#Homemade Miso Soup recipe

[askwhatsforlunch]

Ginger Mushroom Miso Soup (Vegan)

After days of feasting, this flavourful Ginger Mushroom Miso Soup, with its deliciously fragrant broth, makes a lighter dinner.

Ingredients (serves 3):

1 1/2 tablespoon toasted sesame oil

half a thumb-sized piece fresh ginger

a dozen chestnut mushrooms, dusted

a few fluffy stalks Garden Cilantro 

1/4 cup good quality white miso paste

1 1/2 litre water

Heat toasted sesame oil in a large pot or saucepan over medium-high heat.

Peel ginger and cut into thin strips. Add ginger to the hot sesame oil, and fry, 1 minute.

Cut chestnut mushrooms into thick slices. Add to the pot, and cook, stirring often, until browned, a few minutes.

Finely chop Garden Cilantro, and add to the pot. Cook, 1 minute more.

Then, stir in miso paste. Cook, another minute.

Finally, pour in water, stirring well to mix in miso paste.

Bring to a slow boil, then reduce heat to medium, and simmer, about 4 minutes.

Serve Ginger Mushroom Miso Soup very hot.

[softquietsteadylove]

Hiiii!! I love these rare moments when Thena successfully cooks/bakes something for Gil! So how about she make something for him and it turns out good??

I think it would fit for the Bodyguard AU. If you think it would fit into another AU better please do it!

"Thena?"

Gil walked into the apartment, smelling...quite a few things, really. First and foremost, he could smell the evidence of something burning, which was his main concern.

Thena had told him not to bring food with him when he came over today. Apparently she was 'trying something'. He was pretty sure he had never seen her so much as attempt to use her fancy penthouse kitchen, so he wasn't entirely sure what she was 'trying'.

But she sounded excited, and that alone made him agree to it.

"What, uh," he blinked, on the verge of laughing when he arrived a true disaster in her stunning kitchen. There were bowls and failed attempts still in pans strewn everywhere. That was that weird burnt smell. He smirked, "is going on here?"

"Gil!" Thena emerged from behind the countertop with a bright smile. Her hair was pulled back and there was evidence of stuff all over her flawless skin. But she seemed positively elated to see him. "I'm so glad you're here!"

It was such a simple statement, but it really made his heart start flip-flopping around in his chest with glee. He shirked off his bomber jacket and laid it over the back of one of the counter chairs. "Is this what you've been up to?"

"Okay," she sighed, turning back to the stove.

It was going to take hours to get this place looking presentable again.

"I remember you telling me that you hum in the kitchen because your grandmother would," she narrated as she stirred the pot of...something. "Aren't some of your favourite recipes from her?"

"Uh, yeah," Gil blinked as Thena offered him sparing and fleeting looks over her shoulder as she tasted her creation. He had mentioned it, ever so briefly in passing. He didn't think she had remembered it.

"Well, my grandmother also made me most of my meals in childhood."

Gil blinked; Thena had never brought up her family before. Not much was known about them, and certainly she had never even so much as mentioned them.

"She was quite a good cook, or perhaps everyone else in my family was just so bad that she was the lesser of evils," Thena continued to talk as she added the very last dash of salt to the pot before turning off the burner. "She used to make us a soup called Ukha."

Gil had read about it--Russian or maybe Slavic in origin? It was a fish stew. He raised his brow, "fish?"

"I know," she sighed, finally turning to him and tossing away her hand towel. She tilted her head, "I knew you would catch that."

He chuckled, holding up his hands in surrender, "I'm just saying--you always have some complaint when I make fish for you."

"Because I used to eat Ukha all the time!" she huffed, rolling her eyes. He had never seen this particular light in her eyes, before. But it was quite similar to when she was particularly pleased with her latest performance.

It was pride.

Gil inhaled reflexively as she pushed the bowl in front of him. It was a semi-clear broth, probably a seafood stock, although it didn't smell super fishy. There were large, uneven chunks of carrots and potatoes and onions, and some very whole herbs that probably could have been ground up finer.

It was beautiful.

