Far from traditional, but extra delicious, this creamy miso soup is one of my ultimate comfort foods that I make as a breakfast FAR TOO OFTEN. All caps because I mean it. But with this soup, add a poached egg and crispy bread, and you can get the sensation of crispy-gone-soggy, which let’s be honest, is one of life’s most delicious textural combos. Add some white rice, and you have one of nature’s ultimate healing foods (I am not an expert but I am very confident in this). And while it doesn’t start with a base of dashi, you still get all these rich, salty, nutty and umami notes from traditional red miso and lightly toasted butter. Read on for how to make this easy (dreamy) creamy soup!
Table of contents
First, what is miso?
Miso is a salty, delicious paste that you can find at most Asian grocery stores or specialty food markets, and what’s great is more and more generic grocery stores are also carrying it as well.
Miso paste is a fermented paste that’s made by combining a mixture of soybeans with a mold called koji, which is typically used to make sake. After the initial inoculation, it’s all about time to let the miso ferment and gain more flavor.
What is the difference between red and white miso?
The difference is all in the fermentation time! White miso tends to be younger and have a milder flavor, while red and darker miso tend to have more age and more flavor. Both are good for varied uses, you just have to have an understanding of what flavor profile you want when you select your miso!
Ingredients for this creamy miso soup
Since this soup is far from its traditional Japanese counterpart, the ingredients are very different. Here is everything you’ll need:
- 3 tbsp salted butter
- 2 & 1/2 tbsp red miso
- 1/4 cup flour, loosely packed
- 3 cups plant-based milk or skim milk
- 1 cup water, to use as needed
- 3 sheets nori, cut into small pieces
- 2 slices sourdough bread
- 2 large eggs
- 1 tbsp mirin, optional
- 1 tsp soy sauce or tamari, optional
- 1 tbsp chili oil, optional
How to make creamy miso soup
This soup, if anything, is an amalgamation between a croque madame (iconic) and a miso soup (legendary). Essentially it’s just one, huge, drinkable béchamel sauce, with miso added. But don’t worry! It doesn’t come off as too rich, it just comes off as salty, filled with depth, and delicious. It’s the perfect reason to literally eat it with a spoon.
The step-by-step on how to make this creamy miso soup recipe
- Put a dutch oven on medium heat. Add the butter and let it melt.
- Scoop in the miso, stir quickly with a wooden spatula or spoon to incorporate it in with the butter. Cook for 1-2 minutes, letting the mixture turn a deep shade of brown and smell rich and toasty.
- Add in the flour and mix to incorporate it into a paste. Cook another 1-2 minutes to cook off any rawness in the flour.
- Gradually add in the milk, pouring in about 1/2 cup to 2/3 cup at a time. Stir continuously to remove any clumps, and begin to form the base of the soup. Once all the clumps are gone, add the next splash of milk and keep repeating until you get a smooth, creamy but still thin, soup. Do not add the water yet.
- If you think the soup is a bit too thick for your personal taste, add in up to 1 cup of water to thin it out. Add it in splashes, it’ll do more than you think!
- Lastly, add in the nori and stir. Take the soup off the heat and set aside to serve.
- Mix together the mirin and soy sauce and brush the tops of your sourdough slices with it. This will make them slightly sweet and salty. Toast the bread to your desired level of crispness.
- Cook your eggs to your liking, I prefer poached or fried with this recipe!
- To serve, pour a generous helping of soup into a bowl. Add the toast and place the egg on top. Drizzle with chili oil and serve warm!
And that’s everything for this creamy miso soup!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Creamy Miso Soup
Equipment
- 1 dutch oven
- 1 wooden spatula
Ingredients
- 3 tbsp salted butter
- 2 & 1/2 tbsp red miso
- 1/4 cup flour loosely packed
- 3 cups plant-based milk or skim milk
- 1 cup water to use as needed
- 3 sheets nori cut into small pieces
- 2 slices sourdough bread
- 2 large eggs
- 1 tbsp mirin optional
- 1 tsp soy sauce or tamari optional
- 1 tbsp chili oil optional
Instructions
- Put a dutch oven on medium heat. Add the butter and let it melt.
- Scoop in the miso, stir quickly with a wooden spatula or spoon to incorporate it in with the butter. Cook for 1-2 minutes, letting the mixture turn a deep shade of brown and smell rich and toasty.
- Add in the flour and mix to incorporate it into a paste. Cook another 1-2 minutes to cook off any rawness in the flour.
- Gradually add in the milk, pouring in about 1/2 cup to 2/3 cup at a time. Stir continuously to remove any clumps, and begin to form the base of the soup. Once all the clumps are gone, add the next splash of milk and keep repeating until you get a smooth, creamy but still thin, soup. Do not add the water yet.
- If you think the soup is a bit too thick for your personal taste, add in up to 1 cup of water to thin it out. Add it in splashes, it'll do more than you think!
- Lastly, add in the nori and stir. Take the soup off the heat and set aside to serve.
- Mix together the mirin and soy sauce and brush the tops of your sourdough slices with it. This will make them slightly sweet and salty. Toast the bread to your desired level of crispness.
- Cook your eggs to your liking, I prefer poached or fried with this recipe!
- To serve, pour a generous helping of soup into a bowl. Add the toast and place the egg on top. Drizzle with chili oil and serve warm!
This was the warm hug I needed tonight! Thank you for giving us your happiest/most content/least contrived <3
Thank you for taking the time to leave this comment <333 Appreciate you more than you know!
5 stars to you, 3.5 to me.
Didn’t get all my ingredient out. iPad screen went dark constantly and I forgot the 🌶️ oil and the sesame.
It was also too thick I think due to the above.
But I really enjoyed my not as beautiful version and will be making this again, with all ingredients laid out.
My only question as someone from the UK is how do you weigh/measure your tablespoon of butter? We don’t have that concept – I went for 45g of butter which may have been overkill (and the cause of my issues.
Hello! Sorry about this! 1 tbsp of butter is equivalent to 14 grams, so you weren’t far off! For the thickness, I’d suggest lowering the flour amount a touch and thinning it out with water near the end of cooking to get it to your liking 🙂
Noted!! Thanks for the hints, really lovely soup 🙂
I used adzuki bean miso and seaweed snacks, it’s all I had on hand, lol. Worked out great, the adzuki miso gave the soup a mushroomy flavor, not sure if anyone else found that to be true. Super tasty, loved the consistency “as is” (didn’t add the suggested water) — perfect for colder nights up north!! 🙂
I loved this soup. I made it with cassava flour and white miso, and used chicken broth instead of milk. So delicious that I ate the whole pot in one day!
I too have been in a cooking funk. Long-term TikTok admirer, first time recipe-tryer! You inspired me to make my first poached egg for this recipe. Thank you!
I’m so thrilled you liked it!!