1. Chicken, Egg, and Tofu Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・4.6 oz (130g) Tofu
・3.5 oz (100g) Chicken tenders
・2 oz (60g) Bean sprouts
・1 oz (30g) Chinese chive
・1-2 tsp Shredded ginger
・1 Egg
・1 tsp Oil
・1 tsp Sake
・1 tsp Soy sauce
・Chili oil (optional)
Direction
1. Cut chicken into small pieces. Oil the pot, and cook the chicken slightly. Add shredded ginger. Season them with sake and soy sauce.
2. Add water (and dashi powder if you need) into a pot. When it boils, add bean sprout, Chinese chive, and diced tofu. Simmer for 2-3 minutes on low heat.
3. Bring to a boil again, and add beaten egg. Stir well.
4. When egg is cooked, turn off the heat. Dissolve miso paste. Sprinkle raayu (chili oil) on top when eating.
2. Shrimp and Tofu Gyoza Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・3.5 oz (100g) Sweet potato
・1.7 oz (50g) Onion
・Sliced kabosu or lime (optional)
Gyoza
・Gyoza wrappers
・4.6 oz (130g) Tofu
・3.5 oz (100g) Shrimp
・1.7 oz (50g) Onion
・1 tbsp Potato starch☆
・1 tsp Chicken stock powder☆
・1 tsp Sesame oil☆
・1 tsp Soy sauce☆
Direction
1. [Gyoza] Wrap a piece of paper towel around the tofu and place a weight on it to drain the tofu. After 10-20 minutes, squeeze the water out of tofu throughly.
In a mixing bowl, combine drained tofu, minced shrimp, minced onion, and ☆. Wrap that filling in gyoza wrappers.
2. [Miso soup] Put water, sliced onion, sweet potato (and dashi powder if you need) into a pot. Bring to a boil.
3. When it boils, add gyoza. Simmer for about 5 minutes to cook gyoza.
4. When gyoza is cooked, turn off the heat. Dissolve miso paste. Finally, top with a slice of kabosu (or lime).
3. Egg and Tofu Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・2 Eggs
・4.6 oz (130g) Tofu
・2 oz (60g) Chinese cabbage
・1.7 oz (50g) Onion
・1 oz (30g) Carrot
Direction
1. Slice onion and shred carrot. Cut Chinese cabbage into small pieces.
2. Put water, vegetables (and dashi powder if you need). Simmer until vegetables are cooked.
3. Bring to a boil, crack eggs into a pot directly. Cover and cook for 2-3 minutes, until eggs are the desired consistency.
4. When eggs are cooked, turn off the heat. Dissolve miso paste.
4. Beef and Bean Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・4.2 oz (120g) Ground beef
・1.7 oz (50g) Onion
・1 oz (30g) Carrot
・1 tsp Oil
・2 tsp Sake☆
・1/2 tsp Grated garlic☆
・1/2 tsp Curry powder☆
・A pinch of Salt and pepper☆
・2.5 oz (70g) Your favorite beans
・Diced tomato (optional)
Direction
1. Mince onion and carrot. Stir-fry them with a little oil.
2. Add ground beef, and season it with ☆. When beef is almost cooked, add water (and dashi powder if you need).
3. Simmer until vegetables are cooked, then add boiled beans.
4. Turn off the heat. Dissolve miso paste. Finally, top with diced tomato.
5. Shrimp and Fried Tofu Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・3.5 oz (100g) Shrimp
・2.5 oz (70g) Thick fried tofu (Atsu-age)
・1.7 oz (50g) Chinese cabbage
・1 tsp Oil
・2 tsp Sake☆
・A pinch of Salt and pepper☆
・Minced green onion (optional)
Direction
1. Oil the pot. Cook shrimp with ☆. When it’s almost cooked, add water, Chinese cabbage, fried tofu, (and dashi powder if you need). Simmer for 3-4 minutes.
2. When Chinese cabbage get soft, turn off the heat. Dissolve miso paste. Finally, top with minced green onion.
6. Chicken and Tofu Meat Balls Miso Soup
Ingredients (2 servings)
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・5 oz (140g) Ground chicken
・4.6 oz (130g) Tofu
・2.5 oz (70g) Daikon
・2.5 oz (70g) Bamboo shoots
・1.4 oz (40g) Carrot
・1 tsp Soy sauce☆
・1 tsp Oyster sauce☆
・A pinch of Sugar☆
・A pinch of Salt and pepper☆
・2 tbsp Minced green onion☆
Direction
1. Wrap a piece of paper towel around the tofu and place a weight on it to drain the tofu. After 10-20 minutes, squeeze the water out of tofu throughly.
2. Cut bamboo shoots into small cubes. In a mixing bowl, combine ground chicken, drained tofu, and ☆. When it’s kneaded and become sticky, add bamboo shoots and minced green onion. Mix well.
3. Put water and shredded daikon and carrot in a pot. Simmer for 3-4 minutes. Spoon the meat mixture from earlier and drop it into the boiling soup. Simmer for 3-4 minutes to cook the meat balls.
4. Turn off the heat. Dissolve miso paste.
