Bone Broth Miso Soup
This is a quick, fridge-clearing soup that uses a base of bone broth and miso paste. It's built out with shiitake mushrooms and napa cabbage, but you can use whatever random vegetables you have in your fridge. It’s a fast soup that works for breakfast, lunch, or dinner.
Ingredients
Ingredients (Serves 4-8)
- 8 cups chicken bone broth
- 1 1/2 lbs fresh shiitake mushrooms 24 oz, stems removed and sliced
- 7 oz medium-firm tofu pressed, drained, and cut into 1/2-inch cubes
- 1 lb napa cabbage about 1 whole head, , thinly sliced
- 1/2 cup light yellow miso plus more to taste
- 4 green onion stems finely diced
- Ichimi Togarashi optional, to finish
Instructions
- Bring bone broth to simmer in a pot.
- Whisk 1/2 cup miso with 1 cup hot broth to create smooth slurry.
- Add sliced shiitake mushrooms to broth, cover, and cook 5 minutes.
- Add tofu and napa cabbage, simmer 5-10 minutes until cabbage softens.
- Remove pot from heat and let cool briefly.
- Stir in miso slurry gently.
- Taste and adjust seasoning with additional miso if needed.
- Serve topped with green onions and optional togarashi.
Notes
Do not add miso to boiling broth to preserve probiotics.