Easiest Miso Soup for One

January 24, 2019

By Chef Sara

We all know that eating well when you're busy, stressed, and/or under the weather can be a challenge. This simple, delicious meal-in-a-bowl is just what the doctor ordered! It takes just minutes to prepare and makes a filling, nourishing bowl of goodness any time of the day–even for breakfast. Regardless of when you enjoy it, our Easiest Miso Soup for One is the perfect meal for your busiest days.

When shopping for miso paste, check your local health food store first, which will likely have the largest variety of flavors. Sweet white or mellow white miso is the mildest in flavor and color, while darker misos like chickpea, barley, and azuki bean have a deeper, richer color and flavor. If this is your first time working with miso, I recommend the mellow white variety, which can also be used to lend a savory, almost cheesy flavor to recipes like our Tofu Feta Cheese and Southern-Stye Cheese Ball.

 


Easiest Miso Soup for One    

 

DIFFICULTY
Super Easy

COOK TIME
5 minutes

YIELD
1 bowl of soup, easily multiplied

 

 

 

INGREDIENTS

2 cups water
1-inch piece of fresh ginger, peeled
1 garlic clove, peeled
1/2 cup cubed extra-firm or super-firm tofu
Generous handful fresh greens (try spinach, kale, or chard), roughly chopped or torn into bite-sized pieces
1 sheet nori seaweed, torn into bite-sized pieces
2 to 3 tablespoons miso paste
Spoonful of kimchi or sauerkraut (optional, but recommended)
Toasted sesame oil, for drizzling
Sesame seeds, for garnish

 

INSTRUCTIONS

Measure the water into a medium pot and place on the stove over medium-high heat. Grate the ginger and garlic and add to the water (I do this right over the pot!), then add the cubed tofu, greens, and nori. Heat until the water is steaming, but not boiling*. Turn off the heat.

Measure the miso into the bowl you’ll be using to serve the soup, then ladle out a bit of hot broth from the pot and stir together with the miso until smooth and well-incorporated. Pour the miso-broth mixture back into the pot, stir, and then ladle the soup into your bowl. Add a spoonful of kimchi or sauerkraut, drizzle with a little toasted sesame oil, and garnish with sesame seeds. Enjoy immediately.

*Note: Miso is a live-culture food, so boiling water temperatures will kill the beneficial bacteria present within it. To ensure the gut-friendly bacteria make it through the cooking process, heat the broth until steaming, not yet boiling.

 

FILED UNDER: glutenfree, nutfree, peanutfree, soups, winter, spring, fall, , , , , , , ,

4 Comments

  1. Meredith Liguori

    Sara – this looks incredible! Looking forward to making a bowl of this soup on a chilly day soon 🙂

    Reply
    • Sara Boan

      Thanks for commenting, Meredith! I hope this recipe brings you lots of joy and warmth this winter. 🙂

      Reply
  2. Dee Bolemon

    Chef, thank you for reminding me of ingredients I’ve meant to try! Just found miso soup a few years ago – it’s delicious. Kimchi is new on my radar. Have not tried it yet. So this recipe will be my chance!

    Reply
    • Sara Boan

      Thanks for commenting, Dee! I hope you enjoy the recipe. And have fun exploring the world of kimchi! I also recommend checking out the delicious artisinal sauerkrauts currently on the market: there are some truly wonderful and unique flavor combinations available.

      Reply

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