Welcome to Steamy Kitchen!

Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, October 5, 2009

Miso Soup Recipe

miso-soup-recipe

Here’s my latest video from Good Bite – a roundtable with friends Matt Armendariz and Julie Van Rosendaal and we talk about S-S-S-SOUP!

I’m a lazy souper.

Well, let me rephrase that. I’m a forgetful and highly distractable gal and anything that sits on the stovetop for more than 30 minutes tends to be forgotten about, and that means long simmering soups.

So I have to use shortcuts like the pressure cooker or longcuts like the slow cooker (but at least there’s an auto shut-off) or better yet, I make soups that only take 10 minutes from start to finish….like my 10-minute miso soup recipe!

But watch and find out what Matt and Julie love about soup!

And here we have lovely Aarti showing you how to make the miso soup:

Print

Miso Soup Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes

Ingredients:

4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

Directions:

Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately!



16 Responses to “Miso Soup Recipe”

  1. Gaby — 10/5/09 @ 11:06 pm

    I love all kinds of soup – miso especially! Can’t wait for the winter to start trying all these fabulous soup ideas and tricks :)

  2. Maggi — 10/6/09 @ 9:50 am

    Fantastic! I don’t’ know why I always think I have to go out for sushi to eat Miso soup. Or worse, send my husband out to get it take-out when I am sick. Now, I’ll make it myself. Thanks!

  3. Miso soup is so comforting. I love it.

  4. Kristin — 10/6/09 @ 2:01 pm

    What a beautiful recipe for this beautifully cold day! Can’t wait to get home, make this, and warm up my insides! It’s true, I always feel like Miso soup is this grand treat for when I go out for sushi…I’d like to make it more of a constant in my life, so thanks for the simple recipe!

  5. Jason — 10/6/09 @ 4:00 pm

    Miso soup is a classic, but you could go a tiny extra step and make your own dashi. It only takes about 10 minutes, and it will keep in your freezer for months. I love to add some udon noodles and shredded nori.

  6. Valerie — 10/6/09 @ 4:44 pm

    I love Miso soup! I’ve go to look for the dried seaweed.

    I have recipe for a variation with red miso, lemon and ginger here: http://mybrownthumb.blogspot.com/2009/05/lemon-ginger-miso-soup.html

  7. I love miso soup but for some reason I only ever eat it when at a Japanese restaurant. Don’t know why but there are certain dishes I only ever eat when eating out. Time to change that habit!

  8. I’ve always wanted to try Miso soup! This looks easy and delicious!

  9. This looks simple and so yummy!

  10. unoGitano — 10/7/09 @ 2:30 am

    love your videos, your food and your smile! :)

  11. Very cool video! It’s getting chilly over here, perfect time for a good soup. :)

  12. Alice — 10/8/09 @ 5:25 am

    A great video guide and great tips on miso soup!

  13. The Cooking Bride — 10/8/09 @ 9:48 pm

    I made this soup tonight to go with dinner. My husband’s exact words were, “This is d@mn good. Best miso soup I’ve ever had!”

  14. ucuz tatil — 10/25/09 @ 1:30 pm

    nice sharing thanks

  15. jayson — 3/1/12 @ 9:29 am

    I love it. Your the best Thanks alot :)

  16. tatil — 9/17/12 @ 10:32 pm

    Gracias por compartir y divulgación

Leave a Comment