This Miso Soup with Mushrooms is divine because of its wonderful umami flavor. It has a deep savory taste, with sweet, nutty, salty, and earthy notes. With only 7 ingredients, this miso soup takes 20 minutes to whip up. Besides enjoying as a starter or light meal, this miso soup becomes a hearty dinner when served over rice noodles.
What makes this soup a champion in my book is its simplicity. Packed with flavor, and low in fat, this miso soup can help with weight loss. Studies show that eating a broth-based soup before the main entrée can help you lose weight. Why? Because preloading with a low fat (low calorie) soup can help lower the overall calories of the meal while leaving you feeling satisfied.
Miso Soup with Mushrooms has 7 key ingredients
- Mushrooms
- Baby bok choy
- Silken tofu
- Nori seaweed
- Green Onion
- Low sodium vegetable broth
- Miso paste
How to Make Miso Soup
- Preheat a pot over medium heat. Add sliced mushrooms to the hot pan. Let cook for about 4 to 5 minutes. Don't worry about the mushrooms sticking. The next step will resolve any sticking.
- Add low sodium vegetable broth, diced tofu, chopped green onion, and sliced nori seaweed to the pot. Continue cooking uncovered over medium heat for another 4 to 5 minutes.
- Add chopped baby bok choy (or kale) to the pot. Add a lid and continue cooking for another 1 to 2 minutes. Turn off heat and let sit.
- In a separate bowl, add miso paste and a tablespoon of water. Whisk until miso is smooth and thinned out so you don't get chunks of miso paste in the soup.
- Stir in the thinned out miso paste until well incorporated into the soup. Enjoy immediately.
Pro Tip
An easy way to ensure you get an even distribution of seaweed in your miso soup is to use kitchen scissors to cut into thin strips.
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- Grab a clean (and dry) pair of kitchen scissors.
- Cut the nori sheet into four or five long strips.
- Stack the long strips and cut them into smaller bite-size strips.
Frequently Asked Questions
Miso soup is a traditional Japanese soup that consist of a base broth in which miso paste is added to create umami flavor. The miso paste is fermented for an extended period ranging from months to even years. The paste is a combination of soybeans, sea salt and rice koji-which is a steamed rice that is fermented. Typically, tofu, seaweed and other vegetables are also added to the soup.
Yes! What may have you questioning the healthiness of miso soup is the sodium content. High sodium foods are associated with stomach cancer and hypertension. But there is a plot twist with miso soup, although it is high in sodium, studies are showing that the health benefits of soy in the miso are counteracting the negative effects of the salt. Miso soup is also associated with lower risk of certain cancers and helps with digestion. It is packed with vitamins and minerals.
Miso has risen in popularity over the years. So, finding it is relatively easy and you can usually find it at your local grocery store—typically, in the refrigerated section near the tofu. If your local grocery store does not carry miso you can go to your local Asian market or purchase online. Miso last for about a year in the refrigerator.
Pairing this Miso Soup with Mushrooms
This miso soup pairs well with the Asian Noodle Salad, Veggie Stir Fry with Noodles, Spectacular Sushi Salad, Veggie Sushi Hand Rolls, or Avocado Veggie Nori Rolls.
You can also serve this soup over a bowl of rice noodles. But the truth is this miso soup is so good on its own, especially if you are looking for a light meal.
We hope you love this miso soup recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Miso Soup with Mushrooms
Ingredients
- 1 cup mushrooms sliced
- ¼ cup diced silken tofu okay to use regular firm tofu
- 1 nori sheet thinly sliced
- ½ cup green onion thinly sliced
- 4 cups low-sodium vegetable broth
- 1 cup baby bok choy thinly sliced (okay to use thinly sliced kale)
- 3 Tbsp white or yellow miso paste plus a tablespoon of water
Instructions
- Preheat a pot over medium heat. Add sliced mushrooms to the hot pan. Let cook for about 4 to 5 minutes. Don't worry about the mushrooms sticking. The next step will resolve any sticking.
- Add low-sodium vegetable broth, diced tofu, chopped green onion, and sliced nori seaweed to the pot. Continue cooking uncovered over medium heat for another 4 to 5 minutes.
- Add chopped baby bok choy (or kale) to the pot. Add a lid and continue cooking for another 1 to 2 minutes. Turn off the heat and let sit.
- In a separate bowl, add miso paste and a tablespoon of water. Whisk until miso is smooth and thinned out so you don't get chunks of miso paste in the soup.
- Stir in the thinned-out miso paste until well incorporated into the soup. Enjoy immediately.
Celia says
This week I had a strong craving for MISO Soup. I felt for something savoury, but not too heavy. This recipe was perfect! I had to try two grocery stores, but I found white miso pate. Surprisingly, the meal was quite filling too. Definitely give this recipes try, it will not disappoint.
Gigi & Sersie says
Thanks for your feedback Celia. We're so glad you enjoyed it! So sorry it took a few trips to get the miso paste. But glad you found it! 🙂