Red Miso Soup with Arugula

This is another recipe that I just don’t measure on. The exact amounts don’t matter, but I made some guesses for novice cooks of miso soup.

Dashi (2 cups):

  • 2 cups water
  • about 1/4 cup kombu kelp
  • about 1/4 bonito flakes (or dried shiitake mushrooms for vegetarians)

Place the kelp in the water and turn on heat. Right before it comes to a boil, remove kelp and turn off. Immediately add bonito or mushroom, let sit for 5-10 minutes without heat. Strain and use.

Red Miso Soup with Arugula (1 or 2 servings):

  • 2 cups dashi
  • a couple tablespoons of red miso
  • handful of arugula or spinach, chopped
  • a green onion or two, chopped

Heat the dashi to a strong simmer, then whisk in the miso. Add arugula and green onion to hot broth and stir until wilted.


About tandooritaco

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This entry was posted in fast, japanese, soup, vegan, vegetarian. Bookmark the permalink.

2 Responses to Red Miso Soup with Arugula

  1. Pingback: Sushi: Futomaki with garlic scapes, seasoned tuna, shrimp, and more | Tandoori Taco

  2. Pingback: Zaru Soba, Kimchi Shrimp Cakes, and a Miso Soup | Tandoori Taco

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