Baachan's Miso Soup

Baachan's Miso Soup
Staff Writer
Baachan's Miso Soup

Lauren Volo

Baachan's Miso Soup

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.

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Notes

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

Ingredients

  • dried shiitake mushrooms
  • large potatoes, diced
  • 1  Cup  fish or vegetable stock
  • piece kombu*
  • yellow onion, chopped finely
  • carrot, sliced thinly on a bias
  • 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.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
15mg
5%
Carbohydrate, by difference
10g
8%
Protein
6g
13%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
19mg
2%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
89mg
13%
Selenium, Se
8µg
15%
Sodium, Na
226mg
15%
Water
26g
1%

Miso Soup Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Miso Soup Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.