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.
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This is great Lori Lynn; one my faves actually! Did you cut little heart-shaped pieces out of your nori? Very cute 🙂
That is so cool! I had some at this Japanese restaurant.
I’ve never had miso soup. Your presentation as always is outstanding.
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.
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!