Beef and Miso Soup
Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens
Ingredients:
1 tablespoon vegetable oil
½ lb thinly sliced beef (sirloin, flank, or hot pot style)
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame oil
4 cups dashi broth (or low-sodium beef broth)
3 tablespoons white or red miso paste
½ cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup baby spinach or napa cabbage
2 green onions, sliced
1 teaspoon grated fresh ginger
Salt, to taste
Optional: chili oil or shichimi togarashi for heat
Directions:
In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside.
In the same pot, pour in dashi broth and bring to a gentle simmer.
In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added.
Add mushrooms and tofu; simmer gently for 5 minutes.
Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt.
Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 3–4 servings
#misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup
A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.
Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens
Ingredients:
1 tablespoon vegetable oil
½ lb thinly sliced beef (sirloin, flank, or hot pot style)
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame oil
4 cups dashi broth (or low-sodium beef broth)
3 tablespoons white or red miso paste
½ cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup baby spinach or napa cabbage
2 green onions, sliced
1 teaspoon grated fresh ginger
Salt, to taste
Optional: chili oil or shichimi togarashi for heat
Directions:
In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside.
In the same pot, pour in dashi broth and bring to a gentle simmer.
In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added.
Add mushrooms and tofu; simmer gently for 5 minutes.
Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt.
Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 3–4 servings
#misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup
A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.
Beef and Miso Soup
Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens
Ingredients:
1 tablespoon vegetable oil
½ lb thinly sliced beef (sirloin, flank, or hot pot style)
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame oil
4 cups dashi broth (or low-sodium beef broth)
3 tablespoons white or red miso paste
½ cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup baby spinach or napa cabbage
2 green onions, sliced
1 teaspoon grated fresh ginger
Salt, to taste
Optional: chili oil or shichimi togarashi for heat
Directions:
In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside.
In the same pot, pour in dashi broth and bring to a gentle simmer.
In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added.
Add mushrooms and tofu; simmer gently for 5 minutes.
Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt.
Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 3–4 servings
#misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup
A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.
