Loaded Miso Soup
This miso soup is packed so full of veggies, I serve it as a main dish! Feel free to change up the mix-ins to your liking.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 1 packet dashi ((instant powder or the kind you steep))
- 6 cloves garlic (minced)
- 1/2 yellow onion (diced)
- 1 zucchini (diced)
- 2 yukon gold potatoes (diced)
- 1 cup mushrooms of choice (sliced)
- 1 block firm tofu (cut into 1/2" cubes)
- 3-4 tbsp miso
- 1 tbsp gochujang (optional)
Instructions
- 1
In a large pot, make about 4 cups of dashi. I use my 4 cups of water and steep one dashi packet for 3-5 minutes, like I'm making tea. Of course, you can make dashi from scratch as well, if you'd like.
- 2
Bring dashi to a boil. Add garlic, onions, and potatoes.
- 3
Simmer for 5-10 minutes, or until the cubed potatoes are soft. The smaller you cut the potatoes, the quicker they'll cook. Once they're soft, add in your zucchini, mushroom, and tofu. These only take 1-2 minutes to cook.
- 4
Turn off the heat and dissolve in your miso to taste. I usually start with about 1 tbsp per cup of water, but you can start with less and keep adding until it's flavorful enough for you. Also stir in your gochujang or other chili sauce, if using.
- 5
Serve by itself, with noodles, or over rice!