Umami Infused Miso Soup

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 8

If you're on the hunt for a soul-soothing dish that packs a punch of flavor, this Umami Infused Miso Soup is your answer. It’s a warm, comforting bowl perfect for any time of year, with a delicious depth of flavor that makes it a standout among traditional miso soups.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Rich in umami flavors, satisfying even the most discerning taste buds.
  • Uses simple, wholesome ingredients that are easy to find.
  • Versatile as a starter or a light meal on its own.

Ingredients

4 cups water
2 tbsp white miso paste
1 tbsp red miso paste
1 cup sliced shiitake mushrooms
1/2 cup tofu, cubed
1/4 cup sliced green onions
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp grated ginger
1 tbsp dried seaweed (wakame)

Step-by-step Instructions

Start by bringing 4 cups of water to a gentle simmer in a medium-sized pot. You’re aiming for a soft bubble, not a rolling boil, to gently cook the ingredients. Add in the sliced shiitake mushrooms and cubed tofu, letting them simmer for about 5 minutes. This step allows the mushrooms to soften and the tofu to absorb some of the flavor.

While that’s going, grab a small bowl and mix the white miso paste and red miso paste with a ladle of your warm water. Stir until smooth — this helps the miso dissolve easily into the soup. Once mixed, add the miso mixture to the pot along with the soy sauce and grated ginger. Stir gently to combine, ensuring the miso is fully incorporated.

Now, toss in the dried seaweed and sliced green onions. Let everything gently simmer for another 2 minutes. This lets the seaweed rehydrate and the flavors meld together beautifully. Finally, drizzle in the sesame oil for a fragrant finish. Give the soup a gentle stir, and it’s ready to serve hot.

Tips & Tricks

  • Adjust the miso paste balance to suit your taste; more red miso for a stronger flavor, more white for a milder soup.
  • For a silky texture, don’t let the water boil vigorously after adding the miso.
  • If you’re a fan of spice, consider adding a sprinkle of chili flakes for an extra kick.

Serving Suggestions

This miso soup pairs wonderfully with a light salad or a side of steamed rice for a complete meal. Try serving with pickled vegetables for a contrast of flavors and textures, or alongside sushi for a delightful Japanese-inspired dinner.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes, feel free to substitute with other mushrooms like button or cremini if shiitake aren't available.
How can I make this soup gluten-free?
Ensure you use gluten-free soy sauce or tamari to keep the recipe gluten-free.
Can I add protein?
Absolutely! Cooked chicken or shrimp can be added for extra protein.

Ingredients Explained

Water forms the base of our soup, allowing all the other flavors to meld beautifully. White miso paste provides a mild, sweet flavor, while red miso paste contributes a deeper, more robust umami punch. Shiitake mushrooms add an earthy richness that's hard to beat. Tofu brings a soft texture and a bit of protein to keep you satisfied. Green onions offer a fresh, sharp finish that brightens the soup. Soy sauce enhances the umami flavor profile, while sesame oil adds a nutty aroma. A hint of grated ginger provides a subtle warmth, and dried seaweed (wakame) introduces a touch of the sea, rounding out this delightful dish.

Simplified Instructions

1. In a medium pot, bring 4 cups of water to a gentle simmer.
2. Add the shiitake mushrooms and tofu cubes to the pot, allowing them to simmer for about 5 minutes.
3. In a small bowl, mix the white miso paste and red miso paste with a ladle of warm water until smooth.
4. Stir the miso mixture into the pot along with the soy sauce and grated ginger.
5. Add the dried seaweed and sliced green onions, simmering for an additional 2 minutes.
6. Finish by drizzling sesame oil into the soup and stirring gently. Serve hot.

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