Loaded Miso Soup Recipe (2024)

Nobody makes miso soup like this in Japan. Kind of fake. You add miso after turning off the heat so that miso's flavor is preserved. Boiling heat kills the flavor.

In my house, miso soup is what we make when we are in a rush. I put baby bok choy, sliced mushrooms, and frozen Chinese dumplings in boiling water. The dumplings float to the top when they are done. Then I turn off the heat and stir in the miso (previously thinned with some water). Easy, healthy, and good.

I read the David Tanis recipe for mushroom miso soup and mixed it with this recipe. I sautéed oyster, shiitake and enoki mushrooms and set aside. Simmered 6 cups of water with 2 tsp mirin, 3 tsp soy sauce and 2 tsp sugar. I sliced 2/3 turnip, grated 1/2 carrot, grated about 1/2 tsp ginger, 3 scallions. Simmered broth a while and added sliced vegetables. Finally I took 1/2 cup of the broth and stirred in 1/2 cup white miso to dissolve and added it to the broth. So easy and so delicious.

I know that it is important not to boil miso, otherwise it will lost all its good properties. It is better to melt it in hot water and add it at the end.

Daikon. Try daikon with miso soup.

Max, miso is a fermented soy bean paste that's very salty. It's good for the gut if you don't boil it, which kills the good there are different kinds, the white being the mildest, the darker, like red, having heartier, sharper flavors.

It would be helpful to have some ballpark notions of quantity on kombu, carrots, turnips, scallions and ginger. I winged it and the soup was good, but it would have been helpful the first time trying this to know if, for example, I should aim for 1/2 tsp or 1 tablespoon of ginger. I know it's supposed to be a casual recipe, but this is a little too casual.

The recipe doesn't say anything about boiling the miso.

Had no kombu, alas. But I didn't miss it after I added julienned carrot, slivers of bok choy, slivers of a small onion, garlic, ginger, crisp mushrooms, and tiny sauteed pork meatballs (which themselves included soyu, mirin, sriracha, garlic, and ginger), and rice noodles. Plus the miso after everything else had cooked briefly together. Five degrees outside; warm and cozy inside.

Any suggestions for the miso? I never get the right kind.

I agree with the other commentators that this is a very adaptable soup. In fact, it probably should be adapted. A lot of good suggestions. One more: try floating some very thin slices of watermelon radish on each bowl at the end.

there is no boiling of miso called for in this recipe! After soaking kombucha in the water, at a "bare simmer", I kept the water below simmer, and whisked miso- until smooth- separately, in the cup of water extracted from the pot- it was NOT boiling. The low heat was adequate to heat through Grated veggies and tofu! We all loved it so much

How big is a "strip" of kombu? Mine came in large sheets.

Mark Bittman writes recipes like your grandmother would. This is not baking. He encourages you to learn to make a recipe your own by thinking about what you are doing. I thank him for his belief that we can all learn how to understand ingredients and have confidence in ourselves in the kitchen.

This improves on a recipe I invented when I had a farmers market with reliable supply of perfect shiitake. Adding edamame sounds great. I also sautéed the carrots.

Honestly not impressed. I used white miso and a handful each of the veg mentioned, and I did not have ginger. Maybe ginger would’ve helped, but probably not much. The broth doesn’t have much depth and the amount of uncooked veg makes for a bland mouthful.

do not cook miso add at end

hi so today I made this miso soup it was but just one recommendation DO NOT USE GINGER it could have been a lot better but it was still amazing

I don’t see any instruction to boil the miso. Everything is added to the kombu dashi after it’s been removed from the heat.

Used red miso. Worked well. Will make this again. Really nice.

So good! I doubled it and added a package of frozen dumplings. I can't stop thinking about how good this is.

Left out the kombu b/c I didn't have it. Added rainbow chard to the broth, and added watermelon radish and carrots to the mushrooms mix (which I sauteed in avo oil, tamari, garlic, and gochujang). Also placed a fried egg on top, and added rice noodles to appease my carb-loving family.

Coronapantry version: cremini instead of shiitake. No scallions; sauteed slivered yellow onion with the mushrooms. No tofu - haven't seen it for weeks. 12 oz. edamame. No kombu -- chopped up a package of roasted seaweed snack and added it at the end. No turnip or ginger; added some snap peas. Quick, tasty, served four.

Sorry, dense reader here. Do you shred the turnips as well as the carrots? Or, if not, when do they cook?

I just love this recipe. Easy and adaptable and a great way to get some veggies. I add frozen corn too. It’s all I feel like eating during my pregnancy!

I like fresh spinach in my miso soup.

I’m wondering where people are purchasing the dried mushrooms. The only thing we can find where I live is online, and I’ve heard they are “buggy”. Any suggestions?

This is a very good starting point for experimenting with miso soup. As some commenters have noted, this recipe does not call for boiling the miso, so I’m not sure why people are complaining.I add lots of white pepper, some shoyu, some mirin, and some ajinomoto. Finally, this goes well over ramen if you are looking for something more substantial.