"You said you were still a little bit stuffy after being sick," she murmured more sheepishly now, toying with the apron she had on over her clothes (an apron he had bought her, since of course she didn't own one before). "I know you like soup--and it's rather hard to mess up broth. So, I thought... "

"It's great!"

Thena sighed at him, "you haven't even tasted it!"

He didn't care. It looked beautiful, and the hopeful eagerness on Thena's face said a thousand words. He picked the bowl up and took a deep, loud slurp.

"Gil!"

He made a nice loud 'ahh' sound too, as if he had taken a deep swig of beer after a hard day. But really...it wasn't bad. It was maybe a little over-seasoned, too many flavours battling it out for dominance. Even after her last dash of salt it could probably use more. He would guess that some of the larger veg pieces might be a little under done in texture.

But none of that mattered because it was the best thing he had ever eaten. "It's not bad."

"Really?"

He smiled, genuinely eager to offer his praise of the simple white fish stew. "I bet your grandma would be proud."

Thena blinked, her eyes going glassy. She sniffled, turning back to the pot for herself. "Well, I wanted to do something for you. Especially since I meant to, and then..."

She was referring to when she came over to his place to take care of him while he was sick and then fell asleep on his bed. He had eventually gotten up and made some miso soup for the both of them, much to Thena's embarrassment and frustration.

"Come on," he chuckled, taking a more civilised spoonful of soup. Actually, it was pretty good on his second taste of it. She had actually cooked the fish just right, which was probably the hardest part of things.

"Hm," she mused, taking only a few spoonfuls for herself in a small tasting bowl. "I suppose I've made much worse."

"It's good," he assuaged, although she still seemed to be ignoring his open praise of it. He tilted his head to try and get a better look at her, "careful, Thena."

She tilted her head at him as well.

"You'll get me hooked on this stuff. Then I'll be asking you to make it for me all the time."

She rolled her eyes at him, now more flustered over his warm reception of her first successful meal attempt. "You will not."

"Why not?" he shrugged, taking another spoonful and chewing the fish. It was actually nice and soft, almost...buttery? His eyes dashed over to the counters again and he spied one of the pans with what was definitely burned butter crusted onto the bottom. That was the smell; she had taken a few tries to get the fish butter basted before adding it to the soup. It was a nice touch, though.

"How are you feeling, by the way?" she peeked up at him, still somewhat shy from his open adoration.

He sniffed the soup again, letting its heavy dill and tarragon scent push through his sinuses. "Much better, now."

[beautyandhealthtips123]

Young ethnic woman preparing ramen soup in kitchen

Only the pure in heart can make a good soup. See more...

[void-of-unparalled-chaos]

I'm going to attempt to make homemade miso soup.

But here's the thing...

I've never made homemade soup before in my LIFE and my selection of ingredients was non existent.

I'm 90% sure the seaweed I have is not the kind the recipe calls for but the rest of those available (read 2 other options) were flavored with stuff already. There was only red miso paste. I have no clue if there are other kinds or not but all the had was one brand of red miso paste so it's not like I could have chosen differently.

[allsadnshit]

i may have asked you this before (apologies in advance if i have and don't remember) but what is your favorite kind of soup :-] and is there a difference between your favorite and the one you make most often

my favorite soup will probably always be simple miso because it was the first food my mom fed me after breast milk. it is so simple and nourishing and even though I've played around with changing the recipe, I think the traditional Japanese white miso with scallion, tofu, and shiitake is god in a bowl <3

I am not Japanese but because of their cultural influence on Taiwan where my mom was from, most of the sushi places in my hometown were actually owned and ran by Taiwanese immigrants - so my relationship to that cuisine is stronger than any other despite it not actually being the food of her homeland

I'd say I probably make miso more often than any other soup or maybe even food in general, it's my ultimate comfort meal despite my love of so many other!!! honorable mentions to Taiwanese slow cooked oxtail broths, homemade tomato soup, whole roasted chicken broths, and a good matzo ball soup which I also grew up on my jewish side

[sidewalkchemistry]

advice for letting go of addiction to junk food? /:

I find that attachment to junk food is often due in part to not really ever falling in love with nourishing whole food ingredients. You're only gonna ever find joy in turning away from junk food when you're just as, or more, attracted to the whole food alternatives you're giving yourself. It shouldn't be about punishment or self-denial. It's about satisfaction, excitement, and self-love. Don't beat yourself up about your current situation. Simply, step forward into this new journey with patience & self-compassion.

