Friday, March 2, 2012

Lickety-split miso soup

I have been feeling a cold coming on, and have noticed it in the kids as well. Feeling a little under the weather...miso soup delicious, and is simple to make. High in protein, rich in vitamins and minerals gives me the boost I need.

There are several different kinds of miso paste. Generally the darker the color the saltier. I prefer the lighter miso, it is sweeter.

Miso soup
serves 4

2 tbsp of miso paste
4 cups water
2 tbsp dried shitake mushrooms- crumbled
1/4 cup tofu- cubed
1 tbsp wakame seaweed
1/2 tsp Mirin
green onion- sliced (optional)

In a medium pot add water and miso, stir until it is dissolved. Add the rest of the ingredients, and gently heat. Don't boil it breaks down the miso!


  1. Thanks for sharing, my daughter will like this.

  2. Oh, I just made my standard miso soup for dinner too; it really hit the spot. I added in pureed pumpkin too, which was delicious. I didn't know about the darker color misos being saltier! Thanks, good to know!

  3. Looks so good! I make so much homemade soup, but I've never tried miso. I will try your recipe.
    Lydia :)

  4. Yum, yum, yum! I adore miso. Thanks for sharing your recipe - it looks fabulous :)

  5. We finally have a store in our small town that carries miso. hooray!