Tofu soup. Japanese soup - an alluring fairy tale of the East

Incredibly healthy Japanese miso soup for a slim figure - cook at home according to our recipes!

The recipe for miso soup is incredibly simple, like most Japanese dishes, which is why it can be prepared at any time without putting much effort into the process.

• 6 art. fish broth
• 1 PC. green onion
• 3 tbsp Soy sauce
• 1 pack ramen noodles
• 15 gr. Spinach
• 60 gr. Tofu
• Olive oil

To start cooking miso soup, you should put the fish or vegetable broth to warm up, to which you need to add 2 tablespoons of soy sauce, 1 teaspoon of olive oil and finely chopped green onions.

While the broth boils, cut the tofu into small cubes and fry them for 5-7 minutes in a mixture of olive oil and 1 tablespoon of soy sauce.

As a result, the tofu will get a barely noticeable golden hue and soak in soy sauce.

Add 1 package of ramen noodles to the boiling broth and continue to boil the broth along with the noodles.

As soon as the ramen noodles become soft, add spinach leaves, which can be put whole, to the almost ready miso soup. You can also chop the spinach if you like, but this is an optional step.

It remains only to add fried tofu to the miso soup and let the finished soup bask on the fire for a few more minutes, after which the dish can be poured into plates.

Recipe 2: homemade miso soup

• chicken breast - 1 pc;
• onions, carrots, bay leaves, allspice (for broth);
• wakame seaweed - 0.3 pack;
• miso paste - 3 tablespoons;
• rice vinegar - 3 tablespoons;
• soy sauce - 3-4 tablespoons;
• green onions - 1 bunch;
• rice noodles - 50 g;

Boil chicken breast with onions, carrots, peppers and bay leaves.

Remove everything from the broth, discard vegetables and spices.

Cut chicken breast into large pieces.

And a third of a pack of wakame seaweed.

Add to broth, bring to a boil.

Rice noodles are pre-soaked in boiling water.

Put the chicken into the soup.

Add rice noodles, rice vinegar, soy sauce, remove from heat.

Add the onion, cover with a lid and let it brew for 5-10 minutes.

Serve miso soup, also adding green onions to the plate for each eater.

Recipe 3: How to Make Miso Soup (Step by Step)

• Miso paste - 2 tbsp
• Soy sauce - 4 tablespoons
• Long wheat noodles - a bunch with a diameter of a coin of 5 kopecks
• Dried shiitake mushrooms - 6-8 medium pieces
• Dried wakame seaweed - 4 tablespoons
• Tofu cheese - 200 gr.
• Carrot - 1 pc.
• White cabbage - a little, according to the volume of carrots
• Water - 2.5 liters

Put the water to boil in a saucepan.

Cut dry shiitake mushrooms with a knife and add to water. Cover the pot with a lid.

Once the water boils, add the noodles to it. Leave to cook. Boiling time will depend on the type of noodles used. We used durum wheat noodles, which boil for 15-20 minutes. If you use thinner noodles or rice noodles, the cooking time should be reduced to 10 minutes.

Finely chop carrots and cabbage. It is better to do this with a special vegetable peeler grater as in the photo.

5 minutes before the noodles are ready, add the chopped vegetables to the miso soup.

Put 2 tablespoons of miso into the bowl. Scoop a ladle of broth out of the pan and dilute the miso well in the bowl along with the broth. Set aside for now.

Cut the tofu into cubes.

Once the noodles are ready, add 4 tablespoons of wakame seaweed and chopped tofu to the soup. And let it boil.

Add 4 tablespoons of soy sauce and the previously diluted miso paste to the soup. Bring to a boil and turn off immediately.

Miso paste should not be digested otherwise all the useful ingredients will leave it.

In Japanese cuisine, it is acceptable and even welcomed that vegetables are half-cooked and slightly crunchy - this way they retain more vitamins, so there is no need to try vegetables for readiness, the main thing is that the noodles are cooked.