💚So, first things first is really developing a longgg list of whole foods that you enjoy. Different fruits, vegetables, grains, beans, seaweeds, foraged plants, seeds, nuts, herbs & spices, and so on. I recommend mostly purchasing what's in season (the taste, texture, and price points tend to be way better!), and visiting farmer's markets when possible (in my state, they take food stamps and have tons of discounts, to make the produce more accessible to all. I hope it's similar where you are). You may have to do some learning about how to identify fresh & ripe produce, determine how to identify good quality, comparing the tastes depending on food preparation methods (boiled vs roasted vs fresh vs pickled), and little things like that. Don't be afraid to try new things. You will likely find that you grow to like things you would've formerly disliked.

💚Next is to get into finding alternatives for your previous favorites. Especially snacks or quick meals. So, let's say that you are super into potato chips and instant noodles...swap that for homemade chips or wedges (you can make them in the microwave, air fryer, or oven - with little to no oil) & a simple noodle soup (packed with herbs, some miso and/or seaweed, a few veggies of your choice, and anything else you might like).

💚It's critical as well to really develop a rolling menu of recipes to make yourself. Your meals don't have to be complex or take ages (something like a taco bowl is great). Focus on simple but flavor-filled meals by highlighting the fresh flavors and spices, and by creating a well-rounded flavor profile in your dishes (for savory dishes: umami/salty + sour + sweet + optionally herby, spicy, and/or bitter). An accent flavor (or something to make the dish pop) is also great, such as citrus zest, liquid aminos, coconut, paprika, sesame seeds, green onion. Have ideas for breakfast, brunch, lunch, dinner, desserts, sauces & dressings, drinks, and snacks & dips.

💚Notice keenly how much better you feel when you reduce the junk food. Choose that good feeling over some really short-lived gratification. Notice, too, how poorly junk food can leave you feeling.

💚Learn to journal or tap into a hobby when your emotions get high and you want something unhealthy to "drown out your feelings." It's not about the fact that those foods aren't great for you. It's about paying attention to your feelings instead of stuffing them away.

💚Eliminate the misconception that it's cheaper eating junk food. You're less likely to feel the natural satiation point when you're eating low nourishment foods, so overeating is quite normal when you eat lots of processed foods. Also, the processing of such foods often is less kind on the earth compared to whole plant foods. So, it's expensive in that larger scale too. And you just aren't your best self - less energy, motivation, and stuff are likely when junk food is your primary fuel. The most affordable foods worldwide are typically satiating whole plant foods (grains, legumes, potatoes, etc).

💚Don't keep junk food around all the time. It turns into an 'out of sight, out of mind' thing.

💚Change the way you grocery shop. Spend time in the produce section especially. Always leave with things like greens, seasonal fruit, frozen fruit/veg, root veggies, etc. Discover which stores have the best options and actually stock quality produce. Wholesalers/big box stores & ethnic markets tend to do pretty good.

💚Create new habits. When you get home from work, you might be used to eating a certain snack. Interrupt that habit with a new one.

💚Stay hydrated. Water-rich produce (like cucumbers, oranges, leafy greens, berries) and drinking water can both help. Sometimes, we seek food when we're actually thirsty.

💚Start your days on a good note with fresh flavors. I recommend fruit for the sweetness and energy. And make sure your meals are satisfying and nutrient-dense, so you aren't starving and looking for energy drinks or anything an hour later.

💚Don't be all-or-nothing in your approach. This helps you to avoid that punishment mindset. It's just about choosing the food that really makes you feel good and happy and content.

💚Try out flavors from around the world. Get into ingredients and flavor profiles you've been missing out on. For example, rosewater, tomatillos, various mushrooms, berbere spice, different curries, dragonfruit, pandan. I just love traveling via my plates. It's an easy way to romanticize your life.

