Here are a few miso soup recipes I had around. And here's a big
surprise...one of them is from this list :-). I hope you find one you
can use.
Kristin
* Exported from MasterCook Mac *
Miso Vegetable Soup
Recipe By : Fatfree Mailing List
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- chopped
1/2 daikon (or turnip) -- diced
2 carrots -- diced
1/2 head cabbage -- shredded
2 tablespoons wakame seaweed, soaked in boiling water --
chopped
4 tablespoons barley miso
1 1/2 tablespoons basil
1 teaspoon marjoram
Put everything together in a large pot except miso. Cook until the
vegetables are tender, Take a small amount of hot liquid from the pot
and gradually stir into the miso. Then add to the pot. Warm gently
without boiling and serving.
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* Exported from MasterCook Mac *
Miso Soup
Recipe By : Moosewood Restaurant Cooks at Home
Serving Size : 4 Preparation Time :0:25
Categories : Japanese Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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4 dried shiitake mushrooms
1 1/2 cups boiling water
2 medium carrots, sliced diagonally -- into 1/4" rounds
4 cups vegetable broth
1 1/2 cups shredded greens (bok choy, spinach, etc.)
2 tablespoons red miso
2 tablespoons light miso
1 tofu block
chopped scallions
crumbled toasted nori -- optional
Place the shiitake mushrooms in a heatproof bowl, cover with the boiling
water, and set aside for about 10 minutes.
In a soup pot, cover the carrots with 3 1/2 cups of the stock and bring
to a boil. Lower the heat and simmer for about 10 minutes, until the
carrots are crisp-tender.
Drain the shiitake and add their soaking liquid to the carrots and
stock. Slice the shiitake caps into thin strips and add them to the
soup. Stir in the greens and continue to simmer for about 5 minutes,
until they are just tender and wilted.
In a small bowl, blend both misos with the remaining 1/2 cup of stock.
Cut the tofu into 1/2-inch cubes. Stir the miso mixture into the soup,
add the tofu, and heat gently. Be careful not to let the sop boil.
Garnish the soup with scallions, and with nori flakes if you wish.
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NOTES : This soup can also be made using 4 tablespoons of one type of
miso, if desired.
* Exported from MasterCook Mac *
Miso Soup With Tofu
Recipe By : Vegetarian Times, March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Soups, Stews & Chilis
Tofu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups water
1 piece kombu
1/2 cup red miso
1/2 cup white miso
1/4 pound firm tofu -- drained and cubed
1 green onion (white and pale green parts) --
minced
Soy sauce to taste
In a large pot, bring water and kombu to a boil. Reduce heat and simmer,
uncovered, 15 minutes. Put red and white miso into small heat-proof
bowl. Add a small amount of hot stock and stir until smooth. Pour
mixture into soup and stir to mix. Remove soup from heat. Add tofu and
green onion. Season with soy sauce. Discard kombu before serving.
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* Exported from MasterCook Mac *
Miso Soup
Recipe By : The New McDougall Cookbook
Serving Size : 4 Preparation Time :0:15
Categories : Japanese Soups, Stews & Chilis
Tofu
Amount Measure Ingredient -- Preparation Method
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1 quart water
1/4 cup mellow white miso
1 tablespoon soy sauce -- or more to taste
1/4 cup chopped scallions
6 ounces Mori-Nu extra-firm lite silken tofu
Place the water in a saucepan and bring to a boil. Place the miso in a
small bowl. Add about 1/2 cup of the boiling water to the miso and mix
well. Pour into the saucepan. Add soy sauce, scallion and tofu. Heat
for 1 to 2 minutes. Taste and add additional soy sauce, if desired.
Stir often while serving to make sure the vegetables and tofu are well
distributed.
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