![\"Miso](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/10\/Miso_Soup.jpg\")
<\/p>\nYou have to admit that miso soup sounds a little weird. If you tried to described the ingredients to a friend who didn’t know what it was, I imagine the conversation would go something like this…<\/p>\n
“Miso soup? What’s that?”<\/p>\n
“You know, miso. It’s made by grinding soybeans into a paste and allowing them to ferment for a year or more.”<\/p>\n
“Uhh…”<\/p>\n
“Oh, and then you add in a few tree fungi (shiitake mushrooms), some vegetables that were pulled out of the ocean (wakame seaweed), and the coagulated extract of soybeans (tofu).”<\/p>\n
When you put it that way, it doesn’t exactly whet your appetite. The ingredients of miso soup are a little bizarre. But in true Japanese fashion, the individual components of miso come together in perfect harmony when prepared with the right care. The result is a balanced and flavorful soup that is unlike anything else.<\/p>\n
Plus, miso soup is packed with some of the world’s healthiest foods. From the cancer-preventing miso paste, to the anti-inflammatory and immune boosting shiitake mushrooms, to the vitamin-rich seaweed, and more. It’s a powerhouse of nutrients. If you’re feeling under the weather this holiday season, reach for a bowl of miso to boost your spirits and help your body recover faster. Chicken-noodle-what?<\/p>\n
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Makes 2 bowls<\/em><\/strong><\/p>\n “Dashi” is a Japanese sea vegetable stock. It’s the primary base for any miso soup. The traditional version is made with bonito (fish) flakes and kombu seaweed. However, a vegetarian version can be made by simply replacing the bonito with a diced shiitake mushroom. Here’s how to do it:<\/p>\n This can be made in advance, and in even larger quantities. Store refrigerated in a sealed container for up to a week. <\/p>\n A note about seaweed varieties…<\/strong> Dashi is traditionally made with a type of seaweed called kombu, but the type of seaweed added to the finished soup is a different variety called wakame. The two are fairly similar, and for simplicity’s sake I prefer to just keep one version (wakame) on hand and use that for both purposes. Wakame can be found in most grocery stores like Whole Foods and is typical sold in dried flakes. Eden Foods<\/a> makes a great version.<\/em> <\/p>\n With the dashi on hand, making a miso soup is incredibly easy and can be done in under 10 minutes. Here’s how:<\/p>\n To make the best miso soup every time, follow these rules:<\/p>\n\nIngredients:<\/h4>\n
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A Good Miso Starts with a Good Dashi<\/h3>\n
![\"Miso](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/10\/Miso_Dashi.jpg\")
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![\"Miso](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/10\/Miso_Soup_Top.jpg\")
<\/p>\nHow to Make Miso Soup<\/h3>\n
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![\"Miso](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/10\/Miso_Paste.jpg\")
<\/p>\nThe Perfect Miso Soup: A Checklist<\/h3>\n
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