Happy Tuesday Everyone!
Today I have a wonderful, quick and easy recipe for you all! If you enjoy miso soup and would like to learn how to make your own than stick around! My recipe isn’t traditional, I’ll be talking about how to make it traditional if you like and I will also be discussing what vegetables I think work really well in miso soup and ones that I have used in the past!
What’s Miso Soup?
Miso Soup is a traditional Japanese soup made from miso paste which is a traditional Japanese seasoning made from fermented soybeans, salt and aspergillus oryzau, which is a fungus (called kojikin in Japanese).
There are different types of miso paste available, a red miso paste would give your soup a much stronger and deeper flavour compared to a white miso paste which is fermented for a shorter period of time and gives the soup a much sweeter flavour and lighter in colour.
This was my third or fourth time making miso soup and what I learned is that it’s all about YOUR PREFERENCE. I will get a little more into that right after the Ingredients! This is what the miso soup looks like that I have made, and I personally love it! If you don’t like mushrooms, feel free to leave them out.
Prep: 5-10 Mins | Cook: 10 Mins | Serving: 1-4
Vegan Miso Paste
Nori (also known as seaweed. Ensure this is vegan)
Mushrooms (I have used both Portabello and small brown mushrooms)
Baby Bok Choy
Green Onions (also known as Spring Onions)
Tofu (soft or medium)
Making Traditional Miso
You can make this soup traditional by just using water, miso paste, green onions, nori and tofu.
My recipe does NOT include how much you need of everything because I believe that you can make it as watery or as hearty as you like. I’ll simply suggest the amounts I used below in the instructions.
Step 1: Add water into pot to boil, I used 5-6 cups as I was making a larger batch.
Step 2: Prep your veggies and nori (seaweed). I like to rip up the nori in small pieces to make this more rustic, you can cut this or make this as fancy as you like (I used 1 sheet). Chop the mushrooms as small as you can, I cubed mine (I used 3 medium-sized mushrooms). Chop the baby bok choy into longish slices for the leafy-end and smaller pieces the closer you get to the bottom portion or the root. Cut your green onions in thin slices (I used 3 larger pieces), feel free to use as much of the onion as you like. Maybe you prefer the onion versus having a lot of bok choy.
Step 3: When the water boils, add in your nori (I used 1 sheet), and mushrooms. Let cook for about 5 minutes.
Step 4: Spoon some of your miso paste into a small bowl (I used 3-4 tablespoons as I was making a large batch, you can also go by flavour) and grab some boiled water from your soup base. Add base water to the paste and mix with a fork or whisk to get any lumps out and to ensure it’s smooth when it goes into the soup. If you skip the step, your miso soup could be quite grainy and could contain lumps.
Step 5: Add miso (smooth paste) to your water, nori and mushrooms. Then add the rest of your veggies and tofu. Taste the broth, salt if needed. Let simmer until greens are soft (about 3-5 minutes).
What other greens have I used before?
I have tried this with spinach and it works wonderfully! You can also use swiss chard, kale or any other hearty, leafy green you can think of! Make it your own, it doesn’t have to be traditional.
Hope you enjoyed this recipe, if you guys try this out, let me know what you think or what veggies you used! Did you stick to a simple and traditional recipe? Did you try this with something other than leafy-greens, tofu and mushrooms? Let me know in the comments below!