Miso Soup with Wakame

Miso with Onions, Carrot and Wakame

Miso has made its way back into our kitchen. A favourite of old, somehow it disappeared from our ingredients some time ago. But I adore soup made simply from dissolving a spoon of miso in hot water. Sip. Feel relaxed. Comforted. Rested.

There are dozens of different types of miso. Today we’re using Genmai. Genmai Miso is a mellow, sweet, golden miso paste of whole soybeans and brown rice which is traditionally aged in cedar kegs for up to 18 months. It is good for soups, sauces and slow cooked dishes, and is often referred to as Brown Miso. This is a version of the recipe that came with the miso – I have tinkered with it a little. It is an unusual one for me, as I usually just add sliced vegetables to miso dissolved in hot water. It is quick, easy and delicious, and sautes the vegetables briefly before adding to the soup.

Please remember to offer miso soup to your friends and family when they are overwrought, when they are having a hard time, when they are so tired they can no longer stand up, when they have a young kids or babies that won’t allow them to sleep, or when life throws enormous challenges at them. It is incredibly restorative.

If you are not familiar with using miso, read about the different types. Please also read my recipe for making amazing miso soups. You can try Miso Soup with Dried Shiitakes and Noodles.

Similar recipes include Miso Vegetables and Rice with Sesame Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso and Tahini Sauce, Spread and Dressing, Miso Sesame Dressing, Tofu, Spinach and Sesame-Miso Napoleans, and Japanese Baked Eggplant with Miso and Sesame.

Browse all of our Miso recipes and all of our Soups. Or explore our Early Autumn dishes.

Miso with Onions, Carrot and Wakame

Miso Soup with Wakame

ingredients
60g Genmai miso or mix of genmai miso and shiro miso
Toasted sesame oil
1 small stick wakame
0.5 onion, sliced
1 carrot, julienned
3 cups water
0.5 spring onion, sliced on the diagonal

method
Briefly wash wakame under running water and cut into pieces.

Saute the onion in a little sesame oil until translucent. Add the carrots, cover and braise for a minute or so. (Carrots can be left raw if that is your preference.)

Take 3 cups of boiling water, removed from the heat, and add the onions, carrots, and wakame.

Dissolve the miso in a little of this broth, then add to the pan. Sprinkle with spring onions and serve.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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