misosoup (from scratch)
Warm Up with Comfort: An Easy Miso Soup Recipe
Miso soup. The very words evoke a sense of calm and wellbeing. This traditional Japanese soup is a staple in Japanese cuisine, known for its umami-rich flavor and health benefits. But don’t let the word ‘traditional’ intimidate you! This recipe for Easy Miso Soup is incredibly simple and quick to make, perfect for a cozy weeknight meal or a light appetizer.
Often enjoyed as part of a traditional Japanese breakfast, miso soup is surprisingly versatile. It’s packed with probiotics from the miso paste, making it a gut-friendly choice. Plus, it’s a fantastic way to use up any leftover vegetables you might have!
What Makes This Miso Soup Recipe So Easy?
We’ve streamlined the process without sacrificing flavor. The key is using pre-dried shiitake mushrooms and a few simple ingredients. Rehydrating the shiitakes is the longest part, but even that is mostly hands-off time. The result is a deeply flavorful soup that comes together in under 15 minutes of active cooking!
Ingredients Spotlight
- Miso Paste: The heart and soul of the soup! We recommend using white or awase (mixed) miso for a milder flavor, but feel free to experiment with different varieties.
- Shiitake Mushrooms: These add a wonderful umami depth. Don’t discard the soaking liquid – it’s full of flavor and becomes the base of our broth!
- Tofu: Soft or silken tofu provides a creamy texture and delicate flavor.
- Seaweed Flakes (Nori): Adds a subtle ocean flavor and beautiful visual appeal.
Tips for the Best Miso Soup
- Don’t Boil the Miso: Adding miso paste directly to boiling water can destroy its beneficial probiotics and alter the flavor. Always turn off the heat before stirring in the miso.
- Adjust to Your Taste: Miso paste can vary in saltiness. Start with the recommended amount and add more to taste.
- Get Creative with Add-ins: Feel free to add other vegetables like wakame seaweed, spinach, or thinly sliced green onions.
Frequently Asked Questions
Q: What is miso paste?
A: Miso paste is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus). It comes in various colors and flavors, ranging from mild and sweet to strong and savory.
Q: Can I use other types of mushrooms?
A: While shiitake mushrooms are traditional, you can experiment with other varieties like enoki or oyster mushrooms.
Q: Can I make this soup ahead of time?
A: It’s best to enjoy miso soup fresh, but you can prepare the broth ahead of time and add the miso paste and tofu just before serving.
Q: Is miso soup healthy?
A: Yes! Miso soup is packed with probiotics, vitamins, and minerals. It’s a great way to support gut health and boost your immune system.
Ready to warm up with a bowl of comfort? Let’s get cooking!
Easy Miso Soup
Ingredients
- 2 dried shiitake
- 2.5 cups boiling water
- 1/4 block soft tofu, cubed small
- 1.5 tbsp miso paste
- 1 tbsp dried seaweed flakes
- 1/2 tsp soy sauce
- 1/2 tsp shaoxing wine
- to taste scallions for garnish
Instructions
- Add dried shiitakes to a small pot or bowl, and add with boiling water. Cover the bowl/pot with a plate or lid.
- Let sit until shiitakes are rehydrated ~an hour.
- Strain the stock into a pot (sometimes dried shiitake leaves loose sediments/grit).
- If using shiitakes in soup, thinly slice them and add them to the shiitake stock.
- Bring to a boil over medium heat, add in the tofu and seaweed. Let simmer for a minute and turn off heat.
- Mix in miso paste, soy sauce, shaoxing wine. Adjust seasoning to taste.
- Top with scallions if desired, enjoy!
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