Miso soup is one of the easiest, lightest, healthiest and most restorative soups out there. And it’s made with one of the healthiest forms of soy, miso. Miso is fermented so it’s good for the digestion and has other healthy properties. Some misos are fermented with grains such as barley and rice. There are many different types of miso exhibiting different colors and strength of flavor. (The main three are white, yellow, and red.) A good rule of thumb is that a dark miso will be more intensely flavored and saltier than a lighter miso.
In Japanese cooking, the different misos are used in different regional preparations. You can use any variety you like in miso soup. This basic and fast recipe utilizes the dashi broth we’ve published before. Miso soup at its most basic includes only green onions and tofu squares. Feel free to customize your soup with mushrooms, greens, sea vegetables, seafood, meat, or soba or udon noodles. When making miso soup, it is important not to boil the miso in the broth because it will destroy the beneficial bacteria in the miso.
4 cups dashi broth
1 cup firm tofu, cut into small squares
4 tablespoons red, white, or yellow miso paste
3 green onions, both green and white parts, sliced
Bring the broth to a boil. Add the tofu and any of the optional ingredients mentioned above. Simmer until all the ingredients are tender and cooked through. Remove from heat and add the miso. Whisk to blend thoroughly and dissolve. Garnish each serving with green onions.
Note: use organic, local ingredients when possible.