Friday, January 13, 2006

Miso Soup Recipes

From - 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

  • 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)


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.


Anonymous yaye said...

You're killing me! That bowl of Miso looks soooooooooo good!!!!! I may have to pay a visit to Fuji this afternoon.

9:32 AM  
Anonymous Tallulah said...

Well aren't you the lucky one to have a japanese place so close to you. Noooo I have to live way the heck out in the hollers...2 hours away from any japanese food at all. I guess I'll have to figure out how to grow my own seaweed (perhaps in salt water aquarium?) an make my own bean curd (how hard can that be?) and make my own tofu (grew my edamame last year - picked it too late though)

11:09 AM  

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