Ingredients with Measurements:
- 4 cups of water
- 1/2 cup of white miso paste
- 1/2 cup of diced tofu
- 1/2 cup of sliced shiitake mushrooms
- 1/4 cup of sliced green onions
- 1 tablespoon of grated ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of rice vinegar
- 1 teaspoon of honey
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a soup pot, bring 4 cups of water to a boil.
2. Reduce the heat to low and add in the diced tofu, sliced shiitake mushrooms, grated ginger, soy sauce, sesame oil, rice vinegar, and honey. Stir well.
3. Let the soup simmer for 5-7 minutes until the tofu and mushrooms are cooked through.
4. In a small bowl, whisk together the miso paste with 1/2 cup of hot water until smooth.
5. Add the miso mixture to the soup pot and stir well.
6. Let the soup simmer for another 2-3 minutes until heated through.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 100
Fat: 5g
Carbohydrates: 10g
Protein: 6g
Substitutions for ingredients:
- Firm tofu can be substituted for diced tofu.
- Button mushrooms can be substituted for shiitake mushrooms.
- Red miso paste can be substituted for white miso paste.
- Tamari can be substituted for soy sauce.
- Apple cider vinegar can be substituted for rice vinegar.
- Agave nectar can be substituted for honey.
Variations:
- Add in cooked udon noodles for a heartier soup.
- Top with sliced jalapenos for a spicy kick.
- Add in baby bok choy for extra greens.
Tips and tricks:
- Be sure to whisk the miso paste with hot water to prevent clumping.
- Do not boil the miso soup after adding the miso paste as it can destroy the beneficial enzymes.
Storage instructions:
- Store leftover miso soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the miso soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the miso soup in a traditional Japanese soup bowl.
- Garnish with a sprinkle of sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Sliced jalapenos
Pairings:
- Sushi
- Edamame
- Seaweed salad
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Miso-glazed salmon
Troubleshooting advice:
- If the miso soup is too salty, add more water to dilute the flavor.
- If the miso soup is too bland, add more miso paste or soy sauce to taste.
Food safety advice:
- Make sure to cook the tofu and mushrooms thoroughly before serving.
- Store leftover miso soup in the refrigerator and consume within 3 days.
Food history:
- Miso soup is a traditional Japanese soup made with miso paste, tofu, and seaweed. It has been a staple in Japanese cuisine for centuries.
Flavor profiles:
- Umami
- Salty
- Savory
- Sweet
Serving suggestions:
- Serve hot as a comforting soup on a cold day.
- Serve as a light lunch or dinner.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Tangy, Salty, Earthy, Aromatic, Comforting