Basic Miso Soup Breakfast Miso Soup Cabbage Miso Soup
with Dumplings Easy Miso Soup with Vegetables and Tofu
Clam Miso Soup
Basic Miso Soup
1 x 2 to 3" piece Wakame 4 cups water
1/2 small onion, thinly sliced
2/2 medium carrot, diced 2 Tablespoons Miso (any
variety), dissolved in 2 Tablespoons water 2 green
onions, finely chopped
Rinse Wakame. Cover with water and soak for 5 minutes.
Remove rib and
dice. Meanwhile, bring 4 cups water to a boil. Add onions,
simmer for 3 minutes. Add carrots and Wakame, simmer
for 5 more minutes. Remove from heat and add
dissolved miso, stirring in well. Do not boil once
miso is added.
Garnish with green onions and serve.
Breakfast Miso Soup
2+1/2 cups water 1 Wakame Seaweed, 3" strip
1/2 cup Lowfat Tofu, firm, chopped in 1/2" chunks 1 green
onion, with stems, chop fine 1 Tablespoon Barley Miso
Bring water to a boil, add wakame and one half of the green
onion. Simmer 5 minutes. Turn off heat, add miso to taste by
diluting 1 to 2 Tablespoons of miso in a ladle full of the
soup water, mashing and smoothing out the miso and adding it
back to the pot. Pour into large bowl, over small chunks of
tofu. Garnish with chopped green onions, serve steaming hot.
Cabbage Miso Soup with Dumplings
Recipe from How to Cook with Miso by Aveline Tomoko Kushi
1 cup sweet rice flour
2/4 cup boiling water 2 cups shredded cabbage 1 quart
stock or water
3/4 cup Miso Oil for sauteeing
Place flour in a bowl, add boiling water and blend. Knead
for 5 minutes then mold dumplings into any form you wish
(about 1/2" thick). Set aside. Saute the cabbage. Add enough
stock to cover it and bring to a boil. Cover pot and simmer
until cabbage is tender. Add remainder of stock, bring soup
to boil and drop dumplings into the soup. When dumplings
rise to the surface they are cooked. Reduce flame. Place
miso in bowl, add 1/4 cup broth and puree. Add puree to soup
and allow to simmer for a few minutes. Garnish with parsley.
Easy Miso Soup with Vegetables and Tofu
The American Vegetarian Cookbook by Marilyn Diamond
4 cups water 2 green onions, minced 3 large chard leaves,
chopped 2 corn ears, kernels cut from cob (about 2 cups)
4 oz Tofu, firm or soft, cut into 1/2" cubes 2
Tablespoons Miso
Heat water to a boil. Add vegetables and tofu. Cook 5
minutes. Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring for 1
or 2 minutes longer. Stir before serving, since good-quality
misos tend to separate slightly.
Clam Miso Soup
1 lb fresh clams 6 cups water 1 piece (6 inches square)
dashi konbu
4/2 cup Red Miso 1 small Daikon, cut in 2+1/2 x 1/2
inch strips
5/2 cup bean sprouts
Cover clams with water, refrigerate overnight. Wash, drain
and place in a large saucepot. Add water and konbu. Bring
almost to a boil and just before water boils, discard konbu.
Lower heat and cook for 10 minutes. Skim off foam. Mix 1/4
cup of the broth with the miso to make a smooth paste. Stir
into clams. Bring to a boil. Reduce heat, add vegetables and
cook 10 more minutes.
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