💚Learn to make a good, hearty, interesting salad. Smoothie bowls are a good thing to learn too. These are low-effort meals that are great when the weather is hot, you're busy, and/or your energy is low.

💚Get into making your own condiments. These can add an extra kick of flavor and interest for your dishes. For example, herb infused vinegars and oils, hot sauce, pickled veggies, rich sauces, etc.

💚Avoid food waste. Often when people are trying to eat better, the produce they purchase often goes bad before they can incorporate it into meals. Store items properly to extend their shelf life. Buy some fruit somewhat underripe (if they're a kind that ripens off the tree). Freeze things before they can go bad. Make soup broths, pickles, kimchi, jams, sauces, etc. Make meals around what is ready to be used. Also, don't be overly adventurous and buy too many unfamiliar ingredients at once.

💚And I'll end on an unexpected one. Spend more time outside in nature. You are typically become appreciative all those colors and scents and intrigue in simple/slow food meals when you do.

I wish you the best & I apologize for taking a while to respond.

Lili

[librarycards]

any recommendations for easy vegan recipes? especially comfort food :-)

I love anything that's like "cleaning out my fridge" and The Viet Vegan has an amazing base for cleaning out my fridge curry!

She also has a glass noodle miso soup that I adore. Tbh, this blog is one I actually read all of, rather than just the recipe; the context posts aren't long and overly life-story-y, and instead are just a sweet little insight into someone else's life.

Chickpea avocado picnic smash is THE sandwich filling. Mostly I end up eating it with a spoon, though. It's really good with extra roasted chickpeas or other crunchy things sprinkled on top.

This is my favorite homemade vegan dessert to date: lemon poppyseed loaf.

Saving the best for last: Vegan Richa is my all time favorite vegan recipe blog, bar none. Here's her Oats Poha Umpa recipe. I love savory oats.

[kineats]

Hello!! I'm Ryou Bakura and I'm starting the Mediterranean diet (low on red meats, sugars, and saturated fats, but high on fruits, vegetables, unsaturated fats, and whole grains) and I'm looking for a good number of recipes to make while on this diet! I'm also fine with ideas for substitutions if recipes are hard to find! Thank you very much!!

Multigrain Rolls or Whole Grain Rolls for Drawbread Sandwiches

Sandwich Fillings:

White Bean Korokke (Japanese Croquette) (Croquette Sandwich)

Shredded Carrot with Mint and Blueberries (Carrot Sandwich)

Mackerel Sandwich

Pineapple Mango Salsa (Pineapple Sandwich)

Chestnut Purée (like nutella but better!) (Sweet Chestnut Sandwich)

Mediterranean Tuna Salad (In case mackerel isn't a fave)

Other Noms:

Gingered salmon stir-fry

Soba noodle stir-fry with edamame, mushrooms and bok choy

Roasted butternut squash soup

Lebanese Ramen for those ramen cravings

Cauliflower Potato Curry

Chicken miso ramen with a great substitution list!

Shrimp Curry (lots of work, can be partially prepped ahead)

Seafood Curry

Wafu Dressing – Japanese-style Salad Dressing

Homemade Fruit Granola (Furugura)

Mango Coconut Smoothie

It's surprisingly easy to mesh the Mediterranean Diet with Japanese cuisine!

I hope this helps!!!

[woahjo]

Regularly ill person here to say that deku makes me the best soup on earth and does not let me get up and is totally a mother hen. He is my sun

ooohhh you’re so right… izuku’s soups are absolutely some of the best. and all his recipes are probably homemade too me thinks.. chicken noodle soup and wild rice soup and I think he makes a rly yummy miso that he feeds you inbetween meals to make sure u stay warm and cozy. yeah :(

I also think he’s not that nervous about getting sick himself if you’re contagious and is always checking on you and letting you whine to him about how u don’t feel good.. of course.. he ends up getting sick a few days later but he really doesn’t mind

[ramenhaven]

2 bowls, 1 soup • Tori paitan soup with two different kinds of tare (mushroom shoyu + spicy miso) and respective toppings. Homemade everything. Will be posting recipes to Insta next week.

