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Brienne's Miso Soup
November 11, 2011
We love miso soup. Miso period but miso soup especially.
Miso soup is so easy to make even a child can prepare it. Making miso itself is on my kitchen bucket list, inspired by Wild Fermentation. Managing a year long ferment is definitely for another life season.
Most days for lunch we eat salads. We've gone through cycles of salads, leftovers, and other lunch combinations over the years but salads is definitely where we are at right now and we all love it. The kids ask for salad. Heading into the winter I hope to keep this healthy habit going. I also hope to someday make available our favorite whole food dressing recipes, we've crafted some really good ones this summer.
As good as salad is there are some days you just want something warm at the midday meal. Miso soup is perfect for that. When the kids express the desire to have a warm broth for lunch, in addition to salad, I say, "good idea, you make it".
earlier this summer when tank tops were "in season"
This is how Brienne's Miso Soup recipe came to be. Brienne developed this recipe and makes it now when we're in the mood for miso.
This is also a wonderful broth when you're not feeling well. Add a healthy dose of garlic and ginger to the recipe.
Printer Friendly version of recipe.
Ingredients
- 5 1/2 cups water
- 1/4 cup wakame sea vegetable
- 4 green onions, sliced
- 3 tbsp. miso*
- 1/2 pound firm tofu, diced (optional)
Directions
- Bring water to boil.
- Turn to low, you don't want to "cook" the miso, just heat it up.
- Add the miso and whisk well.
- Add tofu, wakame and green onions.
- Stir and serve.
Serves 4-6 people.
*We prefer shiromiso or ‘white’ miso. A generic term for golden-yellow to medium brown miso. It is milder than other kinds of miso. With more rice (or barley) and less soybeans it has a slight sweetness.
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Jennifer @ kidoing! on Nov. 11, 2011, 12:44 p.m.
We love miso, too. I just made pesto yesterday with miso that was inspired by your pesto recipe you posted a while back. We use South River Miso and love the depth of flavor. Here's a post I wrote a while ago about some of the ways we use miso.
http://kidoing.wordpress.com/2011/02/22/miso-three-easy-ways/
Have you ever tried miso and almond butter together? It's an interesting combination, I know, but it works!
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heather on Nov. 11, 2011, 11:10 p.m.
jennifer - what do you use that combination for? i'm intrigued!
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Jennifer @ kidoing! on Nov. 13, 2011, 12:08 p.m.
It's kind of a substitute for peanut butter and jelly on bread. Not my creation, though, I've seen it in some of Joanne Stepaniak's books and it's also in Feeding the Whole Family (first edition). At first I was turned off because it's such an unusual combination, but the tastes work together (salty/sweet)!
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Nicole on Nov. 11, 2011, 1:48 p.m.
Looks fresh and delicious! Where would I buy the miso? A health food store, or an asian market perhaps? I'm in California, we have everything here, I was just wondering where I should look when I'm out and about. Thanks!
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renee on Nov. 12, 2011, 3:04 p.m.
I'm guessing in Cali you can get miso at almost any grocery store. I have certain ideas about CA, which might be misconceptions - that hard to find "ethnic" ingredients are easier to find than say, small town USA. I'd start at your local grocery and if you can't find it there a health food store is bound to have it. Every health food store I've ever seen carries it.
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kyndale on Nov. 12, 2011, 5:33 p.m.
yum, we love miso too. thanks for the inspiration to make it next week.
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sara on Nov. 12, 2011, 8:19 p.m.
We also love miso soup and the South River Miso Co. We love the chickpea miso. We also love pouring the broth over quinoa and toasted sunflower seeds for a heartier meal.
I wanted to add a thought about winter salads. Last year I read an article in a back issue of yoga journal that revolutionized the salad for me during the winter months. The salads consisted more of cooked greens topped with winter veggies and a dressing. One idea that I tried several times was to braise kale and top it with quinoa, steamed sweet potatoes, and scallion. The dressing was a light, citrus (orange I think) vinagrette. I would just cook a batch of quinoa and sweet potatoes and then use them for several easy lunches. Another thing I did last week was roast a spaghetti squash and then I braised swiss chard with onion. I topped the swiss chard/onion mixture with the spaghetti squash, roasted almonds, chives and a dressing of flax oil,acv and mustard. That was pretty tasty as well. Anyway, I feel that these "salads" give a nice, light feeling after eating, but are more warming and hearty for the colder months.
P.S. Thanks for answering my question about the digital scale in your soap making q&a. It was helpful in my online search.
Peace
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renee on Nov. 12, 2011, 8:45 p.m.
Sara, Thank you for these fantastic ideas. I'm having a cup of miso soup right now, like a cup of afternoon tea, nursing this horrific cold of mine.
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Jennifer @ kidoing! on Nov. 13, 2011, 12:09 p.m.
Oh, no! Not, you, too! Hope you feel better!
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Leilani on March 12, 2012, 8:25 p.m.
Please tell Brienne thank you for her recipe. She inspired Lia (7) to take over miso making as her special kitchen recipe. (Ironically, Lia doesn't actually like miso ...yet... but loves to make it for everyone else.)
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Emily on Nov. 11, 2011, 12:42 p.m.
You've got my mouth watering! And how wonderful that Brienne can make this, her "specialty", all by herself. That you've taught her the skills prepare something delicious, loved, and appreciated by her family. What a boost of confidence to a little child.