miso soup

Tonjiru is a savory pork and vegetable miso soup you can easily make at home. Packed with B vitamins, fiber and minerals, this healthy soup is nourishing and soul-fulfilling. You&#039;d love it on a cold-weather day!

Tonjiru (Pork and Vegetable Miso Soup)

pork

oz gobo (burdock root) ((½ length, 100 g))

oz Taro (Satoimo) ((3 pieces, 227 g))

onion ((6 oz, 170 g))

daikon radish ((2 inches, 247 g))

oz carrot ((4 inches, 123 g))

½ block konnyaku (konjac) ((4.5 oz, 128 g))

salt

Negi (long green onion)

aburaage (deep-fried tofu pouch)

ginger ((Need 1 tsp grated))

oz medium-firm tofu ((½ of

Tbsp sesame oil (roasted)

dashi (Japanese soup stock; click to learn more)

green onion/scallion

Shichimi Togarashi (Japanese seven spice) ((If you like to make it a bit spicy))

It&#039;s easier to cut pork belly if it&#039;s slightly frozen, so put it in the freezer for 15 minutes before you cut. Meanwhile, gather all the ingredients.

Take out the pork from the freezer and cut it into 1-inch pieces.

Scrape the gobo skin with the back of your knife. The flavor of the gobo is right underneath the skin; therefore, you only need to scrape off the outer skin. Do not use a peeler.

From the end of gobo, make a cross incision about 1 inch deep. This helps &quot;sharpening&quot; the gobo easier. Rotate as you shave the end of the gobo, like how you sharpen a pencil with a knife. Soak the shaved gobo in water to prevent discoloring.

Discard the dirty water and rinse gobo with running water.

Cut off both ends of taro and peel the sides with the knife (or peeler).

Cut the taro into ⅓ inch slices and soak in water to remove the sliminess.

Cut the onion in half lengthwise and cut into thin slices.

Peel and cut the daikon half lengthwise.

Cut in half again (now they are quarters) and cut into ⅛ inch slices. If you have skinnier daikon, cut into thin half-moon-shaped slices.

Peel and cut the carrot in half lengthwise, and then slice thinly.

Cut the konnyaku into small and thin rectangular pieces.

Sprinkle ¼ tsp salt and rub well with hands. Leave stand for 5 minutes. Tip: Salt releases water along with the unwanted odor.

In the meantime, bring a small saucepan of water to a boil. Once boiling, add the konnyaku.

Cook konnyaku for 2-3 minutes and drain the water.  (Tip: This helps to remove the unwanted smell.) Set aside.

Slice the negi diagonally.

Remove excess oil on aburaage with a piece of paper towel.

Cut in half and thinly slice it.

Peel and grate the ginger. You&#039;ll need 1 tsp of grated ginger.

Cut the green onions into thin small rounds which we will use for garnish on top of the miso soup. Keep them in the bowl.

To Prepare Ingredients

In a large pot (I use this Le Creuset), heat 1 Tbsp sesame oil over medium heat.

Add the pork belly and stir fry with a spatula.

When the pork is no longer pink, add the onion.

Stir fry and add daikon and carrot slices.

When ingredients are coated with oil, add gobo and taro.

Add konnyaku, aburaage, negi, and dashi. The dashi should be just enough to cover the ingredients. If not enough, add more dashi (if you have any) or water.

Stir to mix and close the lid to bring it to boil.

When boiling, lower the heat and skim off the scum and fat from the soup.

Cook, covered with the lid, on simmer until root vegetables are tender, about 10-15 minutes.

When an inserted skewer on a tough and thick vegetable pierces through, it&#039;s done cooking. Turn off the heat. If you are preparing ahead, stop here and let cool completely before storing the pot in the refrigerator.

To Cook Tonjiru

For the best flavor and fragrance, miso should be added right before serving if possible. Add 5 Tbsp miso using a strainer (Tip: always start adding a little less than the recipe says; each brand/type of miso has different saltiness). If you don’t have one, let the miso completely dissolved in the ladle first before releasing it to the soup. Taste the soup. If it&#039;s too salty, add dashi (if you have) or water.  If the soup is not enough flavor, add more miso.

I added more miso (1 Tbsp) here. When you are done with miso, add grated ginger. Tip: When you add tofu (always add tofu after miso as it is delicate), make sure your miso soup has a slightly stronger taste because the moisture from the tofu will dilute the flavor.

Tear tofu into small pieces and add them. You can alternatively cut the tofu into cubes instead of tearing it. Tip: Tearing add more surface of tofu which will absorb more flavor of miso soup.

