What started one day as a “What’s for Dinner?” conversation at the office turned into a mission to make homemade Miso Soup and ultimately an ingredient split. And so that evening I did my usual research: scan the Internet for the most striking Miso Soup images first, read multiple recipes second.
The picture of 101 Cookbooks Miso Soup Recipe grabbed my attention and her post was super encouraging to a first attempter like me. However I couldn’t resist The Kitchn’s version which was topped with a poached egg, which is near and dear to my heart. Regardless of which recipe I followed I knew I was going to have to buy several ingredients not already in my kitchen…and this is how the ingredient split came about.
The sound of homemade Miso Soup not only got my taste buds jumping, but one of my cooking buddies from the office wanted in on the plan. So Mel and I agreed to split the ingredients we were not likely to use up in a day or two. Tofu, Bean Sprouts, Soba Noodles, Miso Paste….I volunteered to shop during my lunch hour, hitting the grocery store with confidence (there really is a point to all this…hang with me).
My list started with Miso Paste, the star ingredient. Over the years I’ve certainly read it on various recipe ingredient lists and even thought I had a visual of what the jar would look like when I got to the Asian isle of the grocery store…..hahaha….NOT! Aparently it’s not as common as I had thought. So now what? If they don’t have Miso, they certainly don’t have Bonito Flakes or Dashi Broth. So I did what I do best….improvised. While we didn’t end up with authentic Miso Soup, both my cooking buddy and I lost no sleep over taking the easy way out. Some finishing touches turned this into a delicious hearty meal.
I have not given up on authentic. I am genuinely intrigued by the thought of being able to appreciate the nuances of white miso vs. red miso, sweet vs. salty. :) All that of course right after I learn what it looks like and where to buy it (I’ve never claimed to be an expert at anything…..just adventurous enough to set out on missions from time to time).
- 2 packets of Miso Cup Instant Soup Mix
- 1 packet Swanson Flavor Boost Seafood Stock
- 4 cups water
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- ½ package firm tofu, small cubed
- 4-5 button mushrooms, sliced
- 2 scallions, sliced
- handful bean sprouts
- handful of rice noodles, soaked in water for 10 minutes
- handful watercress or spinach leaves
- handful of cilantro leaves
- 2 poached eggs, cooked separately
- red pepper flakes
- Eggs can be poached in miso broth, but I preferred to boil them separately then add them to the top of the finished soup.
- Bring 4 cups water to boil.
- Add miso soup mix, seafood stock packet, sesame oil, and soy sauce.
- Reduce heat to low, cook for 2-3 minutes and remove from heat.
- Add tofu, mushrooms, scallions, beansprouts, and rice noodles to 2 bowls and cover with broth.
- Sprinkle with watercress and cilantro leaves.
- Top each bowl with poached egg, cooked separately.
- Finish with red pepper flakes.
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