Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon 导航搜索图标 Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon 打印图标 注意图标 Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon 关闭图标 Sorted 汉堡/搜索图标
Recipe

Vegetable-Miso Soup

Scott Phillips

Servings:4 to 6

这种汤始于Kombu Dashi,这是一种用干海带制成的鲜味的肉汤。有力的红色(又名)味o散发着红薯,胡萝卜和羽衣甘蓝的风味,增加了身体,甜味和苦味。

Ingredients

  • 1 6×1-inch strip kombu (dried kelp)
  • 2 Tbs. extra-virgin olive oil
  • 1 cup thinly sliced leeks, white and light-green parts only (from 2 medium leeks), well rinsed
  • 1 Tbs. finely chopped fresh ginger
  • 2 tsp. finely chopped garlic
  • Pinch red pepper flakes (optional)
  • 1 medium carrot, thinly sliced (3/4 cup)
  • 1个中等红薯,去皮并切成咬合大小的碎片(约2杯)
  • 8 oz. kale, trimmed and coarsely chopped (about 3 cups)
  • 1/2 cup red (aka) miso
  • 1 Tbs. mirin; more to taste

Nutritional Information

  • Calories (kcal) : 130
  • 脂肪卡路里(KCAL):50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • 多不饱和脂肪(G):1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 1050
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • 蛋白质(G):4

Preparation

  • In a 3- to 4-quart saucepan, bring 6 cups water and the kombu to a simmer over medium heat. Reduce the heat to low and cook for 1 minute. Discard the kombu and transfer the dashi to a large measuring cup or bowl. Dry the saucepan.
  • Heat the oil in the saucepan over medium heat. Add the leeks and cook, stirring, until slightly softened, about 2 minutes. Add the ginger, garlic, and pepper flakes (if using), and cook until fragrant, 1 to 2 minutes. Add the carrot and sweet potato and cook until slightly softened, 3 to 4 minutes. Add the dashi, turn the heat up to medium high, and bring to a boil. Add the kale and simmer until all of the vegetables are tender, 5 to 7 minutes.
  • Transfer 1/4 cup of the dashi to a small bowl and whisk in the miso until dissolved. Add to the soup and simmer for 1 minute. Add the mirin, seasoning with more to taste, and serve.

Reviews

Rate or Review

Reviews (7 reviews)

  • Cartouche|07/31/2022

    Great flavorful, hearty, and filling soup for a weekday main course. I used Miso Master Organic Traditional Red Miso paste (aged 1 year) and found that to be too intense. Think I'll knock that back by 1/3 next time. Regarding other people's remarks about sweetness, we didn't find this to be sweet at all, even after adding the mirin.

  • LizInAustin|02/13/2021

    This soup recipe has become my winter staple. It's so easy that it serves as the foundation to many other versions I threw together. I often use leftover rice or pasta in the soup and often substitute arugula for the kale. So fast and easy to make, esp if you skip the kombu part.

  • Mon1ca|04/21/2016

    Nice soup!I added 3/4 cup of shelled edamame beans along with the kale which added more visual appeal. I also added dried lemongrass for extra flavour.I omitted the mirin (despite having some on hand) because the soup is on sweet side, with that in mind, I wish I had added extra pepper flakes.The soup didnt have enough liquid so I dissolved the miso in 1 cup of warm water, to which I added 1 vegetable bouillon cube (no MSG added).

  • tred|02/01/2015

    Warming, healthy, quick. With the natural sweetness of the carrot and sweet potato, I found the mirin to beunnecessary.

Show More

Rate this Recipe

写评论

视频

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.