Directions
This Mushroom Miso Soup is one of my all time favorite Japanese soups.
Typically miso soup is served as a appetizer along with sushi. However, when i’m making it at home. I will make it the main course.
So instead of going out to the restaurants every time I crave this soup. I now make it in the comfort of my own kitchen. It is also comes together in 30 minutes time!
WHAT MUSHROOMS ARE IN MISO SOUP
- Oyster
- Shitiki
- Button
- Cremini
- Enoki
My soup here is made with dried Shitiki mushrooms and white mushrooms.
Which are so good for because they are packed full of vitamins and antioxidants that help protect the body from damaging free radicals.
Also their is tofu, green onions, spinach and nori (sushi seaweed) added to the soup.
With the addition of miso paste. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste.
WHAT MISO SOUP IS MADE OF
Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below).
HOW TO MAKE MUSHROOM MISO SOUP
- You want to start with a stock. Either you can make from scratch “dashi” which is made out of bonito flakes. You can follow this link here which will teach you several ways to make Dashi Stock
- OR you can use “Campbell’s seafood stock” instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some Asian grocers pre-made too.
WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)
- Then you will want to chop your dried shiitake mushrooms along with your white into bite sized pieces.
- Next in the pot of stock, add in the miso paste and stir over medium heat till it is smooth and creamy.
- Add in the mushrooms and simmer on low heat for 15 minutes.
- Next add in bite sized chopped silky tofu along with the chopped spinach, torn nori (seaweed) sliced green onions and simmer on low covered for another 15 minutes.
- Serve!
WHAT IS MISO PASTE
Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety.
Miso soup is also made with miso paste.
See the picture below, for my favorite paste!
CAN MISO SOUP GO BAD
From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year.
WHERE DOES MISO SOUP COME FROM
Japan of course!
WHY MISO SOUP IS GOOD FOR YOU
Miso paste contains soya beans that are fermented.
And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.
As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it.
It all comes down to personal preferences. And what you can find or have on hand in your pantry!
And can be enjoyed 3 days after it has been made if stored well.
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Mushroom Miso Soup
Serve on it's own or with Sushi!
Ingredients
- 5 tbsp miso paste
- 6 cups fish stock
- 1 (8 ounce) package of silken tofu, chopped into small pieces
- 4 green onions, sliced small
- 5 large white mushrooms, sliced thinly
- 5 large dried shiitake mushrooms, chopped
- 1 cup of spinach, diced
- 6 sheets of (nori) torn into pieces
Instructions
- You want to start with a stock. Either you can make from scratch "dashi" which is made out of bonito flakes.
- OR you can use "Campbell's seafood stock" instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some asian grocers pre-made too.
- WHAT I USE INSTEAD of bonito flakes/dashi (Campbell's seafood stock)
- Then you will want to chop your dried shiitake mushrooms along with your white into bite sized pieces.
- Next in the pot of stock, add in the miso paste and stir over medium heat till it is smooth and creamy.
- Add in the mushrooms and simmer on low heat for 15 minutes.
- Next add in bite sized chopped silky tofu along with the chopped spinach, torn nori (seaweed) sliced green onions and simmer on low covered for another 15 minutes.
- Serve!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 1373mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 15g
These calculations are based off Nutritionix
