Soy milk white miso soup: a triple soy packed recipe

This is the ultimate cold-weather lazy soup packed with nutrients and protein to stay energized throughout the day. I like having this for breakfast but it can easily be any meal especially paired with rice, noodles, or even mochi. This soy milk white miso soup uses three different types of soy bean based ingredients for triple soy power; soy milk, white miso, and fried tofu.

There is also a huge room for variation because you can  add whatever veggies, dumplings, or meatballs that are hiding in your fridge. If you want it to be vegan/vegetarian simply substitute the dashi powder for kombu(dried kelp) or add more mushrooms! 

Soy milk white miso soup

Yields: about 3 medium bowls of soup

Ingredients:

🥣300 ml water

🥣1 teaspoon dashi powder 

🥣2 leaves of napa cabbage 

🥣2 king oyster mushrooms 

🥣6 pieces of fried tofu cubes 

🥣3 mini sweet peppers (can substitute with a regular size pepper) 

🥣300 ml unsweetened soy milk

🥣1 tablespoon white miso 

note: if unsure about some of the unusual ingredients on the list scroll down for more detailed info on how to buy them and what they are. 

Instructions:

1. In a pot add 300 ml of water and the dashi powder. Set on medium high heat. 

2. While waiting for the water and dashi broth to boil, wash and chop the napa cabbage, oyster mushrooms, sweet mini peppers, and the fried tofu cubes. 

3. Once the dashi broth is boiling, add all of the veggies and fried tofu cubes. Wait until the veggies are cooked through in this broth: about 5-10 mins of cooking time. 

4. Add the unsweetened soy milk and leave it to boil for a couple minutes. 

5. Turn off the heat and add the white miso paste slowly by using a ladle and spoon. Serve hot and enjoy!!

note: If at any point the water is boiling too much, simply lower the heat. If the water evaporates too quickly, add enough so that it just covers the ingredients. You can add any ingredients to this soup as long as you remember that the ratio of water to soy milk is about 1:1 and to adjust the salt level by adding more or less miso paste to taste. 

I hope you enjoyed this recipe! If you’re interested in other soy ingredient recipes check out these fried tofu pizza and simmered yuba and edamame recipes.

Ingredients that might be unfamiliar: 

Note: contains affiliate links

Here is a list of items that might be uncommon in this soy milk white miso soup recipe and cannot be found at a normal grocery store. If there are other ingredients you would like to know about just send me a message!

Dashi Powder

I use this Ajinomoto soup stock when I am in a hurry and when I only need a little bit for the flavor. Of course it doesn’t taste as good as a bonito broth made from fresh bonito flakes, but it is extremely convenient! It can be used in many different recipes from soups or to add some umami to any dish!

For vegetarians out there, I recommend this kelp based broth powder. It can be an easy way to increase umami levels with only plant based products.

Finally, my all time favorite dashi powder is by Kayanoya. It is a bit pricy but the difference in flavor is incredible and it tastes just as good as making the broth from scratch. If you decide that you want to use dashi powder often, I recommend investing in this wonderful dashi powder.

 White Miso

This may be an unfamiliar item to those only used to the typical reddish colored soy bean based miso paste. White miso is made with rice or barley to add with the soybeans during the fermentation process. The fermentation time is shorter for this type of miso and the result is a much sweeter and lighter flavor. 

Fried Tofu Cubes

These can be found at your local asian grocery store, just ask the store clerk if you can’t find it. Throughout living in different cities I’ve never had a problem finding these at Asian supermarkets.