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March 31, 2012

Seven soups every Saturday: miso soup recipes

Tofu-mushroom-miso-soup-recipe-127

Every culture has its chicken soup, not always made with chicken, but always made with chicken soup's magical power to restore you to health and contentment. Scientific evidence supports miso soup's benefits; soy miso is a known source of fiber, protein, and antioxidant minerals. It's also high in sodium, so a little goes a long way in a soup stock. Look for organic miso, if you can find it in your local market, or choose from a variety of colors of miso in any Asian grocery store. Keep it in the refrigerator, where it will stay happy for months.

Seven miso soup recipes caught my eye this week:

Tofu and mushroom miso soup, from Steamy Kitchen

Miso soup, from 101 cookbooks

Asari miso soup, from No Recipes

Carrot soup with miso and sesame, from Smitten Kitchen

Healthy one-pot meal miso soup, from FatFree Vegan Kitchen

Miso soup with shrimp and tofu, from FN/Just Recipes

White fish miso soup, from La Fuji Mama

Find more delicious miso soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.

[Photo of tofu and mushroom miso soup by, and used with permission from, Steamy Kitchen.]

Comments

1
Posted by: SallyBR | March 31, 2012 at 10:54 AM

I firmly believe one cannot have too many recipes with miso, so this post is perrrrfect!

Hope you are having a great weekend!

2
Posted by: Lydia | March 31, 2012 at 02:22 PM

Sally, I agree 100%! I always have miso in my fridge.

3
Posted by: susan g | April 1, 2012 at 10:36 AM

I am overwhelmed with good things to say about miso soup. My kids loved it when they were little, and it was often the centerpiece of our dinner. It soothes, heals, nourishes and delights. So simple in its pure form!
As for keeping, call that years, not months. As a cultured product, it takes care of itself.

4
Posted by: Lydia | April 1, 2012 at 07:52 PM

Susan, I never managed to get anyone in my family to fall in love with miso soup, but I make it for myself all the time. Nothing better.

5
Posted by: Kalyn | April 2, 2012 at 02:15 PM

Any of these would really hit the spot right now. Wish I had some miso.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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