The salt in the miso paste and soy sauce should be enough to keep the soup salty. But it all depends on the types of sauce and pasta you use. Therefore, after adding these ingredients, taste the soup for salt and add it as needed.

Let the soup stand for a few minutes and serve. Your miso soup with noodles, mushrooms and tofu is ready.

Recipe 4: Japanese Miso Soup with Salmon

• wakame seaweed, dried or canned (I have dried) - quite a bit;
• tofu cheese, a piece of 50 grams;
• salmon 100 grams;
• sesame seeds - a teaspoon;
• miso paste - tablespoon

To begin with, we take quite a bit of algae and fill them with cold water to get wet.

Now it's salmon's turn. To be honest, I have a piece of salmon, but I don’t really distinguish them from each other. Here is such a piece.

We cut off the skin from it and separate the bones and cook a little broth on them. Cut the flesh into cubes and set aside. We don't salt anything!

Now it's the turn of the tofu. By itself, it is completely tasteless. But miso plays a part in soup. Cut it into cubes

Meanwhile, the wakame seaweed got soaked and about 4 times increased in volume

We squeeze out excess liquid from them with our hands and cut them finely, so that it is convenient to eat with a spoon or chopsticks later.

We filter the fish broth cooked in the meantime, part of it, about half a glass, set aside for now. We continue to keep most of it on the smallest fire and put in turn into it:

seaweed

Now we take the broth set aside earlier and carefully dissolve a tablespoon of miso paste in it.

We combine it with soup, add sesame seeds, heat, not letting it boil.

Close the lid, turn off the heat and leave for 10 minutes to reach the condition.

Well, miso soup with salmon is ready!

It remains only to pour it into bowls and plates and enjoy the excellent taste and aroma of this oriental dish.

Recipe 5: how to cook miso soup

• 4 glasses of water
• 100-150 grams of tofu cheese,
• 2 tablespoons of miso paste (I use dark for my taste) but you can use light as well
• 2 tablespoons hondashi (fish broth in granules),
• 30 grams of konbu (seaweed)
• 12 pieces of large shrimp,
• 1 small bunch of green onions

Add konbu (seaweed) to boiling water and boil for 10-15 minutes.

Catch and reduce the fire.

Seaweed broth Add dry fish broth (hondashi).

Cut seaweed.

Put 2 tablespoons of miso paste into the prepared container.

Dilute with hot broth.

Tofu cut into small cubes.

Finely chop the green onion.

When all the ingredients are prepared, prepare the soup.

Place seaweed at the bottom of the bowl.

Add tofu.

Lay out boiled shrimp.

Pour in broth.

Sprinkle with onions. Bon appetit!

Miso Soup with Tofu Marukome allows you to enjoy one of the most popular Japanese dishes in the world without spending a lot of time cooking. It is enough just to pour boiling water over it to have a delicious lunch with tender bean curd and fragrant onions on your table.

For the people of Japan, miso soup is a mandatory attribute of any meal where rice is present, regardless of whether it is breakfast or dinner. Thanks to him, sushi, rolls and other rice dishes are absorbed much better and do not create digestive problems.

Although there is no single recipe for miso soup, and anything can be used as a topping, there are a few must-have ingredients that form the basis of the flavor bouquet: soy paste, tuna seasoning and seaweed.

Soybean paste, which is the basis of this soup, as well as tofu rich in antioxidants. These substances slow down cell aging and protect the body from cancer, and therefore soy products are of great benefit. Filled with onions, seaweed and their tuna powder, they are a source of important vitamins and minerals, but contain a minimum of calories, so Marukome's Miso Soup is a good solution during a diet.

Cooking method:

• Pour the contents of the sachet into a cup;
• Pour 160 ml of boiling water;
• Stir and enjoy the extraordinary taste of traditional Miso soup!

You can buy Miso soup with Marukome tofu and other Japanese food products in the online store website. Here you will find quality goods from Asia at affordable prices and you can order them with delivery in Moscow and the Moscow region.

