Savory California Miso Soup with Greens and Tofu
Embrace the vibrant flavors of California with this delightful Miso Soup that combines earthy mushrooms, fresh greens, and tender tofu, all enveloped in a warm, savory broth. This recipe showcases the unique fusion of traditional Japanese miso soup with the freshness of Californian produce, making it a perfect dish to warm you on a chilly day or to serve as a wholesome appetizer. With its rich umami taste and a medley of textures, this soup is not only comforting but also packed with nutrients, making it an ideal choice for health-conscious eaters. Share this nourishing bowl with family and friends, and enjoy a heartwarming culinary experience together!
10
Servings
N/A
Calories
11
Ingredients
Ingredients
water
4 quarts (approximately)
unsalted butter
1/2 cup ((1 stick))
onion
1 (thinly sliced)
garlic cloves
4-5 (thinly sliced)
mushrooms
7 ounces (thinly sliced (mix of portabella and shiitake))
firm tofu
12-16 ounces (drained and cubed)
miso paste
1/3 cup ((pre-seasoned with bonito and seaweed))
salad greens
7-10 ounces ((any greens, Dole's spring mix recommended))
rice vinegar
3-5 tablespoons
soy sauce
to taste ((optional))
fish sauce
to taste ((optional))
Instructions
1
In a mixing bowl, combine 1/3 cup of miso paste with 2 cups of room temperature water. Stir until smooth and set aside.
2
Wrap the tofu in two layers of paper towels, weight it down with a heavy object, and let it sit for 20 minutes. Then, dice the tofu into small cubes.
3
In a heavy 6-quart pot, melt the butter over medium heat. Add the sliced onions and garlic, cooking uncovered for 10 to 15 minutes until the onions are translucent but not browned. Stir occasionally to prevent burning.
4
Add the fresh mushrooms to the pot and cook for an additional 3 minutes, allowing them to soften.
5
Pour enough water into the pot to fill it halfway and increase the heat to bring the mixture to a simmer.
6
Once simmering, gently add the diced tofu and, if using, rehydrated shiitake mushrooms. Cook for 10 minutes to allow the flavors to meld.
7
Reduce the heat just below a simmer and add 2 cups of fresh room temperature water and the salad greens to the pot, stirring occasionally for about 3 minutes until the greens are wilted.
8
Turn off the heat and take 1/2 cup of the hot stock from the pot, mixing it into the bowl with the prepared miso paste until smooth.
9
Stir the miso mixture back into the pot, ensuring it's fully combined.
10
Season to taste with soy sauce, fish sauce, and rice vinegar as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory California Miso Soup with Greens and Tofu?
It is a nourishing fusion dish that combines traditional Japanese miso soup elements with fresh Californian produce like spring mix greens and hearty mushrooms.
What are the primary ingredients in this soup?
The main ingredients include miso paste, firm tofu, a mix of portabella and shiitake mushrooms, salad greens, onion, garlic, and butter.
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What type of salad greens should I use?
Dole's spring mix is recommended, but you can use any variety of fresh salad greens you prefer.
Can this recipe be made vegan?
Yes, although the recipe calls for butter and fish sauce, you can substitute the butter with oil and use soy sauce instead of fish sauce, ensuring your miso paste is vegan-friendly.
How should I prepare the tofu for the soup?
Drain the tofu, wrap it in paper towels, weight it down for 20 minutes to remove moisture, and then dice it into small cubes.
Why is it important to press the tofu?
Pressing the tofu removes excess water, which helps the cubes maintain their shape and better absorb the flavors of the broth.
What kinds of mushrooms are best for this recipe?
A combination of thinly sliced portabella and shiitake mushrooms is recommended for the best flavor and texture.
How long should the onions and garlic be cooked?
They should be cooked over medium heat for 10 to 15 minutes until the onions are translucent but not browned.
What is the purpose of adding butter to the base?
Butter is used to sauté the onions and garlic, providing a rich, savory depth to the soup broth.
How do I prevent the miso paste from clumping?
Whisk the miso paste with room temperature water until smooth before adding it to the pot, and temper it with a small amount of hot stock first.
What type of miso paste is recommended?
The recipe suggests using a miso paste that is pre-seasoned with bonito and seaweed for maximum umami flavor.
Is this miso soup healthy?
Yes, it is a nutrient-dense dish featuring fresh vegetables, plant-based protein from tofu, and beneficial fermented miso.
At what point should the tofu be added?
The tofu should be added gently once the water in the pot has reached a simmer.
How do I season the soup at the end?
You can adjust the flavor to your preference by adding soy sauce, fish sauce, and rice vinegar.
Can I add other vegetables to this soup?
Yes, vegetables like bok choy, carrots, or spinach can be added to customize the soup to your liking.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is it possible to freeze this miso soup?
Freezing is not recommended because the texture of the tofu and fresh greens will degrade significantly when thawed.
What size pot is needed for this recipe?
A heavy 6-quart pot is recommended to accommodate the 4 quarts of water and other ingredients.
Should I brown the onions for more flavor?
No, the recipe specifies cooking them until translucent to maintain a delicate and clear savory profile.
What is the heat setting when adding the miso?
The heat should be turned off before stirring in the miso mixture to preserve its delicate flavor and nutritional properties.
Why are the greens added at the very end?
Adding greens last ensures they wilt perfectly in just 3 minutes without becoming mushy or overcooked.
What does rice vinegar contribute to the soup?
Rice vinegar adds a bright acidity that balances the rich umami of the miso and mushrooms.
Can I use salted butter?
You can, but you may need to reduce the amount of added soy sauce or fish sauce to avoid making the soup too salty.
Is this recipe gluten-free?
It can be gluten-free if you use a certified gluten-free miso paste and tamari instead of standard soy sauce.
How long do the mushrooms need to cook?
Fresh mushrooms only need about 3 minutes to soften after being added to the pot.
Can I use dried mushrooms instead of fresh?
Yes, but you should rehydrate them first and add them to the pot along with the tofu.
What is the total estimated cooking time?
Including preparation and simmering, the soup takes approximately 45 to 55 minutes to prepare.
How do I adjust the intensity of the miso flavor?
You can increase or decrease the amount of miso paste used during the initial mixing stage to suit your taste.
What makes this soup particularly savory?
The combination of garlic, onions, mushrooms, and miso creates a deep umami profile that is characteristic of savory Japanese cuisine.