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In this food tutorial learn a simple recipe for making miso soup.
Tags:how to make miso soup,asian recipe,chefrobertkhoury,cooking tips,How to Cook,japanese recipes,miso soup,Miso Soup recipe
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How to Make Miso Soup
Well, I’m going to try and cook a little bit healthy today. I’m going to make some Miso Soup but not the traditional way. I’m going to make it as a meal and these are the ingredients. I’m using the mellow White Miso mellow. I told you this is not strong as the darker ones. I’m putting some extra firm tofu in there. I’m using Wakame seaweed, carrots, onion, celery, tomato, mushrooms, and I have some pickled ginger laying around, so I’m going to use that but you can use fresh ginger and I’m using Mong Bean pasta to put into the soup. Now you could put rice if you want whatever you want but I’m going to make a hearty meal out of this.
I’m starting up with three quarts of water just bring it to a boil and everything except the miso of course because that never boils and the Wakame which I’ll add later. I soak it and the also what else let me think.
Well we just add everything to this. Let it boil. As soon as everything is tender and the Mong Bean pasta which I’m using I’m going to cook that and wash it and add that later also and if your having rice with it then you can cook that up at anytime, and if you want to add fresh Spinach to this I would have little Spinach chopped up and when the soup is done and you're ready to serve it just sprinkle some into the soup. I’m going to cook this until everything is tender if you like it more al dente don’t cook it as much and then we’ll continue.
You know there are many other items you can add to this. You want to put peppers in there but the ratio of liquid to let’s say the salad looks pretty good so whatever you want to add in there is just fine. Just don’t keep on adding to what I have without adjusting maybe put a little bit less of one or two of items because you don’t want to have some soup. You keep on adding four or five different items you're going to have nothing but a bowl of vegetables with very little liquid, and I’m going to put soy sauce in here. I’m going to start getting away from using salt since soy sauce is better for you than using salt. So we’re going to add a little bit of this flavor we don’t have to do that now.
This would be tender soon. Well I like my al dente so I’m really done with that. Well just to show you what you can add anything you want. I just happen to have some chopped up Romaine and I’m just going to throw a little bit in here, maybe you don’t think you can cook Romaine, did you? Well, you can.
Now I’m going to add the two tablespoons of soy sauce. If you want it saltier, go right ahead but it’s best to stay away from salt. I’m going to add my dried seaweed and I doubled the amount that I put on the recipe because I love this stuff and the noodles that I made and I'm going to add that now.
Like I’ve said you want to serve this with rice. You want to boil potatoes put it in there do whatever you want. Now for this amount the crucial part is how much a Miso we’re going to put in there. So now this is really done. I’m going to shut off the flame and take some of the liquid out. Put it in the bowl and blend Miso.
I’m going to start of with the quarter cup of Miso. Just put it in the bowl, takes some of the broth, if you put it in here and you try to a mix it up it won’t get mixed as well, too many salad items in there.
Now I’ll just take a whip. I’m guessing I’m going to have to add more but you know what start off with a small amount and you add to it now I’m not going to it eat all soup in one sitting. I’m making this amount so I can have it for the next couple of days because I’m lazy. Just put it in the refrigerator then I’ll just slightly warm it up and enjoy it. Well let’s see how this is going to taste. I’m going to go another quarter of a cup.
Okay that’s done, so I’ll put three quarters of a cup of Miso in here, about four tablespoons of soy sauce. You can also use a dark soy sauce if you want. It has molasses in it. We’ll change the flavor just a little bit and that’s it. Now I’m going to have this, I’m going to have a piece of cooked salmon and I’m going to put it in bowl and just pour this over it. Remember only warm this up when you're going to use it. You don’t want to boil the Miso. I hope you enjoy it.