Recipe: Delicious Miso soup

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Before you jump to Miso soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons why this is so. The overall economy is impacted by the number of individuals who are dealing with health problems such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get people to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically think that healthy diets demand a great deal of work and will significantly change the way they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing a few simple changes.

You can get results without needing to remove foods from your diet or make huge changes right away. Even more important than wholly altering your diet is just substituting healthy eating choices whenever possible. Soon enough, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to miso soup recipe. To make miso soup you only need 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Miso soup:

  1. Provide 1 bag of dashi (soup stock powder).
  2. Use 2 inch of Japanese radish.
  3. Provide 100 g (3.5 oz) of enoki mushrooms.
  4. Take 16 oz of water.
  5. Prepare 1 pinch of dried seaweed mix.
  6. You need 2 tbsp of miso (white, red or mix).

Instructions to make Miso soup:

  1. Add water and a bag of dashi in a small pot..
  2. Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins..
  3. Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked..
  4. Add miso on low heat and mix well..
  5. Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!).
  6. FYI – I love this dashi brand “Kayanoya” available online. https://usa.kayanoya.com/dashi/kayanoya-original-dashi-stock-powder.html. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!).
  7. FYI – Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated..

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