- \n
- 1 1\/2 qts. low-sodium chicken or vegetable broth (or dashi–see Notes below)<\/li>\n<\/ul>\n
Pour into a large saucepan, cover and bring to a boil.<\/p>\n
Step 2:\u00a0 “Slurry” Miso and Mix In<\/span><\/strong><\/p>\n
- \n
- 4 Tbsp. white miso (or 3 Tbsp. red or brown, or 3 Tbsp. red + 1 Tbsp. white), more or less to taste<\/li>\n
- \u00bd cup hot tap water<\/li>\n<\/ul>\n
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.\u00a0 When the boiling has stopped completely, stir in miso mixture to thoroughly combine.<\/p>\n
Step 3:\u00a0 Garnish and Serve
\n<\/span><\/strong><\/p>\n- \n
- 2-3 green onions, green parts only, sliced \u00bc\u201d thick<\/li>\n<\/ul>\n
Ladle soup into bowls and top with green onions, to taste. Serve immediately.<\/p>\n
NOTES<\/span><\/strong><\/p>\n
Get Authentic<\/strong><\/span>\u00a0 For a more authentic (although a little more time-consuming) soup, use the traditional soup base known as dashi:\u00a0 Combine 6 cups water<\/strong> and 2 pieces kombu<\/strong> (about 5\u201d x 1\u00bd\u201d) in a large sauce pan and slowly bring to a simmer over medium heat (this takes about 10 minutes.)\u00a0 Just before water boils, remove kombu using a slotted spoon and add 4-5 dried shitake mushrooms<\/strong>.\u00a0 Boil 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.\u00a0 Remove mushrooms for another use.\u00a0 If desired, strain broth through a strainer lined with a heavy duty paper towel, tightly woven cotton cloth or coffee-filter.\u00a0 Strain into a clean container, rinse pan, then return broth to pan and continue making soup as directed.<\/p>\n
![](\"http:\/\/i722.photobucket.com\/albums\/ww230\/mcolletterogers\/MisoChardSoup.png\")
Miso broth makes a delightful foundation for lots of soups and stews–like this one with red peppers, watermelon radishes, chard and tofu in a red miso broth.<\/strong><\/figcaption><\/figure>\n Get Creative!<\/strong><\/span>\u00a0 As you can see, classic miso soup is pretty simple, but there is no reason the miso flavored broth can\u2019t be used as the foundation for a wide variety of vegetable soups or even a hearty \u201cAsian minestrone,” as pictured to the right.\u00a0 Once you have the basic soup down, feel free to get creative with additions like:<\/p>\n
Proteins<\/em><\/p>\n
- \n
- Shredded chicken<\/li>\n
- Fried egg strips<\/li>\n
- Silken tofu cut in 1\/2″ cubes<\/li>\n<\/ul>\n
Vegetables<\/em><\/p>\n
- \n
- Asian greens:\u00a0 bok choy, tatsoi, mizuna<\/li>\n
- Other greens:\u00a0 spinach; chard; kale or collards (be sure to add to broth and simmer longer); radish, turnip or beet tops<\/li>\n
- Stems of greens, sliced very thinly<\/li>\n
- Chinese cabbage<\/li>\n
- Asparagus<\/li>\n
- Snow or snap peas<\/li>\n
- Frozen veggies (red peppers, sweet peas)<\/li>\n
- Broccoli<\/li>\n
- Daikon or other radishes<\/li>\n
- Celery<\/li>\n
- Onion<\/li>\n
- Mushrooms<\/li>\n<\/ul>\n
Starches<\/em><\/p>\n
- \n
- Brown rice<\/li>\n
- Mung bean threads<\/li>\n
- Pre-cooked soba, udon or brown rice Pad Thai<\/li>\n
- Cooked winter squash<\/li>\n<\/ul>\n
Condiments<\/em><\/p>\n
- \n
- Toasted sesame oil<\/li>\n
- Shichimi (a hot spice blend)<\/li>\n
- Ginger<\/li>\n
- Garlic<\/li>\n
- Rice vinegar\/mirin<\/li>\n<\/ul>\n
\u00a0<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00a0 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. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[20,1],"tags":[],"class_list":["post-2332","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/2332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=2332"}],"version-history":[{"count":5,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/2332\/revisions"}],"predecessor-version":[{"id":2337,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/2332\/revisions\/2337"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=2332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=2332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=2332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 2-3 green onions, green parts only, sliced \u00bc\u201d thick<\/li>\n<\/ul>\n