 x 13 cm = 20 g) 3 cups katsuobushi (dried bonito flakes) (3 loose cups = 30 g) For Miso Soup 2 cups dashi (2 cups = 480 ml) Ingredients of your choice (see the post) 2-3 Tbsp miso 1 green onion/scallion (finely chopped) Instructions with step-by-step pics ▶ http://bit.ly/MisoSoupRecipe

https://www.youtube.com/watch?v=Ug5sfkbo7jw

Most restaurants think they are offering you Miso soup, but you'd be surprised at what you're getting. Sure, it's got actual miso paste in it, but besides that sole ingredient, that's all you're getting. Miso soup is so much more than just miso paste mixed in water; it's made with a special seaweed, bonito flakes and miso paste, but with all these added ingredients, it's actually quite expensive so don't expect your favorite Japanese restaurant to serve you miso soup as it was intended as we have shown here. Which brings us to a very important point; making miso soup with all these ingredients makes it non-vegan soup due to the addition of bonito flakes. In fact, if this soup is made with Hondashi soup stock, it also makes it a non-vegan soup due the Hondashi having bonito in the ingredients. Does all this matter at all? It does if you're thinking miso soup is just miso paste and nothing else but if you're at a restaurant that wants to offer the best tasting miso soup, the way it was intended, and you're a vegan, you'd better ask your server, but then again, your server may not even know...

https://www.youtube.com/watch?v=jfqTTKT_xEQ

Chef Jet Tila shows us how to make this Japanese Classic from scratch. Swap the MSG laden soup stock for home-made dashi, the heart of most Japanese dishes. All you need to do to make this simple miso soup is wakame seaweed, shimeji mushrooms, tofu and scallions and cook them in aka or red miso.

https://www.youtube.com/watch?v=Ug5sfkbo7jw

https://www.youtube.com/watch?v=Dto36nwXKV0