Miso Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(17)
Ingredients
4 servings
- 1 large leek
- 4 ounces shiitake mushrooms, stems removed, sliced
- 1 tablespoon olive or sesame oil
- 6 cups broth -veggie, dashi (see notes), or mushroom broth
- 1 sheet kombu- optional, & only if not using dashi broth-see notes
- 1 tablespoon soy sauce, more to taste or use GF liquid amino acids.
- 2 teaspoons mirin
- 3 tablespoons miso- white, red or yellow (I prefer white) or use GF Miso paste
- salt and pepper to taste
- 2-3 cups chard, bok choy, or baby spinach- torn or cut into bite-sized pieces
- Tofu (1 package extra-firm Silken Tofu –or make crispy tofu- see notes)
- Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil
- Optional Additions: reconstituted wakame seaweed (1/2 cup chopped) or 1/2 teaspoon Bonito Granules (not vegan) but tasty!
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Preparation
Step 1
Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.
Step 2
Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems (shiitake stems can give some people an allergic reaction, so I leave these out). Saute for 6-8 minutes until softened and fragrant.
Step 3
Add the broth. If not using dashi broth, feel free to add a piece of kombu to the broth (which you will remove at the end). Add wakame if using. Bring to a simmer for 7-10 minutes. Season with soy sauce and mirin.
Step 4
While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and very carefully place tofu block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among 4 bowls. Sprinkle the tofu with scallions and sesame seeds and a drizzle of sesame oil.
Step 5
Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.
Step 6
Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.
Step 7
Pour in the miso mixture. It’s important here not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.
Step 8
Taste and add salt and pepper- you want this slightly salty to mitigate the salt-less tofu. If your broth is too salty, add water. Once happy with the flavor, serve.
Step 9
Ladle the hot miso soup over the silken tofu. Serve immediately.
Step 10
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