Ingredients with Measurements:
- 4 cups of water
- 1/2 cup of miso paste
- 1/2 pound of komatsuna (Japanese mustard spinach), washed and chopped
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced green onions
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
2. Add the sliced shiitake mushrooms and cook for 3-4 minutes until they start to soften.
3. Add the chopped komatsuna and sliced green onions to the pot and cook for another 2-3 minutes until they start to wilt.
4. Pour in the water and soy sauce and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 5-7 minutes until the vegetables are tender.
6. In a small bowl, whisk together the miso paste with a ladleful of the hot soup until smooth.
7. Add the miso mixture to the pot and stir well to combine.
8. Taste the soup and season with salt and pepper as needed.
9. Serve the soup hot, garnished with extra sliced green onions if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 100
- Fat: 5g
- Carbohydrates: 10g
- Protein: 6g
Substitutions for ingredients:
- Komatsuna can be substituted with spinach or any leafy green vegetable.
- Shiitake mushrooms can be substituted with any other mushroom variety.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any other neutral oil.
Variations:
- Add tofu or cooked chicken for extra protein.
- Use different types of miso paste for different flavors.
- Add other vegetables such as carrots or bell peppers.
Tips and tricks:
- Make sure to whisk the miso paste with a ladleful of the hot soup before adding it to the pot to prevent clumping.
- Adjust the amount of miso paste to your liking for a stronger or milder flavor.
- Do not boil the soup after adding the miso paste as it can destroy the beneficial enzymes and probiotics.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with extra sliced green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or vegetables to dilute the flavor.
- If the soup is too bland, add more miso paste or soy sauce to taste.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Miso soup is a traditional Japanese soup made with miso paste, which is a fermented soybean paste.
Flavor profiles:
- Umami from the miso paste
- Earthy and slightly bitter from the komatsuna
- Savory from the shiitake mushrooms
Serving suggestions:
- Serve the soup as a light meal or as a starter to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese