Miso Soup

Staff Writer
Miso Soup
Molly Aronica

Miso Soup

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. 

Ready in
50 m
4
Servings
148
Calories Per Serving
Deliver Ingredients
Makes
2 quarts of soup

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 cup 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. 

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
N/A
Saturated Fat
1g
6%
Protein
13g
26%
Carbs
12g
4%
Vitamin A
39µg
4%
Vitamin B6
0.2mg
12.4%
Vitamin C
12mg
19%
Vitamin D
0.1µg
N/A
Vitamin E
0.3mg
1.6%
Vitamin K
91µg
100%
Calcium
286mg
29%
Fiber
4g
15%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
3mg
18%
Magnesium
85mg
21%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
9%
Phosphorus
226mg
32%
Polyunsaturated
3g
N/A
Potassium
414mg
12%
Riboflavin (B2)
0.2mg
13.7%
Sodium
941mg
39%
Thiamin (B1)
0.1mg
7.6%
Zinc
2mg
14%

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