Simple, comforting, and a bit exotic: that is the picture Miso soup paints in my mind. The exotic part is a bit of a stretch as I had it growing up in just about every Chinese or Japanese Hibachi restaurant I ever went to. Actually, saying I had it “growing up” is a bit silly because I definitely still have it as an adult. Regardless of my age, it has always been an enjoyment and never something I eat all the time. Ironically, even though I love the flavor of miso so much, I have never thought about making this soothing broth on my own….until now. We have a cold front coming in town this week and I am pulling out all the stops to stay warm. If you have read my past posts then you know I am not a big fan of turning on the heater. Therefore, hot liquids are a popular staple in my house. Hot tea, hot cocoa, hot soup, and honestly even just plain old hot water (with lemon). If it’s not hot, I don’t want it. I NEED HEAT PEOPLE! ** deep breathe** So I decided to make some Miso Soup, Jenn style….
FUN FACTS AHEAD! —>Miso is a probiotic food made by fermenting soybeans with a mixture of different grains (brown rice, barley, etc.) and a fungus called Aspergillus Orzae. The benefits of Miso are pretty extraordinary, ranging from digestive health to providing the body with a wide variety of antioxidants and vitamins to include Vitamin K, fiber, omega-3 and omega-6 fatty acids. Miso is even a complete protein!
A few slices with a knife for the green onion, a quick cubing of the tofu, swish of the wrist to mix the miso paste with water, and then drop everything in a pot. Voila! Miso soup!
Here is my sweet baby Jane laying in the sun by the front door. Yes, before you ask, she is as soft a snuggly as she looks…
While I was inspired to make this dish simply for the sake of a healthy, hot meal, it is great for many other occasions too! It is perfect as an appetizer for stir-frys or any entree with an Asian theme. It would be good if you put a southern spin on the recipe too and make it an appetizer for country home cooked meals! If you load it with extra veggies you can make it a hearty meal in itself also! This really is a good-for-your-body soup that deserves to be eaten every day of the week! Mix it up and add it to your list of regular recipes!
- 4 C water
- 5 tbs white miso paste
- 1 overflowing C sliced mushrooms (I bought mine pre-sliced)
- ¾ C diced tofu
- ¼ C sliced green onion (or one large piece, sliced)
- Black and red pepper to taste
- Warm up 1 cup of your water and pour into a small mixing bowl. Add the miso paste and stir well until miso paste is completely dissolved in the water.
- Place large pot on stove and add remaining 3 cups of water, bring to a simmer.
- Add the miso paste water to the pot. Add mushrooms, tofu, and green onion. Let simmer 5 minutes.
- Turn the heat down to low, taste soup. BE CAREFUL IT IS HOT. Add black and red pepper if you prefer it. Taste again. Adjust spices as necessary
- Variations: You could add some nutritional yeast. You could switch up the ratios of tofu and mushrooms. You could add some green chard or collards to the soup as well. The possibilities are really endless with this soup. I made mine rather mild, you could also add more or less miso paste to your personal taste.