Recipes

Miso soup

Cook Time

10 min

Total Time

20 min

Servings

4

Miso soup

Miso soup is a staple for a nice cool evening. It’s a simple easy recipe great as a side to a nice healthy Asian dish or as a small meal Stan alone. You can find dashi at your local Asian food market or it may be in the Asian aisle at your local grocery store. Also it can definitely be found on Amazon. It’s best as a simple soup with less ingredients but you can add other vegetables if you’d like. I used the Asian mushroom “Enoki” here. They are small enough to compliment the soup without being too much.

Miso soup

Miso soup is a staple for a nice cool evening. It’s a simple easy recipe great as a side to a nice healthy Asian dish or as a small meal Stan alone. You can find dashi at your local Asian food market or it may be in the Asian aisle at your local grocery store. Also it can definitely be found on Amazon. It’s best as a simple soup with less ingredients but you can add other vegetables if you’d like. I used the Asian mushroom “Enoki” here. They are small enough to compliment the soup without being too much.

Servings

4

Total Time

20 min

Ingredients:

6 cups dashi or broth

1 tablespoon grated ginger

½ cup shredded carrot

⅓ cup mirin

⅓ cup white miso

1/2-16-ounce package soft or firm tofu

1 package Enoki mushrooms (if you can’t find use any small mushrooms or omit)

drained and cut into 1/4 inch cubes

2 green onions cut into 1/4 inch dice


Directions:

In a saucepan, combine the dashi and ginger. Bring to a boil over high heat. 

Add the carrot and mirin, reduce the heat to low, cover, and simmer until the carrot is tender, about 5 minutes.

Stir in the miso, blending until smooth. 

Add the tofu, Enoki mushrooms, and green onions and simmer over low heat until the tofu is heated through, about 2 minutes.

Ladle the soup into bowls and serve.

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