Categories
Search
Advertisement
Sponsors

Posts Tagged ‘Soups’

Miso Soup with Corn

Recipe Miso Soup with Corn

You’ll love the texture of the corn in the soup.
First:

Scrape fresh corn from the cob with kitchen knife.

Step 1

Coarsely chop onion.

Tear off lettuce leaves into a size easy to eat. Soak in water and drain in sieve.


Second:
Place dashi stock (basic stock), corn and onion in pot and heat over high temperature. When it comes to boil, slightly lower the heat and simmer until onion becomes translucent.

Step 1

Remove from heat. Soften miso (soy bean paste) with some soup and add to the pot. Add lettuce and briefly stir. Transfer to cups.

Step 2

Soy Potage with Broccoli

Recipe Soy Potage with Broccoli

Potage with a hint of spring with the green of the broccoli looking very fresh.
First:

Separate broccoli into small clusters and wash with water.

Step 1

Coarsely chop onion.

Rub okra with salt which is not included in the amount shown in the recipe, to remove cilium. Wash with water and cut out stem end. Cut into 2-3 pieces.


Second:
Place dashi stock (basic stock), broccoli and onion in pot and heat over high temperature. When it comes to boil, lower the heat and simmer for 4-5 minutes.

Step 1

Add okra and ingredients of to broccoli and onion and process to a paste in blender or processor. Put it back to pot and add butter. Cook over medium heat. When it comes to boil, add soya milk. Remove from heat and season with salt. Transfer to cups and sprinkle with croutons.

Step 2

Miso Soup with Cabbage

Recipe Miso Soup with Cabbage


First:

Chop cabbage into a size easy to eat.

If you have leftover vegetables, you can use them to prepare a miso soup full of different vegetables. Chop them into a size easy to eat and add from those vegetables that require the longest cooking time in the pot.

Pour hot water over aburaage (deep-fried tofu) to remove excess oil. Cut aburaage into thin strips.


Second:
Heat dashi stock (basic stock) in pot over medium heat. When it brings to boil, add cabbage and aburaage. When cabbage softens, soften miso (soy bean paste) with some soup and add to the pot and turn off the heat.

Add finely chopped leek and briefly mix. Serve in cups.

Miso Soup with Enoki Mushroom and Tofu

Recipe Miso Soup with Enoki Mushroom and Tofu


First:

Wash enoki mushroom briefly with water and trim root cluster. Cut into 3 in equal length. Separate the part near the root into smaller clusters.

Cut tofu (bean curd) into a size easy to eat.


Second:
Place dashi stock (basic stock) in pot and heat over high flame to boil. Add enoki mushrooms. When enoki softens, add tofu. Soften miso (soy bean paste) with some soup and add to the pot.

Remove from heat just before boiling and add coarsely chopped mitsuba (trefoil) to serve.

Clear Soup with Oysters

Recipe Clear Soup with Oysters

Oysters, called the “milk from the ocean,”are so rich with nutrition!
First:

Place oyster in bowl. Add grated daikon radish separate from the amount shown in the recipe. Wash oyster by rubbing lightly with grated daikon radish, soak briefly in water and drain. If you don’t have grated daikon radish, place oyster in a sieve, put it in a bowl of water and wash by shaking the sieve in the water. Drain and place on a sheet of kitchen roll.

Step 1

Drain tofu and cut into a size easy to eat.


Second:
Place dashi stock (basic stock) and in pot and bring to boil over high heat.

Step 1

Coat oyster with starch powder and add to (1) with tofu. Add ginger juice and finely chopped leek just before boiling and remove from heat, and serve in bowl.

Step 2

Miso Soup with Potato and Mushrooms

Recipe Miso Soup with Potato and Mushrooms

Enjoy the aroma of the mushrooms.
First:

Peel potato and cut into sticks in a size easy to eat.

Step 1

Trim off the hard tips of enoki mushroom stem. Cut in half. Separate the part near the root into small clusters easy to eat.

Cut maitake mushroom into a size easy to eat.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into thin strips in a size easy to eat.


Second:
Place dashi stock (basic stock) and potato. Heat over high temperature. When it comes to boil, lower the heat.

Step 1

When potato softens, add enoki mushroom, maitake mushroom and aburaage. When it comes to boil, soften miso (soy bean paste) with some soup and add to the pot. Garnish with finely chopped leek and briefly stir. Transfer to cups.

Step 2

Miso Soup with Lots of Cabbage

Recipe Miso Soup with Lots of Cabbage

Winter cabbages are very sweet.
First:

Cut cabbage into rough strips.

Step 1


Second:
Heat dashi stock (basic stock) in pot over medium heat. When it brings to boil, add cabbage.

Step 1

When cabbage softens, soften miso (soy bean paste) with some soup and add to the pot and remove from heat. Garnish with finely chopped leek and stir briefly. Transfer to cups and sprinkle with bits of deep-fried tempura batter.

Step 2

Seaweed Miso Soup

Recipe Seaweed Miso Soup

Rich in fiber!
First:

Reconstitute dried seaweed mix according to the package directions. Thoroughly drain and squeeze to remove water.

Step 1

Cut onion lengthwise into thin slices.


Second:
Place ingredients for and onions in a pot and boil over high heat and let the soup stock cube dissolve. Add then adjust taste with salt and pepper.

Step 1

Place seaweeds and chopped naganegi leeks in a serving bowl and fill with the soup prepared in step (1).

Step 2

Miso Soup with Asari (baby-neck) Clams

Recipe Miso Soup with Asari (baby-neck) Clams


First:

Wash asari (littleneck clams), rubbing shells against each other, then drain in sieve.

If you use asari clams with sand not yet expelled, put clams in a sieve inside a bowl with salted water as salty as seawater and let it soak for more than half a day to expel sand. Due to the space between the sieve and the bottom of the bowl, sand expelled from clams will sink to the bottom of the bowl through the meshes so that clams cannot take in the sand again.


Second:
Place dashi stock (basic stock) or water and asari clams in pot and heat over medium flame. When clams start to open, skim foam of the soup. Soften miso (soy bean paste) with some soup, add to the pot, then turn off the heat.

Add finely chopped leek and transfer to soup bowls. Sprinkle with powdered sansho pepper (prickly ash) to taste.

Since you can get good stock from asari clams, water will be sufficient to produce tasty soup without using basic stock made from katsuo (dried bonito) and konbu kelp. However, if you put konbu kelp the size of 5 sq cm(2 sq inch) in water with asari clams in pot and remove konbu just before water reaches a boil, it will enhance the flavor more than just using water alone.

Miso Soup with Spinach

Recipe Miso Soup with Spinach


First:

Chop off the roots of spinach a little. Wash thoroughly with water and cut into 3 cm(1.2 inch) lengths.

Cut onion lengthwise into thin slices.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut lengthwise in half and then cut into thin strips.


Second:
Place dashi stock (basic stock) in pot and heat over high temperature. When it comes to boil, add onion.

When onion becomes translucent, add aburaage. Soften miso (soy bean paste) with some soup and add to the pot.

Just before boiling, add spinach. When it comes to boil again, add finely chopped leek and remove from heat. Transfer to cups.

Adsense: