#food #note
[!tip] about
- good with edamame
- try it with snow pea greens!
[!NOTE] source Homemade Miso Soup 味噌汁 • Just One Cookbook
- lots of good details and specific tips there.
4 cups water
1 piece kombu (dried kelp) (⅓ oz, 10 g; 4 inches x 4 inches or 10 cm x 10 cm)
1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
7 oz soft/silken tofu (kinugoshi dofu)
4-5 Tbsp miso (1 Tbsp (18 g) for every 1 cup (240 ml) of dashi)
1 Tbsp dried wakame seaweed
1 green onion/scallion
Gather all the ingredients.
Cut the green onion into thin rounds.
Add the dashi to the saucepan. If you are using premade dashi, bring it to simmer over medium heat and turn off the heat.
Add the miso (typically, use 1 Tbsp miso for every 1 cup (240 ml) of dashi). Put the miso in a ladle, slowly add the dashi into the ladle, and stir with chopsticks to dissolve the miso completely. Here, I’m using a miso muddler. If you accidentally add too much miso, dilute the miso soup with dashi (or water).
Here, I’m using a fine-mesh miso strainer, which helps you dissolve the miso faster. After dissolving the miso in the strainer, you may see rice koji (especially when it’s koji miso). It’s up to you if you want to include it in the miso soup or discard it (personal preference).
Cut the tofu into ½-inch (1.3 cm) cubes and add to the miso soup. Tip: Add the tofu after the miso is completely dissolved; otherwise, you might break the tofu when stirring in the miso. Note: It is very common to cut tofu on your palm in Japan. However, it’s not required and I recommend using a cutting board if you have never done this.
Add the dried wakame seaweed. Reheat the miso soup until it is just hot. NEVER BOIL miso soup because it loses nutrients, flavor, and aroma. Add the chopped green onions right before serving to keep their fresh fragrance and color. Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water to get rid of the saltiness, instead of rehydrating it in the soup itself.
Serve immediately. Place on the right side of the table setting (read about this on Ichiju Sansai (One Soup Three Dishes)).
Calories: 57 kcal · Carbohydrates: 5 g · Protein: 4 g · Fat: 2 g · Saturated Fat: 0.3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 0.4 g · Sodium: 532 mg · Potassium: 135 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 46 IU · Vitamin C: 1 mg · Calcium: 62 mg · Iron: 1 mg
[!NOTE] source 15-Minute Miso Soup with Greens & Tofu | Minimalist Baker Recipes
- simplified and very not-authentic version using vegetable broth instead of dashi
4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)
1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
3-4 Tbsp white or yellow miso paste (fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)
1/2 cup chopped green chard or other sturdy green
1/2 cup chopped green onion
1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)
Place vegetable broth in a medium sauce pan and bring to a low simmer.
In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
*Nutrition information is a rough estimate calculated with our homemade vegetable broth and the lesser amount of miso paste.
_*Adapted from vegetarian.about.com_
Serving: 1 bowls Calories: 170 Carbohydrates: 22.3 g Protein: 13.6 g Fat: 5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1817 mg Potassium: 461 mg Fiber: 10 g Sugar: 9 g