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Simple Miso Soup Recipe

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4.1 from 14 reviews

This simple miso soup recipe allows you to enjoy a warm, comforting bowl of traditional Japanese miso soup right at home. Featuring hearty shiitake mushrooms, fresh scallions, and protein-rich tofu, it combines savory miso paste and vegetable broth for a delicious and nutritious meal or starter that’s ready in just 25 minutes.

Ingredients

Soup Ingredients

  • 1 package (12 ounces) extra firm tofu
  • 5 cups vegetable broth
  • 3 cups shiitake mushrooms, stems removed, sliced
  • 4 scallions, chopped
  • ¼ cup white miso paste
  • 1 tablespoon soy sauce
  • ½ teaspoon ginger

Instructions

  1. Press the Tofu: Remove the tofu from its package and place it in a shallow bowl. Layer a paper towel on top, then a flat plate, followed by something heavy like a cast-iron skillet to press out excess water. Let it sit for 15 minutes. After pressing, drain the accumulated water and chop the tofu into cubes.
  2. Prepare the Broth: Pour the vegetable broth into a soup pot and bring it to a boil over medium-high heat.
  3. Prepare Vegetables: Remove stems from the shiitake mushrooms and slice them. Chop the scallions into small pieces.
  4. Dissolve the Miso Paste: Once the broth is boiling, ladle out about 1 cup into a small bowl. Add the white miso paste to the bowl and stir until the miso is completely dissolved, ensuring a smooth mixture to prevent clumping when added back to the pot.
  5. Cook Mushrooms: Add the sliced mushrooms to the boiling broth and cook on medium-high heat for 5 minutes to soften and release their flavor.
  6. Simmer and Add Seasonings: Reduce the heat to low to maintain a simmer. Stir in the dissolved miso paste, soy sauce, ginger, scallions, and tofu cubes gently. Let the soup simmer for another 5 minutes to allow flavors to meld.
  7. Serve: Once simmered, remove from heat and serve the miso soup hot. Enjoy this nourishing and flavorful dish!

Notes

  • Pressing the tofu removes excess moisture and prevents the soup from becoming watery.
  • Do not boil the miso paste directly as high heat can destroy its delicate flavors and beneficial probiotics.
  • You can substitute shiitake mushrooms with other mushroom varieties like enoki or button mushrooms.
  • Adjust ginger and soy sauce quantities to taste, especially if watching sodium intake.
  • Use white miso paste for a milder, sweeter flavor or red miso for a stronger, saltier taste.

Find it online: https://marthatasty.com/simple-miso-soup-recipe/