Miso Soup Is Easier To Make Than Oatmeal

Hot soup is (Maybe) even better than coffee in the morning. While there is no substitute for a hot, strong cup of coffee. Miso soup is easier to make than oatmeal but it is one of those foods everyone orders.

Miso is a fermented soybean paste that has become widely popular in Asian fusion cooking. It was first introduced to me so about 4 years ago. I realized quickly it was an ingredient added to your food to give an Asian flare. Of course there’s other flavors that make up Asian cuisine. Miso is just the most common. One of the easiest recipes to start with in Asian cooking is miso soup. Now there are different varieties of miso. It comes red or white in most grocery stores. If you have an Asian marketplace in your neighborhood search there and ask questions there is a lot to be said about miso. The combinations are endless. Today we’re showing you how to make miso soup with a heavenly eating twist. Tofu, a variety of mushrooms, kombu, napa cabbage and dried chili give this soup umami flavor that will be desired by all. Most recipes will call for water but I prefer to use stock. Whether you choose chicken, pork, beef, vegetable or even fish stock. The turnout will be well worth it. Follow the recipe below and in 15- 30 minutes you have quick soup that can be made. If it’s cold outside and you’re hungry, go with miso soup.

Ingredients:

1. ½ cup Red miso
2. 1 small head of Napa cabbage chopped
3. 6 cups stock
4. 1 cup thinly sliced carrots
5. 2 Tbsp. grated fresh ginger
6. 1 lock of tofu diced
7. ½ cup julienned kombu or another seaweed
8. 1 cup sliced shiitakes or another mushroom
9. 2 garlic cloves
10. ½ cup finely diced onion
11. 1 tsp. salt
12. 2 tsp black pepper

Equipment:

1. 8 qt soup pot with lid or Wok with lid
2. chef knife
3. cutting board
4. measuring cups & spoons
5. Microplane or fine cheese grater

Directions:

1. Heat up olive oil in your wok or soup pot.
2. Add onions, carrots, ginger, garlic, mushrooms and cook until onions become slightly browned
3. Add stock or water, and miso bring to a boil. Reduce to a simmer
4. Add napa cabbage and tofu and cover and cook for 20-30 mins
5. Cabbage should be tender. Enjoy with some rice or by itself.

Plating:

I serve miso soup like this with some rice or ramen noodle.

Notes: Take your ramen noodle, throw the seasonings out and replace it with the miso soup.

Please share your creations, fails and success stories with on Twitter and Instagram @HeavenlyEating. Share and Like us on Facebook. Snapchat us @heavenlyeatchat. From all of us at Heavenly Eating, keep cooking.

Miso Soup Is Easier To Make Than Oatmeal