When you are ready to serve, reheat the miso soup on medium-low heat and keep it at a low simmer. NEVER let the miso soup boil because miso will lose the flavor.

Serve in the miso soup bowl, sprinkle green onion, and serve immediately.

To Serve

Let the miso soup cool completely before storing it in the refrigerator. Consume within 5 days.

To Store

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.

15-Minute Miso Soup with Greens and Tofu

vegetable broth ((use dashi

nori

3-4 Tbsp white or yellow miso paste

green chard

green onion

firm tofu ((cubed // use silken tofu

Place vegetable broth in a medium sauce pan and bring to a low simmer.

In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.

To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine. 

Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

https://www.youtube.com/watch?v=dUVLvBIPpCE

6-ingredient miso soup with tofu, green onion, and loads of green chard. 15 minutes from start to finish, and so refreshing and comforting.

Full Recipe: https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu. Traditionally, miso soup begins with a broth called “dashi,” made by soaking seaweed such as kombu in water and cooking with bonito flakes (flakes of dried fermented fish). However, ours is plant-based and made with vegetable broth, which is not traditional but it's what we always have on hand.
 
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15-Minute Miso Soup with Greens and Tofu | Minimalist Baker Recipes

Meal prep Homemade Instant Miso Soup ahead of time and take it to your office or school! It takes less than 10 minutes to prepare, and you can enjoy miso soup instantly any time of the day!

Homemade Instant Miso Soup

green onions/scallions

½ tsp dried wakame seaweed

Tbsp miso ((with

½ tsp dashi powder

200 ml boiling water

Gather all the ingredients. If you use miso which contains dashi in it, skip dashi powder. If your miso doesn’t contain dashi, then you will need to prepare dashi powder. The one I use in this recipe is MSG-free/additive-free. You can purchase a similar one on Amazon or Japanese grocery stores.

Boil roughly 2 cups water and pour over both sides of the aburaage (deep fried tofu pouch). The hot water help remove some of the oil from the production process. Once it’s cool to touch, squeeze tightly or pat dry with a paper towel.

Cut in half lengthwise and cut into thin strips widthwise.

Cut the green onions in half and cut into thin rounds. Pat dry the chopped green onions with a paper towel to remove excess moisture.

Prepare 5 mason jars and caps.

If you are using miso without dashi: Scoop 1 Tbsp miso and add to each jar. Then add ½ tsp dashi powder to each jar.

If you are using miso with dashi: Scoop 1 Tbsp miso and add to each jar.

Divide and add the aburaage strips and green onion into the 5 jars.

Divide and add dried wakame seaweed into the 5 jars. Close the lid.

Store in the refrigerator for up to 6 days. If you make them on Sunday, consume by Friday.

Pack in the insulated lunch box and you're ready to go! I usually drink one of these in mid-morning as a snack.

To Assemble

Pour boiling water to 200 ml mark on the jar and mix well to let it dissolve into the broth. It’s the same amount of liquid as Japanese miso soup bowls. Enjoy!

To Enjoy Instant Miso Soup

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

Easy One-Pot Miso Soup Recipe

water

kombu

bonito flakes (about

firm silken tofu,

dried wakame seaweed (1/4 cup, optional)

live cockles (optional)

scallions, (optional)

Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids.

Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don't pass through.

Add tofu, wakame, mushrooms, and cockles (if using), and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions (if using) and serve immediately.

Made with kombu dashi, this authentic Japanese Vegan Miso Soup is filled with silken tofu and wakame, and packed with umami goodness! It's hands-down the easiest soup anyone can pull off on a busy weeknight.&nbsp;

Vegan Miso Soup

Tbsp dried wakame seaweed

oz soft/silken tofu (kinugoshi tofu) ((½ package))

Tbsp miso

Gather all the ingredients.

Put the kombu in 4 cups of water and let steep for 20 minutes, or as long as you can (maximum overnight).

Transfer the kombu and water to a pot. Bring it to near boiling point on medium heat. If you didn’t steep for a long time at Step 1, it’s good to slowly bring the kombu water to near boiling on low heat. Once the bubbles start to appear and it looks like almost boiling, remove the kombu and turn off the heat. If you leave the kombu in water, kombu dashi can become bitter. So it’s usually recommended to take out. Use this used kombu to make a simmered kombu or homemade furikake (rice seasoning).

Make Kombu Dashi

Rehydrate dried wakame seaweed in water for 5 minutes. Squeeze water out and place it in miso soup bowls.

Cut the green onions into small pieces (diagonally – optional) and set aside in a small bowl.

Set the miso soup bowls and green onion aside for now.

