Miso Soup Recipe

A simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. You can keep it simple if you like, but in this version I add soba noodles and tofu, and a few garnishes.

Miso Soup

This is the miso soup recipe that nourished me back from illness. Remember when I was sick last month? Well, after a couple days of nothing but crackers and popsicles, it was miso soup that eventually brought me back to the land of functioning human beings. The first few pots were simply a couple tablespoons of light, mild white miso paste whisked into water with a pinch of salt - but I began to build from there. A handful of tiny tofu cubes went into the next pot, and noodles into the pot after that. Little by little I started to feel like myself again.

Miso Soup Recipe

This is a simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. Sometimes I go simple, other times I start adding ingredients. Just keep in mind, you can take it in a thousand different directions depending on how you are feeling, what's in season at the markets, or the time of year. I tend to use lighter miso pastes in warmer months and the darker ones when I'm after a heartier, more substantial soup - sometimes I do a blend of two pastes. In place of the water you can certainly experiment with different broths, or even tea. And while this version incorporates noodles and tofu, you could certainly do all sorts of variations with sautéed vegetables. A tiny drizzle of toasted sesame oil is often a welcome addition, and mushrooms are a natural fit as well.

I would argue that this post is less a miso soup recipe, and more an encouragement to give it a go in your own kitchens. Let me know if you have any recommendations for your all-time favorite miso pastes - or if you blend, let me know your favorite blends as well. I'd be up for tracking down some new miso pastes - not just for soups, but for dressing and drizzles, and all that fun stuff as well.

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Miso Soup Recipe

Miso Choice: This time around I used an organic white miso, but I'd encourage you to experiment with a range of misos.

3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.

Serves 2 - 3.

Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

hi Heidi, i'm new at blogging. I get some of my recipes from books. If i made a tart from Michael Richards book, i obviously need to reference back to him, but could i post his recipe or do i need to write to obtain permission first?

Yum, I love the depth of flavour in miso soup. I once made a whole pot for myself and my roommates, but then ate it all before they got home and had to start again. I recently found out how healthy miso paste is for you, so I don't feel so bad looking back on my gluttony. This particular recipe looks awesome.

This looks beautiful! I've read that miso should not be added 'til the very end of cooking, to preserve its flavor (it should never be subjected to high or prolonged heat). Anyone know more about this?

Michelle

Hello there ! I use a rich veggie broth as a base for Miso soup - sometimes I make my own - other times I use a canned version. I also add very similar items as you did. I don't think, you can really mess it up too much.

Miso my Fave

That's a gorgeous miso soup! In the past, I've found I like the way the sweetness of green cabbage plays off a sweet miso. The red pepper flakes and cilantro sound like great additions.

Who takes the photos of your food? They are beautiful.

jamiz

Hey...can anyone give me the Indian name for MIso....I want to try this soup...but donnt knw the INdian verient of Miso.....Pl help...

Pooja

Yum, I love the depth of flavour in miso soup. I once made a whole pot for myself and my roommates, but then ate it all before they got home and had to start again. I recently found out how healthy miso paste is for you, so I don't feel so bad looking back on my gluttony. This particular recipe looks awesome.

Yum, I love the depth of flavour in miso soup. I once made a whole pot for myself and my roommates, but then ate it all before they got home and had to start again. I recently found out how healthy miso paste is for you, so I don't feel so bad looking back on my gluttony. This particular recipe looks awesome.

Ummmm.. Miso..Love it.. On a cold rainy day, I combined miso paste with Tom Yum paste(for the spice). Chicken broth, Japanese noodles, mushrooms, scallions, snow pea pods, carrots, cilantro and shrimp... Fantastic. Miso is so diverse that anything and everything is something you can add. Thank you for all of the wonderful recipe ideas...So fun to try them all.

Deb

What about Bonito flakes? I've never made miso soup without it and was taught how to make it in Japan. It seems the richness of the stock is a marriage of the miso and bonito...I like your creative additions though...

Jean

my go-to meal when i'm under the weather is miso-based as well. it uses ingredients i always keep on hand. last night it was leftover brown rice, fresh spinach, and frozen butternut squash. i warmed up the rice, steamed the veggies, and then used some of the hot water to blend a couple tablespoons of miso, same amount of tahini, some fresh grated ginger, and a little toasted sesame oil for depth. if i'm not feeling too badly, i will also fry up some tempeh to go with.

natasha

Hj Heidi, I hope you are feeling much better!!!!! Thanks for yet another truely inspirational recipe!! Can't wait to try all sorts of miso soups

carol

Hj Heidi, I hope you are feeling much better!!!!! Thanks for yet another truely inspirational recipe!! Can't wait to try all sorts of miso soups

carol

I too have been brought back from the dead by the restorative effects of miso. I like to toss in thin slivers of courgette and carrot just after it's been removed from the heat so they cook a little bit but still remain crunchy.

Oh. My. Goodness. This looks sooo yummy!! You have a way of making the dishes you prepare look like art! I will definitely be making this soon.

anonymous

I would like to share a miso dressing recipe. 1 tablespoon of white miso 1 tablespoon of organic apple cider vinegar 1 teaspoon of finely minced fresh ginger 1/2 teaspoon of turmeric 3 tablespoons of water Simply whisk them together. You will have a no fat yummy dressing. Enjoy.

Hm, now that reminds me of my grandmother, who always made the best miso and kare soups of my childhood. Your recipe even lists the watercress, which is something that my family loves so much! We use the stems in miso though, never thought about using the leaves ^^ Maybe you would like to try them: chose those stems with 3-5mm in diameter (sorry, metric system user), and chop in 2-3cm in lentgh. Let tem boil with the miso, or just heat them with some sesame seed oil on a frying pan for 1-2min, until they are soft enough to bend easily, but crunchy in the inside, and then add to the miso. Hope you enjoy them!

Mayra

Oh, that's great! I was sick last week and was craving the same- a hearty, healthy miso soup. I ended up going to a Japanese restaurant cause I am a litte intimidated by the idea of using miso at home. I will use your recipe now! I like it with vegetables, mushrooms and udon. Thanks for sharing and inspiring.

Beautiful and delicious pictures again, Heidi. Miso is perfect this time of year. Excellent probiotic (like yogurt) which helps when sick (obviously) and made up of 13-20% plant protein. I use Westbrae Organic yellow or Cold Mountain (non GMO) white but will look for South River. The chickpea one is chunky so bear that in mind when using in soup.

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