Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas
Miso soup is one of my favorite soups. I always make it a point to order Miso Soup from Japanese restaurants because of the salty flavor! It is the perfect accompaniment to my dinner order. Traditional Miso Soup is made from dashi and miso. Dashi is a soup stock made from kelp, anchovies, and bonito flakes. Miso is made from fermented soybeans, salt, and rice koji. The combination may not sound appetizing, but it is wonderful!
Important to note that my Miso soup will have a stew like flavor mostly because of the seasoning mix used. It was an unexpected but delicious surprise. Hence the name of my recipe “Miso Soup with a Twist”!
Tip: When looking for miso paste you can find it in the refrigerated area of the grocery store. It may be a challenge to find especially if you are not shopping at an Asian grocery store. Took me a while to locate the miso paste but was well worth the effort.
1 package of firm tofu cubed
1 package of Mama Sita’s Menudo/Afritada meat stew mix
5 cups water brought to a boil
2 cups beef broth
1.5 tbsp of organic Miso paste
1 cup of loose dried kelp (I used the thicker variety)
½ package of chopped frozen spinach (feel free to use fresh)
1 package of udon noodles
Cube the tofu into squares and season with 1 packet of Mama Situ’s meat stew mix. Place in oven for about 20 minutes at 350F. After about 10 minutes mix up the seasoned tofu while in the oven so it is evenly heated.
While the tofu is cooking, boil water and add the beef broth and miso paste. Stir well.
Add the frozen chopped spinach and the loose dried kelp. Cook until the kelp is done to your liking. Because I used a thicker kelp it took a bit longer than expected (about 5 minutes).
Prepare the udon noodles. All that is required is adding very hot or boiling water to the udon noodles and then separating them by hand or with a fork. Once separated drain the water and set aside.
For the final step I added the cooked tofu and mixed it into the miso stock until thoroughly hot.
You are now ready to place the udon noodles in the bottom of a soup bowl and then add the miso soup to the bowl.
You are ready to serve!
This is a hearty Miso Soup filled with spinach, seasoned tofu and dried kelp. It was thoroughly enjoyed and will definitely form part of our meal repertoire!
For this recipe I used Mama Sita’s Menudo/Afritada meat stew mix.
Remember to stir the tofu halfway through cooking so it evenly browns.
This is the easiest step!!!
This is a photo of the amount used in my recipe
Totally delicious addition. You can however use a thinner kelp if you prefer. I am thinking the next time I make this soup I will use the thinner variety.
Again posting a picture of the brand used.
Guess you tell this was a fun meal to make! Plus I was totally creative and made the recipe my own.
What would a Miso Soup be without spinach. Fresh would also be a wonderful choice.
Adding more deliciousness to the soup!
Because of the seasonings added this Miso Soup is a slightly different color and taste than the more traditional varieties. My version tastes more like a hearty miso stew!
This is the fun part and where you get to make last minute decisions as to what should be added to the broth.
Add hot or boiling water to the noodles and let sit for a minute. The using your fingers or a fork separate the noodles. If using your fingers make use the water is not too hot.
Call me crazy but I like my noodles cut. Taking a risk with shortening my life........
Before adding your Miso Soup first add the noodles to your bowl.
This was totally amazing and I would highly recommend trying. The taste is closer to that of a stew but delicious!