What is Miso

Miso Soup

Welcome to Miso Soup Recipe. Here you'll find how to make miso soup, the benefits of miso soup and the recipe for miso soup.

Miso Soup with Beech Mushrooms Recipe

A simple trick for weight loss is to start your meals with a clear broth soup.  Toss in some high protein tofu and a few fresh vegetables and your diet is on the right track.  Don't be afraid to try new vegetables, this miso soup  will keep your diet interesting. Use it a base recipe and change up the vegetables.




Ingredients

3 cups of water
1 stalk of celery, sliced thin on the diagonal
1 leaf of kale, main rib removed and sliced into strips
4 scallions, both white and green parts, sliced in 1/4" pieces, save some of the green pieces to add in each bowl just before serving

1 cup Bunahieji (beech mushrooms or any fresh mushroom)
3 Tablespoons white miso
1/2 to 1 cup diced firm tofu


Miso Soup Instructions

In a medium pan, place the water, celery, kale and scallions.
Bring to boil, then reduce to medium low, cover and cook about 5 minutes.

Add the mushrooms and continue cooking another minute or two.
Spoon in the miso and stir until dissolved.

Add the tofu and continue to heat over medium heat until all ingredients are heated through.

Taking care not to boil.
Toss some of the scallions in each individual bowl.

Miso Soup with Shrimp Shumai Dumplings Recipe

It easy to make a quick and healthy soup.  Adding a few frozen dumplings makes a simple soup a little more interesting soup. A bit of seaweed adds that little Japanese touch. Seaweed is considered one of Japan's super foods. Try to add it to your diet whenever you can.  Miso soup  provides the perfect opportunity.




Ingredients

1/2 cup water for soaking
1 Tablespoon dried Hakame seaweed

3 cups of water
2 scallions, both white and green parts, sliced thin

1 package frozen shrimp shumai dumplings
3 Tablespoons white miso

Miso Soup Instructions

In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.

In the bottom of a double boiler place the water and the white part of the scallions.
Place the shumai dumplings in the top of the double boiler. Place on the top of the pan with the water. Cover.
Bring the water to a boil,  reduce to medium high and steam for 11-13 minutes.
Remove the top of the double boiler, leave the cover on to keep warm.
Drain the seaweed and add to the soup stock.

Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.
Place a few dumplings in each bowl, add the soup broth.
Top with the green portion of the scallions.

Miso Soup with Pea Pods Recipe

Making miso soup is easy and so healthy for you. Miso is a paste most commonly made from fermented soybeans. Because it has live micro organisms, it should not be allowed to come to a boil which will destroy one of the healthy benefits.We add the miso paste at the very end of making the soup and never bring to a boil once added.  It only takes a few ingredients to make a quick and healthy soup.




Ingredients

1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed

3 cups of water
1 stalk of celery, sliced thin
handful of sugar snap pea pods, stringed both top and bottom
2 scallions, both white and green parts, sliced thin
3 Tablespoons white miso

Miso Soup Instructions

In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.

In a medium pan, place the water, celery and pea pods.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu and scallions.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.

Miso Soup with Enoki Mushrooms Soup Recipe

Miso is a staple seasoning in Japanese cooking. It is most commonly known in the making of this simple and healthy soup.
Be sure to take advantage of the fresh produce you come across in your market.  These Enoki mushrooms looked too good to pass up.  Start with a basic miso soup and add whatever is fresh from the produce aisle.





Ingredients

1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed

3 cups of water
1 bunch of fresh Enoki mushrooms, separated into two portions

1/2 to 1 cup diced firm tofu, plain or spicy
3 Tablespoons white miso

Miso Soup Instructions

In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.

In a medium pan, place the water and one portion of the mushrooms.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu cubes.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.
Place a small bundle of the raw mushrooms in each individual bowl.

Miso Soup with King Oyster Mushrooms Recipe

Any Korean meal will be served with a small bowl of miso soup.  This simple soup can be quickly tossed together from almost anything.  We came across these beautiful King Oyster mushrooms in our local market. Another great soup in the making! We use white miso here, but it comes in both red and white versions.  Miso is high in protein, made from the soy bean.


Ingredients

1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed

3 cups of water
1 stalk of celery, sliced thin
2-3 king oyster mushrooms, cut in large dice

1/2 to 1 cup diced firm tofu
2 scallions, both white and green parts, sliced thin
3 Tablespoons white miso

Miso Soup Instructions

In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.

In a medium pan, place the water, celery and mushrooms.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu and scallions.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.