Savory and Comforting Miso Soup
Quick and Easy Miso Soup Recipe
Introducing a delicious miso soup that can be ready in just 5 minutes on busy mornings! Its clean yet deep and savory broth is perfect, making it an excellent choice for children’s side dishes or baby food. It’s a simple yet satisfying meal.
Main Ingredients
- 1 handful dried wakame seaweed (rehydrated)
- 1/2 large green onion (scallion)
- 1 small pack enoki mushrooms
- 1 handful dried bonito shrimp (dried baby shrimp)
- 2 Korean green chilies (optional)
Seasoning
- 3 Tbsp miso paste
- A pinch of black pepper
- 3 Tbsp miso paste
- A pinch of black pepper
Cooking Instructions
Step 1
Soak 1 handful of dried bonito shrimp in warm water for 5 minutes. Place the soaked shrimp and the soaking water into a pot and bring to a simmer over medium heat to create a clear and savory shrimp broth. Let it simmer for about 5 minutes.
Step 2
Trim the base of the enoki mushrooms and rinse them lightly under running water. Squeeze out excess water from the rehydrated wakame seaweed and chop it into bite-sized pieces (about 1-2 cm). If preparing for baby food, finely mince all ingredients.
Step 3
Dice the tofu into approximately 1.5 cm cubes. Finely mince the green onion. Remove the seeds from the Korean green chilies and mince them. (Omit the green chilies for baby food or if you prefer a milder soup).
Step 4
Add 3 tablespoons of miso paste to the simmering shrimp broth and whisk until it’s completely dissolved without lumps. Once the miso is dissolved, continue to simmer for 2 minutes over medium-high heat to allow the flavors to meld.
Step 5
When the miso soup comes to a boil, add the rehydrated wakame seaweed and stir well.
Step 6
After adding the seaweed, continue to simmer for another 5 minutes until the seaweed is tender.
Step 7
Now, add the diced tofu and chopped enoki mushrooms. Gently stir. Cook until the tofu floats to the surface. Be careful not to overcook, as the tofu may break apart.
Step 8
Finally, sprinkle in a pinch of black pepper to enhance the aroma. (Omit the pepper for baby food).
Step 9
Once the tofu has floated and is cooked, add the minced green onion and minced Korean green chilies, and let it simmer briefly.
Step 10
Simmer for an additional 3 minutes for all the ingredients to combine beautifully, and your delicious miso soup is ready! Serve hot.
