Miso Soup

miso soup

Miso soup is highly nutritious, quick, and satisfying.  It is traditionally made with dashi and/or seaweed, but I haven’t gotten accustomed to the taste, (it tastes fishy and ocean-y) so I leave them out. There are several different types of miso.  White miso is mild in flavor and saltiness.  It tends to be sweeter than the other types of miso.  Red miso is more flavorful and a bit saltier than the white.  I have also read that the red miso is higher in protein.  Barley miso is darker in color and richer in flavor.  I really like it.   You can use any type of miso for soup.  Miso soup does not typically have noodles in it.  I like to add soba noodles to make the soup more substantial.  Here’s the basic miso soup recipe I make.

Basic Miso Soup

4 cups vegetable broth
1 cup hot water
4 tablespoons miso of your choice
1 teaspoon fresh ginger root, grated (optional)
1/2 cup firm tofu, cubed
1/2 cup thinly sliced mushrooms

3 tablespoons thinly sliced green onions (optional)

1/4 cup spinach, bok choy, or other leafy green (optional)

a bundle of cooked soba (buckwheat) noodles or somen noodles (optional)

Bring the vegetable broth, ginger (if desired) and mushrooms to a simmer in a medium saucepan. Meanwhile, dissolve the miso in the 1 cup of hot water. Once the soup is simmering add the cubed tofu and the miso slurry. Bring back to a simmer, but do not let boil. Add green onions and leafy greens (if using) and remove from the heat and serve. For a heartier soup, add cooked soba noodles along with the green onions and greens and then serve.

*Note: Do not let the soup boil once the miso is added. Doing so will greatly reduce the miso’s flavor.


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