Miso Soup

Homemade Miso Soup with Tofu and Green Onions.

The Best Miso Soup

I love Japanese food and my wife and I order sushi quite often but one thing I like to get, as an appetizer, is Miso Soup. If you don’t don’t know what Miso is, I can tell you that it’s a Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. There’s several different varieties of Miso but the most common are white and red. I’ll be demonstrating how to make Miso Soup using the red Miso and I’m going to show you how to make a soup with the most basic ingredients,Tofu and Green Onions.

Dashi ingredients, Kombu and Katsuobushi.

Dashi Fish Broth

Most soups are made from broths or stalks and this recipe is no different. The broth that needs to be prepared for this Miso Soup recipe is called Dashi and it’s really easy to make. All you have to do is combine Kombu(dried Kelp) and katsuobushi(bonito flakes or dehydrated Skip Jack Tuna) with boiling water and let it steep, like tea, for 10 minutes. If you don’t know what these ingredients are or where to find them, you can go to any Asian market and ask the attendants. I buy them both dehydrated and I just reconstitute them with the boiling water. The water absorbs the flavor, like tea, and creates the broth called Dashi. Then, all you have to do is strain the broth to make the Miso Soup.

Be sure to try my Red Sauce Wonton and my Wonton Soup Recipe.

Extra firm Tofu and fresh chopped Green Onions.

Tofu and Green Onions

As I mentioned above, there are several different varieties of Miso and there are also several different Miso Soups. If fact, eventually I want to show you how to make a spicy Beef Ramen Miso Soup that I think is just amazing but I’ve got to teach you the basics first so you understand recipe like that one, later. So today I’m going to teach you how to make a Miso Soup with Tofu and Green Onions.

Miso Soup Ingredients:

2 cups dashi
1 Green Onions, chopped
4 oz Tofu, Extra Firm
3 Tbsp miso

Dashi
4 cups water
1 oz kombu (dried kelp)
1 cup katsuobushi (dried bonito flakes) (1 loose cups = 10 g)

Just watch the video tutorial and I’ll show you just how easy it is to make Dashi and this Tofu and Green Onion Miso Soup.

Top 5 Soup Recipes

The Best Soup Recipes

My favorite thing about winter is being able to warm up with a bowl of soup. It’s still really cold where we live. It doesn’t look like it’s going to start warming up anytime soon either, but no worries, we’ve got you covered. There is no better way to warm up than with a hot bowl of soup. We will give you details on these 5 soups and we also list many more of our favorites that we love and recommend.

My Husband won my heart with this soup

Lobster Bisque Soup

Lobster Bisque is the first soup my husband ever made for me. We had just moved into our first place together. This was before I really even knew what a great cook he was. When he made this for dinner I knew he was gonna be a keeper. Now every time I see lobster bisque on the menu at a restaurant, I love to order it. It’s always good to me but never as good as the way PMGK makes it.

French Onion soup is one of our family favorites

French Onion Soup

Onions are already so packed with flavor. Add 5 different kinds and you have yourself one delicious French Onion soup. We make this soup recipe more often than any other. There are never any leftovers, it’s that good. From what I understand, there was a restaurant in Denver that use to serve this soup this way and my husband would always order it before his meal. There’s a lot more to the story but if you want to know it, you’re going to have to ask him. For now, let’s just say that he wasn’t always in the food business.

You haven’t had good Menudo until you’ve tried PMGK’s Recipe

Menudo Soup

When I first had this soup it was from a can and it was awful. I figured that I didn’t like Menudo at all and, though, some people have a problem with eating organ meat, I don’t. I just didn’t like it. So, when my husband said his next video was going to be Menudo, I wasn’t that excited. Of course, like everything else he does, this soup turned out amazing and I really liked it a lot. I dare say that it is now one of my favorites. I wish we made more often.

Soup is always better in a bread bowl
Cream of BROCCOLI soup

I don’t know anyone who doesn’t like Cream of Broccoli soup. Add a bread bowl and I’m in heaven. My husband discusses so much about this recipe in the original blog post, you’ve just got to see it for your self. There are priceless tips on how to make this soup stand out above the rest. Again, this is another one of my personal favorites.

I’ll never pass up a bowl of Beef Stew
Beef Stew

This is comfort food right here. Beef Stew is one of those recipes that I grew up on. It’s so hearty and filling. There is no screwing it up. It’s one of the easiest recipes you’ll ever make. In this recipe, my husband added a little more flare by first grilling a steak that was then added to the stew. If you want to make it even easier you can just throw everything in your crock pot instead. If you decide to do that make sure you saute those onions first, it really makes all the difference.

Warm Up with These 5 soups

This top 5 list was a tough one to come up with. we have so many soups for you to choose from. Some of our other favorites are: Cream of Mushroom, Pork and Hominy Stew, Vegetarian Chili clam chowder and so many more. PMGK’s Zuppa Tuscana is another recipe I wish he made more often. Warm up tonight after a long day with any of these soup recipes and you will be so glad you did.

Beef Bone Broth

Easy Beef Bone Broth

Try to say that 5 times real fast, “Easy Beef Bone Broth Base”, and I bet you get tongue tied.  But, having a good broth on hand will not only enhance the flavor of the food, it will nourish and strengthen your body more.  There are so many healthy benefits to consuming homemade bone broth, I’m not even going to get into it.  Just know that many recipes, that call for water, are usually getting replaced with broth or stock because Chefs know how much more body and flavor a dish has when its prepared with it.  But there are many different ways Beef Broth can be prepared because so many different cultures use different seasoning and spice, so I’m just going to show you how to make a good base.

Raw or Roasted Beef Bone Broth

If you’re going to make a real good Beef Bone Broth, you really need a good balance between both Raw and Roasted beef bones.  The Raw bones provide more nutrients and the roasted beef bones provide more flavor.  Either way, the body will benefit from the minerals and compounds that support your immune system.  The collagen alone heals your stomach lining and reduces inflammation in the intestine. And if you want even more flavor, you can roast the vegetables, beforehand, as well.  The Roasted Beef Bones come from the Bone Marrow recipe I filmed and posted last week.  So if you want to know how to cook the bones, take a look at that HERE!

Seasoning Beef Bone Broth

As I mentioned before, this Beef Bone Broth recipe is just the very base of Beef Broth.  I’ve completely left out the seasoning because I don’t know what you’re making and I don’t know what herbs and spices you need to make your dish.  Some cultures add ginger or turmeric and some add other herbs and spices or both.  Just know that this base is the best start that anyone can offer and you can season your broth to your specific needs and tastes.  This broth can be refrigerated for several days or several months if you freeze it.

Beef Bone Broth Ingredients:

5 lbs Beef Bones, roasted
2 Gallons Water, more as needed
1 Onion
2 Carrots
1 bunch Parsley

Salt and Pepper to taste and add other ingredients to suit your specific recipe needs.