Mighty Miso Soup: A Recipe

I spent a majority of the day thinking it was the weekend. Maybe it’s because I lingered in my jammies too long before heading to work… where dancing was the requirement:


This is an outtake from our holiday photo shoot. As a group, we have some serious, serious moves.

All that dancing (and later, jumping!) made me hungry. Since Tim has been feeling ill this week, I made a monster batch of ugly but delicious miso soup.

Miso Soup 01December Photo Project 2012 Day #5

Miso soup is soothing, healing, and very nourishing. I hope it makes Tim feel better soon. This recipe is easily adaptable to suit your own tastes. I’ve made it twice and discovered that a darker miso works much better. The batch above has chickpea miso and the flavor wasn’t as strong as I had hoped.

Mighty Miso Soup

1 tablespoon toasted sesame oil
7 ounces shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon powdered ginger
1 teaspoon kelp granules
1 tablespoon rice vinegar
1/4 cup vegetable broth
1 block firm tofu, drained, pressed, and diced small
1 heaping cup cooked short-grain brown rice
4 cups water
1 small head curly kale (or spinach), chopped
2-3 tablespoons miso of your choice
Chopped chives or scallions for garnish, optional

1. In a large saucepan over medium heat, warm the sesame oil. Stir in the mushrooms and garlic and saute for about 5 minutes, or until the mushrooms soften slightly. Add in the ginger powder and kelp granules and cook for 2-3 minutes. Add the rice vinegar and vegetable broth. Stir well.

2. Add the tofu to the saucepan and stir gently to coat. Allow everything to simmer for about 5 minutes, stirring occasionally.

3. Add the rice and water and bring just to a boil. Reduce the heat to a simmer, add the kale, and cover the pot. Check after a few minutes to see if the kale has wilted. Stir everything around once or twice and let simmer for a few more minutes. Ladle out about 1 1/2 cups of liquid from the pot and put in a glass measuring cup. Whisk in the miso until smooth. Pour the mixture into the pot and stir well to incorporate. Let the soup rest for a few minutes to meld the flavors and then remove from heat. Make sure not to bring the soup to a boil or you will destroy miso’s healing properties!

4. Ladle into bowls, top with chives or scallions, additional seasoning, and sriracha. Enjoy!

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8 thoughts on “Mighty Miso Soup: A Recipe

  1. How fun! Get down with your bad self! I love miso and tofu soup with bok choy. Hope Tim feels better soon. I’m sure that lovely soup will help :)

  2. Oh great; I overbought miso and am having anxiety that it will spoil. I shall make my first batch of homemade (mild white is ok by me).

    PS I recently had an AWESOME experience with Herbivore via email that resulted in me getting the best bday gift for VM. I can’t blog it yet (Jan 1 bday), but I want to tell everyone how fab HC is!

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