Okra & Wakame Miso Soup

The soup is a bit sticky because of the okra but it's so warming and delicious!

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)
Serves 2 Prep: 3 min Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 1 level tsp
Okra 5-6
Wakame seaweed (dried) 1 heaped tsp
Miso (red or mixed) 40g

Method

1
Cut the okra into 1cm slices. Rehydrate the wakame seaweed and squeeze well.
2
Boil the water and add the okra and wakame for 3 minutes. Turn the heat down to medium and add the dissolved miso.
3
Cook for 1 minute on medium heat before transferring to a serving bowl.

Tips & Note

●Vegans should use a vegetable stock cube instead of the dashi stock granules
●About 20g miso in 200ml water is the right amount of miso soup per person
●Some hot water will evaporate in the cooking so add 50ml more to start with

Okra & Wakame Miso Soup

The soup is a bit sticky because of the okra but it's so warming and delicious!

Recipe By: KMR-type-B (https://cookbuzz.com/kitchen/47)

Serves 2

Prep: 3 min

Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 1 level tsp
Okra 5-6
Wakame seaweed (dried) 1 heaped tsp
Miso (red or mixed) 40g

Okra & Wakame Miso Soup

Recipe ID :2358 Posted on 30 JAN 2017

Serves 2

Prep 3min
Cook 5min
views 2,048
printed 1

saved 1

The soup is a bit sticky because of the okra but it's so warming and delicious!

Share

Ingredients

Method

Prep
3min
Cook
5min
1
Cut the okra into 1cm slices. Rehydrate the wakame seaweed and squeeze well.
2
Boil the water and add the okra and wakame for 3 minutes. Turn the heat down to medium and add the dissolved miso.
3
Cook for 1 minute on medium heat before transferring to a serving bowl.

Tips & Note

●Vegans should use a vegetable stock cube instead of the dashi stock granules
●About 20g miso in 200ml water is the right amount of miso soup per person
●Some hot water will evaporate in the cooking so add 50ml more to start with

HOME
KMR-type-B
I’ve got 26 recipes!

KMR-TYPE-B
Step into my kitchen!
You can use anything left in the fridge to make a good and flavourful soup!
Hot water, Miso (red or mixed), Dashi stock granules, Chinese leaves, Egg, Spring onion
HOME
Celeriac is Mediterranean in origin and quite strong flavoured. It's ideal in stews and soups.
Celeriac, Onion (medium), Dashi stock granules, Miso (red or mixed), Hot water, Spring onions
HOME
With a couple of additions, your dessert becomes magical!
Vanilla ice cream, Banana, Choco chips
HOME
Instead of using ricotta cheese, I made this with tofu, and it goes really well with bacon.
Eggs, Milk, Tofu, Plain flour, Baking powder, Salt, Butter, Bacon
HOME
A poached egg takes 70 seconds in a microwave - this is a quick and healthy dish in the blink of an eye.
Hot water, Miso (red or mixed), Dashi stock granules, Baby spinach, Egg, Spring onion
HOME
Simple, but heartening - perfect for the dining table when you've got no time.
Water, Egg, Wakame seaweed, Chicken stock granules, Sesame oil, Pepper, Sesame seeds
HOME

Similar Recipe

Great for a bento lunchbox and as a snack.
Okra, Nori sheet, Miso, Grated cheese, Vegetable oil
Rose Wine
PRO
Perfect for using up nori that's not so crisp.
Nori sheets, Water, Cola, Soy sauce, Sugar
You can do this easily by combining ichiban dashi and niban dashi...
Water (soft), Dashi kombu seaweed, Bonito flakes (katsuo bushi), Soy sauce, Mirin, Salt
cookbuzz
PRO
Potatoes and crisps in the same dish. A very interesting result.
Hot water, Dashi stock granules (or fish stock), Miso, Potatoes, Crisps (ready salted), Green laver
KitchenCIB
HOME
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO
If you're looking for umami, nori seaweed has it!
Onion, Butter, Ginger, Hot water, Dashi stock granules, Miso , Nori seaweed sheets, Sesame seeds
cookbuzz
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.