← Back to Search Results Asian, Japanese
lemony-miso-soup

Photo by: ericswanson.com
Comments: 0
 

Recipe

Miso, a fermented paste made from soy beans, grain, salt, and bacteria, comes in a full range of flavors and colors. White miso, also called shiro miso or simply rice and soybean miso, has a lighter flavor than dark miso. This light and lemony soup takes no time to make. It was served for lunch at a yoga retreat with fresh pea-and-zucchini salad, dense whole grain bread, and fresh unsalted butter. It tasted so wonderful. Try serving this soup alongside a couscous salad with garbanzo beans or a sandwich spread with hummus and topped with grilled vegetables.

Yield : Serves 4

Ingredients

  • 4 cups (1 L) water
  • 12 ounces (350 g) soft, medium, or firm tofu, cut into ½-inch (1.2-cm) cubes (about ½ cups)
  • 2 green onions, thinly sliced (about ½ cup)
  • 4-5 tablespoons white miso, depending on saltiness
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon ground cayenne (optional)

Japanese Miso Soup:

  • 4 cups (1 L) water
  • 1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) ½ pound (250 g) firm tofu (cut into ½-inch [1.2-cm] cubes)
  • 2 thinly sliced green onions
  • 3 tablespoons white or dark miso

Directions

Put water in a medium saucepan over high heat and bring to boil.

Stir in tofu and green onions.

Reduce heat to low and cook, uncovered, 3 minutes.

Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves.

Turn off heat. Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties.

Stir in cilantro and lemon juice. Serve immediately.

For Japanese Miso Soup:

Follow method described for Lemony Miso Soup, adding wakame at the end.

Notes

Mind Refresher: Make the soup with the attitude of nourishing others.


© 2008 Sharon Louise Crayton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the Lemony Miso Soup.

161kcal (8%)
662mg (28%)
9g
3g
8g (13%)
0g
1g (6%)
2g
5g
0mg (0%)
1g
15g
62mg
279mg
12mcg RAE (0%)
6mg (9%)
598mg (60%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cook-with-jamie Cook with Jamie
by Jamie Oliver
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
spice Spice
by Ana Sortun
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-masala American Masala
by Suvir Saran
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?