What do you think of when you think 'soup'? For me, it's warming up after a snowy adventure outdoors with the family. The ultimate comfort food.
If you're looking for a new soup recipe to try (but also one that's super easy), check out this Easy Make-at-Home Miso Soup Recipe. All it takes is five minutes and minimal ingredients!
There's nothing more comforting than a steaming bowl of soup and the smell of warm broth that warms you up. It's the ultimate comfort food.
I'm a big fan of miso soup. I don't know if it's the saltiness (no sweet tooth here) or the fact that right after I finish a bowl, I'm typically going to mow down a huge meal of sushi. If only I were kidding...
All-you-can-eat sushi aside, while I knew miso soup was a winner from the first time that I tried it, what I didn't know was how EASY it is to make at home.
If you're looking for a new soup recipe to try (but also one that's super easy), check out this Easy Make-at-Home Miso Soup Recipe. All it takes is five minutes and minimal ingredients!
Easy Make-at-Home Miso Soup Recipe
Ingredients:
- 4 cups low sodium broth (can be vegetable or chicken)
- 1 sheet of nori, cut into rectangles
- 1/2 cup medium-firm tofu, cubed
- 1/2 cup green onions, chopped
- 3-4 tbsp. miso paste
Directions:
- Bring 4 cups of broth to a low simmer.
- While broth is simmering, add 3-4 tablespoons of miso paste into a small bowl. Add a small bit of hot water and stir to combine. Miso should now be a 'creamy' consistency.
- Once the brother is simmering, add the miso and whisk to combine.
- Gently add the tofu and green onion and simmer for five minutes.
- Once done simmering, add the nori pieces.
- Remove from heat and taste. Add more miso if desired.
For those unfamiliar with miso soup or Japanese cuisine, nori is an edible seaweed, eaten either fresh or dried in sheets (think the green 'papery' stuff wrapped around sushi). Miso is a paste made from fermented soybeans and barley or rice malt. It can be white, red or a combination of the two. The taste of the miso depends on how long it is fermented - red miso is fermented longer and has strong, saltier flavour, whereas white miso is fermented for a shorter period and has lighter, sweeter flavour.
In this recipe, I used red miso as it was all that I could find at my local grocery store. In the past, I have used white miso and it tastes just as good. Although, I am partial to the saltier flavours. Miso is also great to use in salad dressings, sauces (such as this Miso Ginger Sauce) and marinades!
Ok, so this miso soup recipe may not be your traditional miso soup made with dashi (Japanese fish stock prepared with kombu, dried seaweed and dried bonito fish flakes), BUT for this soup lover, it's a welcomed substitution. And an easy one to make at that. (If only it's muted colours were as easy to photograph...)
If you enjoy soup as much as I do, check out these delicious recipes:
Please share - what is your favourite soup recipe? I'm always looking for new ones so I'd love to hear!
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