Best Miso Soup Recipe – Vegetable Soup with Yellow Miso

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Miso soup is easy to prepare and a tasty choice for a healthy diet. Miso is a paste made from fermented soybeans. Miso is a popular Asian seasoning and I find it in a refrigerated case at my local big box grocery. There are 3 main varieties of miso: white, yellow, and red miso. White miso has the mildest flavor while red miso is the strongest; I generally choose yellow miso which is in the middle and use it primarily for making soups and dressings. View or print this hearty vegetable miso soup recipe at check current prices for DRIED SEAWEED on Amazon We generally buy seaweed sheets, which are pretty versatile and easily used for making sushi rolls or simply adding to salads and soups. And find all Chef Buck Recipes at We appreciate you watching our recipe videos…Thanks! We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos. Connect with this media to catch all of my videos…thanks: OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL TWITTER INSTAGRAM PRINT RECIPES AT MY WEBSITE: RECIPE PLAYLISTS: Ingredients for Miso Soup 3 tsp YELLOW MISO 2 cups WATER 1 CARROT sliced ​​1 sm ONION (or use green onions) 1 stick CELERY chopped handful of fresh SPINACH roughly chopped chopped SEAWEED to taste (we use seaweed sheets) 1 Tbsp OIL ¼ tsp BLACK PEPPER RED PEPPER FLAKES How to Make Miso Soup with Vegetables versatile Heat a pot with oil on medium heat. When oil is hot, add in the onions and red pepper flakes and saute for 2-3 minutes. Add in the carrots and celery and continue to saute another 2 minutes. Season with black pepper then pour in the water, cover the pot and let it come to a boil. Once the pot is boiling, turn off the heat and stir in the miso until it dissolves. Add in the remaining ingredients, stir, and serve hot. .

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  1. Just found your channel. I have just watched a video of you from 5 years ago; cami, hairy arms and long fizzy hair… I thought it very funny that your kitchen was « lived in », cubbards opened all over the place! Man, you have changed, cleaned up and grown up!!! Much better, seems more serious stuff. Same personnality, that’s good!! 🙂 cook on dude!

  2. I would only use the nori (seaweed) sheets. Don't buy whole seaweed, or kelp thinking more seaweed or less processed is healthier. That stuff needs to be washed, and likely have grit and dirt… and specifically used for seaweed soup or used to make a type of seaweed broth.

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