Compound: rice miso (water, soybeans, rice, salt), water, bean miso (soybeans, water, salt), salt, skipjack tuna extract, barley miso (barley, water, beans, salt), skipjack tuna powder, sugar , sodium inosinate, guanilic acid, dried seaweed, wheat gluten croutons, tatar onion, soy curd (tofu).

Nutritional and energy value: carbohydrates - 3.9 g, fats - 0.9 g, proteins - 2 g, 32 kcal.

Shelf life 1 year.

Tags: Miso soup, Japanese goods, Miso with tofu, Japanese products, Japanese cuisine, tofu soup, Japanese soup, goods from Japan.

Tofu is a versatile, low-calorie soybean product that is high in protein and cholesterol-free. This cheese is especially in demand in Asian countries, but China is considered its homeland. There is a legend that this cheese was created by accident - a Chinese chef added sea salt containing a large amount of magnesium chloride to soybean puree, resulting in a product that was called "tofu". This cheese has a neutral taste, which is why it has become popular in cooking, because tofu absorbs all the aromas and tastes of what it is cooked with. It is added to salads, soups, fried, used as a filling, eaten with fruits or herbs. I suggest making tofu soup. The dish turns out hearty, with a pleasant and delicate taste. Try it!

Ingredients

To make tofu soup you will need:

meat (I cooked with pork pulp, but you can take beef, chicken or turkey) - 300 g;

tofu - 200 g;

water - 2 liters;

potatoes - 2 pcs.;

sweet pepper - 1/2 pc.;

vegetable oil - 3 tbsp. l.;

onion - 1 pc.;
carrots - 1 pc.;

salt, black ground pepper - to taste;

dill - 2-3 sprigs.

Cooking steps

Cut the pork pulp into thin strips or small pieces. Pour 2 tablespoons of vegetable oil into the pan, heat up and put the chopped meat. Fry the meat over high heat until golden brown on all sides (2-3 minutes), salt and pepper.

Place the fried meat in a bowl.

Peel onions and carrots, cut into small cubes and put in a frying pan heated with vegetable oil. Following send sweet pepper, peeled from the stalk, seeds and cut into small cubes. Fry the peppers, carrots and onions over medium heat until soft (this will take no more than 3 minutes).

Put the fried vegetables to the meat.

Bring the soup to a boil, then lower the heat and simmer until the potatoes are soft (it took me 20 minutes).

When the potatoes are cooked, add the tofu cheese, cut into small cubes, into the soup. After a minute, add salt to taste, let it boil and remove from heat.

Delicious, fragrant and hearty soup with tofu pour into bowls, add chopped dill and serve warm.

Bon appetit! Cook with love!

This lentil soup can be made from any variety of lentils: green, red, yellow, etc., as well as from a mixture of different varieties. Most often, I take carrots, onions and garlic as vegetables, but I advise you to take note of some assorted frozen vegetables (carrots, corn, peppers, tomatoes, zucchini, etc.).

This soup is good with hot spices, so I add Adjika sauce to it, but in terms of spices, it's a matter of taste, and experiments are welcome (curry, Provence herbs, etc.).

The soup can be pureed completely, or only a third or half pureed for thickening.

For Lentil Tofu Soup, prepare the ingredients according to the list.

Cut the carrots and onions into small cubes, crush the garlic cloves with the wide side of the knife. Sweat them in a pan with vegetable oil over medium heat, lightly salt. At the end, add a portion of Adjika sauce (or tomato paste) and simmer for another 2-3 minutes while stirring.

Sort the lentils, if necessary, and then rinse thoroughly. Boil lentils in one liter of water until tender, or you can even boil them. Here - green, it is cooked longer than red varieties.

Send the stewed vegetables to the pan to the almost ready lentils. Puree the finished soup, for example, using an immersion blender.

Cut the tofu into cubes or pieces. For serving with soup, it will be tastier if the tofu is fried a little.

The lentil soup is ready. Useful, satisfying, cool in appearance, i.e. for color. When serving in a serving of soup, add tofu cheese, as well as some fresh chopped herbs to your taste or toasted sesame seeds. Bread croutons are also on topic.

