Miso Soup

Credit : allrecipes.com
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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Miso Soup” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Miso Soup” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “nancy” : Honest – this is the real thing. The secret is the Dashi granules. I’m a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it – but it was worth it. They do sell miso with dashi flavoring – which I used. I used soft tofu, and added some sliced ginger while heating the soup. It was just like my local restaurant – and I’m so glad I can make it cheaper than the $1.50 they charge for a small bowl. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso – may try that when I’m out of the current one.
  • “diana” : Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often… Oh, I bought the miso paste and dashi from Asiangrocer.com since our small town grocery stores don’t carry these items.
  • “lisa” : This recipe can be easily adapted to whatever’s in season, or in the fridge. If you’re a potato lover, a simple but very comforting potato version – in the quantity of dashi given here simmer thinly sliced wedges of potato (approximatly 2 medium potatoes, sliced 3 mm thick or so) and sliced onion (one small onion, cut in half vertically, and then into thin slices, again vertically). Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities – add in any combination you prefer. I often add thinly sliced deep-fried tofu (abura-age in Japanese) to my winter miso soup – a common staple here in Japan, but perhaps not so readily available elsewhere.
  • “reily” : This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.
  • “brenda” : I grew up eating miso soup made various ways. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor. To whisk in the miso paste, I normally hold two spoons, with the miso paste in the first spoon and using the other spoon to mash the paste into the water. The dashi I use has no MSG and since I was only serving two people I scaled this amonunt down quite a bit. I don’t use silken tofu but medium firm which is a personal choice. I garnished the soup with thinly minced green onions (see my picture). Miso soup doesn’t take me too long to make. There are so many vegetables you can add in miso soup such as shiitake mushroom, daikon, other mushrooms, leafy greens, etc. This was a warm and satisfying soup that paired perfectly with, “Japanese Deep Fried Shrimp,” “Japanese Shrimp Sauce I,” “Japanese-Style Sesame Green Beans,”and “Cucumber Sunomono,” all from this website. I drank every last drop of miso soup!
  • “alex” : this is a great soup! we love japanese food but found most of the recipes are hard to follow. this is simple and taste just like the one you get in the restaurant. thanks.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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