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Miso soup

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Miso soup
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Miso soup

Added by: on Dec 7th, 2010
Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and .. more >
Rating:
0
Prep Time:
30 min
Cook Time:
10 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 5 cups (1.2 liters) water
  • 1 (2-inch/5-cm) square of dried kombu seaweed
  • 3 tablespoons bonito flakes
  • 1/4 oz (7 g) dried mixed seaweed (e.g dulse, wakame, carrageen, and white moss)
  • 1 piece (2-oz/50-g) of thick cod fillet (skinned)
  • 3 prepared bay scallops
  • 1 tablespoon white miso paste
  • 1/4 oz (7 g) baby leaf spinach
  • 1/4 oz (7 g) mizuna leaves
  • 2 green onions (thinly sliced on the diagonal)
  • 2 button mushrooms (thinly sliced)
Nutrition Facts
Miso soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 98

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 21.1 mg
  • Sodium: 379.7 mg
  • Total Carbs: 11.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 0.8 g
  • Protein: 7.7 g
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Directions:

1

For the dashi, put the water and the dried kombu into a pan and slowly bring to a simmer. Strain immediately and return the liquid to the pan. Bring back to a simmer and add the bonito flakes. Bring to a boil, then remove the pan from the heat and let the flakes settle for 1 minute. Pour the dashi through a very fine or cheesecloth-lined sieve into a clean pan.

2

Drop the dried mixed seaweed into a large bowl of cold water and let soak for 8 to 10 minutes to rehydrate. Drain.

3

Cut the cod into 1-inch (2.5-cm) cubes and then into very thin slices. Slice the scallops horizontally into very thin slices. Drain the seaweed.

4

Bring the dashi back to a gentle simmer. Mix a ladleful of the hot liquid into the miso paste until smooth. Return the mixture to the pan, and add the scallops and cod. Cook for 30 seconds, then add the drained seaweed, spinach leaves, and mizuna, and simmer for a few seconds only.

5

Ladle the soup into bowls and garnish with the sliced green onions and mushrooms. Serve immediately.

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