Miso Soup Recipe


Nutrition

Cal/Serving: 244
Daily Value: 12%
Servings: 4

High-Fiber
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat11g18%
Saturated2g9%
Carbs18g6%
Fiber6g22%
Sugars2g0%
Protein22g45%
Sodium974mg41%
Calcium857mg86%
Magnesium113mg28%
Potassium590mg17%
Iron5mg27%
Zinc3mg20%
Vitamin A4236IU85%
Vitamin C35mg58%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg18%
Niacin (B3)2mg12%
Vitamin B60mg16%
Folic Acid (B9)85µg21%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K251µg314%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Miso Soup
Molly Aronica

When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This  miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions.

Click here to see more Warm Winter Soup recipes. 

3
Ratings24

INGREDIENTS

  • Four 4-inch pieces of kombu
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon ground ginger
  • 4 tablespoons white miso paste
  • 4 stalks scallions, thinly sliced
  • 1 pound extra-firm tofu, weighted, drained, and cut into 1/2-inch cubes
  • 2 cups shiitake mushrooms, cleaned and cut into 1/2-inch pieces
  • 1 1/2 cups kale, washed and cut into 1/2-inch pieces

DIRECTIONS

Add 2 quarts of water and the kombu to a large pot; let it soak for 30 minutes, then bring to a simmer for 10 minutes over medium-low heat. Remove the kombu from the water and discard, then take a cup of water from the pot and set aside. Add the soy sauce, sake, rice wine vinegar, Sriracha, and ginger to the remaining water and increase the heat to medium. 

Meanwhile, whisk the miso paste into the reserved water until smooth, then pour the mixture into the pot and let everything cook for another 5 minutes. While the soup is cooking, sauté half of the scallions in a tiny bit of oil until crispy, then set aside.

Add the tofu, mushrooms, kale, and cooked scallions to the pot and cook just until everything is warmed through. Ladle the soup into bowls and garnish with remaining fresh scallions. 

Recipe Details

Servings: 4
Total time: 50 minutes
Cuisine: Japanese
Special Designations: Nut-free, Dairy-free, Low-fat

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1 Comments

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With all due respect, I comment because I do not want other readers to get the wrong idea about the Japanese miso soups, and Japanese foods in general.
Japanese foods are traditionally light in taste and does not require so many ingredients. Most Miso in the Japanese markets already have the stock mixed into them, which make the miso soup just right. Then, just add in the tofu, green onions, and if preferred, wakame (a type of seaweed commonly used in miso soup). Any ingredients beside these on this list deviates from the traditional miso soup and its taste.

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