I must admit something, this is not authentic Japanese miso soup. It does not have dashi, green onions or tofu in it but it is my every-day version of this delicious and healing soup. My mom introduced me to miso soup years ago at an area called The Grange in downtown Toronto. I had never tasted anything like it. It was exotic, soothing and downright unusual! Since then, when I get a craving for this healing dish I just have to make some myself since finding it anywhere outside of mega cities will be almost impossible. If I can make this, you can make it! Let’s travel to Japan together.
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These are the basic ingredients for the soup: miso, broth, mushrooms, onions, ginger, greens, onions (I used shallots because that is what I had) and noodles. The high protein content of the miso and the kamut noodles helped make up for the missing tofu but if you have tofu, use it!
Finely dice the holy trinity of healthy cooking: garlic, onions and ginger. Saute them gently in olive oil for a couple of minutes.
Add some chopped mushrooms and just cook the rawness out of them before adding some soy sauce. In Asian cooking they use their salty sauces as seasoning so you do not have to add salt as you cook.
Add a low-sodium stock, your greens and your cooked noodles.
Do not cook your miso! Instead add some of the broth to the paste and whisk until smooth. Then add the rest of the soup. If you cook the miso you lose the healing properties! And I suggest a medium miso, the light ones taste very yeasty and the very dark ones are too strong. I like the medium reddish miso so that is what I personally recommend.
It may have been bright yesterday but wow, was it ever cold and chilling to the bone. All those greens, noodles and miso put me back on the path to good health. Miso soup can be made many ways, make it your own! I had a friend who would just warm up broth and add it to the miso and have that plain soup as breakfast every morning. Miso is a super food that can not be replaced by anything else. Every time I taste it, it takes me back to hanging out with my mom in Toronto with a little dash of Japan sprinkled on top.
Food is transformative. Food is magic.
I’m totally going to try this! The miso recipes I’ve seen have all had fish sauce or fish flakes in it, and Mike won’t eat it! This sounds super yummy!
I doubt I can find somen or miso here, but we need a trip to a bigger city anyway. I’m out of soba noodles and can’t get them here either!
If you ever need a taster…
I’ve heard so many good things about Miso, so healthy and your soup looks so delicious. All those greens and chunky mushrooms, I can smell it through my screen! Very nice soup.
Even though I have yet to work up an appreciation for miso, I have to admit that that dish looks deee-lish!
I love miso soup and yours looks extra good, with the mushrooms and noodles. Thanks for the tips about how to buy and use miso paste too!
Yum. Yum. Yum. Yours looks better than the traditional way. I actually have some miso paste and may just try this! xo, O
Wow, that looks wonderful, I can’t wait to try it, and your super immunity soup : )
One of my best friends, he loves miso soup. I’m going to show him your post.
I know your not all about blog awards..i did give you something. Just to let you know your one of my faves.
This is how I like it – sometimes it does not need to be authentic. A home creation can be as good.
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
Your version of miso looks much yummier than the regular old miso I’ve had!
Thanks so much for sharing it for my WIP Wednesday yesterday! Saw your tweet & added your miso link to the WIP thread on my fanpage so others could enjoy.
Greetings from Big Sky Country!
Living in Montana we understand how amazing a nice HOT bowl of soup can be in the winter. We love your recipe creation with Kamut®Brand Noodles. You are right, they are a GREAT source of protein and organic! It’s great to see Kamut®Khorasan products being used in such a delicious way.
If you’re on Twitter please join us. We would love to hear about any new recipes or reviews! twitter.com/kamutwheat
Cheers,
Hannah
PS. Great pictures as well