This recipe for Miso soup with baby corn and mushrooms is a delightful exploration of simple flavors. It's perfect for a quick weeknight meal or a light and flavorful starter for a more elaborate dinner. I first tasted a variation of this at my friend Maya's small restaurant, and I've been trying to recreate the magic ever since. I have to say, the search for that perfect umami flavor has been, well... quite interesting, and worth all the experimentation!
The recipe is incredibly easy to follow; even beginner cooks will find success with it. The key is using high-quality Miso paste, as this will significantly impact the overall taste. I highly recommend exploring different types of Miso paste, as there's a wide world of flavors to be discovered! There's white Miso, red Miso, brown Miso... my mind is simply buzzing with ideas. It's like opening up a whole world of flavors.
Required Equipments
- Medium saucepan
- Fine-mesh sieve or strainer
- Small bowl
- Measuring cups and spoons
- Chopsticks (optional)
Miso Soup with Baby Corn and Mushrooms
This comforting and flavorful Miso soup is quick, easy, and packed with nutrients. Featuring sweet baby corn and earthy shiitake mushrooms, it's the perfect bowl of warmth and deliciousness.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients! Make sure everything's at room temperature, except for the water, which should be gently simmering. It's all about that perfect balance, you know?
- Next, gently rinse the baby corn and shiitake mushrooms under cold water. Pat them dry with a clean kitchen towel; you don't want any excess moisture diluting the flavors. Trust me on this one.
- In your medium saucepan, bring about 4 cups of water to a gentle simmer. Don't let it boil too hard; a gentle simmer is key. Think of it as a whispered conversation, not a shouting match.
- Once simmering, carefully add your mushrooms to the saucepan. Let them simmer gently for about 5-7 minutes. Keep an eye on them; they should soften but still hold their shape. Overcooked mushrooms are sad mushrooms.
- After 5-7 minutes, add your baby corn to the saucepan. Let these simmer for another 3-4 minutes until they're tender-crisp. You want a little bit of bite, not mush.
- Now comes the exciting part! In a small bowl, whisk together about 2 tablespoons of Miso paste with a little bit of the hot soup broth. This helps dissolve the paste and prevents any unpleasant clumps. Clumps are the enemy of a smooth, delicious soup!
- Slowly pour the Miso paste mixture back into the saucepan. Stir gently, making sure not to boil the soup once you add the paste. This is a delicate stage—we don't want to ruin all that lovely umami!
- Taste-test the soup! Add a touch more Miso paste if you want a stronger flavor, or a pinch of salt if needed. Remember, perfection lies in the balance. What do you think of that, huh? You really can't overthink it.
- Finally, ladle the Miso soup into bowls. Garnish with a sprinkle of chopped spring onions (optional, but highly recommended). It adds a bit of freshness and visual appeal. Serve immediately and enjoy the heartwarming goodness of your homemade Miso soup!
- A small tip: Don’t add Miso paste to the boiling soup directly. It will destroy its delicate flavor and nutrients. I made that mistake once and it was... regrettable, I'll say!
📝 Notes
- For a richer flavor, use a combination of Miso pastes such as Awase or Aka Miso
- Adjust the amount of Miso paste based on your preferred saltiness. Start with less and add more if needed
- Feel free to experiment with other vegetables like spinach or tofu
🍎 Nutrition
Calories: 150 kcal
Protein: 5g
Fat: 3g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
