Miso Soup Recipes

From http://www.bento.com/tr-miso.html - Miso soup is served every morning in Japan, with the flavors of seasonal vegetables. There are different kinds of miso paste, including: Shiro-miso (mild one and low in salt) and Aka-miso (very salty with a stronger fragrance). Miso soup base is made out of a fish stock called dashi. You can enjoy almost any vegetable with this soup, from lettuce to snow pea pods:

• Chinese cabbage, cut into bite-size squares or triangles
• Cabbage, cut into bite-size squares or triangles
• Lettuce, cut into bite-size squares or triangles
• Green onions, sliced
• Onions, sliced
• Leeks, sliced or chopped
• Okra, chopped
• Butternut squash*, thinly sliced
• Snow pea pods
• Green beans*
• Daikon*, thinly sliced
• Potatoes*, thinly sliced
• Sweet potatoes*, thinly sliced
• Mushrooms, sliced
• Bean sprouts
• Tofu, cut into small cubes
• Wakame seaweed
• Natto beans, minced

* These hard vegetables must be cooked for ten minutes or so. Not recommended: green pepper, celery (vegetables with strong flavor). Cooking time: 15-20 minutes. Servings: 4

From Noriko's Kitchen:

Tofu, green onion and mushroom miso

Ingredients:

• about 30 half-inch cubes tofu
• 4 mushrooms, sliced
• 2 stalks green onions, chopped
• 4 cups water
• 2 teaspoons dashi (nomoto)
• 3-4 tablespoons miso (adjust to taste)

Directions

Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve.