Wednesday, March 24, 2010

Miso Soup

This is another recipe inspired by the 5 Factor World Diet cookbook. Apparently miso soup is a common breakfast dish in Japan. I can't get it in my mind to have soup for breakfast so I've been making a pot for work lunches. This is the quickest and easiest recipe yet.

Serves 2

Slightly modified from the original recipe.

1 can vegetable broth (or 1 cup homemade chicken broth)
1/2 cup water
2 tbsp light miso paste
1 tbsp rice vinegar
2 button mushrooms, sliced thin
1/2 cup frozen peas
3/4 cup firm tofu, sliced into small cubes
1 green onion, sliced thinly

1. Pour broth, water and rice vinegar to a small sauce pan and warm over medium heat.

2. Stir in the miso paste and continue stirring until dissolved and well combined. Simmer 3 minutes.

3. Reduce heat to medium-low. Add mushrooms and peas and simmer for another 5 minutes.

4. Remove the pot from heat and add the tofu. Let sit for 2-3 minutes.

5. Ladle into two bowls and garnish with green onion.


  1. Miso soup is something I've had on the brain for quite some time. I just keep putting off buying the miso paste for some reason. It's stupid, because it's so easy to make!

  2. and miso paste lasts in the fridge for a year (so they say)... and then you can use it in marinades and dressings too!

  3. Mmmm. Gonna put on my "to make list", but without the tofu and I will add some seaweed instead. We'll, that's if I can find seaweed, the people here are hicks. :o)

  4. If you are interested in making the soup closer to the Japanese version, try using a fish base instead of chicken stock. Also, the miso flavor is better if you stir the miso in last after reducing or removing the soup from heat.

  5. I like the idea of using chicken stock in a miso soup. The last time I attempted miso soup at home, I used a traditional dashi. I'm not at all sure what I did wrong (maybe I steeped the bonito flakes too long) but my soup was fishy and not at all palatable. I will definitely be trying it again with chicken stock.

  6. The chicken broth added a very subtle flavour. I enjoyed it quite a bit. I'll keep in mind the tip to add the miso after the broth has been removed from the heat. Thanks!


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