I've recently started making batches of miso soup to save for a quick breakfast. You can make the quick & easy kind or go all #effort on it and do it the real and proper way, which is surprisingly rewarding. The finished soup only keeps 2-3 days FYI.
The full recipe is here
The quick recipe is here
. (Makes soup FULL
of greens; I'd add half as much for a more traditional broth-y soup.)
About the ingredients:
- You can use any kind of miso; it's at most supermarkets. Red (aka) is more strongly flavored than white (shiro); I use awase miso, which is both together. It keeps for a long time, basically until you see mold or if it dries out too much.
- You can soak the wakame beforehand in warm or cold water, or just pour the soup over it; there are different schools of thought on this but it doesn't seem to make too much of a difference.
- You can add dashi broth or not, but I think it enhances the flavor. I use little dashi sachets that I got at the fish market on West Main; just simmer for 5 mins and you have broth. The instructions on all the ones I found are in Japanese, but they should be easy to follow with a little Google Translate (or send me a pic and I can help).
- Firm tofu seems to work the best IMO.
For an alternative recipe you can use mushrooms, potatoes, seaweed, onion, shrimp, fish, clams, and/or sliced daikon (according to wiki). They usually try to follow the seasons and mix contrasting ingredients, like floating/sinking or mild/strongly flavored. In a pinch I have made carrot and onion miso soup and it was not bad at all.
Or you can just use the instant packets; I won't judge you.