fuck yeah miso soup

Posts tagged "recipes"

06/29/12

06/29/12

Miso Noodle SoupServes 4
1/2 fresh chili2 cloves garlic2-inches (5 cm) fresh ginger1 stalk fresh lemongrass1/2 leek4 small carrots1/2 cup (1 1/2 dl) romanesco (or broccoli)6 brown mushrooms (or shiitake)1/2 cup (1/2 dl) fennel bulb with greens1/2 cup (1 1/2 dl) green beans
8 cups (2 liter) water, boiled4 -6 tbsp miso paste (to taste)1 tbsp soy sauce
soba (buckwheat) or wholegrain noodles for 4 persons
1 handful cilantrosesame seeds1 lime

Miso Noodle Soup
Serves 4

1/2 fresh chili
2 cloves garlic
2-inches (5 cm) fresh ginger
1 stalk fresh lemongrass
1/2 leek
4 small carrots
1/2 cup (1 1/2 dl) romanesco (or broccoli)
6 brown mushrooms (or shiitake)
1/2 cup (1/2 dl) fennel bulb with greens
1/2 cup (1 1/2 dl) green beans

8 cups (2 liter) water, boiled
4 -6 tbsp miso paste (to taste)
1 tbsp soy sauce

soba (buckwheat) or wholegrain noodles for 4 persons

1 handful cilantro
sesame seeds
1 lime

06/28/12

06/28/12

Ingredients: 300g firm tofu, 1 shallot (chopped fine), 6 spring onions (chopped into half-inch pieces), 3 big cloves of garlic (sliced), 2 heaped tbsp of miso paste, a glug of soy sauce, 1 tbsp sugar, 1 stock cube or 1 tsp veg bullion, sesame oil for frying (other oil will do if you don’t have it), few ears of baby corn (sliced down the middle), handful of chopped coriander, 1 sheet of sushi nori (roasted seaweed), 4 cups hot water from the kettle (not boiling).

Ingredients: 300g firm tofu, 1 shallot (chopped fine), 6 spring onions (chopped into half-inch pieces), 3 big cloves of garlic (sliced), 2 heaped tbsp of miso paste, a glug of soy sauce, 1 tbsp sugar, 1 stock cube or 1 tsp veg bullion, sesame oil for frying (other oil will do if you don’t have it), few ears of baby corn (sliced down the middle), handful of chopped coriander, 1 sheet of sushi nori (roasted seaweed), 4 cups hot water from the kettle (not boiling).

06/27/12

06/27/12

Ingredients1 4-inch-square piece kombu4 cups cold water1 handful bonito flakes1/2 cup diced silken tofu2 Tablespoons shiro miso pasteSliced scallions, for garnishOptional: sliced wild mushrooms and baby spinach leaves, or really whatever else your little heart desires

Ingredients
1 4-inch-square piece kombu
4 cups cold water
1 handful bonito flakes
1/2 cup diced silken tofu
2 Tablespoons shiro miso paste
Sliced scallions, for garnish
Optional: sliced wild mushrooms and baby spinach leaves, or really whatever else your little heart desires

06/26/12

06/26/12

10cm wakame seaweed 900ml water 1 medium spring onion, cut in half and sliced 3 green cabbage leaves, finely chopped 1tbsp miso chopped fresh parsley and spring onions to garnish

Method
Quickly rinse the wakame in water to remove excess salt and then soak in fresh water for 5 minutes.
Bring the 1½ pints of water to the boil, add the seaweed and simmer for 2-3 minutes.
Add the onion and cabbage and simmer until tender (about 15 minutes), leaving the lid off the pot.
Remove a small amount of water from the pot, stir in the miso to form a smooth paste and then return it to the pot. Simmer for a further 3-4 minutes, then serve garnished with the parsley and spring onion.

10cm wakame seaweed
900ml water
1 medium spring onion, cut in half and sliced
3 green cabbage leaves, finely chopped
1tbsp miso
chopped fresh parsley and spring onions to garnish

Method

Quickly rinse the wakame in water to remove excess salt and then soak in fresh water for 5 minutes.
Bring the 1½ pints of water to the boil, add the seaweed and simmer for 2-3 minutes.
Add the onion and cabbage and simmer until tender (about 15 minutes), leaving the lid off the pot.
Remove a small amount of water from the pot, stir in the miso to form a smooth paste and then return it to the pot. Simmer for a further 3-4 minutes, then serve garnished with the parsley and spring onion.

06/25/12

5 cups water3 oz soba noodles2 Tbsp miso3 oz baby spinach leaves1 carrot, sliced thinly on the diagonal3 mushrooms, sliced1-2 tsp reduced-sodium soy sauce, to taste1 scallion, thinly sliced on the diagonalBlack sesame seeds
Directions
In a stockpot or Dutch oven, bring the water to a boil over high heat. Remove 1 cup of the water in a glass measuring cup, and stir the miso into the measuring cup until it dissolves. Return the dissolved miso to the stockpot.
Add the soba, reduce heat to low, and cook for 2 minutes, stirring once or twice to make sure the noodles don’t stick to the bottom of the pot. Add spinach, carrot, mushrooms, soy and scallions, and cook for 2-3 minutes, until the noodles are cooked and the carrots are softened.
Ladle into individual soup bowls, and garnish with black sesame seeds.

5 cups water
3 oz soba noodles
2 Tbsp miso
3 oz baby spinach leaves
1 carrot, sliced thinly on the diagonal
3 mushrooms, sliced
1-2 tsp reduced-sodium soy sauce, to taste
1 scallion, thinly sliced on the diagonal
Black sesame seeds

Directions

In a stockpot or Dutch oven, bring the water to a boil over high heat. Remove 1 cup of the water in a glass measuring cup, and stir the miso into the measuring cup until it dissolves. Return the dissolved miso to the stockpot.

Add the soba, reduce heat to low, and cook for 2 minutes, stirring once or twice to make sure the noodles don’t stick to the bottom of the pot. Add spinach, carrot, mushrooms, soy and scallions, and cook for 2-3 minutes, until the noodles are cooked and the carrots are softened.

Ladle into individual soup bowls, and garnish with black sesame seeds.

06/17/12

Loaded Miso Soupserves 4 as a main
6-oz package soba noodles4 cups dashi, water or broth4-5 tablespoons miso paste, to taste4 baby bok choy, quartered lengthwise2 tsp freshly grated ginger4-oz shitake or white button mushrooms, cleaned, stems removed, sliced3-oz firm tofu, cut into 1/2″ cubes1/2 bell pepper, cut into 1/4″ strips2 scallions, green parts only, choppedtoasted or black sesame seeds, optional

Loaded Miso Soup
serves 4 as a main

6-oz package soba noodles
4 cups dashi, water or broth
4-5 tablespoons miso paste, to taste
4 baby bok choy, quartered lengthwise
2 tsp freshly grated ginger
4-oz shitake or white button mushrooms, cleaned, stems removed, sliced
3-oz firm tofu, cut into 1/2″ cubes
1/2 bell pepper, cut into 1/4″ strips
2 scallions, green parts only, chopped
toasted or black sesame seeds, optional

01/11/12

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As a vegan, miso soup is an essential part of my cooking.
Here is a collection of photos and recipes I have found for inspiration.
Feel free to submit your own as well.

Contact me.

Submit Soup.