Miso Soup for P90x Phase I
- Carbohydrate 4.6802375 g
- Cholesterol 0 mg
- Fat 1.30077499942516 g
- Fiber 0.581624996960163 g
- Protein 2.10541666666667 g
- Saturated Fat 0.20190791658504 g
- Serving Size 1 1 Serving (142g)
- Sodium 668.3425 mg
- Sugar 4.09861250303984 g
- Trans Fat 0.0876179166413736 g
- Calories 36 calories
Step-by-step
- Heat the sesame oil in a saucepan over medium heat.
- Add the shallots and cook until translucent.
- Add the miso and mix well.
- Add the vegetable stock and bring to a simmer.
- Reduce heat to low and simmer for 15 minutes.
- To serve, ladle into bowls and garnish each serving with tofu and scallions.
Adding miso directly to hot oil before introducing liquid requires careful temperature control, because scorching destroys the delicate enzymes and alters the earthy flavor profile. Fermented soybean pastes originated in China over two thousand years ago before spreading to Japan, where evolving preservation methods shaped the distinct regional varieties recognized today. White miso provides a mild profile, whereas darker red and brown pastes offer pronounced salinity and extended aging.
Simmering the vegetable stock with shallots for fifteen minutes extracts aromatic compounds without dominating the broth base. Straining the liquid through a fine-mesh sieve removes residual solids for a clearer presentation. Maintaining a low heat prevents the delicate proteins from breaking down into bitter compounds during the brief cooking window.
Dietary adjustments remain straightforward when navigating specific nutritional frameworks or allergens. Substituting gluten-free tamari for standard soy additions maintains depth, while firm silken varieties hold their shape better than soft blocks when submerged in hot liquids.
Proper storage extends the shelf life of unused fermented paste inside airtight refrigeration for up to six months. Freezing is generally discouraged because ice crystal formation damages the smooth consistency required for proper emulsification.
