This healthy and easy miso soup recipe is a cup of goodness. I love all the vegetable "accoutrements" : mushrooms, green onions, 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.
Make Vegan or Vegetarian Miso Soup
Vegans and vegetarians leave out the fish sauce in this miso soup recipe and use soy sauce instead.
Easy Miso Soup Ingredients:
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).
This easy and healthy miso soup has limited ingredients:
- 5 tablespoon 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
Make Wakame Salad with the Leftover Seaweed
Make this healthy and easy seaweed salad from the wakame after it's strained from the miso soup broth.
Substitutions for Bonita Flakes In Miso Soup
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.
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 and Healthy Miso Soup Recipe
EatSimpleFood.com
I love all the vegetable "accoutrements" of this easy and healthy miso soup: mushrooms, green onions, 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
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 5 tablespoon ready to use cut, dried Wakame
- 8 cups water
- 2 tsp fish sauce - vegetarians use soy sauce
- 6 tablespoon 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 and fish or soy 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.
- Turn off the heat. Mix miso into pot 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).
Serving Suggestion
Serve this easy 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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