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Thread: Home-made miso soup

  1. #1
    Hit By Ban Bus! pacific breeze's Avatar
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    Default Home-made miso soup

    Courtesy of A*O.

    Japanese Miso soup is an excellent, delicious (and healthy) way to warm up on a cold day and it makes you feel full, even though it's very light. I often have it for brekky and it sets you up for the whole morning. You can get the ingredients from any asian store, or even a supermarket.

    My recipe:

    1 x sachet instant bonito powdered fish stock
    1 x cup white miso (beancurd paste)
    1 x cup chopped tofu
    6 x cups water

    Put all the ingredients in a pan heat/stir until the miso has disolved. Serve!

    You can also add a handful of dried seaweed, mushrooms, scallions - whatever you like. You can also adjust the amount of stock/miso/tofu to taste. You can also add a dash of soy sauce, chilli, etc. It's VERY flexible.

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    Elite Member moomies's Avatar
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    Default Re: Home-made miso soup

    Just a little tip,


    add the miso at the end as to keep the miso flavour fresh and savoury (cook/boil the veggies first, then add tofu then miso).

    You can add any kind of veggies, that's how it's made at home in Japan and homemade miso soup has chunky bits of ingredients, not 1~2 mm green onions or pebble sized tofu...(which you get at Japper restaurants in the West!! It's wrong I tell ya but my hubby got used to miso soup like this and he insists I make mine that way...)

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    Hit By Ban Bus! pacific breeze's Avatar
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    Default Re: Home-made miso soup

    I always thought that green onion thing was a little stingy! Now I know why.

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    SVZ
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    Default Re: Home-made miso soup

    i'm making some right now!!!!! did you know miso is alive? it's fermented rice, so it has lots of good bacteria on it, etc. the bacteria can actually withstand boiling temperatures for a short while.

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    Hit By Ban Bus! pacific breeze's Avatar
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    Default Re: Home-made miso soup

    I've never made it, but I might have to start. It sounds like good diet food and spring is coming...the sun is actually out today, as it was yesterday. Hard to believe here on the wet coast!

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    Elite Member Laurent's Avatar
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    Default Re: Home-made miso soup

    ^^ We must have traded weather, because it is raining and cold here today. Enjoy the sun a few days, but send it back soon!

    I might make some of this tonight, since it sounds like it'd be hard for even me to mess up.

  7. #7
    A*O
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    Default Re: Home-made miso soup

    I like it with lots of dried seaweed that 'expands' in the broth. Thanks moomies for the tip of adding the miso last! It may be an acquired taste, but I find miso soup very refreshing, especially with a few slithers of fresh ginger thrown in. It's incredibly versatile.
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    SVZ
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    Default Re: Home-made miso soup

    me too, i just got a bit batch of seaweed! here

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    Hit By Ban Bus! pacific breeze's Avatar
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    Default Re: Home-made miso soup

    Fresh ginger is so good for you. A friend of mine swears by a tonic of organic apple cider vinegar, garlic and fresh ginger every day. She also eats a tablespoon of blackstrap molasses daily, and she never gets sick.

  10. #10
    Gold Member greeneyedbeauty's Avatar
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    Default Miso Soup

    Do any of you have a recipe for Miso soup?
    Thanks in advance!

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    Elite Member mtlebay's Avatar
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    This is from allrecipes.com, although I go to Chinatown and buy the pre-packaged kind and they're delicious as well!

    Miso Soup
    SUBMITTED BY: Michelle Chen


    "Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

    Original recipe yield:
    4 servings

    PREP TIME 5 Min
    COOK TIME 15 Min
    READY IN 20 Min

    INGREDIENTS
    2 teaspoons dashi granules
    4 cups water
    3 tablespoons miso paste
    1 (8 ounce) package silken tofu, diced
    2 green onions, sliced diagonally into 1/2 inch pieces

    DIRECTIONS
    In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
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    Gold Member greeneyedbeauty's Avatar
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    Default

    oh my, that is a little more complex than I though, only because I live in the sticks, not too many asian people in these parts so no grocery store will probably carry dashi granules or miso paste.

    Thanks for the response.

  13. #13
    Elite Member Butterfly's Avatar
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    Quote Originally Posted by greeneyedbeauty View Post
    oh my, that is a little more complex than I though, only because I live in the sticks, not too many asian people in these parts so no grocery store will probably carry dashi granules or miso paste.

    Thanks for the response.

    If there is a health food store nearby they might carry the just add water packets which are just as good and you can add your own stuff to it like: mushrooms, tofu, fish, onions, any thing... Or you can order the packets off line.
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  14. #14
    Gold Member greeneyedbeauty's Avatar
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    ^ I don't know, I will have to check around. I tried a type of Miso Soup that was "just add water" the other day and it was so bad I couldn't eat it.
    Thanks for the advice though.

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