Feeling like some Japanese soup to warm up? Yeppers, I do, especially today in Vegas because winds are gusting up to 35 mph and the wind is chilly. I did the Rock N Roll half Marathon last night, which was just as windy and I still seem chilled to the bone.
I’ve been meaning to make a Miso soup with some greens for some time now. I had this wonderful White Miso Paste that was tasty just by itself and I have used it a few times in salad dressings and oh so yummy. So I searched on the web to get ideas on alternative vegetable miso soup recipes, and one recipe particularly gave me the idea to add in Green Chard. I love Green Chard – I think I inherited the linking from my mother as she liked to sauté it up as well as beet tops and spinach when I was growing up. Also I felt like adding in some Shitake mushrooms as they are my favorite mushrooms.
The Verdict with Miso Soup With Green Chard and Mushrooms:
This was a very tasty yet very light soup. I was fulfilled mostly and love the white MIso Paste, but I wished that I doubled the Shitake mushrooms. I wanted more solids in my soup. Also I think I will double the seaweed pieces as well next time. I also loved the taste and more so texture of the Dulse Seaweed flakes when I added more in my soup as a garnish.
I would also add maybe a tablespoon or two of Red Miso paste in the future with the White Miso paste to give it a deeper and hearty soup base. The White MIso is perfect for salad dressings but needed a heartier lift. It was teasing me and left me a little unfulfilled as a Soup Lover.
You can read this blog post to get a breakdown of the different kinds of Miso pastes if you are interested in the topic: http://www.thekitchn.com/whats-the-difference-white-yel-79637
Miso Soup With Green Chard and Mushrooms Ingredients:
- 5 cups water
- 1 cup thinly sliced shitake mushrooms
- 1/2 cup chopped green chard
- 1/2 cup chopped green onion
- 1/3 cup firm tofu, cubed
- 4 Tbsp white miso paste (fermented soy bean paste)
- 1 -2 Tbsp red miso paste (I did not have this in my soup, but I think it needs it next time for a heartier base)
- 1 sheet (1/4 cup) nori (dried seaweed), cut into thin long pieces
- Dulse Seeweed Flakes
Miso Soup With Green Chard and Mushrooms Instructions:
- Saute mushrooms in some sesame oil until tender crisp.
- Place water in a medium saucepan and bring to a boil.
- In the meantime, place 4 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
- Add nori, green chard, green onion, tofu to the pot . Lower heat to med/low simmers for another 5 mnutes (until chard is nicely wilted). Taste and add more miso or a pinch of sea salt if desired.
- Ladle in bowls.
- Sprinkle with seaweed flakes
- Serve warm.
Original Recipe: http://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/
What I changed from original recipe:
- Added shitake mushrooms
- Added a tad more tofu
- Added Dulse Seaweed flakes
- Added a cup more of water