Me So Miso Soup

by KalaLea on April 22, 2011 • Posted in Recipes

Recipe by KalaLea K

photo_misosoupServes 2-3 miso eating mammals

Per wikipedia: Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans creating a thick paste used for sauces and spreads, soups, pickling vegetables or meats. Miso soup is a Japanese staple; it’s also very high in protein, rich in vitamins and minerals. For this recipe, feel free to add any vegetables you have at home, I simply used what I had in the fridge. The most important thing to remember is NOT to boil miso — even when re-heating. Super quick soup!

2 tsp of miso (i used barley miso – look in the refrigerated section)
1 bunch of scallions chopped
1 watermelon radish sliced in rings
1 carrot
seasoned tofu or meat (optional)
6 cups water

PREP it UP!

  • Slice the carrot any way you like
  • Chop the scallions in small pieces (rinse and peel the outer filmy layer first)
  • Cut the watermelon radish or any radish in thin slices
  • Cut the tofu in 1-2 inch squares or cut your cooked chicken or beef in small pieces

Time to Cook!

1. Bring six cups of water in medium to large pot to a boil (cover the pot for a quicker boil)

2. Wait 5 minutes then add the carrots and radishes to the pot

3. Turn the heat off when the water comes to a boil

4. Add the radishes, scallions and tofu or meat, stir and let sit for 2 minutes

5. Add the 2 tsp of miso (boiling miso changes its properties) and stir gently. No need to add salt or spices.

photo_misosoup2EAT!

Serve with your favorite grain (such as quinoa, barley or rice), and broccoli, cauliflower, or bok choy. As mentioned, miso can be used to prepare a glaze, dressings, butter, or any number of sauces. Soon, I’ll prepare a fish dish with a miso glaze. Until then, BE HAPPY!

Read this great article by Betsy Block titled, Mastering Miso’s Mysteries.

 

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3 Comments



  1. Premo

    The radishes are a great touch!

    Thank you for writing this website. please dont stop!



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