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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Dinner · From Adam's kitchen

Loaded Miso Soup

Miso soup that eats like a meal: homemade dashi with red miso, two kinds of mushrooms, crisp snap peas, seared bok choy, and a jammy sriracha egg on top.

  • Dairy-free
  • Cozy
Serves
4
Skill
Easy
Prep
10 min
Cook
20 min
Total
30 min
Loaded miso soup with cod, a soft-boiled egg, mushrooms, sprouts and greens

Method

  1. Make ahead

    This uses two other recipes. Make the dashi and the sriracha soft boiled eggs ahead (the eggs need at least 1 hour to marinate). Total time is about 30 minutes if both are made ahead.

  2. Sear the bok choy (8 min)

    Heat the oil in a sauté pan over medium heat for 3-5 minutes. Place the bok choy cut side down and cook for 5 minutes without moving it. Take it off the heat right away and set aside.

    Ready whenThe cut side is golden brown and the leaves are just wilted.

  3. Dissolve the miso (3 min)

    Bring the dashi to a gentle simmer. Put the miso in a ladle or small bowl, add a splash of hot dashi, and whisk until smooth, then stir it into the pot.

    WhyMiso dumped straight into the pot clumps. Dissolving it first keeps the soup smooth.

  4. Simmer the vegetables (10 min)

    Add the mushrooms, snap peas, and 3 of the green onions (save the rest for topping). Simmer for 10 minutes.

    Ready whenThe mushrooms are soft and the peas are bright green.

  5. Top and serve

    Ladle into bowls and top with bean sprouts, the remaining green onions, bok choy, cod if using, and a halved sriracha egg.

Make it cheffy

Never boil miso

How

After the miso goes in, keep the soup at a gentle simmer, with small bubbles and no rolling boil. When reheating leftovers, warm them just until steaming.

Why

Boiling dulls miso's flavor and aroma. Gentle heat keeps it rich and savory.

Swaps

  • Red miso → white miso (milder and sweeter).
  • Cod → cubed silken tofu or shrimp.

Make ahead & storage

Make ahead

Make the dashi and eggs ahead.

Storage

Store the soup and toppings separately in the fridge. Reheat gently until steaming. Do not boil.

Macros per serving

Estimate
Calories
about 210
Protein
about 11 g
Carbs
about 14 g
Fat
about 13 g

Per serving, based on 4 servings. Rough estimate that includes the eggs and about 2 tbsp of the cooking oil; cod not included.

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