The first time I tried Miso Soup I wasn’t sure I liked it!
In my mid-twenties, I had a fantastic opportunity to live with a young family for a time. She had grown up in Japan, now married with two young girls of her own. I recall a crockpot of freshly steamed rice ready for any meal, steamed spinach and fish, chopsticks, tiny cups of green tea and tiny bowls of miso soup.
I remember distinctly sipping the unfamiliar miso broth, various attempts at picking up the tofu with chopsticks and then counting them as I swallowed (hardly chewing), thankful that there were only three cubes of tofu in my bowl!
As we continued to share occasional meals together, interestingly enough, I began to look forward to miso soup at dinner. The snap of fresh peas as I bit into them, the warm broth that soothed my soul…and yes, I even started to enjoy the texture of tofu!
Today, more than 16 years later, I am preparing miso soup for my family! My heart, like hers, is filled with joy at the thought of giving my family a nourishing soup that is easy to prepare. My favourite Miso Soup is reminiscent of that first bowl, made with a handful of chopped onion greens, fresh or frozen green peas and diced tofu pieces.
Today’s miso is more of a mash of ingredients I have on hand. Sometimes you just need to improvise!
Miso Soup Recipe
6 c. vegetable broth
1 heaping tsp Miso Paste
4-6 mushrooms, cubed
1-inch fresh ginger, minced
1 handful curly kale or spinach, chopped
1 sheet roasted nori, chopped (I cut mine with scissors)
splash sesame oil
splash white rice vinegar
2-3 Tbsp green onions, fresh or frozen, chopped
sprinkle with Furikake Seasoning (see recipe below)
white, brown or wild rice (cooked)
tofu, drained, cubed
chicken breast, cooked, cubed
green peas, fresh or frozen
spinach, fresh or frozen, cubed
various mushrooms, such as porcini, chestnut, shiitake, etc.
Vegetarian Furikake Seasoning
2 sheets toasted nori seaweed
1/4 cup toasted white and/or black sesame seeds
1/2 teaspoon sea salt
1/2 teaspoon sugar
- place 1/8 c toasted sesame seeds in a blender along with salt, sugar and nori sheets. blend well
- add remaining sesame seeds and store in a glass jar with lid
- serve on anything and everything! …rice, fish, miso soup, sushi, etc.