{"id":72,"date":"2023-02-03T21:35:11","date_gmt":"2023-02-03T21:35:11","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=72"},"modified":"2023-02-03T21:38:06","modified_gmt":"2023-02-03T21:38:06","slug":"miso-soup","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/miso-soup\/","title":{"rendered":"Miso Soup"},"content":{"rendered":"<hr \/>\n<p>author: &quot;All Recipes&quot;<br \/>\nsource: <a href=\"https:\/\/www.allrecipes.com\/recipe\/13107\/miso-soup\">https:\/\/www.allrecipes.com\/recipe\/13107\/miso-soup<\/a><br \/>\ntype: recipe<br \/>\nrating: *****<br \/>\ntags: recipe web soup miso asian broth<br \/>\ncreation date: 2022-11-30<br \/>\nmod date: 2022-11-30<\/p>\n<hr \/>\n<h2>Miso Soup<\/h2>\n<p><em>This miso soup is full of savory flavors. Add more dashi to your soup if you want a stronger stock. You can use yellow, white, or red miso paste for this soup \u2014 yellow miso is sweet and creamy, red miso is stronger and saltier.<\/em><\/p>\n<p>![Miso Soup](<a href=\"https:\/\/www.allrecipes.com\/thmb\/q8mj4aSbHY2rJgky7JYEpWYkpQo=\/750x0\/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)\/13107-miso-soup-Melissa-Goff-1x1-1-2962011c74e340fd8afbfaf43ac4b6f2.jpg\">https:\/\/www.allrecipes.com\/thmb\/q8mj4aSbHY2rJgky7JYEpWYkpQo=\/750x0\/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)\/13107-miso-soup-Melissa-Goff-1x1-1-2962011c74e340fd8afbfaf43ac4b6f2.jpg<\/a>)<\/p>\n<p>Servings: 4<br \/>\nPrep Time: 5 mins<br \/>\nCook Time: 10 mins<br \/>\nTotal Time: 15 mins<\/p>\n<hr \/>\n<h3>Ingredients<\/h3>\n<table>\n<thead>\n<tr>\n<th>Amount<\/th>\n<th>Ingredient<\/th>\n<th>Notes<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>4 Cups<\/td>\n<td>Water<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>2 tsp<\/td>\n<td>Dashi Granules<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>3 T<\/td>\n<td>Miso Paste<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>2<\/td>\n<td>Green Onions<\/td>\n<td>slice diagonally into 1\/2 inch pieces<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Directions<\/h3>\n<ol>\n<li>Combine water and dashi granules in a medium saucepan over medium-high heat<\/li>\n<li>Bring to a boil. <\/li>\n<li>Reduce heat to medium and whisk in miso paste. <\/li>\n<li>Stir in tofu. <\/li>\n<li>Separate the layers of green onions, and add them to the soup. <\/li>\n<li>Simmer gently for 2 to 3 minutes before serving.<\/li>\n<\/ol>\n<h3>Tips<\/h3>\n<p>Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength.<\/p>\n<h3>Additional Options<\/h3>\n<h5>Before bringing Dashi to a boil:<\/h5>\n<ul>\n<li>Add Onion<\/li>\n<li>Add Clams<\/li>\n<\/ul>\n<h5>After bringing Dashi to a boil:<\/h5>\n<ul>\n<li>Add Mushrooms (Shiitake, enoki, maitake, shimeji, etc)<\/li>\n<li>Add Bean sprouts<\/li>\n<li>Add Wakame seaweed<\/li>\n<li>Spinach<\/li>\n<\/ul>\n<h3>Nutrition Information<\/h3>\n<ul>\n<li>Per serving (4 servings)<\/li>\n<li><strong>Calories:<\/strong> 63 kcal<\/li>\n<li><strong>Fat:<\/strong> 2g<\/li>\n<li><strong>Saturated fat:<\/strong> 0g<\/li>\n<li><strong>Carbohydrates:<\/strong> 5g<\/li>\n<li><strong>Fiber<\/strong>: 1g<\/li>\n<li><strong>Sugar<\/strong>: 2g<\/li>\n<li><strong>Protein:<\/strong> 6g<\/li>\n<li><strong>Sodium:<\/strong> 513mg<\/li>\n<li><strong>Vitamin C:<\/strong> 1mg<\/li>\n<li><strong>Calcium<\/strong>: 38mg<\/li>\n<li><strong>Iron<\/strong>: 1mg<\/li>\n<li><strong>Potassium:<\/strong> 159mg<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.allrecipes.com\/recipe\/13107\/miso-soup\/\">https:\/\/www.allrecipes.com\/recipe\/13107\/miso-soup\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>author: &quot;All Recipes&quot; source: https:\/\/www.allrecipes.com\/recipe\/13107\/miso-soup type: recipe rating: ***** tags: recipe web soup miso asian broth creation date: 2022-11-30 mod date: 2022-11-30 Miso Soup This miso soup is full of savory flavors. Add more dashi to your soup if you want a stronger stock. You&nbsp;<a class=\"read-more\" href=\"https:\/\/abzug.org\/recipes\/2023\/02\/03\/miso-soup\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":74,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[51,52,53,50,29],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","tag-asian","tag-broth","tag-miso","tag-soup","tag-web"],"_links":{"self":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":1,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/72\/revisions"}],"predecessor-version":[{"id":73,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/72\/revisions\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media\/74"}],"wp:attachment":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/categories?post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/tags?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}