Miso Soup, Spring-ified

in Soups

Homemade Miso Soup

My favorite thing about Spring is that there’s no sweating involved. I’m definitely not ready for peaches and watermelon and scorching temperatures and sweating. Mainly sweating.

But I am ready for trench coats, Spring showers and all of the produce like ramps, asparagus (hi asparagus tarts!), fresh peas (i love you pea soup!) and strawberries (hai strawberry ice cream with my new machine!).

On rainy, cloudy Spring days, this (non-traditional) miso soup is what I dream about. (It’s weird but sometimes I dream about soup instead of biscuits.)

Homemade Miso Soup

Have you ever made miso soup at home?

I hadn’t until a few weeks ago when I bought a tub of sweet white miso. I got this idea to make a very non-traditional version of miso soup, incorporating some of my seasonal favorites like peas and watercress.

And here we are, you guys! I love this soup so dang much.

This picture below is either VERY cute or VERY terrifying.

Usually in miso soup, the tofu is in its natural state: soft, sort of slimy in texture and just kind of chilling. I figured I might enjoy it more if it were pan-fried, and I was right.

To get a good sear on tofu, you gotta make sure it’s as dry as possible, hence the paper towels and owl.

While the tofu was draining, I roasted some mushrooms! Enoki and beech mushrooms. I recommend finding the closest Asian market near you and going there to buy these mushrooms. At Whole Foods and other fancy grocery stores, these mushrooms run about $6 for a bundle. At the Asian market, they were $1. Crazy price difference!

If you like, you can use cremini, oyster or shitake mushrooms, too.

Sweet miso paste.

The brand I like is Cold Mountain. I found this at a health-centric grocery store near my house, but you can usually find it at Whole Foods, too.

This soup is what I’ve been making when I want a quick, easy and healthy lunch. It comes together in less than 20 minutes and is so versatile. It lends itself to what you got going on in the fridge. Swap out different vegetables, different mushrooms, add soba noodles, if you have it around, or even add a little spiciness to it.

The recipe below is for two people, but I’ve made this for myself and it is such an awesome one-person meal.

Homemade Miso Soup

Miso Soup, Spring-ified

Print this recipe!

4 ounces firm tofu, drained
Small bunch of enoki mushrooms (other options include: oyster, cremini, shitake)
Small bunch of beech mushrooms
Olive oil
Salt
1-2 tablespoons sweet white miso paste (I like this one)
Handful of watercress, washed and stems trimmed and discarded
7-10 fresh peas
1 green onion, thinly sliced

1. Lay the block of tofu on a few paper towels. Top the tofu with a few more paper towels and set something moderately heavy (see the owl pictured) on top of the paper towels to weigh it down. Allow to drain for 15 minutes then cut into 1/4-inch rectangles. While the tofu is draining, feel free to get the rest of the dish prepped.

2. Preheat the oven to 400 degrees F. To a small baking sheet or roasting pan, add the mushrooms. Drizzle a teaspoon or two of olive oil over the mushrooms and sprinkle with a few pinches of salt. Transfer the mushrooms to the oven and cook for 10-12 minutes, until tender and slightly golden brown. Set aside.

3. Place a skillet over high heat and add about 1/4-inch of olive oil. When the oil is hot, carefully add the tofu, cooking them on each side for about 2-3 minutes and until they’re lightly golden brown. Remove and drain on a paper towel. Set aside.

4. Set a medium pot over moderately high heat. Add 2 cups of water and one tablespoon of the miso paste. Mix until the paste is completely dissolved and the broth begins to boil. Once it reaches a boil, turn the heat to low. Salt the broth to taste (I added about 1/2 teaspoon). Also, if you want the miso bolder, you can adjust the amount too. Next, add the mushrooms, watercress and fresh peas; cook for an additional minute.

5. To serve, divide the slices of tofu between two bowls. Ladle the miso soup over the tofu and garnish with a few slivers of green onion.

Serves 2

{ 23 comments… read them below or add one }

Elisa @ Insalata di Sillabe March 22, 2013 at 4:46 am

This looks soooo good! I’m so excited about the beginning of Spring and usually I love making springy meals to welcome it! This would be a great non-traditional choice!
I’ll try it out for sure :)

xo, Elisa

Reply

First Night Design March 22, 2013 at 10:52 am

The soup looks wonderful. You always take such marvellous photographs that even if a recipe has ingredients I don’t particularly like, I’m tempted!

Reply

Tieghan March 22, 2013 at 6:28 am

I love that picture of the mushrooms! So cool! This soup sounds great!

Reply

Belinda @themoonblushbaker March 22, 2013 at 6:53 am

Miso is such a great boost of flavour and makes for the best stock base. I often like to place in a bunch of soba and a few shitakiis for a bigger meal.

Reply

Tina March 22, 2013 at 7:17 am

This looks so comforting n light!! Love its ease! I like to add mirin to mine for just a splash of sweetness. Pan fried tofu to this – so clever! Happy spring and TGIF!

Reply

christin March 22, 2013 at 7:40 am

Oh I bet the pan-fried tofu is AMAZING. I don’t love the squish of the tofu in its natural state.

Reply

Janelle March 22, 2013 at 11:11 am

Would this work with miso broth instead of miso paste + water? I have miso broth (from whole foods) and just got beech mushrooms in my CSA so I’m thinking I need to make this asap. Assuming the broth would work?

Reply

Adrianna March 22, 2013 at 12:20 pm

Yes it totally will!

Reply

joanna March 22, 2013 at 11:26 am

YUM! this looks amazing and i LOVE peas!

Reply

Marie @ Little Kitchie March 22, 2013 at 11:55 am

mmmm I love miso soup – adoring your springified version!

Reply

Katie @ Blonde Ambition March 22, 2013 at 1:03 pm

I had no idea making miso soup was so easy! I’ve gotta keep an eye out for miso paste :)

Reply

jeri March 22, 2013 at 4:50 pm

When the weather is really yucky I love a cup of miso soup for breakfast. I can’t wait to try your spring version for lunch or dinner too.

Reply

Larry Gaian (@BBQGrail) March 22, 2013 at 6:08 pm

What a fantastic miso soup recipe. Few things take me back to my years in Japan than a good bowl of miso soup. Great job!

LG

Reply

Jayne March 22, 2013 at 7:37 pm

Ooh, I make miso soup very often at home. It’s one of the quickest soups to whip up. I love the darker varieties of miso though. Much more flavourful for me. Currently getting through a carton of awase miso. Very delicious!

Reply

Kiran @ KiranTarun.com March 22, 2013 at 9:24 pm

I’ve never tried miso before. Need to change that. Love the light, brothy springy deliciousness in this soup!

Reply

Christina @ The Beautiful Balance March 22, 2013 at 10:51 pm

This looks incredible!

I am obsessed with owls so that picture is adorable to me :P

Reply

Katrina @ Warm Vanilla Sugar March 23, 2013 at 5:00 am

This is so fun!! Love this idea!

Reply

ashley - baker by nature March 23, 2013 at 2:22 pm

This is my new soup crush.

Reply

Miss Kim March 23, 2013 at 3:03 pm

I can just taste the mild, comforting “spring-ified” flavor of the miso soup through this post.

Reply

Katie March 24, 2013 at 11:43 am

I love your blog SO MUCH! I wanna cook with you!

Reply

Bernadette @ Now Stir It Up March 25, 2013 at 10:33 am

I love buying my mushrooms at the local Asian markets. Alllways much cheaper and they have lots of dried mushrooms that can easily be re hydrated. This miso soup looks delicious. I love that you seared the tofu before putting it in the soup.

Reply

melonpan March 25, 2013 at 11:04 pm

Tasty Photo´s *yummy*

Reply

Cass @foodmyfriend March 26, 2013 at 6:57 pm

This looks so damn good! We have Winter creeping up.. I can feel it and this would be perfect. I always get it when we have Japanese but haven’t made it at home for years.

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: