Miso Soup Recipe



Miso Soup Recipes

Ingredients :

1 tbsp rice wine vinegar

2 tsp minced fresh gingerroot

1 tsp honey

1/4 tsp minced jalapeno pepper

4 cups Dashi vegetable stock

3/4 cup green onions, thinly sliced

1 tsp minced garlic

4 tbsp red miso paste

Method :

In a small bowl, combine the vinegar, ginger, honey, and jalapeno. Mix well and set aside at room temperature. In a large stainless-steel saucepan, bring 1/4 cup vegetable stock to a boil. Reduce the heat to a simmer. Add the green onions and garlic. Cover for 1 minute. Add half the remaining vegetable stock and whisk in the miso until dissolved. Add the rest of the vegetable stock and heat just until the stock begins to simmer. Do not allow the soup to boil. Continue to simmer for 10-15 minutes. Serve hot, with 1.5 tsp of the vinegar-ginger mixture stirred into each serving.

Serving Size = 1 cup

Like any soup, Miso soup is versatile and lends itself to many variations. On its own, it is full of flavor, but it can also be poured over endless combinations of tofu, steamed rice, noodles, fresh cilantro, pickled ginger, steamed and chopped spinach, or daikon for a heartier dish. Stir in an additional 1/2 tsp rice wine vinegar per serving for an even brighter taste. It can be frozen for up to 2 months.


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