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Miso Soup (Japan)
(4 servings) Printable Version
- 3 cups water
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1/2 cake tofu - cut into 1/2 inch cubes
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2 Tablespoons miso
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2 green onions - finely minced
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2 or 3 fresh mushrooms - thinly sliced
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1/2 teaspoon sesame oil
In a small pot over medium-high heat, warm the seame oil. Add green onion and cook for about a minute - stirring often. Add 2 and 1/2 cups of the water and stir.
Seperately, dissolve miso in 1/2 cup water. Add this mixture to the pot.
Bring entire mixture to a boil for about a minute.
Lower heat to simmer and add mushrooms and tofu.
Serve warm.
Miso is a paste made from soybeans. This soup is common for breakfast in Japan.
Mr Breakfast would like to thank chinho for this recipe.
Recipe number 1622. Submitted 1/10/2006.
| Latest Breakfast Lover Comments for Miso Soup (Japan) |
Overall Average Rating = 3 (out of 5)
By To Ayako
| Recipe Rating (out of 5): |  |
I must say "Doumo arigato!!" to Ayako.
I only rated with three rice grains[Aren't they?] since the recipe was written by a non-Japanese
writer. Even if I miss miso soup dearly, I wouldn't
enjoy this recipe. The writer just might have gotten the "recipe" from one of those Benihana's.
Just as Ayako says, we flavor miso soup with granuated
fish stock with kelp taste in recent years. We're getting lazy these days. No white mushrooms, please. No sesame oil, please, please.
Sprinkle minced green onion right before served.
Comment submitted: 4/8/2009 (#7925)
By Kumari
| Recipe Rating (out of 5): | |
Thanks i needed it for my School
Comment submitted: 8/2/2008 (#6029)
By Ayako
Nobody in Japan makes miso soup without instant fish stock powder.... and nobody in Japan puts white mushrooms into miso soup. We put thinly sliced daikon radishes, green onions, spinach, tofu, and sometimes even potatoes or salmon, (depending on where in Japan the person is from) but NEVER white mushrooms!! Never chicken, never shrimps, never tomatoes or cucumbers, and never beans... clams are okay.
Comment submitted: 6/9/2008 (#5491)
View all 4 comments for this recipe.
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