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Easy Japanese Miso Soup

2 small wood bowls filled with brown miso soup with green onions and sliced mushrooms floating. 2 traditional Japanese spoons. Top view.
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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.

Ingredients

Units Scale
  • 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 1/2 oz of kombu and switch out the fish sauce for ~ 13 grams of katsuo bushi (dried bonito flakes).