Best 3 Miso Soup With Carrots And Tofu Recipes
When it comes to comfort food, nothing beats a hot bowl of miso soup. This traditional Japanese dish is not only delicious and nutritious, but it's also incredibly easy to make. With its delectable blend of salty, sweet, and savory flavors, miso soup is a perfect meal-starter or light lunch. This article will guide you through the simple steps of creating an unforgettable miso soup infused with the flavors of carrots and tofu, offering a quick and healthy meal that is sure to become a favorite.
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MISO SOUP WITH TOFU, SPINACH, AND CARROTS
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
- Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
- Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
- Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
Steps:
- In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
- Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
- Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
- Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
Tips:
- Use high-quality ingredients: Fresh vegetables, good quality dashi, and mellow miso paste will make all the difference in the final flavor of your soup.
- Don't overcrowd the pot: If you add too many vegetables or tofu to the pot, the soup will become watery and thin. Add them in small batches so that they have room to cook properly.
- Simmer, don't boil: Bring the soup to a simmer and then reduce the heat to low. Boiling the soup will make the tofu tough and the vegetables mushy.
- Add the miso paste at the end: Miso paste is a delicate ingredient that can easily be overpowered by other flavors. Stir it into the soup just before serving to preserve its flavor.
- Serve immediately: Miso soup is best enjoyed fresh. Leftovers can be stored in the refrigerator for a few days, but the flavor will not be as good.
Conclusion:
Miso soup is a delicious and healthy soup that is easy to make at home. With just a few simple ingredients, you can create a flavorful and nutritious soup that is perfect for a quick lunch or dinner. Experiment with different vegetables, tofu, and miso pastes to find the perfect combination for your taste.
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