Description
Simple 20 minute miso soup recipe. It’s packed with good-for-you ingredients and is easily customizable. The perfect weeknight meal.
Ingredients
- 4 cups low sodium vegetable or chicken broth
- 1 cup filtered water
- 1/2 cup bonito flakes (see notes)
- 8 ounces mushrooms, thinly sliced (can use cremini or shitaki)
- 1 to 2 teaspoons gluten free soy sauce (or tamari or coconut aminos)
- 1/2 cup miso paste (see notes)
- 1/4 cup dried wakame seaweed (see notes)
- 8 ounces extra firm tofu, cut into small cubes
- 3 to 4 green onions, thinly sliced
Instructions
- Make broth: In a sauce pot bring the stock and water to a boil. Add the bonito flakes to the hot stock and allow it to simmer for 1 minute. Strain the bonito flakes from the stock and discard – return the stock back to the pot.
- Cook mushrooms: Stir in the sliced mushrooms and the soy sauce. Cover and allow the broth to simmer for 5 minutes, or until the mushrooms have reduced in size and look cooked.
- Add the miso paste: Stir the miso paste into the warm broth – it may take a minute for the miso paste to dissolve.
- Soak the wakame seaweed: Add the dried wakame to a small bowl and add cold water to cover. Allow the wakame to sit for 1 to 2 minutes, or until the wakame has expanded and absorbed most of the water – see the picture in the post.
- Finish: Stir in the soaked wakame, and the cubed tofu. Allow the soup to simmer for 1 minute to heat everything through.Taste and add more soy sauce if more saltiness is needed. Remove from the heat and stir in the green onions.
- Serve: Serve the soup immediately and top with extra green onions.
- Leftovers: This soup will keep in the fridge for up to 2 days – more than that and the tofu begins to fall apart in the soup. Really good leftover because the flavors develop more.
Notes
Bonito flakes: Bonito flakes are dried pieces of fish flakes – it’s got a very smokey flavor. It is traditional for miso soup but can be omitted if you can’t find it. There will be plenty of flavor from the broth and miso paste.I used Eden brand
Miso paste: The flavor of your miso paste will alter the soup. White miso paste is most mild in flavor, brown and red are strongest. I like to use a brown miso paste. I can’t find the brand of miso I bought in my store on Amazon. This seems like a good one that I will try it next time.
Wakame seaweed: If you can’t find wakame than you can use nori sheets (used for sushi) and cut them into strips. I like the wakame because it’s got a subtle crunch to it whereas the nori gets mushy but either one adds great flavor.I used Emerald Cove brand
Where to find ingredients: I found my ingredients at a health food store or the health food section of my regular grocery store. You could also find them at and Asian grocery store. You can even find them on amazon (each ingredient is linked above). Just make sure the miso paste is organic and fermented.
Vegan option: To keep this soup vegan omit the bonito flakes completely and use vegetable broth rather than chicken stock
