Recipes for "miso soup"

Gather all ingredients.

Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.

Reduce heat to medium and whisk in miso paste.

Stir in tofu.

Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Put the wakame into a medium bowl and cover with hot water. Let it rehydrate until it unfurls and softens, about 5 minutes. Drain the wakame, rinse with cold water, and squeeze it dry using your hands. The wakame will expand quite a bit so chop it into bite-size pieces and set it aside until ready to use.

While the wakame is soaking, put the dried kelp and water into a 5 1/2-quart pot. Heat over medium heat until it’s just about to come to a simmer, 15 to 20 minutes. The kombu will have expanded quite a bit and the water should be pale yellow. Remove the kombu from the pot and discard it.

Add the bonito flakes to the pot and bring it to a boil. Remove the pot from the heat. The flakes will float in a soggy layer on top of the water. Let the flakes sink to the bottom of the pot and let them steep for 15 minutes.

Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup. Pour the dashi through the strainer. You should have what looks like a golden broth. Discard the bonito flakes and rinse out the strainer, you’ll use it again. Wipe any residue from the pot and return the dashi to the pot.

Bring the dashi to a simmer over medium heat. Submerge the strainer into the dashi. Add the miso to the strainer submerged in the dashi and whisk to dissolve.

Do not let the soup come to a boil. You can scrape the little bits of soybeans from the miso into the soup if you want.

Alternatively, you can dissolve the miso with a fork in a small bowl or cup of the dashi and then pour it all back into the pot.

Add the tofu and wakame to the soup and let them warm through, about 3 minutes. Drizzle the soup with sesame oil and garnish with scallions and togarashi.

Ladle the miso into bowls. Serve with the rice.

Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.

Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.

Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

Gather all ingredients.

Pour cold water into a saucepan. Add kombu and soak for 30 minutes.

Set pan on the stove over medium heat, and wait until water just starts to simmer. Turn off heat, and remove kombu with a strainer. Squeeze out any liquid back into the pan, and discard kombu.

Turn heat back on to med-high, and bring to a simmer. Stir bonito flakes into the simmering liquid, and turn off the heat. Let sit for 10 minutes, before staining and reserving the liquid, also known as the "dashi."

Pour dashi into a saucepan over medium heat. Add pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, and reduce heat to low. Place a small strainer over the pan, and add miso pastes. Submerge strainer halfway down into the hot dashi, and stir slowly until all the miso has dissolved and passed through into the soup.

Stir in tofu, and continue cooking on low until tofu is heated through, about 2 minutes. Taste and season with more soy sauce if needed.

Serve immediately with sliced green onions on top.

Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.

Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.

Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.

Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.

Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.

Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.

Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.

Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.

Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.

Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).

Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.

Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.

Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.

Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.

Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.

Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Turn once; cook until whites are completely set, about 3 minutes; set eggs aside.

Heat sesame oil in a saucepan over medium heat; cook and stir ginger, garlic, leek, cabbage, and mushrooms until fragrant, about 1 minute. Stir in miso paste; gradually whisk in water and bring to a boil. Add in ramen noodles; reduce heat and simmer until noodles soften, about 3 minutes. Season with soy sauce. Divide into two bowls; top each serving with egg. Garnish with sesame seeds and scallions.