Thursday, April 14, 2011

Miso Soup Recipe

We had a sweet friend come over and teach us how to make EASY yummy miso soup (the kind you get when you go to a sushi restaurant). 

Miso soup is one of the easiest, lightest, healthiest and most restorative soups out there. And it's made with one of the healthiest forms of soy, miso. Miso is fermented so it's good for the digestion and has other healthy properties. Some misos are fermented with grains such as barley and rice. There are many different types of miso exhibiting different colors and strength of flavor. (The main three are white, yellow, and red.) A good rule of thumb is that a dark miso will be more intensely flavored and saltier than a lighter miso.

Follow the jump for the recipe!

Items needed:

Red Soybean paste
Extra firm tofu
Green onions
small sauce pan

We have a wonderful store called Koreana Plaza not to far from us but you can get the ingredients at any Asian food store.
2 person serving

1 tbsp red soybean paste
1 tsp Hondashi powder
diced tofu to taste
diced green onion

Bring 2 cups water to a boil in a small sauce pan.  Then reduce water to a low simmer and add one heaping tablespoon of soybean paste (you can add more to taste).  Slowly dissolve in the water.  Once dissolved add just shy of one tsp Hondashi powder (do not add more).  Add diced tofu and thinly sliced green onion.  Do not boil. Serve hot.
You can always substitute the tofu with egg or rice.  If you are wanting to try the egg, first you crack an egg in a bowl, mix it and then slowly drizzle in the miso soup while stirring.


(Info and one of the pictures taken from

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