Miso Soup
The recipe Miso Soup could satisfy your Japanese craving in approximately 45 minutes. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 84 calories. For $2.38 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats has 37 fans. It will be a hit at your Autumn event. A mixture of baby spinach, water, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a soup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a spectacular spoonacular score of 95%. A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, Carrot-ginger-miso Soup And Minted Pea Soup, and Miso Soup are very similar to this recipe.
Servings: 4
Ingredients:
4 handfuls baby spinach
1 carrot, peeled and finely sliced
2 pieces kombu, each about 4 inches square
1/3 cup red or white miso paste
1 red bell pepper, finely sliced
1 leek (white part only) or two shallots, finely sliced
8 shiitake mushrooms, stems removed and caps sliced
2 teaspoons soy sauce
8 cups cold water
Equipment:
pot
ladle
bowl
Cooking instruction summary:
Procedures 1 Place the kombu and water in a medium pot and let sit for 30 minutes. Bring to a boil over high heat, then reduce heat and simmer for five minutes. Remove kombu. Ladle out one cup of the broth into a bowl and stir in the miso paste and soy sauce until smooth. 2 Add the leek to the broth and simmer for five minutes. Then add the carrot, bell pepper, and shiitakes and simmer for three minutes more. Add the spinach and simmer for one minute. Remove from heat and stir in the miso mixture. Serve hot.
Step by step:
1. Place the kombu and water in a medium pot and let sit for 30 minutes. Bring to a boil over high heat, then reduce heat and simmer for five minutes.
2. Remove kombu. Ladle out one cup of the broth into a bowl and stir in the miso paste and soy sauce until smooth.
3. Add the leek to the broth and simmer for five minutes. Then add the carrot, bell pepper, and shiitakes and simmer for three minutes more.
4. Add the spinach and simmer for one minute.
5. Remove from heat and stir in the miso mixture.
6. Serve hot.
Nutrition Information:
covered percent of daily need
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