Miso Soup Recipe: Loaded with Greens and Ready in Under 10 Minutes
A simple miso soup recipe for greens and garlic lovers!
I love miso soup because it takes just a few minutes to prepare and it’s a great for times when I’m in the mood for an Asian-inspired taste.
Plus, it’s good for you. According to some studies, soy bean products like tofu, and miso are supposed to help to prevent breast cancer.
What is Miso Soup?
Miso soup is a Japanese soup that is made with miso paste (fermented soybean paste) and seaweed.
There are two major types of miso: red and white. Red is a dark reddish brown, and white is actually a sort of yellow-brown. Red is supposed to be saltier and stronger in flavor, though not all red miso is. White is more popular, and more versatile. There are as many kinds of miso in Japan as there are cheeses in Switzerland, though outside of Japan we only tend to see the major brands.
Miso paste can be purchased in any Asian supermarket, or even a regular grocery store. It is delicious and refreshing, whether served hot, warm or even chilled.
You can use seaweeds (such as wakame or kelp) for authentic flavor, but I usually just load it with land-grown greens, such as spinach, bok choy, or broccoli.
It’s the perfect side for veggie sushi and other Asian inspired dishes.
How to Make Miso Soup Unconventional Way
- 2 1/4 cups water
- 2 ounces firm tofu, cut into 1/4 inch cubes
- 1 tablespoon light miso paste (adjust the quantity to your taste)
- 1/2 cup fresh shiitake mushrooms (or button, or white), sliced
- 1/2 cup green veggies, such as spinach, bok choy, broccoli or kale, washed and chopped
- 1 scallion (green onion), thinly sliced, for garnish (optional)
- 1/2 carrot, grated (optional), for garnish
- 3 cloves garlic, minced
- In a medium saucepan, bring the water to a boil. Save about 1/2 cup of the boiling water in a cup. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy, garlic and shiitake; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
- Blend miso and with reserved hot water and pour into soup. Pour into into bowls, garnish with scallion and/or carrot. Serve and enjoy.
Questions? Comments? Suggestions?
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I also welcome any comments, questions and suggestions. Thanks!