Recipe
Miso Soup Recipe
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Waterlily / All my dishes 1 year, 9 months ago
For this recipe, you can use any type of miso. I like red miso. Find it at health food stores or Asian markets. The vegetables should all be cut delicately thin.
Prep:20m Cook:15m Servings:610
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 Waterlily |
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Fans
Ingredients
- 3 Tbs to ½ cup of miso (to your taste)
- 6 cups water
- 1 cup thinly sliced carrots
- 1 cup shredded cabbage
- 1 cup thinly sliced celery
- ½ cup thinly sliced onion
- 1 cup thinly sliced mushrooms
- 1 cake of tofu, cut into little chunks
- 1 small clove crushed garlic
- ½ tsp freshly grated ginger
- 3 Tbs dry sherry
- 2 tsp vinegar (rice or apple cider vinegar are best in this)
- ½ tsp sugar
- ½ tsp salt
- Freshly ground black pepper to taste
- ½ cup minced green onions
- Sesame oil
Directions
- Sauté’ all the vegetables in a little peanut oil. Combine the sautéed vegetables and the miso mixture. Bring to a boil and reduce to a simmer. Add the vinegar, sugar, salt, and pepper. Simmer, covered over very low heat for 10-15 minutes. Add the tofu. Serve topped with green onions and drizzles of sesame oil.
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abermouse 1 year, 9 months ago said:
Awesome. In California and Oregon, the groceries there sell fresh sea vegetables. I was treated to Miso soup with fresh Kombu in it. Amazing.
waterlily 1 year, 9 months ago said:
Mmmmm....fresh Kombu would be good! Sometimes I reconstitute some dried seaweed and add it, but it's just not the same!
deigirl 1 year, 5 months ago said:
This receipe looks great! I love miso soup and cant wait to try this. Thanks for telling me where I can pick up the miso. I have never been able to find at my local grocery store.
sagami 11 months, 3 weeks ago said:
I have never tried to put vinegar into MISO soup before, but I should, because other asian (Thai, Singapore) recipe has it. Thanks for great recipe!