This easy recipe for Miso Avocado Soup is light, quick, and healthy. There are variations on this staple all throughout the world. This recipe is a chefs favorite pick me up quick meal in busy kitchens. Restaurants often have batches of miso broth on hand and the other ingredients are quick and easy to assemble. This soup makes a great meal in a pinch.
Traditional miso broth is a bit of a storied and complicated process of soaking and straining the miso and bonito flakes for a delicate consomme. Here with this process we will show how to make avocado miso soup in a shortened version that can be put together in minutes for a great healthy lunch.
Some of the key ingredients:
Miso and Dashi
When we talk about how to make miso avocado soup the primary driver is clearly the miso. There are many brands to choose from, and most of them are very tasty. We opt to use an organic low sodium variety. The key is to use white miso, as it has a more delicate and clean flavor. Red miso is great for other uses but stick to the white version for this soup. Also we use dashi to really make the flavors pop. Hon dashi, or just simply dashi as chefs call it is really a magical powder. Think of it as an instant seafood boullion with a smokey, almost ham-like flavor. I know it sounds bizarre but the end result is amazing!
There is quite a bit of sodium in both miso and dashi, but since you are using water as a base it makes sense. Ramen is something different whereby the broth is simmered for hours and the fats are often emulsified in such a way as to capture the meatiness of pork or other proteins being used. In this recipe we are using a much cleaner approach similar to the broth found in many sushi shops as an appetizer.
The avocado
Obviously the avocado is key also for this recipe but the other ingredients are optional. Believe it or not semi firm avocadoes work great for this. Usually cooked avocadoes are a turn off, but the heat driven from the broth breaks down the fat while eating this soup and adds a nice hint of creaminess. Optional ingredients are the rice (we like to use steamed jasmine rice) and sesame- chili oil. Another option is to use noodles such as a quick ramen or rice noodle.
Other great toppings
There are many things you can consider adding to miso avocado soup. Here are a few recommendations.
- Poached egg, or shredded omelette. sometimes a small amount of sugar and dashi are added to these for balance.
- Chile oil, or sesame oil. Sesame seeds also work well.
- Noodles, such as rice noodles or udon. Lighter noodles tend to work best here.
- Radish, either fresh or pickled.
- Fried shallot or garlic chips can be found premade in jars.
- Seasoned (roasted) Nori
- Other vegetables such as summer squashes, tomato, or cucumber.
Traditionally silken tofu is used here but firm tofu works great also. Age, or fried tofu can work but may float and become airy and soggy. Wakame also comes in many forms but the fueru wakame is made for soup and is easy and works great. It also lasts forever in your pantry and is a great source of calcium so we love to use it here.
Chef’s Tip:
Avocado miso soup is a great way to use up leftover rice in the fridge that isn’t enough for a full meal but too much to waste. Even if it is a little dried out, just add to the base of a bowl before pouring the broth and it will rehydrate with the moist heat.
how to make avocado miso soup
Equipment
Ingredients
- 48 ounces water
- .5 cups low sodium white miso
- 2 tbsp hon dashi
- 7 ounces tofu
- 2 tbsp dried wakame seaweed
- 2 pieces scallion, chopped
- 1 cup steamed jasmine rice optional
- 1 tbsp sesame chili oil optional
Instructions
- Begin by portioning the ingredients and dicing the tofu, and chopping the scallions. If you decide to steam rice to add to the soup, cook that first as the broth only takes a few minutes to make.
- In a small bowl, soak the wakame in COLD water for several minutes. It will not take long and you can see the leaves bloom. When soft, strain the water and discard.
- Bring the water to a soft simmer in the sauce pan. Whisk in the miso. Make sure the water doesn't come to a hard boil as it will break down the miso. Continue to whisk to remove all lumps, then add the dashi. Whisk a few seconds more to dissolve then remove from heat.
- In four individual bowls, place the tofu, rice, and wakame in the bottom. Then pour the broth over each bowl to portion. Finish by adding the toppings such as sliced avocado, sesame oil and scallion. Enjoy hot. Cheers!
