When I think miso, I think of a thin broth – a perfunctory salty soup served pre-sushi with a few tofu cubes (little rafts) and a couple of button mushrooms (small people trying to get to the rafts). I never think of miso as a seasoning. Completely inspired by an apple cobbler in this month’s Bon Appetit that has a miso streusel topping, I decided to try out some unconventional uses of miso. In this post, I’ll tell you about a broccoli soup seasoned with miso (it’s soup with miso, but not miso soup). Then, in a future post, I’ll tell you about a miso ice cream. I’ll round out the series with ginger pear cupcakes with miso salted caramel.
Brocolli Miso Soup
The broccoli miso soup is well-salted (with no added salt) and creamy (with no milk or cream) – all from the miso. The miso also provides the soup with an unexpected depth of flavor. Brocolli, carrots, onions, and olive oil make a stir fry, but the same ingredients with some miso can make a hearty winter soup.
I found the recipe for brocolli miso soup on Well Fed. Here’s the recipe as I made it (I adjusted it just a bit from the original):