This easy and fast Japanese miso soup recipe is a cup of goodness. I love all the vegetable "accoutrements" : mushrooms, scallions, and tofu.
Miso soup is also delicious plain with nothing but the broth base. I love just drinking the broth as is straight out of a coffee cup, especially when it's chilly out or I feel a cold coming on.
Vegans leave out the fish sauce and use soy sauce instead.
Miso soup is traditionally made with dashi - a combination of kombu (dried seaweed /kelp) and bonita flakes (fish flakes). However, it can also be made with wakame (another dried seaweed).
A lot of grocery stores don't carry bonita flakes so I use a bit of fish sauce in a pinch and that makes this miso soup recipe easy, delicious, and fast. Plus, you can make a delicious seaweed salad from the wakame after it's strained from the broth.
Serving Suggestion
Serve this Miso Soup recipe with another Asian inspired dish, like a Wakame salad, a side of Edamame, lettuce wraps, or as an appetizer for honey soy salmon.
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Things In My Kitchen:
- Strainer - can't beat this set of three fine mesh strainers.
- Handheld ladle strainer - I like this one to get the wakame out of the pot and into a larger strainer or bowl.
- Wakame - Dehydrated seaweed for the soup, also makes good salads
- Miso Paste - the base of the broth
- Fish Sauce - extra umami or flavor. Vegetarian sub soy sauce.
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Easy Japanese Miso Soup
EatSimpleFood.com
I love all the vegetable "accoutrements" of Japanese miso soup: mushrooms, scallions, and tofu, but I also love just drinking the broth as is straight out of a coffee cup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 5 Tbsp ready to use cut, dried Wakame
- 8 cups water
- 2 tsp fish sauce - vegetarians use soy sauce
- 6 Tbsp miso (I prefer white but any will work)
- 2 green onions, sliced diagonally
- 1 cup firm tofu (soft is traditional but I like firm), diced
- 6 button mushrooms, sliced
Instructions
- Cover the wakame by a couple inches with cold water in a large bowl. Rest 10 minutes. Drain and run cold water over it in the strainer.
- In a medium pot add water and bring to a boil. Add strained wakame & fish sauce to water and cook ~ 2 minutes. Remove from heat, strain again, taking out the wakame from the stock. Set wakame aside if you want to make a seaweed salad.
- Mix miso until dissolved. Add salt, more miso, or more fish sauce to taste if needed.
- Place soup in a bowl and add mushrooms, tofu, and green onions. Happy Soupin! Beckie
Notes
- Be sure to not boil the miso if you want to preserve the probiotics, which is better for digestive health.
- Want to simplify even more? Grab some dashi granules and you won't need to buy seaweed or bonita (fish flakes).
- What are you going to do with all that wakame? Make this easy seaweed salad recipe!
- If you want to make a more traditional miso soup trade the wakame for 1 ½ oz of kombu and switch out the fish sauce for ~ 13 grams of katsuo bushi (dried bonito flakes).
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