Weeknight Miso Soup Recipe From ‘The Crepes of Wrath’

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Sydney Kramer of Crepes of Wrath demonstrates that miso soup, long relegated to the realm of appetizers, can hold its own as a main dish. 

Don’t let your miso soup be an afterthought. Photo: Sydney Kramer

Weeknight Miso Soup
Serves 4

I wanted to make this an accessible soup, so while it may not be perfectly traditional, I think it will hit the spot and fulfill your miso soup craving as well. Most importantly, it can be on the table in well under 1 hour, making it a quick and easy dish to throw together after work. A poached egg adds a touch of luxury, and plenty of savory mushrooms and cubed tofu help turn what is usually considered an appetizer or side into a dish you will happily eat on its own. I like to garnish my miso soup with a little extra sesame oil, some scallions and a sprinkle of red pepper flakes, but it’s really up to you.

2 teaspoons sesame oil
2 cups mushrooms, roughly chopped or sliced
1 shallot, minced
3 cloves of garlic, minced
1 one-inch piece of ginger, minced
8 cups water
¼ cup white miso paste
1 block firm tofu, dried and cut into bite-sized cubes
2 sheets nori (seaweed), sliced
3 scallions, thinly sliced
3 to 4 eggs, poached (optional)
Soy sauce or salt, to taste

Heat your sesame oil over medium heat in a large pot. Add in your mushrooms and shallot, and cook for 5 minutes or so, until the mushrooms begin to sweat. Add in your garlic and ginger and cook for another minute or two, until fragrant. Add in your water and bring to a boil, then reduce to a simmer.

Meanwhile, place your miso paste in a medium-sized bowl, then spoon 1 cup of hot water over it. Whisk to combine, then pour this mixture back into your soup. (This ensures that your miso doesn’t clump up in your soup.) Bring the mixture to a simmer and cook for 5 minutes.

Add in your cubed tofu, sliced nori, and scallions. Stir to combine, taste and adjust seasonings as necessary. You can add a little soy sauce or salt if you feel like the soup needs it.

Spoon your soup into bowls, then add a poached egg if you’re feel adventurous. Enjoy!

More soups to savor:

Spiced yellow split pea soup with crispy shallots from ‘What’s Cooking Good Looking’

Blue crab and chipotle bisque from ‘The Domestic Man’

Seafood stew with cream and fennel from ‘Good Food, Good Life’

Are you a soup person? Share your favorite below!