Wednesday, August 20, 2014

Miso Soup

"Miso Soup" (page 152) is a simple, yet elementally pleasing soup popularized in recent years in Japanese and sushi restaurants. Although this may be relatively new to us, it is a staple in Japanese cuisine where it is consumed daily, even for breakfast. At times I find myself craving the soothing salty broth of miso soup, it seems to be just the thing I crave when feeling a bit under the weather. The basic recipe is just water, and miso paste (fermented soy beans), with maybe some soy sauce. Additional add-ins can include tofu, green onions, mushrooms, sliced carrot or daikon, and sea vegetables. This rendition stops with mushrooms, green onions, and tofu, and the end product is delicious simplicity. Happily, the recipe as written had no added oil, so no changes were necessary to keep it McDougall friendly! J

Keeping it "McDougall Friendly" checklist:

ΓΌ     No changes necessary! J


  1. I love miso soup! I used to bring it to work all the time and just add warm water when I was ready to eat. I'd often just add a few chunks of tofu or some spinach leaves.

    I also make a (Danielle) rendition of hot pot with a miso broth when it's cold and rainy, it's a much more elaborate soup with noodles and separately cooked and seasoned vegetables added to a bowl and the miso broth poured in. Yum, now I want to have this soup even though it's neither cold nor rainy!

    1. Danielle, your renditiion of hot pot with a miso broth sounds mouth wateringly good!! Now you've got me craving a bowl, ha! :-)