Wednesday, 8 October 2014

Mushroom Miso Soup



Miso soup is one of those ridiculously healthy, almost-calorie-free foods that nonetheless fills you right up, especially if you include a decent amount of tofu.

I've had instant packets of miso soup, now and then, but when Yukata offered to send me a jar of their organic miso paste to try out, I decided it might be fun to have a go at making it myself.

And honestly, it's so straightforward that I'm not sure I'd ever buy the packets again. This hardly even deserves a recipe: dissolve miso in stock, maybe add a few bits and bobs to liven it up a bit, and drink it while it's hot.

Mushroom miso soup

Traditionally, miso soup has seaweed in it, but seaweed isn't exactly a staple of mine so I didn't have any in the cupboard. What I did have was a handful of mushrooms, and some mushroom stock cubes that I'd never tried out before. For my second miso soup experiment, equally tasty but less photographed, I added some asparagus to the mix. The mushroom version was my favourite, as the mushroom flavours are robust enough not to get overwhelmed by the miso, but I'll continue to experiment. You might also want to try adding more of the miso paste, but it's quite salty, so I prefer to keep it quite light.

5:2 Intermittent Fasting button5:2 Diet
This is a very low-calorie option, at about 120 calories per bowl (most of which comes from the tofu).

Mushroom Miso Soup
Serves 1

500ml (2 cups) mushroom stock
1tbsp miso paste
100g tofu
4 small chestnut mushrooms
2 spring onions (scallions/green onions)
  1. Heat the mushroom stock and dissolve in the miso paste.
  2. Chop the tofu and mushrooms into small bite-sized pieces, and slice the spring onions.
  3. Add the tofu and vegetables to the broth, and simmer for five minutes until heated through.
  4. Serve immediately.


6 comments:

Rebecca Subbiah said...

wonderful soup love miso

Unknown said...

Miso is a living food!
Simmering will destroy the benificial organisms within it.
Add the miso when the stock/soup has cooked and has cooled to drinking teperature, stir to dissolve.

Bibliomama said...

Cool. I don't like actual mushrooms but I love mushroom flavour, so I'd just leave out the mushrooms. Of course, then I'd be making mushroom miso soup with no mushrooms which is kind of weird, but I'm used to that. ;)

Rachel said...

It sounds almost indecently straightforward!

Rosie Kelly said...

It's such a great lunch for 5:2 lunches - my local asian supermarket sells little snack packets of seaweed which are about 12 calories each, and they're great for adding a little bit of bulk/texture to it.

Jenny Woolf said...

Hm, will give it a try. I'm feeding us from the local Japanese shop in preparation for a trip to Japan. We're not very familiar with the food but are discovering some nice things.

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