Shiro Miso Soup
Tofu, Edamame, Nori
Scallion Garnish
I love to make soup…
- Chicken Soup with Fresh Herbs and Matzoh Balls
- Pho Bo
- Cauliflower Soup with Roasted Brussels Sprouts
- Roasted Turkey Barley Soup
- Minestrone
- Udon Noodle Soup with Beef and Shiitake
…just to name a few. It’s funny to think that I have enjoyed many a bowl of miso soup in Japanese restaurants over the years, yet I never thought to prepare it at home. The soup is wonderful. It takes only minutes to prepare, it is light, yet simultaneously hearty and satisfying with intriguing complex flavors.
Simmer a piece of dried kelp (kombu) in four cups of water. Remove the kelp before the water boils.
Add dried bonito flakes (katsuo bushi). Simmer for a few minutes, then pour through a sieve to strain out the bonito flakes. This is now the soup stock (dashi).
Add frozen shelled edamame to the stock. Bring the stock up to just below boiling then add cubed firm tofu and strips of roasted seaweed (nori). Simmer for 5 minutes. Dissolve 4 T. of Shiro Miso in an equal amount of water. Pour the miso into the stock.
Turn off the heat. Stir gently. Serve.
Triple Legume Love:
- Miso – fermented soybean paste
- Tofu – soybean curd
- Edamame – boiled green soybean
I am submitting this miso soup along with its heart-shaped nori to Susan, The Well-Seasoned Cook, for her Legume Love Affair event. This event features recipes that showcase the legume as the central ingredient.
I always eat miso out, and I never bother to make it. It seems easy enough. Your recipe looks very tasty. And I have heard about all the health benefits miso provides.
Beautiful, Lori Lynn, and the heart-shaped nori is such a lovely touch!
This is great. Light enough for hot summer days yet satisfying still for cold winter. It feels like winter here right now.
Welcome MLV! You too? I couldn’t
believe that I never made it. But you can be sure I will from now on…probably try some additional ingredients too.
Hi Simona – well there was the sheet of nori on the counter and a scissors, and I was thinking about legume love…I folded it in half just like I did when I was a kid making valentines.
Hi ECV – I think this is suitable year round. Hope you get some more summer weather before it’s all over…
Everybody loves Miso soup. It is flavorful and healthy! And it sounds so easy to prepare at home. Thanks for sharing.
I love miso soup but I have never made it. I can’t wait to try it! Thanks for a great recipe.
More beautiful dishes! I like the picture of the bowl in front of the mirror – I had to look twice to notice set up. I think I’d have a lot of fun playing with the dishes in your cupboards.
What a presentation! Gorgeous bowls, with your delecate Miso soup.
Lori Lynn, you’re amazing, and that nori heart, what can I say! It’s so you!
Can’t wait to see the pic’s from C.T.’s!!!
That’s a protein-packed miso soup! And I always wondered what was in the broth, besides miso.
Yay soup! This looks quite subtle yet really delicious as a set of flavors. And I love the heart!
Hi Ning – Welcome! I agree, miso soup is popular!
Hi Maria – isn’t it curious we haven’t made it at home?
Hi Psychgrad – doesn’t that mirror make an interesting photo? Um, yea, I am addicted to tableware…
Hi Marie – I have been pouring over CT cookbooks all morning!
Hi Marvin – yes! triple protein! The broth makes for an amazing backdrop for the soup, definitely flavors I don’t usually cook with…
Thanks Tom – Now I want to make some other shapes with the nori sheets, it is easy and adds a touch of whimsy to the soup!
I love miso soup and the addition of edamame makes it even more appealing and I love the heart nori. I’m bookmarking for making in autumn.
I’ve never had miso soup. Your presentation as always is outstanding.
That is so cool! I had some at this Japanese restaurant.
This is great Lori Lynn; one my faves actually! Did you cut little heart-shaped pieces out of your nori? Very cute 🙂
I could use some of this soup right now. 😉 Looks delicious.
Paz
That soup is just beautiful.
Hi Lori, I always find something great over at your blog. What an amazing entry!
Hi Oggi – I too like what edamame bring to the soup.
Hi Cynthia – I am sure you would like it, with its complex and intriguing flavors.
Hi Jessy – I also order it when I get Japanese take-out.
Hi Paz – it’s quite satisfying…
Hi Ann – thank you, it has that aesthetic balance, no?
Hi Poonam – thank you so much!
Hi lori
i loved your adventure and preparation process for the miso soup..truly satisfying, wasnt it ! Well presented visual impact.
It’s funny… I’ve been thinking about making a miso soup lately! Looks easy enough!
Ohhh. I would like this! I love Asian flavors.
Such a light and elegant soup, Lori Lynn. Thank you for sharing it for MLLA2.
oh wow, this looks excellent!! and so pretty.
So simple, so healing.
Gorgeous nori heart. Beautiful.
Hi Lucy – Welcome! I love your name it was my great-grandmother’s name too, she was born in England, married and moved to the US at 17.
The heart just came to me as the nori sheet and the scissors sat on the counter.
Oh my Dee- I just realized I did not answer your comment! Yes – I did. Sorry to skip you 🙁
Thank you Noni you are always so kind.
Lori – I look forward to seeing your post.
Emiline – you can’t go wrong here.
Susan – My pleasure, thanks for the inspiration!
Pink – how can you resist a pretty heart in your soup?
Darius, Darius, Darius – emmm, try it again. Your taste buds = adventure.
Ohhh your soup must be delicious. 🙂 It looks great I must admit.