Quick and easy miso soup! This is not authentic at all – but a cheater, quick way to make one of my kids’ favorites at home using chicken stock.
My Cheater Version
I’m just a mother at home with her virtual school kids trying to get by. Obviously, by the photos, I wasn’t planning on putting this on the blog but so many of you have written and said how this recipe, only shared on my TikTok and Instagram stories, has changed your life. Well, you know what I mean.
If you’re a parent and need quick and easy lunch or dinner ideas to get you through the rest of this school year, I am here for you.
My kids love miso soup and whenever we go to a Japanese restaurant, they must start their meal with a bowl of miso soup. Sometimes the meal is just miso soup and rice and maybe a few pieces of sushi.
Authentic Miso Soup
Authentic miso soup starts with dashi. Dashi is a “Japanese soup stock that is the backbone of many Japanese dishes. Unlike soup stocks from other cuisines, which are typically made by boiling an assortment of meat, vegetables, herbs, and spices for several hours, dashi usually contains only one or two ingredients, and preparation takes just 20 minutes. Yet, dashi gives Japanese food its unique, rich, umami-packed savory flavor.” Here’s Just One Cookbook’s How To Make Dashi recipe.
I believe you can buy dashi soup stock now at the grocery store, or even online. But I am sharing my cheater recipe with you today because it uses chicken stock, which most of us already have in our pantry, or freezer, if you make homemade chicken stock.
Quick Miso Soup
Using chicken stock, instead of dashi, although not athentic, gives you a quick, fast version of miso soup. This has saved me and my kids on cold days when we were craving miso soup. Hope you enjoy!
Quick and Easy Miso Soup
Ingredients
- 32 fl oz (1 quart) chicken stock
- 3 to 4 tablespoons yellow or white miso paste
- 12 oz. firm tofu cubed
- green onions diced, for garnish
- cooked white rice for serving
Instructions
- Using medium saucepan, bring the chicken stock to a light boil over medium-high heat. Add in your miso paste and whisk together until all combined. Taste and feel free to add more miso paste if desired. 3 to 4 tablespoons max is what I add.
- Turn the heat down to medium-low and carefully add in the tofu and continue mixing until everything is heated through, for about 1 to 2 minutes. Add the green onions, mix together one last time and serve! Enjoy with white rice.
