Creamy Miso Soup
This creamy, dreamy soup is far from traditional miso soup, but it is absolute comfort in a bowl. Pair it with crispy toast and a poached egg, and you can make this a meal for breakfast, lunch or dinner!
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!