Edamame Miso Soup

Discover the serene comfort of homemade Edamame Miso Soup, a delicate blend of savory umami and fresh, vibrant textures. This restorative bowl offers warmth and nourishment in every spoonful, perfect for any time of day. Featuring tender edamame and a rich miso broth, this recipe provides both incredible flavor and vital nutrients.

Embrace a moment of tranquility with this simple yet deeply satisfying dish, easily prepared in your own kitchen. It’s truly a hug in a bowl, bringing peace to your plate and warmth to your spirit.

Why You’ll Love This Edamame Miso Soup Recipe

This delightful Edamame Miso Soup quickly becomes a kitchen staple for its incredible qualities:

• Effortless preparation for a quick, wholesome meal, ready in under 20 minutes.
• Packed with plant-based protein from edamame and gut-healthy probiotics from miso.
• A harmonious balance of savory umami, delicate sweetness, and a refreshing finish.
• Versatile and adaptable, making it perfect for customisation with ingredients you love.
• Provides comforting warmth and a feeling of well-being, ideal for any season.

Ingredients You’ll Need

Crafting this comforting Edamame Miso Soup begins with high-quality ingredients, thoughtfully chosen to ensure the best flavor and nutritional benefits. Selecting fresh, vibrant components truly elevates this simple dish into something extraordinary. Here’s what you need to gather for your exquisite homemade Edamame Miso Soup:

• Water: 6 cups (for the dashi base, or use vegetable broth for extra flavor)
• Kombu: 1 (4-inch) piece (dried kelp, essential for authentic dashi flavor)
• Bonito flakes (katsuobushi): 1/2 cup (optional, for traditional dashi umami, omit for vegan)
• White Miso Paste (Shiro Miso): 1/4 cup (a mild, sweeter variety, ideal for this soup)
• Frozen Shelled Edamame: 1.5 cups (thawed, for vibrant color and protein)
• Firm Tofu: 1 (14-ounce) block, extra-firm preferred, pressed and diced into 1/2-inch cubes
• Scallions (Green Onions): 3-4 stalks, thinly sliced (for garnish and a delicate oniony crunch)
• Wakame Seaweed: 2 tablespoons, dried (rehydrates quickly, adds a distinct ocean flavor and texture)
• Soy Sauce or Tamari: 1-2 teaspoons (optional, to adjust seasoning)
• Sesame Oil: 1/2 teaspoon (optional, for a subtle nutty aroma)

Substitutions & Variations for Your Edamame Miso Soup

Embracing flexibility in the kitchen allows you to make this Edamame Miso Soup uniquely yours, adapting it to dietary needs or what you have on hand. These healthy swaps maintain the dish’s integrity while offering fresh twists. Feel free to experiment and discover your perfect bowl of this nourishing Edamame Miso Soup.

• Miso Paste: If white miso isn’t available, try awase miso (a blend) or a small amount of red miso (less is more, as it’s stronger) for a deeper flavor.
• Edamame: Fresh snap peas, blanched asparagus, or spinach can replace edamame for a different green vegetable crunch.
• Tofu: Silken tofu provides a creamier texture, while tempeh (fermented soybean cakes) adds a nuttier, firmer bite. You could also try thinly sliced mushrooms.
• Dashi Base: For a quick vegan dashi, simmer kombu with dried shiitake mushrooms. Vegetable broth can be used in a pinch, though the authentic dashi flavor will be altered.
• Garnish: Instead of scallions, sprinkle with fresh cilantro, a pinch of shichimi togarashi (Japanese seven-spice blend), or a few drops of chili oil for a kick.
• Extra Veggies: Thinly sliced daikon radish, julienned carrots, or even some leafy greens like bok choy can be added during the last few minutes of simmering to boost nutrition in your Edamame Miso Soup.

To further enhance your soup experience, consider pairing it with our delicious Quinoa Power Soup for an extra punch of nutrients. This hearty option complements the flavors of Edamame Miso Soup while offering its own unique twist.

Equipment You’ll Need

Preparing this comforting Edamame Miso Soup requires only a few basic kitchen tools, making it accessible for any home cook. Simplicity is key when creating such a pure and wholesome dish:

• Medium-sized Pot: For simmering the dashi and assembling the soup.
• Fine-mesh Sieve or Strainer: To remove kombu and bonito flakes from the dashi.
• Small Bowl: For dissolving the miso paste.
• Whisk or Fork: To thoroughly mix the miso paste with warm dashi.
• Sharp Knife and Cutting Board: For preparing tofu and scallions.
• Measuring Cups and Spoons: For accurate ingredient quantities.

