Miso Soup I Recipe - Allrecipes.com
Miso Soup I Recipe
  • READY IN 10 mins

Miso Soup I

Recipe by  

"I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy."

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Original recipe makes 3 to 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
  2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2006

I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not to add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu. This is a good recipe and I feel so relaxed and healthy after sipping on this great soup.

 
Most Helpful Critical Review
Nov 05, 2006

Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most of Asian super market. It adds deepness and a great aroma to the miso soup.

 
May 20, 2008

it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But, like I said, not bad. Sorry, not trying to be too critical... being part Japanese and after working at a Japanese restaurant for 6 years, I'm pretty picky about how Japanese food is put together, haha, sorry.

 
Mar 31, 2004

Very good and very easy. I use bok choy instead of spinach, but would like it either way. Also, I added sliced mushrooms. Thanks!

 
Nov 04, 2005

I generally use a combo of powdered vegi 'chicken' broth and powdered mushroom broth with my water for added flavor. The 'chicken' broth adds a savory element while the earthy mushroom broth rounds the flavor out with the two misos very nicely.

 
Mar 01, 2007

Very simple to make. Mellow, calming flavors. The tofu I used wasn't firm enough so make sure you get extra firm. I sauteed it in peanut oil beforehand. Also added some sliced baby bella mushrooms. A good introduction to miso soup.

 
Jan 29, 2007

Yum. I didn't have both kinds of miso, so I used 3TB of white miso(I wanted it a bit stronger). Added a bit of extra green onion...and it was perfect.

 
Jan 17, 2006

I thought this soup was very good and is one of the few vegetarian versions I've seen. I followed the recipe except I added barley and red miso rather than the white and used a little more than called for. This is a keeper and will be a fun recipe to try variations with like the broths and mushrooms suggested by other reviewers or a bit of powdered soy sauce.

 

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Nutrition

  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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