Although miso soup is a traditional Japanese dish, it’s not just for the Japanese. In fact, it’s an easy and delicious way to enjoy healthy ingredients like tofu and mushrooms—and make them taste good too. The secret lies in the broth: It’s made from fermented soybeans and grains (usually barley) that have been aged for long periods of time. You might be familiar with miso paste, which comes in many different flavors (like shiitake mushroom), but it can also be used as part of a soup base or seasoning for other dishes like stir-fry or marinades.
Here are some recipes that show how versatile this dish can be:
1. Miso Soup with Salmon and Brown Rice
- Make a low-sodium chicken broth with a few cups of water, 1/2 cup of low-sodium soy sauce and 2 teaspoons of apple cider vinegar.
- Prepare brown rice according to package instructions (you can also use leftover cooked brown rice).
- Add wakame seaweed when you add the miso paste, which will help soften it up so it blends into your soup better!
2. Miso Soup with Egg, Spinach, and Tofu
Ingredients:
- 1/4 cup miso paste
- 2 cups water
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt, or to taste * 1 large egg (optional) * 1 teaspoon sesame oil (optional) * 4 ounces firm tofu, diced into small cubes * 8 ounces spinach leaves, roughly chopped Directions: In a medium saucepan over medium heat, combine the water and miso paste until smooth. Add in ginger and salt as desired. Bring to a boil then reduce heat to low; simmer for 5 minutes. While waiting for your soup base to cook down slightly so it’s thicker than just plain watery broth but not quite soup yet–you can’t tell by looking at the photo exactly what consistency it was supposed to be! 🙂 –add in your cubed tofu pieces along with any other add-ins like sesame oil or chopped scallions if using those instead of spinach leaves too! When ready add freshly cracked black pepper before serving up each bowlful alongside some crusty bread slices dunked directly into its contents–this will help soak up extra liquid so there won’t be too much left over after eating since most people tend not eat their entire portion at once anyways unless they’re having lunch outside somewhere where there aren’t any utensils available.”
3. Miso Soup with Bok Choy, Broccoli, and Chicken
The addition of chicken, bok choy and broccoli gives you more protein and vegetables. Chicken stock adds flavor to this soup.
Use 2 cups chicken stock instead of water for a richer broth that’s filled with umami flavor. Add ginger, garlic, scallions and soy sauce to taste (or use miso paste).
4. Miso Soup with Pork Dumplings and Bok Choy
- What you need to make this recipe:
- 1 tbsp sesame oil
- 2 cups sliced bok choy (about 2 stalks)
- 1 cup sliced shiitake mushrooms
- How long it takes to make this recipe: 15 minutes
- What you need to do before you start cooking: Heat a large pot over medium heat and add 1 tbsp sesame oil, bok choy and mushrooms; stir-fry until tender-crisp, about 3 minutes; set aside in a bowl and keep warm until ready for serving; reserve any remaining liquid from cooking in Step 3 as well if desired (you can use it later if making another type of soup).
These recipes show that you can use miso soup for a light meal or as a starter for a more substantial one.
Miso soup is a great way to start a meal, and it can also be used as a starter before other dishes. Miso soup has high nutritional value and is easy to make with different ingredients.
The following recipes show you how to prepare delicious miso soups that will help you get your daily dose of vitamins and minerals:
Conclusion
Whether you’re looking for a healthy meal or just want something different, these miso soup recipes are sure to please. The best part is that they’re easy to make and can be customized with your favorite ingredients. So go ahead–try out one of these delicious recipes today!
