Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make miso soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make miso soup?),it will help you,my kids.
I've found where I can buy miso paste - what else do I need?
I know there are a lot of different kinds, but I have no idea which one is nicest.
Answer:
3 cups water
2 T miso 2 green onions, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 tsp. sesame oil
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
Hope this helps you!
you can use white, yellow , or red miso paste with this recipe...yellow is sweet and creamy....red is stronger and saltier...
INGREDIENTS
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Oh, it really depends on your tastes and the season. Fall is a great time to find veggies for miso soup. If you can find a Japanese kabocha, here's our "farm-style" recipe for miso soup with pumpkins. My husband's grandmother passed it on. It's unusual even for Japan. But very hearty!
Serves about 10 to 15, but everyone drinks it throughout the day.
1 med. potato, peeled and diced
1/4 kabocha or 1/2 acorn squash, washed and diced
(leave the peel on, if you like)
1/2 onion
200 g. mushrooms, esp. shimeji mushrooms
1 Tbsp. Dashi (powdered fish soup base)
1/4 cup miso paste
Put the diced potato and kabocha in a large pot, and add three liters of water. Bring to a boil, and boil until soft (about 10 minutes after boiling). Add diced onion and bite-size mushrooms. Turn down the heat and add the dashi. Put the miso paste in a colander, and swish it in the soup, stirring with a spoon until the paste dissolves (some misos have "kara" or white thingies in them -- this catches most of them).
Be sure and check if your miso has dashi in it or not.
Have fun -- it's a delicious, warming soup, no matter how you make it!
My friend bought the miso soup mix at Costco, and she said it tastes pretty authentic (there's even tofu in there). It's at a Costco in California.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make miso soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make miso soup?),it will help you,my kids.
I've found where I can buy miso paste - what else do I need?
I know there are a lot of different kinds, but I have no idea which one is nicest.
Answer:
3 cups water
2 T miso 2 green onions, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 tsp. sesame oil
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
Hope this helps you!
you can use white, yellow , or red miso paste with this recipe...yellow is sweet and creamy....red is stronger and saltier...
INGREDIENTS
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Oh, it really depends on your tastes and the season. Fall is a great time to find veggies for miso soup. If you can find a Japanese kabocha, here's our "farm-style" recipe for miso soup with pumpkins. My husband's grandmother passed it on. It's unusual even for Japan. But very hearty!
Serves about 10 to 15, but everyone drinks it throughout the day.
1 med. potato, peeled and diced
1/4 kabocha or 1/2 acorn squash, washed and diced
(leave the peel on, if you like)
1/2 onion
200 g. mushrooms, esp. shimeji mushrooms
1 Tbsp. Dashi (powdered fish soup base)
1/4 cup miso paste
Put the diced potato and kabocha in a large pot, and add three liters of water. Bring to a boil, and boil until soft (about 10 minutes after boiling). Add diced onion and bite-size mushrooms. Turn down the heat and add the dashi. Put the miso paste in a colander, and swish it in the soup, stirring with a spoon until the paste dissolves (some misos have "kara" or white thingies in them -- this catches most of them).
Be sure and check if your miso has dashi in it or not.
Have fun -- it's a delicious, warming soup, no matter how you make it!
My friend bought the miso soup mix at Costco, and she said it tastes pretty authentic (there's even tofu in there). It's at a Costco in California.
correctness,It's Non-profit and only for informational purposes.
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