Recipes

JAPANESE MISO SOUP


December 21, 2015 By:
Prep:
10 minutes
Cook:
7 minutes
Serves:
4 servings
A culinary mainstay in Japan, miso is made with fermented soybeans mashed into a paste the consistency of peanut butter. The color of miso, ranging from light to dark, varies depending on ingredients in addition to soybeans and the length of fermentation time.Miso has a wonderful salty depth and adds texture and flavor to light, delicate vegetable soups.

Ingredients

Directions

  1. Whisk together the chicken broth and miso in a Dutch oven or large saucepan. Bring to a boil over high heat. Add the ginger. Cover and cook for 5 minutes. Stir in the snow peas, mushrooms, carrot, scallions, and bell pepper.
  2. Reduce the heat to medium. Cover and simmer until the vegetables brighten in color, about 2 minutes. Remove the ginger and discard.
  3. Stir in the sesame oil and red pepper flakes. Taste and adjust the seasoning.
  4. For each serving, ladle soup over the tofu cubes in a deep soup bowl and garnish with cilantro.