[mayra-quijotescx]

I learned two things today!

how to make miso soup (easy! delicious! doing my part for soup season!) and

that snarfing down 2 cups of homemade miso soup over the course of five hungry hungry minutes is an excellent idea only until you remember that it's impossible to get the AC below 78F/25.6C in your apartment during the daytime. And it is 1:30PM.

"hey Mayra that sounds great, can I have the recipe?" Yes!! Here you go. Enjoy <3

[yesthatssadirichardslove]

HealthDoes chicken soup really help when you're sick?

DAYTON, Ohio

Preparing a bowl of chicken soup for a loved one when they’re sick has been a common practice throughout the world for centuries. Today, generations from virtually every culture swear to the benefits of chicken soup. In the U.S., the dish is typically made with noodles, but different cultures prepare the soothing remedy their own way.

Chicken soup as a therapy can be traced back to 60 A.D. and Pedanius Dioscorides, an army surgeon who served under the Roman emperor Nero, and whose five-volume medical encyclopedia was consulted by early healers for more than a millennium. But the origins of chicken soup go back thousands of years earlier, to ancient China.

So, with cold and flu season in full swing, it’s worth asking: Is there any science to back the belief that it helps? Or does chicken soup serve as just a comforting placebo, that is, providing psychological benefit while we’re sick, without an actual therapeutic benefit?

As a registered dietitian and professor of dietetics and nutrition, I’m well aware of the appeal of chicken soup: the warmth of the broth and the rich, savory flavors of the chicken, vegetables and noodles. What gives the soup that distinctive taste is “umami” – the fifth category of taste sensations, along with sweet, salty, sour and bitter. It is often described as having a “meaty” taste.

Improved appetite, better digestion

All that makes sense, because amino acids are the building blocks of proteins, and the amino acid glutamate is found in foods with the umami taste. Not all umami foods are meat or poultry, however; cheese, mushrooms, miso and soy sauce have it too.

Studies show that taste, it turns out, is critical to the healing properties of chicken soup. When I see patients with upper respiratory illnesses, I notice many of them are suddenly eating less or not eating at all. This is because acute illnesses ignite an inflammatory response that can decrease your appetite. Not feeling like eating means you’re unlikely to get the nutrition you need, which is hardly an optimal recipe for immune health and recovery from illness.

But evidence suggests that the umami taste in chicken soup may help spur a bigger appetite. Participants in one study said they felt hungrier after their first taste of a soup with umami flavor added in by researchers.

Other studies say umami may also improve nutrient digestion. Once our brains sense umami through the taste receptors on our tongues, our bodies prime our digestive tracts to absorb protein more easily.

This can reduce gastrointestinal symptoms, which many people experience when they’re under the weather. Although most people don’t associate upper respiratory infections with gastrointestinal symptoms, research in children has found that the flu virus increased abdominal pain, nausea, vomiting and diarrhea symptoms.

May reduce inflammation and stuffy nose

Inflammation is part of the body’s natural response to injury or illness; inflammation occurs when white blood cells migrate to inflamed tissue to assist with healing. When this inflammatory process occurs in the upper airway, it results in common cold and flu symptoms, such as a stuffy or runny nose, sneezing, coughing and thickened mucus.

Conversely, lower white blood cell activity in the nasal passages can reduce inflammation. And interestingly, research shows that chicken soup can in fact lower the number of white blood cells traveling to inflamed tissues. It does this by directly inhibiting the ability of neutrophils, a type of white blood cell, to travel to the inflamed tissue.

Key ingredients

To truly understand the soothing and healing effects of chicken soup, it’s important to consider the soup’s ingredients. Not all chicken soups are packed with nutritious healing properties. For instance, the ultraprocessed canned versions of chicken soup, both with and without noodles, lack many of the antioxidants found in homemade versions. Most canned versions of chicken soup are nearly devoid of hearty vegetables.

The core nutrients in homemade versions of the soup are what set these varieties apart from canned versions. Chicken provides the body with a complete source of protein to combat infection. Vegetables supply a wide array of vitamins, minerals and antioxidants. If prepared the American way, noodles provide an easily digestible source of carbohydrate that your body uses for energy and recovery.

