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Miso Soup (recipe)

K
kangaro10a

This recipe calls for simmering cubed tofu, sliced mushrooms, and chopped green onions in a broth made from water and dashi. The miso is added and dissolved at the end before serving to preserve its flavor, with the document noting that overcooking the miso will weaken its taste.

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Tofu, green onion and mushroom miso Here is a recipe that uses tofu, green onions, and mushrooms. Ingredients: * about 30 half-inch cubes tofu * 4 mushrooms, sliced * 2 stalks green onions, chopped * 4 cups water * 2 teaspoons dashi (nomoto) * 3-4 tablespoons miso (adjust to taste) Directions Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve. Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso

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Miso Soup (recipe)

  • 1. Tofu, green onion and mushroom miso Here is a recipe that uses tofu, green onions, and mushrooms. Ingredients: * about 30 half-inch cubes tofu * 4 mushrooms, sliced * 2 stalks green onions, chopped * 4 cups water * 2 teaspoons dashi (nomoto) * 3-4 tablespoons miso (adjust to taste) Directions Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve. Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso