Recipe for Miso Soup Recipe
A tasty recipe for Miso Soup with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.
How to Make the Best Recipe for Miso Soup
Miso soup is a cornerstone of Japanese cuisine, appearing on tables for breakfast, lunch, and dinner across the country. This nourishing bowl combines the umami-rich depth of fermented miso paste with tender shiitake mushrooms, silky tofu, and fresh greens for a soup that’s both comforting and incredibly good for you.
What makes this miso soup recipe special is the layered approach to building flavor. Starting with sautéed leeks and shiitake mushrooms creates an aromatic base, while the combination of soy sauce and mirin adds that essential balance of savory and sweet. The key to perfect miso soup is adding the miso paste at the very end, off the heat, to preserve all those beneficial probiotics that make this soup as healthy as it is delicious.
Whether you’re looking for a light weeknight dinner, a warming lunch, or a gentle way to start your day, this miso soup delivers. It comes together in just 30 minutes and can easily be adapted to whatever greens or vegetables you have on hand. Serve it with a bowl of steamed rice for a complete and satisfying meal.
Recipe for Miso Soup
A tasty recipe for Miso Soup with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.
Ingredients
Soup Base
Greens and Tofu
Garnishes
Optional Additions
Instructions
Prepare the Vegetables
- Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.
- Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems. Sauté for 6-8 minutes until softened and fragrant.
Make the Soup
- Add the broth to the pot. If not using dashi broth, add a piece of kombu (you will remove it at the end). Add wakame if using. Bring to a simmer for 7-10 minutes. Season with soy sauce and mirin.
- Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.
- Add the greens to the simmering soup, stirring for 1 minute or so until just wilted. Turn heat off.
- Pour in the miso mixture. It's important not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.
- Taste and add salt and pepper—you want this slightly salty to complement the tofu. If your broth is too salty, add water.
Prepare the Tofu and Serve
- While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and 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.
- Ladle the hot miso soup over the silken tofu. Serve immediately.
Notes
- Dashi is a traditional Japanese stock made from kombu and bonito flakes. You can find instant dashi powder at most Asian grocery stores.
- Shiitake stems can cause an allergic reaction in some people, so it's best to remove and discard them.
- For a vegan version, use vegetable broth and omit the bonito granules.
- White miso has a milder, sweeter flavor while red miso is more robust. Choose based on your preference.
