How To make Chinese Vegetable Miso Soup
1 tb Sesame oil
2 ea Celery stalks, sliced
1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice or white vinegar
2 ea Tofu cakes, diced
4 tb Miso
Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana"
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Miso soup | 5 MISTAKES to avoid when making miso soup (with recipe)
enjoy a good miso soup with tofu? if so, perhaps in this video, you'll discover something new to help made your next small bowl THAT MUCH BETTER!
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???? as you may know, miso soup is an essential part of a traditional japanese meal. its one of the simplest and tastiest soups you can make.
as you finish watching the video, hopefully you'll know exactly what NOT to do next time you try making miso soup.
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Vegan Miso Soup - Loving It Vegan
Vegan Miso Soup - Loving It Vegan. Simple and delicious vegan miso soup. This veggie packed soup is extremely flavorful and makes the perfect appetizer.
For the full recipe visit:
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Easy Vegan Miso Soup with Noodles! 10 Minutes to Make & Less than 150 cals Per Serving!
Healthy vegan miso soup that is WFPB (whole food plant based) friendly, low calorie, and delicious! Today I am using my homemade kombu dashi (see recipe video below) to make a fish free version of miso soup! I am also using a non-traditional addition of shirataki (konjac yam) noodles, but of course you can swap these out for brown rice noodles, whole wheat noodles, buckwheat noodles, zucchini noodles... or to go the more traditional route, no noodles at all! Hope you guys enjoy!
???? Kombu Dashi recipe (for the broth!):
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Brown Rice noodles:
Buckwheat noodles:
Whole wheat noodles:
Shirataki noodles (Miracle Noodles)
Spiralizer (to make zucchini noodles!)
???? Info on miso:
???? Info on shirataki noodles:
???? Miso Soup with Shirataki Noodles:
2 cups kombu dashi (or sub vegetable broth)
4-5 mushrooms, chopped
1 cup broccoli florets
2-3 stalks of bok choy
1 TBL white miso paste
1/3 of package (or more!) shirataki noodles (or sub any noodles you like!)
Add to your liking: soft tofu (or firm if you prefer!), green onions and 1/3 nori sheet torn into strips. Enjoy!
Calories & macros for 1 serving (this recipe makes 1 serving)
Calories = 133, Fat = 2.3g, Carbs =12.9g, Protein = 10.6g
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How to make Miso Soup | JAPANESE VEGAN RECIPE
LAY HO MA everyone! This recipe is so simple and yet an all time favourite. Join me in this episode and learn how to make Japanese miso soup! Delicious by itself or with any vegetables of your choice!
Ingredients:
3 cups water
5g kombu
2 dried shitake mushrooms
1 generous tbsp miso paste
150g firm tofu
Directions:
1. Bring 3 cups of water to boil, then turn the heat down to medium
2. Add in the mushrooms and kombu
3. Cook for about 7min or until the mushrooms are soft
4. Remove the mushrooms and kombu and set aside
5. Using a sieve, whisk through the miso paste into the soup
6. Carefully remove the stalks from the shiitakes
7. Add in firm tofu cubes
8. Add back in the mushrooms and kombu
9. Cook for another 2min, and plate in a nice bowl!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegan Miso Soup Recipe | Easy + Gut-Healthy!
In this casual vlog/recipe video my friend Remy shows us how to make the easiest (and tastiest) Vegan Miso Soup, plus we also try some fun mochi. Get the full recipe here:
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Hearty Miso Soup Recipe (The Healthiest Japanese Food with Plenty of Vegetables) | Cooking with Dog
We are introducing Taberu Omisoshiru, miso soup for eating. We've been making this quick and easy miso soup with lots of ingredients in our house. You should definitely try one of the healthiest Japanese dishes, delicious miso soup with lots of vegetables.
How to make Hearty Miso Soup
(2 people) Cook Time: 30 minutes
- Vegetables and Mushrooms (350g/12.3 oz in total) - * You can change the ratio of these ingredients.
50g Kabocha Squash (1.8 oz)
50g Long Green Onion (Naganegi) (1.8 oz)
50g Komatsuna Spinach (1.8 oz)
50g Aburaage, thin deep-fried tofu (1.8 oz)
50g Potato (1.8 oz)
50g Daikon Radish (1.8 oz)
50g Shiitake and Shimeji Mushrooms, or substitute your favorite type of mushrooms (1.8 oz)
- Soup and Toppings -
400ml Water (1.69 cups)
6g Dashi Kombu Seaweed (0.21 oz)
5g Bonito Flakes (0.18 oz)
2 tbsp Miso
Toasted White Sesame Seeds, ground
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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