Best Easy Quick Miso Soup Recipes

HOMEMADE MISO SOUP WITH TOFU

Steps:

• Gather all the ingredients.
• Cut the green onion into thin rounds.

QUICK MISO SOUP

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
• Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

15-MINUTE MISO SOUP WITH GREENS AND TOFU

Steps:

• Place vegetable broth in a medium sauce pan and bring to a low simmer.
• In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
• To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
• Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

MISO SOUP

Steps:

• Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
• Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
• Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.