Want to know the absolutely easiest soup to make? It has to be miso. Making this soup is almost easier than opening a can!
Sometimes we want a bowl of simple soup. A soup that will warm us but not overload our bellies. Miso soup is the answer. I turn to miso soup whenever I am feeling heavy from too many sweets or fatty foods, or whenever I am feeling blue from too many cloudy days! I call miso soup my “restorative” because it perks me up and makes my belly feel better.
What is Miso?
Miso is a fermented soybean paste. Sounds questionable, doesn’t it? But don’t fret, fermented foods are GOOD for us and miso is no exception.
There are many varieties of miso from light to dark, but there are just three major types:
- Rice miso – made of rice and soybeans
- Barley miso – made from barley and soybeans
- Hatcho miso – made from soybeans alone
Miso adds a creamy, complex flavor and is often used in soups and marinates. Be aware of salt content though. Some miso can be very salty. The lighter the miso, the lighter the flavor it imparts, and the less salt it contains.
Miso is high in protein (soybeans are one of the few non-meat foods that contain complete protein), vitamins and minerals – thus the “restorative” effect.
What Are The Ingredients In Miso Soup?
Like most soups, there are no “must have” ingredients for miso soup, except the miso of course! I have used all of the following ingredients at one time or another:
- Other greens
- Fine egg noodles
- Chopped leeks
- Baby corn
- Garden peas
- Dried seaweed
Non-vegetarians also often include bits of fish or bonito flakes. You could also add pieces of cooked chicken but don’t fill the soup with too many solids. Miso soup should have much more healthy broth to slurp than chewy bits.
- 1 tsp olive oil
- 1 Tbsp chopped leek
- ½ cup chopped carrot
- 2 cups water
- scant handful of fine egg noodles
- ½ cup chopped fresh spinach
- ½ cup diced tofu
- 2 Tbsp White Miso
- Heat oil in a medium saucepan.
- Add leek and carrot and saute until tender.
- Add water, noodles, spinach and tofu. Bring almost to a boil.
- Reduce heat and simmer for 2-3 minutes or until noodles are tender.
- Add miso to pan. Stir to dissolve. Simmer for another 5-10 minutes.