Easy Miso Soup by: Kaitlin 0 Comments Jump to Recipe Posted:2/11/2023Updated:2/01/2023 I make this easy miso soup ALL THE TIME.Seriously.I can eat this soup two times a day for multiple days in a row.

It’s satisfying and easy when I want a light meal full of easy-to-digest protein, and importantly, when I’m down with a cold.  It’s simple and perfect.Why? You rely almost entirely on your pantry.And you don’t have to buy expensive katsuobushi flakes to do it.

Hear me out.  Some Key Pantry Items Let’s start by introducing a few new items into your routine pantry maintenance! All you have to do is throw the following ingredients into a pot.These are items that I always have on hand—largely due to this recipe! Starred ingredients shouldn’t be omitted:  Miso paste* – My favorite is Yamabuki Shiro Miso. Hondashi bonito soup stock powder* – It’s basically shortcut Katsuobushi, a little miracle powder that doesn’t take much at all to pack a flavor punch.For this large pot of soup, ½ teaspoon is plenty! Chicken bouillon paste* – We use Better Than Bouillon paste, because it’s flavorful and not too salty.

You can omit it if you start with a base of chicken broth instead of water. Dried wakame seaweed* – More on this later, but it adds that quintessential restaurant taste and texture. Silken tofu* – You can put in as much or as little as you like, but I add quite a bit to make this soup the main event. 

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