Step-by-Step Instructions

Creating this serene Edamame Miso Soup is a meditative process, simple yet deeply rewarding. Follow these steps to build layers of flavor and texture, resulting in a perfectly balanced bowl. Take your time, enjoy the aromas, and soon you’ll have a heartwarming Edamame Miso Soup ready to savor.

1. Prepare the Dashi: In your medium pot, combine 6 cups of water with the kombu piece. Heat over medium-low heat. Just before it boils (small bubbles will appear around the edges, typically after 5-7 minutes), remove the kombu. If using bonito flakes, add them now and simmer for 1-2 minutes. Remove the pot from heat and let the bonito flakes settle. Strain the dashi through a fine-mesh sieve, discarding the solids. Return the clear dashi to the pot.
2. Add Tofu and Edamame: Bring the dashi back to a gentle simmer over medium-low heat. Add the diced tofu and thawed edamame. Simmer for 3-5 minutes, allowing the tofu and edamame to warm through and absorb some of the dashi’s flavor.
3. Rehydrate Wakame: While the tofu and edamame simmer, place the dried wakame in a small bowl with a few tablespoons of warm water. Let it sit for 2-3 minutes until it rehydrates and softens. Squeeze out any excess water and set aside.
4. Dissolve Miso Paste: Crucially, never boil miso paste, as it destroys its beneficial probiotics and delicate flavor. Take about 1/2 cup of the warm dashi from the pot and place it in a small bowl. Add the white miso paste to this warm dashi. Whisk thoroughly until the miso paste is completely dissolved and forms a smooth slurry.
5. Combine and Season: Reduce the heat to the lowest setting (or turn it off entirely). Pour the dissolved miso mixture back into the main pot of soup. Stir gently to combine. Add the rehydrated wakame. Taste the Edamame Miso Soup and adjust seasoning with a tiny splash of soy sauce or tamari if desired, but often the miso provides enough saltiness. If using, stir in the optional sesame oil.
6. Serve: Ladle the warm Edamame Miso Soup into individual bowls. Garnish generously with thinly sliced scallions. Serve immediately and enjoy the comforting warmth of this freshly prepared soup.

For another heartwarming option, try the Greek Lemon Orzo Soup that brings its own meditative preparation process. It’s a delightful choice that integrates seamlessly with the comforting qualities of Edamame Miso Soup.

Pro Tips for Success

Elevate your Edamame Miso Soup from good to truly exceptional with these professional tips. These small adjustments make a big difference in flavor, texture, and overall enjoyment of your homemade creation.

• Master Your Dashi: The quality of your dashi is paramount. Never boil kombu, as it can release a slimy texture and bitter taste. Remove it just before boiling. If using bonito, don’t over-simmer; a brief infusion is enough.
• Miso Temperature: Always dissolve miso paste in a small amount of warm dashi or water separately, then add it to the soup after the heat is off or at its lowest setting. Boiling miso destroys its beneficial probiotics and denatures its delicate flavor.
• Tofu Pressing: For firm tofu, pressing out excess water before dicing helps it absorb more flavor from the dashi and prevents it from becoming watery in the soup.
• Fresh Edamame: While frozen is convenient, if you find fresh edamame in pods, steam and shell them yourself for an even brighter, fresher taste in your Edamame Miso Soup.
• Garnish Generously: Don’t skimp on the scallions! Their fresh, crisp bite and subtle onion flavor add a vital contrast and aromatic finish to the rich soup.
• Taste and Adjust: Miso paste varies in saltiness. Always taste your Edamame Miso Soup before adding extra soy sauce. Adjust to your preference.

Storage & Reheating Tips

While Edamame Miso Soup tastes best fresh, you can certainly store and reheat it, ensuring you enjoy its comforting flavors for another day. Proper storage helps maintain its quality and taste.

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. Note that the tofu and wakame may absorb more liquid and soften further upon storage.
• Reheating: Gently reheat the soup over low to medium heat on the stovetop. Avoid boiling the soup vigorously, as this can degrade the miso flavor and probiotics. Warm it just until heated through. If the soup appears too thick, you can add a splash of water or dashi to reach your desired consistency.
• Miso Separation: Sometimes, after storage, the miso may separate slightly. Just give the soup a gentle stir when reheating to reincorporate the flavors.

If you’re interested in classic flavors, our French Onion Soup is an excellent addition to your recipe repertoire. Both soups offer uniquely satisfying tastes while sharing the warmth and comfort ideal for any meal.

What to Serve With This Recipe

This light yet satisfying Edamame Miso Soup acts as a wonderful standalone meal or a perfect complement to a variety of wholesome dishes. To create a balanced and nourishing meal, consider these healthy pairings that align with a slow-living, well-being-focused approach.