Prepare Other Add-ins and Garnish

A typical Japanese miso soup bowl holds about 200 ml of liquid. Miso varies in saltiness depends on types and brands; but as a general rule, we add 1 tablespoon (20 g) of miso per one miso soup bowl (200 ml dashi). I use miso muddler (one side measures 1 Tbsp, the other side 2 Tbsp). For this recipe, I use roughly 4-5 Tbsp. Tip: When you add tofu, you may want to add an extra tablespoon (that’s why I add 5 Tbsp total) because tofu contains additional moisture which dilutes miso soup.

When you add miso, turn off the heat (we should NEVER let miso soup boil). Scoop some dashi/soup into your ladle and let the miso dissolve in the ladle first using chopsticks or a whisk. Tip: Do not directly drop miso into the soup because you may end up with undissolved chunks of miso left in the soup. It’s very important to taste to check the saltiness.

Add Miso

Cut tofu into small cubes and add to the miso soup (Please use a cutting board if you are not used to cutting it on your palm).

Reheat until hot (but not boiling) and serve. Tip: After adding miso, never let miso soup boil (It will lose the aroma and flavor and also kill the probiotics in the miso.).

Add Tofu

Japanese miso soup with pumpkin and plenty of vegetables. It's a bit creamy soup as soy milk is in it and perfect for cold day to warm your body up.

Pumpkin Miso Soup

Japanese Pumpkin

Sweet Potato

Carrot

Onion

Chinese Cabbage

Frozen Green Peas

Salt

tsp Miso

Soy Milk

Water

Cut the vegetables into bite size or any size of your choice

Put the pan on medium heat and add a little oil, stir fry onions

Add pumpkin, sweet potatoes, carrots and stir a little

Put the Chinese cabbage and green peas on top, add salt and mix lightly and cover with medium heat

When the steam comes out, change to low heat and cook for about 7 minutes.

Open the lid, add water and soy milk, warm until just before boiling over medium heat

Turn off the heat, and add miso and melt it

how to make basic authentic Japanese miso soup

Japanese miso soup

400 ml Dashi stock (*4)

tbsp miso paste

g tofu

tbsp wakame (dry)

tsp green shallots (chopped)

Prepare seaweed

Reconstitute wakame seaweed by putting them into a small bowl of water.&nbsp;

Dice tofu

Boil Dashi

Bring Dashi stock to boil in a saucepan over medium heat *5

Add tofu

Add the diced tofu into the dashi stock to cook.

Add seaweed

Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1&nbsp;

Add miso paste

Turn the heat off and add miso paste&nbsp;

Dissolve miso paste

Using a sieve, dissolve the miso paste. *2

Turn the heat back on

Once all the miso has dissolved, turn the heat back on.&nbsp;

Turn the heat off

Turn the heat off just before the miso soup reaches boiling point. *3

Garnish and serve

Serve Miso soup and garnish with chopped green shallots

https://content.jwplatform.com/videos/YDswQLgt.mp4

Miso Soup.mp4

This vegetable noodle miso soup will brighten up a winter's day! It's a healthy, healing soup made with lemon, ginger, and turmeric.

Golden Turmeric Noodle Miso Soup

kombu (rinsed)

scallions (chopped)

carrot (thinly sliced)

ginger

garlic

white miso paste

turmeric

black pepper

lemon juice

lime juice

coconut oil

tamari

sriracha

tofu (cubed)

rice noodles (and/or zucchini noodles (1 small zucchini))

baby bok choy

sea salt (optional)

mint or cilantro (optional for serving)

red pepper flakes (optional)

In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.

Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot. Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy. Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.

Learn how to make Miso Soup! This heartwarming Japanese homemade miso soup is easy to make with few healthy ingredients. Pack with savory-umami flavors, soft tofu, refreshing green onion crunch, and tender kombu with a bit of chew. A perfect way to start a delicious Japanese meal.

Miso Soup 味噌汁

500 ml (2cups) cold water

(6 grams) dried kombu

dried bonito flakes

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Top 31 miso soup recipes from across the web

The most viewed miso soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tonjiru (Pork and Vegetable Miso So...

15-Minute Miso Soup with Greens and...

Homemade Instant Miso Soup

Easy One-Pot Miso Soup Recipe

Vegan Miso Soup

Pumpkin Miso Soup

Japanese miso soup

Golden Turmeric Noodle Miso Soup

Miso Soup 味噌汁

Rich and Warming Miso Nikomi Udon (...

Spring Vegetable Miso Soup with Glu...

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Instant Pot Tonjiru

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Authentic Vegan Miso Soup

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Spicy Summer Miso Soup

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Miso Soup with Shiitake Mushrooms a...

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