Microwaved Miso Soup with Plenty of Wakame Seaweed
I didn't want to take out a pot,or use the stove, just to make two servings of miso soup, so I created this recipe.
Warm it up until it becomes piping hot so that nobody will notice this lazy way of cooking. Recipe by zakkiiM
Microwaved Miso Soup with Plenty of Wakame Seaweed
I didn't want to take out a pot,or use the stove, just to make two servings of miso soup, so I created this recipe.
Warm it up until it becomes piping hot so that nobody will notice this lazy way of cooking. Recipe by zakkiiM
Cooking Instructions
- 1
Put the water and dried wakame seaweed in a heatproof dish, and microwave for 3 minutes at 600 W. (It's better if it's piping hot, so please adjust the cooking time according to your oven.)
- 2
Add the dashi stock granules, and miso. Mix well until miso is dissolved. If it's not hot enough, microwave again for a little bit.
- 3
Serve in a bowl, and done. It comes in handy if you have frozen pre-cut Japanese leeks in the freezer.
- 4
Related recipe with wakame seaweed. "Wakame Seaweed Chawanmushi (Egg Custard Dish)"
https://cookpad.wasmer.app/us/recipes/153086-wakame-seaweed-chawanmushi-egg-custard
- 5
Related recipe with wakame seaweed. "No Need For Stir-Frying! Fried Rice in a Microwave"
https://cookpad.wasmer.app/us/recipes/153150-microwaved-fried-rice-with-wakame-seaweed
- 6
Related recipe with wakame seaweed. "Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup"
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Miso Soup with Nagaimo and Wakame Seaweed Miso Soup with Nagaimo and Wakame Seaweed
I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan
-
Miso soup with Tofu and Wakame Miso soup with Tofu and Wakame
I love cooking miso soup with my parents' homemade miso.
-
Potato and Seaweed Miso Soup Potato and Seaweed Miso Soup
My husband loves potatoes!If you're in a rush, slice the potato thinly to reduce cooking time. Recipe by Match -
Enoki and Wakame Miso Soup Enoki and Wakame Miso Soup
I make this a lot when I'm short on time because it cooks fast!None in particular. Recipe by Tomomaki0313 -
-
Fluffy Aburaage and Wakame Seaweed Miso Soup Fluffy Aburaage and Wakame Seaweed Miso Soup
I created this recipe because the leftover aburaage was looking sad in the fridge.The key is to cook the aburaage until it becomes fluffy. Recipe by Mai mama 0322 -
Miso Soup with Mozuku Seaweed and Myoga Ginger Miso Soup with Mozuku Seaweed and Myoga Ginger
This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221 -
Miso Soup with a Round Microwaved Egg Miso Soup with a Round Microwaved Egg
I have been preparing this for many years.You can prevent the egg from getting stuck to the bottom of the pot by microwaving it beforehand.Make sure to put the egg in the pot after you dissolve the miso.Sometimes the egg hardens if it's boiled for 2 minutes, so adjust the boiling time to taste. Recipe by Pecchin -
Super Easy Tofu & Wakame Miso Soup Super Easy Tofu & Wakame Miso Soup
This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo -
Miso Soup with Dried Seaweeds Miso Soup with Dried Seaweeds
There wasn't any seaweeds in the market so I opted using the dried seaweeds I got from Taiwan as a substitute. It turned out pretty well! 👍🏻
-
Miso Soup with Mushrooms Miso Soup with Mushrooms
When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter
More Recipes
- Black Sesame Bread & Black Sesame and Cheese Bread
- Easy Homemade Naan Bread With Cake Flour
- LG BEANBURD PUFF SALAD( VEGAN )ASIAN STYLE COOKING
- Healthy Carrot Bagels
- Easy and Healthy Croutons - Just Bake
- Almond Milk: An Indian Delicacy
- Chicken Curry (Village Style)
- Soy Milk Soup for Weaning Babies
- Fromage Baguette with Homemade Natural Leaven
- Bonito and Kombu Dashi Stock
Comments