Miso Soup with Mung Bean Sprouts
Heartwarming and soul-soothing
Inroduction
About this Recipe
By: Marija
Miso soup🥣 is a fundamental part of Japanese cuisine and is commonly served as a side dish or part of a larger meal.
It is valued not only for its delicious taste but also for its potential health benefits, as miso is a source of probiotics and is rich in nutrients.🌱
The exact historical origins of miso soup are not well-documented, but it is deeply rooted in Japanese culinary history and culture.
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Ingredients
- 4 cups water
- 2 tablespoons miso paste (white or red, according to your preference)
- 1 cup sliced mushrooms (shiitake, button, or any variety you like)
- 1/2 cup diced tofu (silken or firm, as you prefer)
- 1/2 cup mung bean sprouts
- 2 green onions, thinly sliced
- 1 sheet of nori (seaweed), cut into thin strips (optional)
- 1-2 teaspoons soy sauce, to taste
- 1 teaspoon oil
- A pinch of red pepper flakes (optional, for heat)
- Chopped fresh cilantro or parsley for garnish (optional)
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Step by Step Instructions
Step 1
Heat a pot over medium-high heat and add a little oil or vegetable broth.
Add the diced tofu and sliced mushrooms to the pot. Sauté them for a few minutes until the tofu is lightly browned and the mushrooms have softened.
Step 2
Once the tofu and mushrooms are sautéed to your liking, add the 4 cups of water to the pot.
While the water is heating, dissolve the miso paste in a small bowl with a few tablespoons of warm water to create a smooth paste.
Step 3
Once the water is simmering, stir in the dissolved miso paste, making sure it’s well incorporated into the soup.
Step 4
Add the mung bean sprouts, sliced green onions, nori (if using), soy sauce and red pepper flakes (if using).
Adjust the flavor to your taste by adding more soy sauce or miso if needed.
Step 5
Let the soup simmer for a couple of minutes, making sure not to boil it after adding the miso, as high heat can diminish its flavor.
Step 6
Serve hot, garnished with fresh cilantro or parsley if desired.