Bon appetit!

Step-by-step recipes for soup with tofu, shiitake mushrooms, fish, spinach and seaweed

2018-07-15 Rida Khasanova

Grade
prescription

1952

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

1 gr.

carbohydrates

4 gr.

28 kcal.

Option 1: Tofu and Shiitake Mushroom Soup

Tofu is a vegetarian cheese made from soybeans. This product resembles curd cheese, neutral in taste. There are many recipes in cooking where tofu is baked, fried and boiled. With soy cheese, delicious soups are obtained, they are rich in protein and very healthy.

In addition to tofu, as the main product of the first course, a variety of vegetables are taken. You can cook meat or fish soup with tofu. Soy cheese soup with shiitake mushrooms and seaweed can be called a special dish. This dish of Korean and Japanese cuisine will conquer your taste preferences.

Ingredients:

• 300 gr. tofu;
• onion head;
• 6-7 shiitake mushrooms;
• a spoonful of tomato paste;
• clove of garlic;
• a couple of tablespoons of sunflower oil;
• salt to taste.

How to cook

Peel and wash the onion with garlic. Cut vegetables into smaller pieces. Saute in a saucepan with sunflower oil. It is better to take dishes with a thick bottom so that nothing burns.

Add shiitake and tomato paste. Reduce fire to minimum. Fry the mass for about 5-6 minutes.

Chop the tofu into any cut. Transfer to a saucepan. Mix everything. Pour in 2 liters of broth or boiled hot water. Season with salt, if desired, you can use spices. Cook until boiling, and then a couple more minutes. Let the finished soup brew under the lid. And after 10-14 minutes, serve the dish to the table.

If you don't have shiitake on hand, use any other mushrooms. Mushrooms are an excellent choice. They are easy to use, cook quickly, the first dishes with them are fragrant and appetizing.

Option 2: Classic Tofu Soup Recipe

Korean mushroom soup with tofu has won the attention and love of thousands of tourists. Try and join the national culture of Korean and Japanese cuisine.

Ingredients:

• 150 gr. soy cheese;
• 4-5 potatoes;
• bulb;
• clove of garlic;
• 2-3 radishes;
• a spoonful of sunflower oil;
• a couple of peas of black pepper;
• optional 2 liters of vegetable broth
• to taste of salt and spicy greens.

Tofu soup recipe step by step

Take care of vegetables. Clean them, rinse well under running water. Chop the onion and garlic finely. Radishes thinly sliced. And potatoes in cubes or straws.

Heat the sunflower oil in a heavy bottomed saucepan. Put onion and garlic in it. Saute until color changes. Add radishes and potatoes. Mix everything. Simmer for about 5 minutes over moderate heat. Products should not be ruddy, but only slightly change color.

Add peppercorns (you can allspice). Pour the broth into the saucepan. If there is no vegetable broth, use ordinary hot boiled water. Bring to a boil, remove the foam.

Cut the tofu into small cubes or strips. Send to the pan. Simmer for about 10 minutes at a moderate boil. Season with salt to taste. This soup is always served with herbs. Sprinkle each serving with fresh chopped or dried herbs. In the finished soup, tofu remains in chunks rather than melting like regular soft cheese.

Soups with tofu are distinguished not only by their high protein value, but also by their unusual ease of preparation. Step-by-step cooking always starts like cooking a regular vegetable or meat soup, and then only chopped tofu is added. A classic recipe can include a special ingredient. This is miso paste. In appearance, it resembles ordinary tomato paste, but consists of salt, wheat and rice. Soup with such a paste is called miso soup.

Option 3: Quick Tofu Soup Recipe

If it's lunchtime and you don't have soup yet, try this quick vegetable tofu soup recipe. This is a great option for a dietary, but very tasty dish that can feed the whole family.

Ingredients:

• about 100 gr. soy tofu;
• onion head;
• one carrot;
• head of celery (about 400 gr.);
• a bunch of fresh parsley;
• salt and black pepper to taste.