Even the warmth of chicken soup can help. Drinking the liquid and inhaling the vapors increase the temperature of nasal and respiratory passages, which loosens the thick mucus that often accompanies respiratory illnesses. Compared with hot water alone, studies show chicken soup is more effective at loosening mucus.

The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

So, to maximize the health benefits of chicken soup, I recommend a homemade variety, which can be prepared with carrots, celery, fresh garlic, herbs and spices, to name a few ingredients. But if you need a more convenient option, look at the ingredients and nutrition facts label, and choose soups with a variety of vegetables over an ultraprocessed, nutrient-depleted kind.

In short, the latest science suggests that chicken soup – though not an out-and-out cure for colds and flu – really helps with healing. Looks like Grandma was right again.

Colby Teeman is an assistant professor in the Department of Health and Sport Science at the University of Dayton.

[foodvips]

Miso Soup How Can I Make It?

Miso soup is a traditional Japanese soup that is easy to make and full of delicious umami flavor. Made with fermented soybean paste, vegetables, and seaweed, it is a comforting and nourishing dish that can be enjoyed at any time of the day. Whether you are a beginner in the kitchen or an experienced cook, this simple recipe will guide you through the process of making your own homemade miso soup.To make miso soup, you will need a few key ingredients. The first is miso paste, which is the star of the show. Miso paste is made from fermented soybeans and can vary in flavor, ranging from sweet and mild to rich and savory. Choose the type of miso that suits your taste preferences.In addition to miso paste, you will also need dashi broth, tofu, seaweed, and vegetables. Dashi broth is the flavorful base of miso soup and is made from kombu (dried kelp) and bonito flakes (dried fish flakes). It adds depth and complexity to the soup. Tofu provides a creamy texture, while seaweed adds a subtle briny flavor.To start making miso soup, you will first need to make the dashi broth. Soak the kombu in water to extract its flavor and nutrients. Then, add bonito flakes to the kombu-infused broth and let it steep for a few minutes. This will create a rich and flavorful dashi broth.Once the dashi broth is ready, it's time to add the miso paste and tofu. Dissolve the miso paste in a small amount of the broth to prevent clumping, then add it back to the pot along with the tofu. Stir gently to combine and let the soup simmer for a few minutes to allow the flavors to meld together.Finally, it's time to add the vegetables and garnishes. Green onions, mushrooms, seaweed, and tofu are popular choices. Prepare the vegetables by slicing, dicing, or blanching them, depending on your preference. Garnish the soup with seaweed and tofu for an authentic touch.Now that you know the basics of making miso soup, you can get creative and customize it to your liking. Add your favorite vegetables, experiment with different types of miso paste, or try adding other ingredients like shrimp or clams. The possibilities are endless, and the result will always be a delicious and satisfying bowl of miso soup.

Choosing the Right Miso

When it comes to making delicious miso soup, choosing the right miso paste is crucial. There are different types of miso available, each with its own unique flavor profile. From sweet and mild to rich and savory, the choice of miso can greatly impact the taste of your soup.One popular type of miso is white miso, also known as shiro miso. It has a milder flavor and a slightly sweet taste, making it a great option for those who prefer a lighter miso soup. On the other hand, red miso, or aka miso, has a stronger and saltier flavor, adding a rich and robust taste to your soup.Another option is yellow miso, or shinshu miso, which falls somewhere in between white and red miso in terms of flavor intensity. It offers a balance of sweetness and saltiness, making it a versatile choice for miso soup.When choosing the right miso paste for your soup, consider the overall flavor you want to achieve. If you prefer a sweeter and milder taste, go for white miso. For a bolder and more robust flavor, opt for red miso. And if you're looking for a balanced and versatile option, yellow miso is the way to go.Remember, miso soup is all about personal preference, so don't be afraid to experiment with different types of miso to find your perfect flavor combination. Whether you're a fan of sweet, mild, rich, or savory, there's a miso paste out there that will suit your taste buds perfectly.

