This Miso Soup with Mushrooms is a classic, comforting, and indulgent Japanese soup. It is a quick and easy-to-make recipe that will surely satisfy your cravings for a nourishing and flavorful meal.
Miso Soup with Mushrooms
Miso soup holds a significant place in Japanese cuisine, renowned for its comforting flavors and healthful qualities. Originating in Japan, miso soup has been a staple for centuries, deeply rooted in the country's culinary traditions.
This savory soup combines the umami-rich flavors of miso paste, the earthy essence of mushrooms, and a delicate balance of other ingredients to create a nourishing and satisfying dish.
Beyond its delectable taste, miso soup with mushrooms offers a range of nutritional benefits, including vitamins, minerals, antioxidants, and gut-friendly probiotics, making it a wholesome choice for both the body and the soul.
To make this recipe, you'll only need 5 ingredients:
- Kombu seaweed: when simmered in the water, releases its natural glutamic acids, enhancing the umami taste and adding depth to the overall flavor profile of the soup.
- Enoki mushrooms: with their delicate texture and mild flavor, enoki mushrooms provide a subtle earthiness to the soup
- Spinach: adds a vibrant touch to the miso soup, imparting a fresh taste.
- Soft or silken tofu: offers a smooth and creamy texture
- Miso Paste: made from fermented soybeans, miso paste brings the signature umami taste to the soup and contributes to the umami-packed taste of the soup.
Cut off the ends and separate the enoki mushrooms into bunches.
Chop the spinach. Cut the tofu into cubes.
To a saucepan, add kombu and the water and bring to a boil. Add enoki mushrooms, spinach, soy sauce, tofu cubes and boil for 2 minutes.
Turn off the heat and add the miso paste.
One way to do this is by using a sieve: place the sieve over the saucepan and push the miso paste through it into the soup. This will help the paste dissolve more easily.
Stir the soup so that the miso is well incorporated and serve with rice!
- Mushrooms: You can use other mushrooms instead of enoki, such as shiitake, oyster or cremini mushrooms
- Spinach: you can substitute spinach with other greens like bok choy, broccoli or snap peas.
- Feel free to adjust the amount of miso paste to your liking. If use white miso paste, increase the quantity to 1.5-2 tablespoon as it is less savory than red miso paste.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print