Miso soup is one of the easiest and most delicious soup recipes to make, and what you put in it is entirely up to you.
I love miso soup. It was one of the first recipes I learned on my own after I moved out of my parent's house. It's so simple to make, and you can make it with almost any vegetables. The only thing you must have is miso paste.
Miso paste comes in different varieties, but the three most commonly available in North America are white, yellow and red. It is made from fermented soybeans and usually a grain like rice or barley. All miso impart a yummy umami flavour to the foods to which they are added. In this recipe I used red miso. It's the easiest to find in most supermarkets.
This soup is perfect for vegans, vegetarians, or anyone who just wants to toss together a quick meal. However, anyone on a gluten-free or paleo diet will need to read the ingredients on the miso paste before using. There are some brands that use seaweed instead of grain, so look for those if you want to make this soup.
As it stands, this recipe is incredibly low in calories at just 95 calories per serving, so you are free to add anything you like. One of my favourite additions are beef or pork dumplings.
(Makes 2 large servings)
2 cups vegetable stock (or chicken stock)
1 tablespoon red miso paste
2 stalks green onions, chopped
8 to 12 white mushrooms, cleaned and sliced (any type of mushroom will work)
1/2 cup frozen green peas (or any other vegetable)
salt & pepper to taste
Begin by dissolving the miso paste in the stock.
In a medium soup pot, or large saucepan, add all the ingredients, place over high heat and bring to a boil. Once boiling, reduce the heat to medium and cover, stirring occasionally.
Once the mushrooms are tender, remove from heat and serve.
Nutritional Information Per Serving:
total calories = 95 | total fat = 1.04g | saturated fat = .16g | cholesterol = 0mg | sodium (using Knorr instant chicken stock) = 1,346.75mg | carbohydrates = 14.08g | dietary fibre = 3.78g | sugars = 7.07g | protein = 7.28g