I was introduced to miso soup in my early 20’s when The Husband and I were still dating. I lived in Hattiesburg, which is about an hour and a half south of where I live now. I was working and had my own quiet little apartment. The Husband was still finishing up in school and often drove down to visit me on the weekends.
The Husband loves sushi. I do not. I have tried, ya’ll. I really have. Numerous times The Husband has asked
forced me to try something-or-another roll and I Just. Don’t. Like. It.
What that means, is that sometimes I have to tag along with him when he gets a sushi craving. His favorite sushi restaurant when we lived in Hattiesburg was Sakura. It’s still there, operating out of a refurbished old house directly across the street from the University of Southern Mississippi. I didn’t complain too much. I could usually find something I liked – a bento box, some veggie tempura, and always a bowl of miso soup.
I don’t know that there was anything special about their miso soup. But there was something comforting about that cloudy broth with a few pieces of tofu and seaweed leaves swirling around the bowl. It was one of those things we developed a craving for. We tried a few prepackaged mixes I picked up in the Asian aisle at the grocery store, but it didn’t compare. And then I found Steamy Kitchen’s recipe for 10-minute miso. I have made this recipe so many times I know the directions by heart. I always try to keep the ingredients on hand.
I used Jaden’s recipe as the inspiration for this vegetable miso soup, making a few changes of my own like using red miso instead of white and adding carrots and mushrooms. This may be our new favorite way to enjoy miso soup.
Vegetable Miso Soup
- 8 cups water
- 3 medium sized carrots peeled and sliced
- 1 1/2 teaspoons instant dashi granules
- 1 tablespoon dried seaweed for miso soup, soaked in water
- 1/2 cup cubed tofu optional (we leave it out)
- 4 ounces sliced button mushrooms
- 1/4 cup red miso paste
Bring water to a boil. Add sliced carrots, cover pot and reduce heat to a simmer. Cook until carrots are tender, about 8 minutes.
Add dashi granules and whisk to dissolve. Add tofu (if using), mushrooms and seaweed. Cook for 2 minutes. Remove pan from the heat.
Spoon the miso paste into a separate bowl. Ladle about ½ cup of the broth into the miso and stir until miso is dissolved. Pour the miso mixture back into the soup pot.