Maxed Out Miso Soup
Am I the only one who loves miso soup, but wishes sometimes it was a little bit... more?
It doesn't have to be entrée-sized, but sometimes I really do want it to be a little more substantial than the typical miso soup you find in restaurants.
Oh and when I want miso soup, I want it now.
Here’s the good news. You can make your own miso soup faster than getting it via take out and it'll be healthier, cheaper and taste even better. As always with cooking at home, you'll know exactly what's in it.
Another bonus: you get to skip that icky styrofoam bowl that will literally take 500 years (or longer) to decompose!
This recipe is completely vegan, gluten-free and loaded with veggies from both the land and the sea! To get that signature miso soup flavor we use both kombu and wakame sea vegetables (let's not call them weeds!) and, naturally, miso paste. Kombu and wakame are both sold dried and can be found in the Asian food aisle.
You'll find miso in the refrigerated section at well stocked grocery stores, health food stores or Asian markets. There are many varieties of miso that vary in color and have been fermented for different lengths of time. You typically see white miso used in miso soup at restaurants, but feel free to use darker varieties for more intense flavor. I like to use yellow miso for a bit stronger flavor. Look for chickpea miso for a soy free version. Whichever you choose, the key to using miso is to remember not to boil it. This destroys its beneficial enzymes. That's why we always add it at the end of cooking time.
Because miso is fermented, you can keep it in the fridge for up to a year -- or even longer. So don't be afraid of making the purchase for fear it will go bad before you finish it. You'll have LOTS of time to use it up and once you have it, you may find you'll want to add some to other soups or dishes to add a bit of saltiness and that warm umami taste.
I also recommend you try it in my recipe for Anti-Cancer Massaged Kale Salad.
Hope you enjoy this. Say good-bye to take out, you've got it covered now.
Maxed Out Miso Soup
2 tsp dried wakame
4½ cups water, divided
1 strip of dried kombu
¼ cup white or yellow miso paste
½ cup thinly sliced carrots
1 cup thinly sliced white button mushrooms
1 cup lightly packed baby spinach
1/2 cup firm silken tofu, cut in ½” cubes
1/4 cup chopped green onion
1 tsp toasted sesame oil (optional)
In a small bowl, cover the wakame with ½ cup water. Set aside.
Bring the remaining water and kombu to the edge of boiling over medium high heat.
Take the kombu out and ladle ½ cup of water into a small heatproof bowl. Whisk in the miso until it’s completely smooth.
Add the carrots, mushrooms and drained wakame to the broth and cook over medium heat.
Stack and roll the spinach leaves and thinly slice.
When the carrots are tender, reduce the heat to low and add the tofu and spinach to the pot, along with the dissolved miso paste. Cook until heated through, being careful not to boil the soup now, as doing so will destroy the beneficial probiotics of the miso.
Ladle the soup into 4 bowls and top with the green onions and sesame oil (if using). Serve immediately.