Red Miso Soup

Red Miso Soup
Red Miso Soup

Miso soup is a traditional Japanese soup that starts with a flavorful vegetable broth or dashi, a fish broth. For a vegetarian Miso soup, a broth of shiitake and kelp can be substituted.  Miso, tofu, mushrooms and sometimes other vegetables or noodles are added after the broth has simmered. The ingredients can vary depending on personal and regional tastes and may include seaweed, potatoes, shrimp, clams and daikon, a type of winter radish that is white in color.

Miso colors range from brown to white, with the darker miso having a fuller, richer flavor and the lighter miso having a lighter, milder flavor. Our Organic Red Miso adds a complex, rich savory flavor with umami characteristics and salty fermented notes. White or yellow Miso may be used to make this recipe, but the flavor profile will not be as intricate.

This is a very easy recipe to make and can be served as a meal or an accompaniment to sushi or Japanese noodles. It is important not to boil the soup once the Organic Red Miso has been added, as it will alter the flavor and reduce the nutritional value of the Miso.

 Print Recipe

Category: Soup, Light and Healthy
Cuisine: Japanese
Ingredients:
  • 3 cups water
  • 2 medium carrots, peeled and thinly sliced
  • 6 scallions, including greens, chopped
  • 16 oz shiitake or white mushrooms, cleaned and sliced
  • 2 Tablespoons Organic Red Miso
  • 1/2 cup extra firm tofu, cubed
Instructions:
  1. Add water, carrots, 1/2 of the scallions and 1/2 of the mushrooms to a large saucepan.
  2. Bring to a boil and then reduce heat to medium low. Simmer until vegetables are soft, about 30 minutes.
  3. Strain the mixture through a fine mesh sieve reserving the broth and discarding the vegetables
  4. Return the broth the the saucepan and add the remaining mushrooms, and scallions and let simmer for about 10 minutes.
  5. Reduce heat to the lowest heat and add Organic Red Miso.
  6. Stir to combine, but do not let the mixture come to a boil.
  7. Stir in the tofu and continue heating the soup on low until warmed through.
  8. Serve warm.
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