Description
Quick, healthy, and flavorful, this miso soup is packed with umami goodness. Ready in 15 minutes!
Ingredients
Units
Scale
- 1 cloves Garlic
- 4 pieces Dried Shiitake Mushrooms
- 1 handful Frozen Edamame Pods
- 2 oz (50 g) Brown Rice Vermicelli
- 2 cups (500 ml) Chicken Stock
- 1 tsp Wakame
- 1 tbsp Miso Paste
- 1 piece egg
Instructions
- Place 4 dried shiitake mushrooms, a handful of frozen edamame pods, and enough rice vermicelli for 1 person in separate bowls. Pour hot water over the ingredients and let soak for 5 minutes.
- Cut the shiitake mushrooms with scissors, remove the edamame from the pods, and drain the rice vermicelli.
- In a medium pot over medium heat, sauté minced garlic with ½ tablespoon of vegetable oil until fragrant.
- Add the mushrooms and sauté for 1 minute.
- Add Chinese chicken stock (or water) and bring to a boil.
- In a medium bowl, add miso paste and a ladleful of the hot broth. Whisk until the miso is completely dissolved.
- Add the rice vermicelli and edamame to the boiling broth and crack in an egg (slightly submerged). Turn off the heat after 2 minutes (longer if you prefer a well-cooked egg).
- Add the miso mixture and wakame to the pot and stir well.
- Serve immediately.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have wakame, you can omit it or substitute with other seaweed like nori.
- To prevent the miso from becoming bitter, always whisk it into a small amount of hot broth before adding to the soup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 180