Baachan's Miso Soup Recipe


Nutrition

Cal/Serving: 222
Daily Value: 11%
Servings: 6

High-Fiber
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat6g9%
Saturated1g5%
Carbs32g11%
Fiber6g22%
Sugars3g0%
Protein14g27%
Cholesterol0mg0%
Sodium429mg18%
Calcium405mg40%
Magnesium79mg20%
Potassium841mg24%
Iron3mg16%
Zinc2mg12%
Vitamin A1810IU36%
Vitamin C27mg45%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg12%
Niacin (B3)3mg14%
Vitamin B61mg25%
Folic Acid (B9)57µg14%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K8µg10%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated3g0%
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Baachan's Miso Soup
Lauren Volo

For 92 years (and counting!), my baachan (Japanese grandmother) has been making this soup. She raised four beautiful daughters through World War II — so she knows a little something about comfort food. My big sis and I sought out baachan's recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets.

See all miso recipes.

Click here to see Getting Sexy in the Kitchen, 1 Day at a Time.

2.22222
Ratings18

INGREDIENTS

  • 6 dried shiitake mushrooms
  • 2 large potatoes, diced
  • 1 cup fish or vegetable stock
  • 1 piece kombu*
  • 1 yellow onion, chopped finely
  • 1 carrot, sliced thinly on a bias
  • 1 block firm tofu, diced
  • 2 tablespoons dried wakame (smaller seaweed leaves)
  • 2 tablespoons brown miso paste
  • 1 tablespoon white miso paste
  • 2 tablespoons chopped scallions, for garnish

DIRECTIONS

In a bowl, soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid. Add the potatoes to 4 cups water in a large pot and bring the water to a boil.

Once the potatoes are almost fork-tender, reduce the heat to a low simmer. Add the stock, kombu, onion, carrot, tofu, and wakame.

Add both types of miso paste and mash them into the soup until thoroughly dissolved. Serve garnished with the scallions.

Recipe Details

Adapted from "Cook Yourself Sexy" by Candice Kumai (Rodale, 2012)

Servings: 6
Cuisine: Japanese
Special Designations: Kid-friendly

Notes and Substitutions:

*Note: Kombu is a type of seaweed used for stock. Look for it in Asian specialty stores or online.



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