Gathering Ingredients

Gathering IngredientsWhen it comes to making delicious miso soup, it's important to gather all the essential ingredients. These ingredients are what give miso soup its distinct flavor and texture. Here are the key ingredients you'll need to make a flavorful bowl of miso soup: - Dashi broth: Dashi is the flavorful base for miso soup. It is typically made from kombu (dried kelp) and bonito flakes (dried fish flakes). You can find dashi broth at Asian grocery stores or make your own at home. - Miso paste: Miso paste is the star ingredient in miso soup. It is made from fermented soybeans and adds a rich and savory flavor to the soup. There are different types of miso paste available, each with its own unique taste. Choose the one that suits your preference. - Tofu: Tofu is a staple in miso soup. It adds a creamy texture and absorbs the flavors of the broth. You can use firm or silken tofu, depending on your preference. - Seaweed: Seaweed adds a subtle briny flavor to miso soup. You can use dried seaweed, such as wakame or kombu, which needs to be rehydrated before adding to the soup. - Vegetables: Vegetables are a great addition to miso soup. You can use a variety of vegetables, such as green onions, mushrooms, carrots, and spinach. These vegetables add color, texture, and nutrients to the soup. - Start by placing the kombu in a large bowl or pot. - Fill the bowl or pot with cold water, making sure that the kombu is fully submerged. - Allow the kombu to soak for at least 30 minutes, but no longer than 1 hour. This will ensure that the kelp becomes tender and imparts its flavor into the broth. - After soaking, remove the kombu from the water and gently pat it dry with a clean towel or paper towel. - The soaked kombu is now ready to be used in the dashi broth for miso soup. - Green Onions: These vibrant onions add a fresh and slightly spicy flavor to the soup. They can be thinly sliced and sprinkled on top as a garnish. - Mushrooms: Whether it's shiitake, enoki, or oyster mushrooms, adding them to miso soup brings a rich and earthy taste. Slice or dice the mushrooms before adding them to the soup. - Seaweed: Seaweed is a staple in traditional miso soup and adds a unique briny flavor. Wakame or nori are commonly used and can be soaked and sliced into small pieces before adding to the soup. - Tofu: Soft tofu cubes are a classic addition to miso soup, providing a creamy texture and a source of protein. Cut the tofu into small cubes and gently stir them into the soup. - What is miso soup? Miso soup is a traditional Japanese soup made with fermented soybean paste, vegetables, and seaweed. It is known for its rich umami flavor and is a popular dish in Japanese cuisine. - Where can I find miso paste? Miso paste can be found at most Asian grocery stores or purchased online. There are different types of miso paste available, ranging from sweet and mild to rich and savory. Choose the one that suits your taste preferences. - What are the essential ingredients for miso soup? The essential ingredients for miso soup include dashi broth, miso paste, tofu, seaweed, and vegetables. These ingredients provide the base flavors and textures of the soup. - How do I make dashi broth? Dashi broth is made from kombu (dried kelp) and bonito flakes (dried fish flakes). To make dashi broth, soak kombu in water and then add bonito flakes to infuse the broth with a rich umami taste. - Can I customize the vegetables in miso soup? Absolutely! Miso soup can be customized with various vegetables such as green onions, mushrooms, seaweed, and tofu. Feel free to experiment with different combinations to suit your taste. - Is miso soup vegetarian or vegan? Miso soup can be made vegetarian or vegan by using vegetable-based dashi broth and omitting any animal-based ingredients. Check the labels of miso paste to ensure it is suitable for your dietary preferences. - How long does miso soup last? Miso soup is best consumed immediately after preparation for optimal flavor. However, if you have leftovers, you can store them in the refrigerator for up to 2-3 days. Reheat gently before serving. Read the full article

[teleteck13]

Welcome to the world of vegetarian ramen where you can indulge in the most delightful and flavorful noodle soups without the need for meat. From creamy miso to spicy kimchi, there is a vegetarian ramen recipe out there for every taste bud. Whether you are a long-time vegetarian or simply looking to incorporate more plant-based meals into your diet, these veggie ramen recipes will satisfy your cravings and leave you wanting more.