Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/8
Why This Dish Is So Special
This soup is quick, comforting, and full of umami flavor. It’s a great way to enjoy a traditional Japanese taste without spending much time in the kitchen. Plus, it uses just a few simple ingredients that are easy to keep on hand.
Tips To Improve This Recipe
- Use low heat when adding miso paste to avoid boiling, which can kill its beneficial probiotics.
- Dissolve the miso in a small amount of warm broth before adding it back to the pot for a smooth texture.
- Feel free to add tofu, seaweed, or green onions to boost flavor and nutrition.
- Dissolve the miso in a small amount of warm broth before adding it back to the pot for a smooth texture.
- Feel free to add tofu, seaweed, or green onions to boost flavor and nutrition.
Directions
Lightly heat a little oil in a medium saucepan over medium-high heat. Toss in the mushrooms, chives, and sliced garlic, and cook them for about a minute until they start to soften. Then, add the tofu and let it cook for another couple of minutes. Pour in both the beef and chicken broth, stirring in the miso paste until it’s fully dissolved. Bring everything to a boil, then lower the heat and let it simmer gently for about 10 minutes. Once it’s ready, ladle the soup into bowls and enjoy!
Serving Advice
This soup pairs well with steamed rice and a side of pickled vegetables. It also makes a light starter before a larger meal or a cozy snack on its own.
How To Store For Later
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove and avoid boiling to preserve the miso’s delicate taste and health benefits.
396
people cooked this recipe
