Miso Soup

miso soup

Miso soup is one of those comfort foods that seems to make everything all right whether your day didn’t go quite right or the weather is less than perfect outside.  Nonetheless, I hope  this “suped up” version of a classic Japanese restaurant starter becomes a fixture in your recipe book  for a quick all in one meal or a starter for your next family dinner.

If the voice behind the words seems a little different, then you’ve probably have figured out that “the other half” of Kitchen Runway is behind the keyboard today to share a little different point of view on some of our favorite recipes.  This is a quick and easy recipe that takes a basic Asian ingredient like tofu and add some other new and wonderful accompaniments to it such as wakame and kamaboko.  Wakame is a dried seaweed that doesn’t look like much when its in its dry form, but comes to life instantly once it hits the water.  Kamaboko is a Japanese fish cake  that is bright pink and white and really is subtle and mild in flavor.  It tastes similar to the imitation crab that is in most California rolls at the sushi restaurants.

You’ll find that this isn’t your average restaurant miso soup and that it will be quite heartier along with a deeper flavor.  The color of the bright pink Kamaboko is a beautiful contrast to the rest of the soup.  We like to add steamed rice to the soup which turns it into a complete meal for us.

miso soup ingredients

sliced kamaboko, cubed tofu and wakame

miso soup

miso soup

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  1. kitchenrunway says:

    Erica: Hi!! I’m so glad you found this recipe and I hope you make it soon. Miso soup is one of our favorites too! I love that it’s simple to make and great for breakfast, lunch or dinner. Take care!! xoxo right back at ya! (btw…love the name of your blog!)

  2. kitchenrunway says:

    Marla: I’m so glad that it’s slowly starting to feel a little bit more fall….We’re ready for one pot meals!

    Krissy: Yay! Food Addicts….you’re making us look like slackers! 🙂 Derrick and I are working on our post – hope to get it up soon!

  3. kitchenrunway says:

    Quay Po Cooks: Thank you so much!! It’s one of those things that’s so simple yet so satifying! Take care!

  4. Moallen44 says:

    This was wonderful! I love adding extras to my miso and wasn’t sure about the fish cake until I saw your recipe. I also added some mushroom…yum!!

  5. kitchenrunway says:

    Moallen44: So excited that you liked the recipe and mushrooms sound like a great addition! Thank you for trying the recipe!

  6. Sensei Ron says:

    Just came across your article. I have been drinking Miso for quite a while and have always added kamaboko, green onions and wakame. I also add shitake mushrooms, one of my favorites for its nutritional value. What I didn’t know was the addition of the dashi soup base. Something new I’ve got to try.

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