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.

Is miso soup healthy?

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.

Where can I buy miso?

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.

Miso Soup with Mushrooms

Name: Miso Soup with Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 cup mushrooms, sliced; 1/4 cup diced silken tofu (okay to use regular firm tofu); 1 nori sheet, thinly sliced; 1/2 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; 4 oz. package brown or black rice noodles

Description

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. What makes this soup a champion in my book is its simplicity. #misosouprecipe #misosoupwithmushrooms #healthyveganrecipes #danielfastrecipes

Ingredients

Units Scale

1 cup mushrooms, sliced
1/4 cup diced silken tofu (okay to use regular firm tofu)
1 nori sheet, thinly sliced
1/2 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

Optional:

4 oz. package brown or black rice noodles

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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.

Notes

EQUIPMENT / SUPPLIES:

Medium pot with lid
Measuring cup
Measuring spoons
Knife
Cutting board
Mixing bowl
Whish

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian