Refreshing Bites This Miso Soup recipe is vegan and gluten-free. So I’ve been making this miso soup for years and I realized that I didn’t have this on my website. I recently shared this recipe with my mom and now she makes it all the time because it’s so simple and easy. I love making this during the winter months because it’s so warm and comforting.
I’ve been wanting to share a recipe for months now but every time I was about to start filming, something would always come up. I was originally going to just take a break for the summer months but life got so busy since then. From getting long covid right at the start of my kids school to two funerals in my family, then a hurricane that effected my parents home and finally the holidays came. I just couldn’t find the time. Everything just recently started to settle down so I could finally share this with you all.
What Is Miso
Miso is soybeans that have been fermented and turned into a paste. So it’s best to buy organic since typical soy has been genetically modified, which can cause several health issues. They also make other varieties made with chickpeas, lentils or corn. So if you have a soy allergy there are other great alternatives to look into.
There are two popular kinds that I have found at grocery stores like Wholefoods. There’s the traditional white miso that is mild in flavor and used in the soups you find in most asian restaurants. Then there is the red miso that has a bolder flavor because it has been fermented longer. It has a stronger seaweed flavor to me. I bought it when Wholefoods was sold out of white miso. Since this was during the pandemic I wasn’t driving out to stores at the time. I ordered most of my food online. So I figured I would try it but didn’t like it by itself when I used it for miso soup. I decided to mix this with the white miso and found it adds a nice umami flavor to the soup.
Traditionally miso soup is made with kombu or dried kelp and dried bonito flakes. Even though I don’t use these in my recipe I still find the soup pretty satisfying whenever I’m craving some miso. Instead I use nori seaweed that is traditionally used for sushi because it’s easier to find in most grocery stores here in the States. It adds just enough seaweed flavor to the soup.
Health Benefits of Miso
- It’s fermented so has probiotics that help in digestion.
- It’s high in nutrients like vitamin K and manganese.
- Strengthen the immune system since it contains probiotics and contains several beneficial nutrients.
Disclaimer: This info is for informational purposes only and does not substitute or replace medical advice. All opinions expressed are of my own and from my personal research
How-To Video
How To Make Miso Soup
What You’ll Need:
- 6 cups filtered water
- 3-4 tbsp white miso add 1 tbsp more for saltier flavored soup.
- 1 tbsp red miso (optional)
- 2 sheets of nori (3 sheets if not using wakame) cut into small squares.
- 1 tsp dried wakame seaweed (optional) soaked with water to rehydrate.
- 7 oz tofu (half of a 14oz package) cut into small cubes
- 3 scallions chopped into small pieces, dark green parts set aside for garnish
Chop scallions and set aside darker green parts to use for garnish.
Cut tofu into small cubes. Set aside.
Bring 6 cups of filtered water to a low simmer. Do not over boil, will lose some of the probiotic benefits.
Pour some of the heated water into a heat safe bowl.
Add the miso into the smaller bowl and mix till the miso paste has dissolved. I find this blends the miso better instead of dumping the whole paste into the larger pot.
Pour the mixed miso into the pot.
Add the cut nori sheets
Add soaked wakame if using. Then add the scallions.
Let it simmer on low for about 5 minutes to let the flavors blend.
Serve in a heat safe bowl and garnish with green parts of the scallions and tofu for added protein. Enjoy!
Simple Miso Soup
Ingredients
- 6 cups filtered water
- 3-4 tbsp white miso add 1 tbsp more for saltier flavored soup.
- 1 tbsp red miso (optional)
- 2 sheets of nori (3 sheets if not using wakame) cut into small squares.
- 1 tsp dried wakame seaweed (optional) soaked with water to rehydrate.
- 7 oz tofu (half of a 14oz package) cut into small cubes
- 3 scallions chopped into small pieces, dark green parts set aside for garnish
Instructions
- Chop scallions and set aside darker green parts to use for garnish.
- Cut tofu into small cubes. Set aside.
- Bring 6 cups of filtered water to a low simmer. Do not over boil, will lose some of the probiotic benefits.
- Pour some of the heated water into a heat safe bowl.
- Add the miso into the smaller bowl and mix till the miso paste has dissolved. I find this blends the miso better instead of dumping the whole paste into the larger pot.
- Pour the mixed miso into the pot.
- Add the cut nori sheets and soaked wakame if using.
- Add the cubed tofu and scallions. Let it simmer on low for about 5 minutes to let the flavors blend.
- Serve in a heat safe bowl and garnish with green parts of the scallions and tofu for added protein. Enjoy!
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