Miso

[clsupnorth]

Anyone have any good miso recipes? I recently tried Miso & tofu soup at a japanese restaurant and I fell in love....

[Pinky]

I love miso soup! Never made it though

[clsupnorth]

Well, you're no help, then, are you? :p

[Eegor]

I JUST had miso soup. Never made it either. :rolleyes:

[clsupnorth]

Stop teasing me! I didn't want to be tantalized with posts from people who are eating miso soup, going to eat miso soup, love miso soup.... I wanted a recipe for it. :p

[Eegor]

ok i'll stop teasing :p

actually i just remembered i used to make miso soup a few times a while back out of miso paste which you buy at the store.. all you have to do is disolve it in hot water and then add what you like.. and here is a variation of the things you can add.. just to give you some ideas.

Miso soup variations
Ingredients:
Types of gu and preparation suggestions

* Chinese cabbage, cut into bite-size squares or triangles
* Cabbage, cut into bite-size squares or triangles
* Lettuce, cut into bite-size squares or triangles
* Green onions, sliced
* Onions, sliced
* Leeks, sliced or chopped
* Okra, chopped
* Butternut squash*, thinly sliced
* Snow pea pods
* Green beans*
* Daikon*, thinly sliced
* Potatoes*, thinly sliced
* Sweet potatoes*, thinly sliced
* Mushrooms, sliced
* Bean sprouts
* Tofu, cut into small cubes
* Wakame seaweed
* Natto beans, minced

* These hard vegetables must be cooked for ten minutes or so. Not recommended: green pepper, celery (vegetables with strong flavor)

Cooking time: 15-20 minutes

Servings: 4

oops forgot to add the recipe for the soup which is:


3 cups water
2 T miso 2 green onions, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 tsp. sesame oil

serves 4

[clsupnorth]

Oh, that sounds delish! Ok, now I just have to find miso paste somewhere.

[JJ29]

If you have miso paste, you can put it on top of your fish and bake it. Comes out yummy.

[poke]

OOooooo baby! I have some miso recipes:

Miso and Dill Dip
(16 servings, 1 tbsp ea)

5 oz water-packed silken light tofu
2 tbsp white miso (or whichever you have)
1/4 cup soymilk, plain
1/3 cup finely chopped dill weed
pinch of sea salt
pinch of chili powder

In a blender, process all ingredients until smooth. Serve with vegetable sticks or spread over bread.

1 serving = 11 Cal, 1g protein, 1g carb, <1g fat


Salmon Miso Soup
serves 4

canola oil spray
2 cups thinly sliced white onion
8 oz salmon with skin, sliced into 1x1 inch squares
1 cup diced carrot
2 dried bay leaves
2 cups diced potatoes
1 cup winter squash w/skin, cut into 1x1 inch squares
1.5 cups soymilk, plain
1.5 tbsp miso

Spray the bottom of a stew pot with canola oil and cook the onion over medium heat for 5 minutes, or until tender. Add the salmon and carrot. Stir. Add 2.5 cups water and the bay leaves. Cover and bring to a boil. Reduce heat to very low and simmer covered for 7 minutes.
Increase the heat to medium and add the potatoes, squash, and soymilk. Cook for 3 minutes and reduce heat to low. Do not boil. Continue to simmer for another 7 minutes.
In a small mixing bowl, combine the miso and 1/3 cup of liquid from the stew pot and dissolve well. Return the mixture to the pot and stir once. Simmer for another 15 minutes. Serve warm.

1 serving = 179 Cal, 16g protein, 16g carb, 6g fat


Miso Salmon with Veggies
serves 4

1/2 tsp sesame oil
1/2 tsp canola oil
1 clove garlic, minced
1 tbsp chopped ginger
1/2 lb boneless fresh salmon, diced into 1 inch cubes
1/2 tsp red chili powder or cayenne pepper (optional)
2 cups diced carrots
3 cups cauliflower florets
1.5 cups diced celery
1/4 cup sake rice wine
1.5 tbsp miso

In a large skillet, heat the sesame oil, canola oil, garlic, and ginger over medium heat for 45 seconds to 1 minute, or until the garlic and ginger are golden.
Increase the heat to medium-high and add the salmon. Saute for approximately 3 minutes per side, or until golden. If using chili powder or cayenne, add it here. Stir in the carrots, cauliflower, and celery.
Increase heat to high. Add the sake and 1 cup water, bring to a boil, and then reduce the heat to low. Cook for 5 minutes, or until the carrots are cooked through.
Dissolve the miso using a ladle of boiling water. Add to the skillet. Cook an additional 2 minutes.

1 serving = 188 Cal, 16g protein, 15g carb, 6g fat


Sweet Potato Miso Soup
serves 4

three 1-inch long dried kelp strips
1 cup dried bonito flakes
1 cup diced sweet potato, soaked in water 5 minutes (they mean the purple Okinawan ones, but I think the red ones are about the same nutritionally)
2/3 cup thinly sliced and quartered daikon radish
1/2 cup thinly sliced and quartered carrot
1.25 tbsp miso
1/4 cup finely chopped green onion

In a stew pot, place 4 cups water and the kelp. Bring to a boil. Immediately turn off the heat and add the bonito flakes. Stir. Let stand for 5-10 minutes. Remove the kelp and bonito with a slotted spoon and discard. Add the sweet potato, daikon, and carrot to the broth and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the vegetables are tender.
In a small mixing bowl, combine the miso and a ladleful of soup. Dissolve the miso in the broth and return it to the stew pot.
Serve hot topped with green onion.

1 serving = 58 Cal, 2g protein, 12g carb, 1g fat



Let me know how these turn out if you make them - I haven&#39;t tried them yet&#33;

[poke]

Originally posted by clsupnorth@May 7 2006, 03:56 AM
Oh, that sounds delish&#33; Ok, now I just have to find miso paste somewhere.
If you can&#39;t find it in a conventional grocery store, look in a Korean market if there is one nearby. If they don&#39;t understand "miso" try asking for "fermented bean paste." Refridgerate it after you open it, and it lasts quite a while. (It comes in large quantities, but you only use a couple tbsp at a time)

[clsupnorth]

Originally posted by poke@May 8 2006, 04:35 AM
If you can&#39;t find it in a conventional grocery store, look in a Korean market if there is one nearby. If they don&#39;t understand "miso" try asking for "fermented bean paste." Refridgerate it after you open it, and it lasts quite a while. (It comes in large quantities, but you only use a couple tbsp at a time)
Those do sound good - I like the dip one, for sure. Buying paste will have to wait until I&#39;m in the city - I live about 5 hours away from anywhere that has cool stuff like that.