Miso Soup Recipe

miso-soup-recipe

Here’s my latest video from Good Bite – a roundtable with friends Matt Armendariz and Julie Van Rosendaal and we talk about S-S-S-SOUP!

I’m a lazy souper.

Well, let me rephrase that. I’m a forgetful and highly distractable gal and anything that sits on the stovetop for more than 30 minutes tends to be forgotten about, and that means long simmering soups.

So I have to use shortcuts like the pressure cooker or longcuts like the slow cooker (but at least there’s an auto shut-off) or better yet, I make soups that only take 10 minutes from start to finish….like my 10-minute miso soup recipe!

But watch and find out what Matt and Julie love about soup!

And here we have lovely Aarti showing you how to make the miso soup:

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Miso Soup Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes

Ingredients:

4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

Directions:

Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately!

Comments 16

  1. Gaby

    I love all kinds of soup – miso especially! Can’t wait for the winter to start trying all these fabulous soup ideas and tricks :)

  2. Maggi

    Fantastic! I don’t’ know why I always think I have to go out for sushi to eat Miso soup. Or worse, send my husband out to get it take-out when I am sick. Now, I’ll make it myself. Thanks!

  3. Kristin

    What a beautiful recipe for this beautifully cold day! Can’t wait to get home, make this, and warm up my insides! It’s true, I always feel like Miso soup is this grand treat for when I go out for sushi…I’d like to make it more of a constant in my life, so thanks for the simple recipe!

  4. Jason

    Miso soup is a classic, but you could go a tiny extra step and make your own dashi. It only takes about 10 minutes, and it will keep in your freezer for months. I love to add some udon noodles and shredded nori.

  5. Simone (junglefrog)

    I love miso soup but for some reason I only ever eat it when at a Japanese restaurant. Don’t know why but there are certain dishes I only ever eat when eating out. Time to change that habit!

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