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    Recipes » Soup

    Miso Soup

    Published: Apr 18, 2016 · Updated: Feb 2, 2019 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    No more wasting food! Miso soup is a great way to prevent food waste plus add the benefits of fermented foods to your diet. Learn how to make your own miso soup at home

    mug of miso soup with green onions, button mushrooms, and miso paste

    Do you ever buy an ingredient for a recipe, use a little bit, and then you forget about the rest?

    This can happen really easily, especially if you are branching out and trying new recipes (yay for being adventurous!)

    I typically don't have this problem because I can't stand the idea of wasting. There's nothing like a good batch of fried rice (or quinoa) or a frittata full of all the food in your fridge that's almost past its prime.

    [clickToTweet tweet="Miso soup is a great way to prevent food waste plus add the benefits of #fermented foods to your diet." quote="Miso soup is a great way to prevent food waste plus add the benefits of #fermented foods to your diet."]

    pot of Miso Soup with two cups of soup

    Preventing food waste is a great way to stretch your food budget. If you're wasting food, you're wasting money no matter what your budget is. Plus, it's not a nice thing to do to Mother Earth.

    Luckily, I've got a recipe today that not only uses miso paste that you might have in your fridge leftover from another recipe (I'd recommend this addicting miso dressing), but it also saves you money since you won't need to order take-out miso soup.

    mugs of Miso Soup with pot of soup and spoon

    For the soup, you start out by making the broth or dashi which is made by boiling water with kombu.

    What is kombu?

    It's an edible sea vegetable. You can find it dried, and it's great for adding to soups and when making beans to help improve the digestibility of the meal. A bag of kombu will last a while in your pantry, so you don't have to worry about wasting it.

    I really like the flavor of kombu broth as it helps your miso soup taste more authentic.

    However, if making the broth is not in the cards for you today, you can substitute vegetable or chicken broth.

    Miso Soup from Living Well Kitchen

    Once you've made the broth, you add in sliced mushrooms and tofu and simmer for a few minutes. Then you'll take out a little of the broth and stir miso paste into the reserved broth.

    You don't want to stir the miso directly into the soup for a few reasons. One, it is harder to prevent lumps when adding it to the whole pot of soup. Two, adding miso paste to a boiling pot of soup will kill the health benefits that the miso provides.

    All these crazy words -- miso, kombu, dashi -- might sound intimidating, but they're not! I promise. Once you've opened up your kitchen to the items, you'll understand why you'll never want to waste any of these things again.

    Miso Soup from Living Well Kitchen

    Miso Soup

    No more wasting food! Miso soup is a great way to prevent food waste plus add the benefits of fermented foods to your diet. Learn how to make your own miso soup at home
    No ratings yet
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Author: Meme

    Ingredients

    • 4 cups water
    • 1 piece kombu
    • 8 ounces mushrooms sliced
    • 14 ounce firm tofu cubed
    • 5 tablespoon miso paste
    • 2 green onions chopped
    US Customary - Metric

    Instructions

    • Add the water and kombu to a pot. Bring to a boil.
    • Stir in sliced mushrooms and tofu. Reduce heat and simmer for 15 minutes.
    • Turn off heat. Remove the kombu & discard.
    • Transfer 1 cup of the soup to a small bowl. Stir in miso paste until dissolved. Add to soup.
    • Stir in green onions, and enjoy!

    Notes

    *When reheating, make sure not to bring to a boil. Cook over low heat until warmed through. *I used white button mushrooms
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Miso Soup
    Amount per Serving
    Calories
    140
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    0
    g
    0
    %
    Cholesterol
     
    0
    mg
    0
    %
    Sodium
     
    813
    mg
    35
    %
    Potassium
     
    241
    mg
    7
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    80
    IU
    2
    %
    Vitamin C
     
    2.3
    mg
    3
    %
    Calcium
     
    148
    mg
    15
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

    Doesn't this recipe look good?! You should probably pin it for later:

    collage of miso soup photos with text

    « Loaded Pimento Cheese
    Rosemary Lemon Tofu and Peppers »
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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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