I love the rich salty flavour of Miso Soup. I sometimes just like to drink miso broth on its own, but it makes a perfect base for a vegetable miso soup. Miso is a paste of fermented soybeans, and like all beans, it’s high in protein and fibre. Miso is actually a complete protein, containing all of the essential amino acids. As with other fermented foods, the probiotics in miso are good for gut health.
Miso is more than just soup. You can use this versatile paste in salad dressings, as well as dips, sauces and spreads. The lighter coloured miso pastes have a milder flavour than darker ones. Dark miso has a hearty flavour that complements root vegetables beautifully, as with the daikon radish and carrot in this soup. You’ll find miso paste in the refrigerator case near the tofu in your grocery store, or, in an Asian grocery.
If you aren’t familiar with daikon, it’s a very large white radish with a mild, sweet flavour. If you can’t find one, substitute a turnip or rutabaga in this soup.
Another ingredient that you might not be familiar with here is dashi. Dashi is a stock made from dried seaweed, dried shitake mushrooms, dried fish, or all three. The best way to describe dashi, is that it tastes like the sea. You will usually find it in a crystal form, at an Asian grocery, or in the ethnic food section of your grocery store. Be sure to check the label if you would like a vegan version. If you can’t find it, leave it out, or use a teaspoon of fish sauce instead.
I used a spiralizer to get the thin “noodles” of vegetables, which lets them cook up quickly. You can also just use a vegetable peeler to make ribbons, or julienne them by hand. Cook the veggies until just tender, but still slightly crisp for a fresh and flavourful soup.
And chopsticks are the best way to eat this bowl of goodness, Polish up your chopstick skills at home, so you can show them off the next time you eat out.
- 6 cups water
- 1/4 cup miso paste
- 1 4 gram package dashi crystals
- 1 tsp toasted sesame oil
- 1/2 daikon radish, peeled and cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 1/2 cup firm tofu, cubed
- 2 inches ginger, peeled and cut into matchsticks
- 2 scallions, sliced
- In a large pot whisk together water, miso paste, dashi, and sesame oil. Heat to a boil over medium high.
- Add tofu, daikon and carrot. Cook about 5 minutes, or until vegetables are tender crisp
- Serve hot, garnished with scallion and ginger.