Sushi, I think it’s one of my love languages.
Sticky rice, spicy salmon, fresh vegetables, fiery wasabi and salty soy sauce. And don’t even get me started on pickled ginger. Wasabi + soy + ginger = flavor bomb. I can barely handle it. Needless to say, John and I have put sushi on heavy rotation in our eating out options.
One of my favorite parts of going out for sushi is miso soup.
It’s so warm and comforting and savory, with perfect little bites of tofu and seaweed in every scoop. Up until now I’ve reserved miso for times when we go out to eat. But when I was feeling a little under the weather recently, miso sounded soooo good to my achey stomach. That, along with a strong sushi craving, inspired me to create some of my own.
Most miso is made with 4 main ingredients: water, miso (fermented soy bean paste), tofu, and seaweed of some form.
Miso can be found in the refrigerated section of some grocery stores and nearly all Asian markets. It may seem like an obscure ingredient to buy just for soup, but it’s affordable, incredibly healthy and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes. So, I found it a worthy addition to my pantry.
I wanted to keep my miso classic and simple, but with a bit more emphasis on the greens. So I added some green chard and lots of green onion to the mix and couldn’t have been more pleased with the result.
This soup is bursting with miso flavor and delivers the perfect amount of tofu and seaweed in each bite. And for veggie lovers like me, there’s more than a full serving of greens in each bowl. Be still my heart.
Though I think I’ll leave sushi to the experts, I see plenty of miso soup in our future. Next time I think I may go 101 cookbooks on the dang thing and add in some soba noodles. Oh lordy.
- 4 cups water
- 1/2 cup chopped green chard or other sturdy green
- 1/2 cup chopped green onion
- 1/4 cup firm tofu, cubed
- 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan- vegetarian-friendly.)
- 1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles , optional
- Place water in a medium sauce pan and bring to a low simmer.
- Add nori and simmer for 5-7 minutes.
- In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
- Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired. Serve warm.
*nutrition information is a rough estimate for 1/2 the recipe: 1 large bowl.
*adapted from vegetarian.about.com