The other day when I was cleaning out my fridge I came across a tub of miso and that reminded me that it had been far too long since I last made miso soup! Miso is a Japanese ingredient that is made with fermented soybeans and it is used in a lot of different dishes including miso soup. Miso soup is a Japanese soup that is made with dashi, a Japanese broth packed with umami, miso and various other ingredients like tofu and vegetables depending on the region and time of year. One of the things that I like most about miso soup is that it is so easy to make and if you have the dashi on hand it only takes a few minutes to prepare. You can add pretty much any ingredients that you want to your miso soup and I like to use whatever vegetables are currently in season and keep things nice and healthy! This time I went with a tasty combo of kale, butternut squash and enoki mushrooms. Miso soup makes for a quick, easy and healthy breakfast, especially when combined with a bowl of nattou on rice!
You should be able to find miso in a local Asian grocery store on in the Asian or sushi section of other grocery stores.
Kale, Butternut Squash and Mushroom Miso Soup
A quick, easy and healthy miso soup with butternut squash, kale and mushrooms.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 cup dashi or chicken broth
- 1/4 cup butternut squash, cut into bite sized pieces
- 1/4 cup kale, sliced
- 1/4 cup mushrooms, sliced
- 1 tablespoon white miso
- 1 green onion, sliced
- Bring the dashi, kale and mushrooms to a boil, reduce the heat and simmer until the squash is tender, about 10 minutes.
- Remove from heat and mix the miso into 1/4 cup of the dashi from the pan and mix the mixture back into the pan.
- Serve hot garnished with green onions.
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