Miso Soup Recipe

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Miso Soup

Mark’s home from his long business trip, and all is good in the world. When Mark came home, he said “Let’s go on an adventure – a weekend getaway!”¬† We’ve always talked about going on weekend adventures, but then life and it’s responsibilities inevitably interrupt our plans. So it was set, we planned our trip and we were going to stay at our favorite, and supposedly haunted, historic hotel in Flagstaff, the Hotel Monte Vista. Then a freak blizzard hit northern Arizona over the weekend, and now instead of life interrupting our plans, nature stepped in. We’re not giving up though, it’s just our little adventure might be postponed for a week, or two.

We weren’t about to let it ruin our weekend, so we decided to go for a hike at our favorite nature spot, Sabino Canyon. Still within Tucson city limits, the weather was perfect, and the desert mountain tops were gracefully capped with snow.¬† There’s something magical about snow on a desert landscape.

After our hike, we were freezing our britches off, so I thought a piping hot miso soup would hit the spot. And it did.

Sabino Canyon

Photo taken on our Sabino Canyon hike.

Miso soup requires miso paste, which is made from fermented soy beans. Miso paste comes in different variations like red, white, mild, and others that can be found at your local Asian food store. I used a mild, white miso paste. It’s light and flavorful.

You can play around with different components to this soup, add more or less ingredients – it’s completely adjustable to your taste buds.

Dried seaweed

Dried seaweed

Cut tofu into small cubes

Cut tofu into small cubes

Toss water, miso paste,tofu, garlic powder, mushrooms, dried seaweed, and green onoins.

Fill a pot with water, broth, miso paste, tofu, garlic powder, mushrooms, dried seaweed, and and bring to a boil for 5 minutes.

Ingredients ~Vegetarian/Vegan version: replace chicken broth with vegetable stock or water

  • 3 tablespoons of white miso paste (add more for more flavor)
  • 2 tablespoons dried seaweed strips
  • 1/2 cup extra-firm tofu, cubed
  • 2 tablespoons green onions, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 2 cups organic low-sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon garlic powder

Directions

In a medium size cooking pot mix miso paste, broth, and water together until paste has dissolved. Add remaining  ingredients (except green onions) and bring to a light boil for 5 minutes. When done, stir in green onions. Serve hot.

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One Comment

  • Posted January 28, 2010 at 6:00 AM | Permalink

    I think ‘Miso Soup’ will be very tasty! nice post.

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