Miso soup

Lizbetty

I'm on a diet (finally, after moaning about still being fat 18months after the baby was born..) and have decided that instead of chocolate, I'll try Miso soup as I do like the stuff I've had and it's supposed to be quite healthy.

I tried some from Tesco which was like tar in sachets but was very nice, and have some red instant miso soup from Julian Graves, which is a bit more watery and not as nice.

The Tesco one was the cheapest at 89p for 5 sachets, which I still figured might work out dear in comparison to maybe up picking up a tub of Miso paste from somewhere.

But I have googled it and I'm overwhelmed by the different types of Miso and also not sure whether Miso paste is ok with just water added as you would the instant Miso soup paste stuff from Tesco.

If anyone can enlighten me on the subject of Miso I'd be really grateful! Any recipes, which type to go for, etc or recommended online suppliers would be very much appreciated! I seem to have stockpiled egg noodles for some reason so a recipe involving these might be useful if anyone has one, lol!

Thanks in advance,
Lucy

arkonite_babe

I've tried this before and the miso pastes you buy in tubs aren't the same as the sachets.They are more like a base to make the complete soup IYSWIM? I prefer just buying the Blue Dragon one as it's much nicer.

Have a look at this for an idea of how to make miso soup

HTH

Edited to add: If you do want to try this from scratch, an asian grocery store will have the miso paste quite cheaply, or you can buy online from http://www.wingyip.com/

Pink.

Hi Lucyeff,

There's an earlier thread on making miso soup so I've added your post to it to keep the recipes together.

Pink

Plum_Pie

If you can find an asian shop (Chinese/Japanese/Korean) that will seriously cut your miso bill as it is much cheaper! I like the Korean kind with chilli - it has a richer, more fiery flavour.

This is how I usually eat it:
Fry finely garlic and (often finely sliced spring onions or shallots too) in a little seame oil (sunflower would also be OK).
Add boiling water and miso paste.
Add plain roast chicken (usually a leftover!)
Bring to boil and boil for a few mins to reheat thoroughly!
Add finely sliced veg - peppers, spinach, carrot, cabbage, courgette, mange tout, sweetcorn, fresh chili, anything!
Bring to boil
Serve in a large bowl with both chopsticks and a soup spoon to eat.

If you're using thick, dried noodles, add them with the protein
(tofu/chicken/etc). If you're using 'straight to wok' or thin noodles, add them with the veg

Other protein options, make sure you cook them well by boiling for long enough!
Very small meat balls made out of minced beef
Tofu, cut into chunks
Fresh squid rings
Prawns/shrimp - fresh or completely defrosted.
Fish cut into chunks - fresh or completely defrosted
Grilled steak cut into thin slices and added just before serving.

It’s also nice to grill some meat and just serve it on the side for a variety of textures.

Can add fresh chopped coriander to serve, if liked.

It is very low calories and great cos you can use up lots of little bits of veg and is 1 day of rubber chicken (if you do that.)

baby_fuzz

Lucyeff wrote: »

If anyone can enlighten me on the subject of Miso I'd be really grateful! Any recipes, which type to go for, etc or recommended online suppliers would be very much appreciated! I seem to have stockpiled egg noodles for some reason so a recipe involving these might be useful if anyone has one, lol!

Miso is fermented soybean paste, and originates from the far east. It comes in coarse and fine grades and is predominantly used to form the base of a cloudy broth (miso soup). I've only had miso soup very plain - with seaweed and small cubes of tofu in it. Not the same way as westerners would eat soup. I have always seen it as a tasty broth that is drunk as an accompaniment to a meal, such as Japanese curry, sushi or noodle dish such as yaki soba. That is not to say you can't customise as other people posting have done - I'm all for the food revolution!

I know that it is also used as a soup base for some ramen dishes (Japanese noodle soup), which I would personally top off with some Japanese fish balls (no, not that kind!), veggies - perhaps some choi sum or beansprouts, some shredded roasted seawed and I'd crack a raw egg into my noodles (fresh out the saucepan) and allow it to cook in the soup - yummy!!!:T

As for online shopping suggestions, I'd say as per above, you could try wing yip, or Wai Yee Hong:http://www.waiyeehong.com/

They sell Japanese Miso: http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=2961

Personally, I like to cheat, and pick up the instant stuff:
http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=2189
and buy an extra packet of cut wakame seaweed, and tofu to add to the broth.

There are even simpler instant soups available, but then that's not really cooking!

baby_fuzz

forgot to add, would sprinkle some bonito flakes on top for good measure!
Yummy yummy! I think I'll have to sort out some form of midnight feast!

lilian1977

Hi

Does anyone happen to have the copy of Glamour from last month (or the month before) with Beyonce on the front, it had a "lunch al desko" article at the back with a recipe for Miso Soup? If so, would you mind posting it up for me?

Sorry if this is in the wrong place, feel free to move!

xx

VeganClaire

I have it:
Serves 1 -
1 sachet of miso soup,
150g dried noodels (such as udon, rice or egg)
2 spring onions (finely sliced),
Handful of spinach leaves,
Handful of beansprouts,
2-3 shiitake or oyster mushrooms - sliced,
75-100g diced tofu,
1/4 chilli, thinly sliced,
soy sauce,
few coriander springs

Place the contents of the miso soup powder sachet in a serving bowel and poor over about 200ml of boiling water. Add the remaining ingredientsa apart from the soy sauce and the coriander, stir well.
can be eaten straight away of heated in microwave to ensure noodels are hot through and veg is wilted.
Add soy sauce to taste and corriander.
(From June Glamour magazine)
Hope this is the one you wanted

Caterina

It sounds delicious, thank you for posting this recipe!

May I add that if you like miso (and want to do it more OS), it is much more economical to buy a tub of miso and mix a teaspoon of the stuff in a bowl with some of the soup broth - do not mix in the pan while boiling because it kills all the good enzymes in the miso! - and then mix into the rest of the soup once it is off the cooker. HTH

Caterina

Edited to say: if you really want to go Japanese you can also add a little piece of Kombu seaweed (available, like Miso, even in Sainsburys these days!) and cook it into the soup then chop it and eat in the soup, it is high in iodine and calcium and apparently it is a real superfood!

lilian1977

Thanks so much! I've brought it into work today and someone wanted the recipe which, of course, I have forgotten...xx