It’s 10:34 am right now and I have to leave in 20 minutes to go pick up my son at preschool. Do you think I can finish this post in just 20 minutes? Maybe. Anything is possible! Only my baby boy is super clingy right now, but maybe this could work if I can manage to keep him calm on my lap.
My kids love Miso soup! So I make it very often and every time, my kids go crazy over it, especially my 16 month old boy. That baby is all about tofu and shiitake mushrooms. He’s definitely got some Asian in him! I’m so glad that he’s a big fan of Asian food.
This is a very simple miso soup recipe. I am not sure how authentic it is but it tastes pretty close (if not better) to restaurant miso soups. I love making miso soup at home because I can put more of everything, like more tofu, more mushrooms, more seaweed, more green onions, etc. If you like your soup to taste a little richer than usual, just add more miso paste.
Miso soup is pretty similar to Korean Duenjang Jjigae in taste but there are some differences between miso and duenjang, for sure. I love both! But miso soup is definitely a lot easier and simpler to make than Duenjang Jjigae.
This is a very small portion of miso soup, makes about 2 1/2 cups but you can always double the recipe if you need to. Miso paste is found at Japanese grocery stores but I think I’ve seen it at Safeway or Raley’s or any of those local grocery stores. I used white miso paste but you can use darker colored miso paste if you want.
- 2½ cups water
- 1 heaping tablespoon white miso paste (or brown)
- pinch of Dashi
- ½ cup small cubes firm tofu
- ¼ cup sliced shiitake mushrooms
- 1 green onion, finely chopped
- Add water in saucepan (or a clay pot) and bring it to boiling. Dissolve the miso paste using whisk in water. Add Dashi and stir well. Add the tofu and shiitake mushrooms and stir well. Sprinkle with green onions and remove from heat.
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