36 silken miso Recipes

miso paste, water, silken tofu, cubed, shimeiji mushroom, ends removed, a small bunch of wakame

dashi granules, water, miso paste, silken tofu, diced, green onions, sliced diagonally into 1/2 inch pieces

dried shiitake mushrooms, fresh spinach leaves, silken tofu, cold water, dark miso (red or brown ), scallion tops, sliced, toasted sesame oil

water , (or dashi), dark miso paste, carrot, peeled and cut in matchsticks, mushrooms, cleaned, trimmed and very thinly sliced, firm silken tofu, cut in 1/4 inch dice, scallion, white and light green parts only, thinly sliced, baby spinach, chopped, chives, snipped

water, salt , or to taste, carrot, cut into 1/4-inch dice, shiro miso (white fermented soybean paste), dice of silken tofu (3 oz)

soybean paste dashi type, mori-nu , tofu, silken, lite extra firm, chopped onions , spring or scallions, shitake dried mushrooms, spinach

water, instant dashi stock (granules ), miso (i like a mix of about 4 parts red to 1 part white), dried wakame seaweed (sea vegetable), diced tofu (i like kinugoshi, silken tofu), very thinly sliced green onions

grated carrot, silken tofu, fresh lemon juice, rice vinegar, vegetable oil, yellow miso (soybean paste), peeled chopped fresh ginger, honey, sea salt or 1/4 tsp table salt, garlic, crushed

grated carrot, silken tofu, fresh lemon juice, rice vinegar, vegetable oil, yellow miso (soybean paste), chopped peeled fresh ginger, honey, sea salt, garlic clove, crushed

water, kombu (kelp), cut into (4-inch) pieces, remaining ingredients, miso (soybean paste), straw mushrooms, rinsed and halved, silken firm tofu, drained and cut into 1/2-inch cubes, peeled fresh ginger, thinly sliced, sliced green onions, sliced shiso

dozen littleneck clams , scrubbed, dark miso, silken tofu, cut into 1/2 -inch cubes, scallions , thinly sliced crosswise

short cucumbers, silken firm tofu, drained, white miso, mirin, sugar, rice vinegar, egg yolk, rice vinegar, shoyu, sugar, mirin

silken tofu, light miso, rice vinegar, chopped scallion, fresh grated ginger, orange juice, soy sauce, brown sugar, dark sesame oil

dried wakame seaweed, dashi, red miso, silken tofu, drained and cut into 1/2 inch cubes, scallions, thinly sliced into rounds

water, baby spinach leaves , cut into thin strips, sliced fresh shiitake mushroom, minced scallions, tamari, mellow white miso, extra firm silken tofu, drained and cut into 1/4-inch dice

dashi stock (use 4 cups water if you use the dashi) or 4 cups vegetable stock (use 4 cups water if you use the dashi) or 4 cups fish stock (use 4 cups water if you use the dashi), daikon radish (japanese radish, peeled and sliced thin or julienne), carrot (peeled and sliced thin or julienne), dried shiitake mushroom , about 4 medium sized mushrooms (soak in warm water for 30 minutes), wakame seaweed, tofu (hard to silken, we prefer silken, also size does not matter here, more or less is to taste), miso (i like the light ), scallions, slice thinly (green part only ), sea salt , to taste

fish fillets, sliced, dashi stock, water, miso, red dates, sliced, chinese wolfberries, soft silken tofu, dried shiitake mushrooms, soaked and shredded, wakame seaweed, sesame oil, olive oil, stalks spring onions, sliced, pepper, water, kombu seaweed (dried kelp), japanese bonito flakes, sugar, light soy sauce

somen noodles, mushrooms, thinly sliced, bok choy, washed and roughly chopped, silken tofu, drained and cut into small cubes, scallion, finely sliced, ginger , pealed and grated, miso, water, unsalted and boiling, chili oil, salt, pepper