Energy Miso Soup

Miso soup… a classic Japanese staple that we enjoy all the time—for breakfast, lunch, dinner, or even as a light snack!

For me, miso soup and onigiri are the ultimate comfort foods, especially after long trips. After exploring all the delicious local food on a road trip in the U.S., I always find myself craving miso soup and rice—it’s like coming home.

This miso soup is a little extra special. Packed with vegetables and protein, it’s a healthy yet satisfying meal that nourishes both your body and soul.

It’s also super customizable—you can go meatless, add more vegetables, or try your own favorite ingredients.

For an extra creamy touch, gently drop an egg into the soup just before adding the miso, letting it cook into a soft, poached-style egg.

Ingredients

serving: 2 miso soup bowls

• 50g ground chicken

• 100g sweet potato (white sweet potatoes in the video)

• 50g carrot

• 1/4 block firm tofu or any type of tofu to your liking!

• 6 cherry tomatoes

• 400ml water

• 1 teaspooon dashi powder

• 2 tablespoons miso (red miso in the video)

• about 1 teaspoon neutral oil

• chopped green onions

• shichimi peppers

Instructions

Prep the ingredients:

1. Wash and clean the vegetables.

2. Slice the sweet potato into thin quarter rounds. Soak in water for about 5 minutes.

   Drain, rinse under fresh water, and drain again.

3. Peel the carrot and slice into thin half or quarter rounds, depending on size.

4. Pat the tofu dry with a paper towel.

5. Chop green onions for garnish. Cook the soup:

6. Heat 1 tsp neutral oil in a pot.

7. Add the ground chicken, break it up, and cook until most of the pink is gone.

8. Add the carrot and sweet potato. Stir for 1–2 minutes to coat with oil.

9. Pour in 400ml water and 1 tsp dashi powder. Scrape up the browned bits from the bottom.

10. Bring it to a gentle boil. Lightly skim off the scum, then reduce the heat and simmer for 3 minutes.

11. Break the tofu into small pieces with your fingers and add them to the soup. (Uneven edges soak up more flavor!)

12. Add the tomatoes and cook for another 2–3 minutes, until the sweet potatoes are tender.

Season:

• Place a ladle in the soup, put 2 tbsp miso on the ladle, and use a spoon to dissolve it completely into the soup.

• Once it starts to simmer again, it’s ready!

To finish:

• Garnish with green onions and a sprinkle of shichimi pepper (optional, but delicious!).

Cooking Notes

• Other great ingredients:

Japanese eggplant, okra, or mushrooms like shimeji(beech mushrooms)