miso hungry: miso soup

miso noodle soup

After coming home from the gym in the pouring rain, I needed something warm and an equivalent to what Nigella Lawson would call “temple food”. I looked into the fridge and pulled out a block of tofu, some green onions and a couple sachets of miso. Easy! I would quickly whip up some miso soup and then settle down to watch my guilty pleasure, America’s Next Top Model. In my mind, going to the gym and eating miso soup would negate any negative effects from enduring a trashy tv show. Actually, who am I kidding? I’d watch ANTM any old time! Pass the Cheetos!

14 comments to “miso hungry: miso soup”

  1. 1
    Joe   November 3, 2005 at 7:20 pm

    Okay I confess, i’ve never had miso in any form (at least as far as I know)

    What does it taste like? I’ve seen different kinds (referred as different colors) but not sure what that ment!

  2. 2
    kickpleat   November 3, 2005 at 8:04 pm

    Nope, miso soup is really simple to make, Tanvi. Miso is fermented rice paste and the lightest in colour is the lightest in flavour and the darker the miso, the more pungent. I used yellow miso. I’ve bought it before in tubs sold at a health food store, but this time I used individual packets that I bought at a Asian superstore.

    Joe, see above! Miso is nice and salty and mild tasting. In the past, I’ve made a delicious miso-ginger salad dressing, so it’s quite versatile and not just used for making soups! You can even use it to coat salmon before barbequing or roasting. Give it a try.

  3. 3
    tanvi @ now craving   November 3, 2005 at 4:46 pm

    I always assumed miso soup was complicated to make, but your recipe is so simple- definetely making this once I track some miso down. Any suggestions as to which sort of miso to use?

  4. 4
    Heather   November 3, 2005 at 9:45 pm

    The winter cloud cover has settled over us in Kelowna & your miso soup looks like the perfect warm-me-up. I’ve never cooked with miso before… may just give it a try now. Looks delish & healthy.

  5. 5
    crystal   November 4, 2005 at 9:58 am

    I had no idea miso soup would be so easy! I’m definitely going to try this.

  6. 6
    crystal   November 6, 2005 at 10:36 am

    I just realized I could probably reach you more easily on your blog than on mine…I posted my email address after your comment, if you wanna swap! 🙂

  7. 7
    kickpleat   November 6, 2005 at 11:48 am

    Heather, miso soup is great for those cold, grey days!

    Crystal, it is one of the simpliest soups to make. You can also add some dried seaweed to the broth to make it more authentic. If I had some handy, I would have added it in. And, I’m thrilled about the swap. Yay, mail!

  8. 8
    crystal   November 15, 2005 at 9:05 am

    I’m making this soup this week…I searched and searched for miso, and finally found a package at a gourmet supermarket. It just says “Yamabuki Shiro Miso,” but it looks yellow, so hopefully it’s the right one! I got some fresh linguine, tofu, and peas to put in there, too. I’ll let you know how it goes!

  9. 9
    kickpleat   November 17, 2005 at 3:24 pm

    Oh, let me know how it turns out Crystal!

  10. 10
    joe   February 11, 2008 at 11:41 am

    Kickpleat said: “Miso is fermented rice paste”. Not so, Miso is fermented from soybeans, not rice.

    Also, you can use simmer kombu seaweed, dried bonito flakes, or dried shiitake mushrooms to make a soup stock before adding any other ingredients.

    Wakame seaweed is often added in Japanese restaurants. It’s a thin, soft, dark green seaweed.

  11. 11
    kickpleat   February 11, 2008 at 11:46 am

    joe, what i have in my fridge is fermented rice miso. miso can also be made with soybeans or barley (see wikipedia definition. so we were both half right!

  12. 12
    Vanessa   April 4, 2008 at 3:43 pm

    Mmm, wakame. That’s the green leafy seaweed that you’ll find in miso at a restaurant. It’s sold dried and crunchy-looking (by the nori, if you’re at the store) but it reconstitutes itself nicely in water. And it’s very good for you.

    Shiro miso (white miso) is milder-tasting than aka miso (red miso), but I’m sure you can use either of them to make the above soup taste delicious! They’re more common in the winter and summer, respectively.

  13. 13
    Ellen Hernandez   August 15, 2012 at 11:01 pm

    What’ s the refrigerated self life? There isn’t an expiration date on the package.
    I love this with tofu and kale. I’ve had the package in the fridge for a bit and am wondering
    if it’s still good.

  14. 14
    kickpleat   August 16, 2012 at 12:55 pm

    Ellen, I use miso until it’s gone – which has been over a year sometimes. I’m still here 🙂

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