Easy Miso Soup (Japanese Clear Soup) Recipe makes a perfect nutritious umami-packed savory vegan lunch. Comforting, healthy and ready in just 15 minutes!
Bring a large pot of water to a boil over medium heat. Add wakame and nori seaweed (if using), shimeji or shiitake mushrooms, spinach, scallions and tofu. Cook for about 5 to 7 minutes.
Meanwhile, whisk miso paste with about 1 cup of hot (not boiling!) water until smooth to prevent lumps. Add to the soup and turn off the stove. Enjoy!
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Notes
Make sure not to let the miso soup boil once you've added miso paste since in this case it loses its probiotic qualities.Seeweed: I opted for wakame and nori but you can pick your favorite or the one you have on hand. Wakame seaweed is traditionally used but if you have leftover nori (for example after you've made homemade sushi), you can use it as well. Both can be found in most Asian stores and sometimes in big grocery stores where they have Asian food section. Otherwise, order wakame and/or nori on Amazon.Mushrooms: You can use shimeji mushrooms or shiitake. Feel free to use dried shiitake but remember to soak them before usage according to the instructions on the package.Miso paste: I used white miso paste which is not so intense but rather delicate and sweetish. Use red miso paste for a more intense flavor but I would recommend to use 1/3 cup then.