• Brown Rice or Quinoa: A simple bowl of perfectly cooked brown rice or fluffy quinoa provides a hearty, gluten-free base that soaks up the soup’s flavors beautifully.
• Simple Green Salad: A crisp salad with a light vinaigrette offers a refreshing contrast to the warm, savory soup. Think mixed greens, cucumber, and a sesame-ginger dressing.
• Roasted Vegetables: Gently roasted broccoli, asparagus, or sweet potatoes seasoned with a touch of soy sauce and sesame oil make a delightful and nutritious side.
• Avocado Toast: For a quick and satisfying lunch, a slice of whole-grain toast topped with mashed avocado and a sprinkle of everything bagel seasoning pairs wonderfully with a bowl of Edamame Miso Soup.
• Seaweed Salad: A vibrant seaweed salad, rich in minerals, complements the umami notes of the miso and adds another layer of oceanic flavor.
• Grilled Fish or Tofu: If you desire more protein, a piece of simply grilled white fish or pan-fried tofu with a teriyaki glaze would complete the meal elegantly.

Frequently Asked Questions (FAQ)

Is Edamame Miso Soup healthy?

Absolutely! This Edamame Miso Soup is incredibly healthy. Miso is a fermented food, rich in probiotics that support gut health.

Edamame provides plant-based protein, fiber, and essential vitamins and minerals. Tofu adds more protein, and wakame is packed with iodine and other nutrients. It’s a light, nourishing, and easily digestible meal.

Can I make Edamame Miso Soup vegan?

Yes, this Edamame Miso Soup recipe is easily adaptable for a vegan diet. Simply omit the bonito flakes when preparing the dashi base. You can make a purely kombu-based dashi, or enhance it by adding dried shiitake mushrooms to simmer with the kombu for an extra layer of umami. All other ingredients are plant-based.

What type of miso paste is best for this recipe?

For this specific Edamame Miso Soup, I recommend using white miso paste (shiro miso). It has a milder, sweeter flavor and a lighter color compared to red or brown miso. This allows the delicate flavors of the edamame and dashi to shine through without being overpowered. If you prefer a stronger, more robust miso flavor, you could try a blend (awase miso).

Edamame Miso Soup is a Japanese dish that combines the nutty flavor of edamame with rich miso broth, creating a comforting and nutritious meal. This blend is celebrated for its health benefits and is often embraced in wellness-oriented diets, as noted in this overview of miso soup.

Final Thoughts

This Edamame Miso Soup truly embodies the essence of comfort and well-being I cherish. It’s more than just a meal; it’s a mindful moment, a warm embrace from your kitchen to your soul. Preparing this simple, nourishing Edamame Miso Soup allows you to slow down, savor, and nourish your body and spirit with wholesome goodness.

Nutrition Information (per serving)

(Approximate values, based on 4 servings)

Edamame Miso Soup

Discover the serene comfort of homemade Edamame Miso Soup, a delicate blend of savory umami and fresh, vibrant textures. This restorative bowl offers warmth and nourishment in every spoonful, perfect for any time of day. Featuring tender edamame and a rich miso broth, this recipe provides both incredible flavor and vital nutrients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings servings

Course: Main Course

Cuisine: Japanese

Calories: 200

Ingredients Method Notes

Ingredients

  

• 6 cups water or vegetable broth
• 1 (4-inch) piece kombu
• 1/2 cup bonito flakes (optional)
• 1/4 cup white miso paste
• 1.5 cups frozen shelled edamame, thawed
• 1 (14-ounce) block firm tofu, pressed and diced
• 3-4 scallions, thinly sliced
• 2 tablespoons dried wakame seaweed
• 1-2 teaspoons soy sauce or tamari (optional)
• 1/2 teaspoon sesame oil (optional)

Method

 

1. Prepare the dashi: Combine 6 cups water with the kombu in a medium pot. Heat until just before boiling, then remove the kombu. Add bonito flakes, simmer briefly, strain, and return dashi to the pot.
2. Add diced tofu and thawed edamame to the dashi. Simmer for 3-5 minutes to warm through.
3. Rehydrate wakame in a small bowl with warm water for 2-3 minutes, squeeze out excess water.
4. Dissolve miso paste in a small bowl with a bit of warm dashi until smooth, then add to the soup pot off heat.
5. Combine everything and add in the wakame. Adjust seasoning if needed and stir in optional sesame oil.
6. Serve in bowls, garnished with scallions, and enjoy.

Notes

This soup can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop.