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Recipes Soups Vegetable
Recipes Soups Vegetable
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| Servings: | 3 |
| Author Notes: | A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories. It's also very tasty. |
| Ingredients: |
3 cups water
2 tablespoons miso 1 green onion, finely minced (optional) 1/2 cake tofu, cut into 1/2 inch cubes (optional) 2-3 fresh mushrooms, thinly sliced (optional) 1/2 teaspoon sesame oil |
| Instructions: | Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. Add 2 1/2 cups water. Dissolve miso in 1/2 cup water and add to pot. Bring to a boil. Lower heat, add mushrooms and tofu if desired. Serve. |
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Comments
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How to use miso
Written by: Amanda30 March 2009 |
| When using miso, you should boil the soup without the miso first. Once you have done this, remove some of the stock (I usually use a cup or so) and dissolve the miso into it. Be careful not to bring the soup to a boil once you have put in the miso. Also, miso soup tastes even better if you use dashi stock (can be found at most Asian markets) instead of plain water. |
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