Sushi is one of my favorite foods.
Sticky rice with spicy salmon, vegetables, wasabi, and salty Soy Sauce. Pickled ginger is a must. Wasabi + soy + ginger = flavor bomb. I can’t handle it. John and I eat sushi a lot.
Miso soup is one of my favorites when I go out to eat sushi.
Every scoop is filled with tofu, seaweed, and the perfect bites. I used to eat miso only when we went out to eat. When I was feeling under the weather, miso sounded so good for my aching stomach. This, combined with a strong craving for sushi, led me to make some myself.
Miso Paste: Origin and Uses
What is the star of miso? Miso paste.
Miso is believed to be a Chinese product that was introduced to Japan by Buddhist priests more than 1300 years ago. Miso was made from fermented salt, grains, and soybeans, and it was used to preserve food in the warmer months.
The Japanese staple miso is made from a variety of ingredients, including rice in the north, sweet, white miso in the Aichi Prefecture in central Japan, and barley down in the south.
Soy miso is packed with antioxidants and phytonutrients, including zinc, copper, and manganese. Fermented foods also provide beneficial bacteria to the gut.
You can find miso paste in the refrigerator section of Asian markets and grocery stores. This may seem like a strange ingredient, but you can use it in a variety of recipes, including soups, dressings, and Asian-inspired dishes. It was a great addition to my pantry.
What is Miso soup?
Miso soup, also known as Japanese miso soup, is made with miso paste and dashi broth, along with other ingredients like vegetables, seaweed, and tofu.
How to make Miso Soup
Miso soup is traditionally made with a “dashi” broth, which is made by soaking seaweeds such as kombu (dried fermented fish flakes) in water.
What makes this recipe different?
I wanted my miso to be quick and easy but also with more greens. I decided to add some green chard, lots of green onions, and a few other ingredients. The result was fantastic!
The miso flavor is intense, and each spoonful of this soup has the right amount of seaweed and tofu. For veggie lovers like myself, each bowl contains more than one serving of greens. Be still my heart.
How to make Miso Soup
The vegetable broth is heated first in this 15-minute and 1-pan version.
Miso paste is whisked in a small amount of hot water to remove any clumps. Once the soup has been removed from heat, the result will be a liquidy and smooth paste. Set aside.
The chards, green onions, nori, and tofu will then be cooked briefly in the broth. After removing the broth from the meat, you can add the miso and taste it to adjust the saltiness.
Ingredients
- Use dashi to make a more traditional miso.
- 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
- 3-4 Tbsp white or yellow miso paste (fermented soybean chickpea paste) with or without bonito (fish flavor, though bonito makes it non-vegan-vegetarian-friendly)
- Green chard or any other strong green
- Green onion, 1/2 cup
- Use silken tofu instead of firm tofu to make a more traditional miso.
Instructions
- Bring vegetable broth to a simmer in a medium saucepan.
- Place miso in a small bowl (starting at the lower end), add some hot water, and whisk until smooth. It will not clump up when you add it to the soup. Set aside.
- Add to the broth chard, green onion (or any other greens you choose), and tofu. (If using silken, add it at the end) Cook for 5 minutes. Add nori and stir. Add miso mixture and stir. Remove from heat.
- If desired, add more sea salt or miso to taste. Serve warm. Fresh is best.
