Basic Miso Soup
Breakfast Miso Soup
Cabbage Miso Soup with Dumplings
Easy Miso Soup with Vegetables and Tofu
Clam Miso Soup


Basic Miso Soup

1 x 2 to 3" piece Wakame
4 cups water
1/2 small onion, thinly sliced
1/2 medium carrot, diced
2 Tablespoons Miso (any variety), dissolved in 2 Tablespoons water
2 green onions, finely chopped

Rinse Wakame. Cover with water and soak for 5 minutes. Remove rib and
dice. Meanwhile, bring 4 cups water to a boil. Add onions, simmer for 3
minutes. Add carrots and Wakame, simmer for 5 more minutes. Remove from
heat and add dissolved miso, stirring in well. Do not boil once miso is
added.

Garnish with green onions and serve.



Breakfast Miso Soup

2+1/2 cups water
1 Wakame Seaweed, 3" strip
1/2 cup Lowfat Tofu, firm, chopped in 1/2" chunks
1 green onion, with stems, chop fine
1 Tablespoon Barley Miso

Bring water to a boil, add wakame and one half of the green onion. Simmer
5 minutes. Turn off heat, add miso to taste by diluting 1 to 2 Tablespoons
of miso in a ladle full of the soup water, mashing and smoothing out the
miso and adding it back to the pot. Pour into large bowl, over small
chunks of tofu. Garnish with chopped green onions, serve steaming hot.




Cabbage Miso Soup with Dumplings

Recipe from How to Cook with Miso by Aveline Tomoko Kushi

1 cup sweet rice flour
1/4 cup boiling water
2 cups shredded cabbage
1 quart stock or water
1/4 cup Miso
Oil for sauteeing

Place flour in a bowl, add boiling water and blend. Knead for 5 minutes
then mold dumplings into any form you wish (about 1/2" thick). Set aside.
Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover
pot and simmer until cabbage is tender. Add remainder of stock, bring soup
to boil and drop dumplings into the soup. When dumplings rise to the
surface they are cooked. Reduce flame. Place miso in bowl, add 1/4 cup
broth and puree. Add puree to soup and allow to simmer for a few minutes.
Garnish with parsley.




Easy Miso Soup with Vegetables and Tofu

The American Vegetarian Cookbook by Marilyn Diamond

4 cups water
2 green onions, minced
3 large chard leaves, chopped
2 corn ears, kernels cut from cob (about 2 cups)
4 oz Tofu, firm or soft, cut into 1/2" cubes
2 Tablespoons Miso

Heat water to a boil. Add vegetables and tofu. Cook 5 minutes. Remove 1/4
cup water and dissolve the miso in it. Add miso water to soup, lower heat
and cook, stirring for 1 or 2 minutes longer. Stir before serving, since
good-quality misos tend to separate slightly.




Clam Miso Soup

1 lb fresh clams
6 cups water
1 piece (6 inches square) dashi konbu
1/2 cup Red Miso
1 small Daikon, cut in 2+1/2 x 1/2 inch strips
1/2 cup bean sprouts

Cover clams with water, refrigerate overnight. Wash, drain and place in a
large saucepot. Add water and konbu. Bring almost to a boil and just
before water boils, discard konbu. Lower heat and cook for 10 minutes.
Skim off foam. Mix 1/4 cup of the broth with the miso to make a smooth
paste. Stir into clams. Bring to a boil. Reduce heat, add vegetables and
cook 10 more minutes.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/