How to make quick tofu soup

Prepare vegetables. Rinse thoroughly, clean. Cut the tough skin off the celery. Chop onions and carrots. And cut the celery into strips.

Boil 2-2.5 liters of water in a saucepan, add vegetables. As soon as foam appears, remove it with a slotted spoon. Then cook at a moderate boil. It is better to cover the lid.

Cut the tofu into pieces, optional. Add to soup when vegetables are half done. Stir. Salt and pepper to taste.

Before serving the soup, chop fresh herbs and sprinkle the dish with it.

This meal option can be made even more satisfying. Add a couple of tablespoons of minced meat or chicken to the broth. Boil for another 10-15 minutes and the dish is ready to eat. To make soup with tofu and chicken pulp, boil the chicken first. Boil the soup on the broth, and add the meat at the end of cooking.

Option 4: Fish soup with tofu

Fish soup with tofu does not take long to prepare. But special attention will have to be paid to fish, to clean the flesh from the bones. To simplify the recipe, use a clean boneless fish fillet.

Ingredients:

• 300-350 gr. any fish (or fillet);
• about 100 gr. leek;
• a spoonful of liquid oil;
• 150 gr. tofu cheese;
• 40-50 gr. egg or wheat noodles;
• fine salt to taste.

Step by step recipe

Clean the fish, rinse. If there is a fillet, take it. Pour the piece in a saucepan with cold water. Boil, remove all protein foam. Cook until the fish is cooked with a half-closed lid and a moderate boil.

If you have a piece of fish and not a fillet, remove the boiled fish from the pan. Strain the broth through a fine sieve. And separate the flesh of the fish from the bones. Combine the broth and pulp again in a saucepan. Set to low heat.

Peel and rinse the white flesh of the leek. Cut the vegetable into thin strips. Saute with oil in a skillet until golden brown. Transfer to broth.

After a couple of minutes, add egg or wheat noodles. In the latter option, take noodles from durum wheat or home-made. Stir the soup, salt. After boiling, cook for just a couple of minutes. Now you can adjust the density of the broth, if necessary, add more hot boiled water.

Chop the tofu and add it to the soup. Bring to a boil. Close the lid. Turn off the heating. Let the broth brew for a couple of minutes, and then pour the soup into bowls.

Instead of noodles, it is permissible to add some potatoes, celery or cereals to the broth. In the latter case, rice is ideal, but take millet, semolina, or even a little buckwheat to taste. Choose the ingredients according to your taste and preferences.

Option 5: Soup with tofu, spinach and seaweed

Green vitamin soup with tofu, spinach and seaweed is another option for a vegetarian dish. Include this dish in your diet and add your serving of vitamins and healthy proteins.

Ingredients:

• 3-5 gr. dry seaweed;
• 2-3 bunches of spinach;
• 150 gr. leeks or shallots;
• 300 gr. tofu cheese;
• to taste salt;
• 2-2.5 liters of vegetable broth or water.

How to cook

Prepare spinach. Tear off the leaves from the bunches, rinse well. Lay out on layers of paper towels or napkins. Then cut the spinach into strips.

Boil vegetable broth or water in a saucepan. Add dry seaweed directly to boiling water. Such a broth in Korean cooking is called "dashi". This "dashi" can be made every time you make tofu soup.

Rinse and chop the white flesh of the leek. Cut into thin strips. Send to soup.

Chop the tofu into strips or cubes. Transfer to soup. Cook for about 5-7 minutes at a moderate boil with the lid almost closed.

Add spinach to broth. To keep the leaves retaining their appetizing green color, add the spinach to the broth while simmering. Now salt the broth to taste. Optionally, use any ground spices in addition to salt. Stir. Heat at a low boil for about a minute. Remove from the stove, the soup is completely ready to eat.

To prepare such a soup, you can take any dried seaweed. Even canned sea kale will do instead of dried. But then control the use of salt, because canned cabbage is a salty product. And instead of spinach, to taste, you can take sorrel, parsley, or even young leaves of the May nettle.

Bon appetit!