I can’t say I was an immediate fan of miso soup, but it wasn’t long after my first bowl when I became a faithful follower of this simple and warming Japanese soup. There’s a coffee/sandwich shop near my old office, so I would take a little trip at lunch time to get a salad and a cup of Miso soup, which they always had on tap. I looked forward to it every. single. day.
Once we moved away, I came to realize it was a little silly of me to pay that kind of money every day when it’s so simple and cheap to make at home. I still have Miso when I go out for sushi, which I also have an ongoing love affair with, but now I keep some miso paste in the fridge so that I can have it as often as I want. I decided one day to try it with some udon noodles and that turned out to be the bomb. Adding udon noodles makes it more of a meal rather than a side cup of broth. If you prefer the traditional lower-carb version, just leave the noodles out. I love it both ways!
P.S. I’ve added some links below to the products I buy to have on hand for Miso soup at home.
*Using chicken broth in place of water or as a 50/50 mix with water, gives the soup a rich, deep flavor. Using plain water will give you a more traditional miso soup flavor with a delicate bonito broth. Either way is delicious!
** I love to add fresh, sliced veggies if I have some on hand. Try carrots, snow peas, mushrooms, cabbage, or you can use just about anything you want or have on hand.
*** Ok, so here’s the low-down on the udon noodles. Fresh is the best, but can be hard to find and also hard to keep on hand. As a second preference, I like to keep udon noodles in the freezer and they work wonderfully for this soup. Finally, as last resort, dried udon noodles are available in the Asian section of many stores now. They don’t have the same consistency as the fresh/frozen, but they work in a pinch.
- Add water and/or chicken broth and dashi to a large pot. Bring to a boil.
- Add noodles to the pot, reduce heat to medium, simmer just until noodles are al dente.
- Turn heat to low, add in the miso paste (to taste), green onions, wakame, and tofu. Soup is ready to be served when wakame is fully re-hydrated.