Miso soup is one of the most popular Japanese dishes. Not only is it tasty, it is also healthy. Miso has many beneficial microorganisms, such as Tetragenococcus halophilus (which can be killed by over-cooking), as well as essential nutrients including calcium, iron, B vitamins, and protein. For more information about miso, see here.
Miso is used to flavor many breakfasts, lunches, dinners, and snacks found in Japan. It’s versatility means that you don’t have to worry about wasting that the miso paste you will buy for this recipe.
Here are some other recipes using miso paste:
Spicy Roasted Chicken Thighs with Miso and Ginger by The Kitchn (must try this!)
Carrot Soup with Miso and Sesame by Smitten Kitchen
Ginger Miso Glazed Salmon from Good Housekeeping
Chopped Miso Salad from 101 Cookbooks
Miso Soup for Two
- 2 cups of dashi
- 2 tbsp miso paste
- 4 dried shiitake mushrooms, rehydrated and sliced
- 1 scallion, sliced
- 3/4 cup fresh baby spinach leaves
In a saucepot, heat the dashi until there are tiny bubbles on the bottom of the pan. Whisk in the miso paste until dissolved. Add the mushrooms, scallion, and baby spinach. Stir in ingredients so the spinach leaves start wilting slightly. Ladle into two bowls. Enjoy!