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Remember the mysterious, salty soup that’s filled with silky tofu pieces and scallions? We slurp away the flavorful and broth-y drink until the plates of sushi arrive on the table. It also has an awesome name – miso soup. Well, we can make it at home in under 30 minutes with 5 ingredients my friends. Let’s do this.
Miso soup is an incredible flavorful brothy soup with cubes of tofu, seaweed and scallions. Traditional miso soup used dashi, made of dried fish, and is a Japanese base stock that could take hours to prepare. Think of dashi as a “world class vegetable broth”. The broth has seaweed and kelp which result in deep unami flavors.
Because this recipe is a simple version of miso soup, we take the shortcut and use chicken broth.
What’s in this 5 ingredients miso soup?
White miso: Miso is a Japanese seasoning paste consisted of fermented soy beans and salt. The soy bean takes a long period of time to ferment before becoming a thick paste. There are three types of miso paste. We’re using white miso in this recipe.
White miso is lighter and sweeter and can be used in soups, or as spreads.
White miso can be found in the refrigerated section of international groceries.
Kombu or Dried kelp (dried seaweed): kelp delivers unami flavors and is nutritious. Soak a small piece of dried seaweed in water for a few minutes and it will hydrate. Use only a small piece of dried kelp because it will expand a lot. Dried kombu can be found in Asian stores. They really boost the flavors so it’s a must to add.
Tofu: Silken tofu is preferred here but you can also use firm tofu if it’s easier to handle.
Chicken Broth: in replacement of dashi because we’re busy people who does not have hours making the stock. Use homemade or less sodium chicken stock in this recipe.
Scallions or Green onions: finish a warm cozy bowl of miso soup. Add it near the end to the pot or as garnish.
You’ll be amazed how surprisingly this miso soup turns out. Restaurant version but just under 20 minutes and 7 ingredients.
Easy Miso Soup
Warm and comforting miso soup with 7 ingredients and under 30 minutes. This miso soup is perfect with plenty of tofu bites, mushrooms and full of flavors.
- 1 small piece of dried kelp (seaweed) soak in warm water
- 1 small package 5 oz white mushroom
- 3 tablespoons miso paste
- 1 tablespoon water
- 1 package silken tofu (cubed)
- 6 cups chicken broth (or water)
- 1 bunch of green onion (about 1 cup, chopped)
- handful of spinach
Soak the dried seaweed in warm water. Drain and set aside.
Place chicken broth in a medium stock pot. Bring to a boil, then lower to simmer.
Mix miso paste with 1 tablespoon of water in a small bowl. Set aside.
Add the miso paste mixture to the pot. Toss in seaweed, spinach, mushrooms, tofu pieces, green onions and cook for 3 minutes until vegetables are soften and spinach are wilted.
Turn off heat and add in more green onion for garnish, if desired. Serve.