fuck yeah miso soup

Spicy Miso Soup with Tofu, Glass Noodles and Lime

Serves 4

You will need:

5 cups water

1 teaspoon hon dashi 

2 Tablespoons “white” miso paste *or whatever miso you have on hand

1 Tablespoon dried wakame seaweed

4 large dried shitake mushrooms

1/2 block (about 1 cup) medium firm tofu cut into 1/2 inch squares

1 large shallot, sliced into rings

2 bundles or 2 cups rice vermicelli noodles (see photo)

1 lime

Mashed nagaimo – Ingredients

Nagaimo and seaweed paste

Steps: peel the tan skin and you will find the milky-white flesh. Put it in a mortar and pound with a pestle. Then you’ll get a sticky and chunky texture. I had seaweed paste to go with the mashed nagaimo and it tasted really good, which made me want to say that seaweed paste and nagaimo are soul mates! haha. Another version of this dish could be adding Japanese soy sauce since nagaimo has a bland flavor. Any salty sauce is good for this simple meal.

As for the miso soup, the recipe is extremely easy. I just threw abundant cabbage, okra, and tofu in the boiling water. Cook until all vegetables are tender. Finally stir in miso paste in the pot. (Miso also possesses digestive enzymes, so it should not cook so long; otherwise, the nutrients will decrease.)

I do believe that cabbage, okra, and nagaimo are really good foods for the stomach because my stomach was not that painful after eating those ingredients. I also heard from Jenna, a Korean friend, that she always drinks cabbage juice when she has a stomachache. She said drinking cabbage juice is better than any pills. Now I believe her, as I took pills for five days but still felt painful. However, these dishes saved my poor stomach. What magical foods! Now cabbage is ranked as one of my top three beloved foods in my mind. I think I’ll probably eat cabbage, okra, and nagaimo all week long, just to take care of my stomach. ^^

Better Than Chicken Soup (Miso Curry Squash and Chickpea Soup)

2 tsp coconut oil
1 tsp black mustard seeds
1 tsp turmeric
1 small leek, sliced longitudinally, washed and thinly sliced
3 tbsp ginger, peeled and finely chopped
6 cloves garlic, pressed, divided
6 cups water or broth
3×4 inch piece of kombu
4 cups golden nugget squash (~1 lb) (or your favourite winter squash), chopped
1 large carrot, peeled and chopped
6 shiitake mushrooms, stemmed and sliced) (I used dried that I reconstituted in hot water for 10 minutes, but fresh would be better)
2 cups cooked chickpeas, rinsed and drained if canned
1.5 tbsp miso (I used 1 tsp white and the remainder red)
1/2 tsp Aleppo chili flakes (or to taste)
2 tbsp lemon juice
2 large heads of baby bok choy (300g), trimmed and coarsely chopped (optional)
salt and pepper, to taste

1. In a large stockpot over medium-high heat, melt the oil. Add the mustard seeds and turmeric and stir to mix with the oil. Cover and allow the mustard seeds to pop, around 1 minute. Stir in the leek, ginger and half of the garlic. Stir and cook for another minute. Deglaze with the water.

2. Add in the kombu, squash, carrot, mushrooms and chickpeas. Cover and bring to a boil. Reduce heat and simmer until the squash and carrots are tender, around 30 minutes. If adding bok choy, stir it in, cover and cook until heated through, approximately 5 minutes.

3. Remove from heat and remove the kombu. Remove a portion of the broth and add to miso until dissolved. Stir in the reserved garlic, chili flakes, lemon juice and dissolved miso.  Season to taste.

Serves 5.

ngredients:
3 tablespoons dark miso paste
1 tablespoon canola oil
1 celery rib (about 2 ounces), sliced thin
1 medium red onion (about 5 ounces), sliced thin
1 garlic clove, peeled and crushed
1 medium carrot (about 3 ounces), peeled and sliced thin
2 cups shredded white, savoy, or Chinese cabbage
1 cup sliced mushrooms
½ teaspoon grated fresh ginger
2 teaspoons rice wine vinegar or sherry vinegar
1 tablespoon tamari (a Japanese soy sauce) 
Salt and freshly ground black pepper
2 teaspoon brown sugar
½ pound extra-firm low-fat (lite) tofu, cut into small cubes
2 scallions, sliced thin, for garnish
Serves 4 to 6

miso, miso soup, sushi, food, vegan, japanese food, whatveganseat, health, diet, vegetarian, cooking, recipe, foodporn,

Recipe
- 1 small napa cabbage, sliced
- 1 cup mushrooms of your choice
- hot water
- miso paste
- a touch of sugar
- crunchy seaweed paper/strands for garnish (optional)
Bring a pot of water to boil, add napa cabbage, cook until they reach the desired level of crunchiness/softness, add mushrooms, add miso paste bit by bit until you reach the desired level of flavor, balance it with a bit of sugar. Garnish if you wish.

Miso walnut pesto
Makes almost 1/2 cup
3 c loosely packed basil
1/3 c walnuts
1 garlic clove, minced
1 tsp miso
juice of 1 lemon
2 T walnut oil
cracked pepper

Miso Soup with Carrot and Wakame

• 2 C water
• 1 piece wakame, cut with scissors into small strips
• 1 carrot, diced
• 1/2 tsp freshly grated ginger
• 80g tofu, cubed
• 1 T dark miso

1 tablespoon unrefined sesame oil 
1 yellow onion, chopped 
2 tablespoons finely chopped ginger 
1 tablespoon finely chopped garlic 
6 cups vegetable broth or water 
2 baby bok choy, trimmed and roughly chopped 
1/2 pound carrots, thinly sliced 
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced 
2 tablespoons red miso 
2 tablespoons rice vinegar 
1/4 cup thinly sliced green onion

Miso Soup

(Serves 4)

-5 cups water
-1/2-inch ginger piece, peeled and minced
-1 large or 2 medium carrots, sliced into circles
-6 0z. soft or firm tofu, cubed
-4 0z. baby portobello or button mushrooms, sliced
-1 cup spinach
-2-3 Tbsp. red miso paste
-Soy sauce, dash
-2 spring onions, diced