Kale, Butternut Squash and Mushroom Miso Soup

Kale, Butternut Squash and Mushroom Miso Soup

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.


Servings: 1

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 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
Directions
  1. Bring the dashi, kale and mushrooms to a boil, reduce the heat and simmer until the squash is tender, about 10 minutes.
  2. 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.
  3. Serve hot garnished with green onions.

Similar Recipes:
Tofu and Wakame Miso Soup
Kabocha and Spinach Miso Soup
Tofu and Sesame Miso Soup
Butternut Squash, Mushroom, Kale and Sausage Frittata
Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa
Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

More soup recipes!

9 comments:

Rosa's Yummy Yums said...

A beautiful soup!

Cheers,

Rosa

Joshua Hampton said...

I love miso soup but I've never thought of putting vegetables like kale in it. Thanks for the idea!

Tieghan said...

Everyone is posting miso recipes! I need to go and buy some now!! This sounds awesome!

Jess said...

I love the vegetables you used in this. Miso soup is so satisfying and thankfully I have an abundance of the stuff in my fridge all the time. Awesome fridge "clean-out" recipe, and one I'll make for sure.

Joanne said...

I definitely have some miso sitting in my fridge also! I love that you really loaded this soup with veggies!

misobonnie said...

Great, tasty use of miso. Thank you!

Freidenker Galerie - Bilder, Zitate, Sprüche said...

It looks good.

Nice greetings from Munich

Rainer Ostendorf

Gretchen Walkup said...

I love miso soup and this looks great, but I'm totally fixated on the natto on top of rice in the background. Someone else not in Japan actually likes natto, too? Be still my heart! :D

Kevin said...

Gretchen Walkup: Yep, I am totally into natto!

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