Because it’s so flavorful, you don’t need much besides miso to make a surprisingly delicious soup, as can be seen in this recipe. We’re sharing it now because miso soup is both light and warming–perfect for the variable days of spring when the weather can swing from warm to cold in a matter of hours.
Another benefit: This richly flavorful soup is a great alternative to vending machine fare if you get a late afternoon hunger attack. And if you need more fun and excitement, experiment with some of the many additions in the Notes.
Step 1: Heat Broth
- 1 1/2 qts. low-sodium chicken or vegetable broth (or dashi–see Notes below)
Pour into a large saucepan, cover and bring to a boil.
Step 2: “Slurry” Miso and Mix In
- 4 Tbsp. white miso (or 3 Tbsp. red or brown, or 3 Tbsp. red + 1 Tbsp. white), more or less to taste
- ½ cup hot tap water
While broth cooks, measure miso into a small, deep bowl. Slowly add water, whisking with a fork or whisk to blend thoroughly. Once broth has come to boiling, remove from heat. When the boiling has stopped completely, stir in miso mixture to thoroughly combine.
Step 3: Garnish and Serve
- 2-3 green onions, green parts only, sliced ¼” thick
Ladle soup into bowls and top with green onions, to taste. Serve immediately.
NOTES
Get Authentic For a more authentic (although a little more time-consuming) soup, use the traditional soup base known as dashi: Combine 6 cups water and 2 pieces kombu (about 5” x 1½”) in a large sauce pan and slowly bring to a simmer over medium heat (this takes about 10 minutes.) Just before water boils, remove kombu using a slotted spoon and add 4-5 dried shitake mushrooms. Boil 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes. Remove mushrooms for another use. If desired, strain broth through a strainer lined with a heavy duty paper towel, tightly woven cotton cloth or coffee-filter. Strain into a clean container, rinse pan, then return broth to pan and continue making soup as directed.
Get Creative! As you can see, classic miso soup is pretty simple, but there is no reason the miso flavored broth can’t be used as the foundation for a wide variety of vegetable soups or even a hearty “Asian minestrone,” as pictured to the right. Once you have the basic soup down, feel free to get creative with additions like:
Proteins
- Shredded chicken
- Fried egg strips
- Silken tofu cut in 1/2″ cubes
Vegetables
- Asian greens: bok choy, tatsoi, mizuna
- Other greens: spinach; chard; kale or collards (be sure to add to broth and simmer longer); radish, turnip or beet tops
- Stems of greens, sliced very thinly
- Chinese cabbage
- Asparagus
- Snow or snap peas
- Frozen veggies (red peppers, sweet peas)
- Broccoli
- Daikon or other radishes
- Celery
- Onion
- Mushrooms
Starches
- Brown rice
- Mung bean threads
- Pre-cooked soba, udon or brown rice Pad Thai
- Cooked winter squash
Condiments
- Toasted sesame oil
- Shichimi (a hot spice blend)
- Ginger
- Garlic
- Rice vinegar/mirin