Recipe: Untraditional Miso Soup

Happy Friday, everyone 🙂 I have a simple, unconventional recipe for miso soup for when you are missing three key ingredients! Before I made my move down to Baltimore, I made sure to buy myself a pack of miso paste since I wasn’t sure how convenient it would be to go to a Japanese restaurant while I’m in school. However, I didn’t think to buy scallion, dashi stock, or seaweed for my move (might have been a good reason since scallion and seaweed are definitely perishable goods haha).


Ingredients (for my rendition of miso soup)

  • miso paste
  • dried Chinese mushrooms
  • chicken bouillon
  • soft tofu
  • ginger

It was actually really simple to make, and you can easily customize based on your preference/taste!


  1. Soak the mushrooms in water so they will soften.
  2. Bring your water to a boil. You can decide how much water you want to boil for how many mouths you want to feed!14302542_3437507260396_95456573_n.jpg
  3. While you’re waiting for the water to boil, slice some ginger and cut the mushrooms into thin slices; I used about 4-5 small/medium-sized mushrooms since they’re so yummy and healthy!
  4. When the water starts to boil, add about a spoonful of chicken bouillon into your soup for some initial flavor. **this step is because I didn’t have dashi stock or vegetable stock, so I subbed!**
  5. When you’re satisfied with the taste, add the ginger and mushrooms into the soup.
  6. Dice the tofu (or in my case, botch it up lolll) and then add that into the soup.
  7. When the soup is at a boil, shut it off and add miso paste to taste (I used about 2 small spoonfuls)!

This deceptively simple recipe is pretty tasty despite missing some essential ingredients for miso soup. I can’t wait until I can make the real deal when I can get my hands on some fresh seaweed at the supermarket (if I can find some here in Baltimore)!


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