Transition into fall cooking with this quick and easy miso soup recipe that provides a little warmth.
Try this pantry friendly soup.
Enjoy its highly coveted umami flavor.
Fill up without feeling heavy!
All About Miso
Miso is an amazing base for cooking that gives a nice umami layer to your food (1). A miso base usually comes in the form of a paste. Derived from Japan, miso can be made by mashing up soybean and mixing them with a fungus called koji (2). Because of the process, misos can be very diverse in flavor, texture, and color (yay fermentation)!
I learned this easy take on miso soup from a colleague at work. The great thing about this recipe is that it can be made sans-stovetop, in a microwave, if you want to cut down the prep time. You can also use pre-cooked black rice or any other grain you love and integrate it into the recipe for some additional caloric content. As an added bonus, this recipe is gluten-free, dairy-free and vegan.
Easy Mushroom & Tofu Miso Soup
- 2 Cloves Minced Garlic
- 1 Tablespoons Finely Minced Ginger
- 4 Oz Assorted Mushrooms (I used Shiitake, Brown Beech and Oyster)
- 2 Tablespoons Preferred Oil (Olive, Avocado, Sunflower, etc.)
- 1 Cup Tofu
- 1 Quart Miso Broth Base
- 2 Green Onions
- 1 Cup Preferred Rice (Black or Wild Recommended)*
- 1 Teaspoon Salt or Salt to Taste
* Note: Black Rice or Wild Rice is recommended because softer rice may not hold up as well in this recipe.
- Measure out a cup of black or wild rice, place in a bowl, and cover with water.
- Allow the rice to sit on your counter overnight.
- Bring 3 cups of salted water to boil in a saucepan.
- Drain the rice and then add it to the saucepan.
- Allow rice to cook for about 20 minutes.
- While the rice is cooking, mince your garlic and your ginger
- 7. Heat up 2 tablespoons of avocado oil and sauté the ginger for about 1 minute. Add in the garlic and sauté for about 2 minutes or until the mixture is fragrant. Stir throughout to ensure the garlic doesn’t burn.
- 8. Your rice should be done by now. Drain off any excess water and set aside.
- 9. Prep your other ingredients: Cut the tofu into chunks. Do a quick rinse of your mushrooms but be careful not to soak them. Then pat them dry with a paper towel or kitchen cloth. Chop up your green onions.
- 10. In a soup pot, pour in the miso broth and spoon in the garlic and ginger mixture. Salt to taste.
- 11. Add the mushrooms, rice, and tofu and allow to cook for 6 – 8 minutes, until the soup is fragrant.
- 12.Dish out and top with green onions.
Check out other recipes on the Yoga District Blog!
- Umami, https://food52.com/blog/22142-umami-the-5th-taste-explained
- What is Miso, https://www.bonappetit.com/story/what-is-miso