Imagine a steaming bowl of savory miso soup, the rich aroma of sesame oil mingling with the earthy scent of mushrooms and the hearty texture of tender ground beef.
This comforting dish wraps you in warmth and flavor, a perfect remedy for chilly evenings or hectic days. For me, this soup has been a savior on countless occasions.
Like the time when my family needed a quick yet satisfying meal after a long day, and this recipe brought smiles to everyone’s faces. It’s versatile and easy, making it an ideal choice whether you’re tackling a busy weeknight or enjoying a cozy Sunday supper.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a savory blend of miso and sesame oil.
- Utilizes pantry staples like ground beef and soy sauce for convenience.
- Cooks quickly, ready in just 30 minutes for a satisfying meal.
- Offers versatility with optional add-ins like udon noodles or chili oil.
- Provides a comforting and hearty meal perfect for any season.
Ingredients
- 1 pound ground beef — choose lean for a lighter soup
- 4 cups water — use filtered for better taste
- 3 tablespoons miso paste — opt for white or yellow for a milder flavor
- 1 tablespoon soy sauce — low sodium for healthier option
- 1 tablespoon sesame oil — toasted for richer aroma
- 1 cup tofu, cubed — firm tofu holds shape better
- 1 cup green onions, chopped — fresh for crisp texture
- 1 tablespoon ginger, minced — fresh ginger enhances flavor
- 2 cloves garlic, minced — fresh garlic provides depth
- 1 cup mushrooms, sliced — shiitake adds umami
- 1 teaspoon salt — adjust to taste
- 1 teaspoon black pepper — freshly ground for boldness
Step-by-Step Method
Sauté Aromatics
Heat the large pot over medium heat and add the sesame oil.
Sauté the minced garlic and ginger for 1-2 minutes until they become fragrant. Stir frequently to prevent burning. This step creates a flavorful base for the soup and guarantees the aromatics infuse the oil, enhancing the overall taste.
Brown the Beef
Add the ground beef to the pot.
Break it up with a wooden spoon and cook until browned. Continue stirring to guarantee even cooking. Once the beef is cooked, drain any excess fat. This helps reduce grease in the soup, resulting in a cleaner broth.
Boil and Dissolve
Pour in the water and bring the mixture to a gentle boil.
Stir in the miso paste and soy sauce until fully dissolved. Ensure that the miso paste is completely integrated to avoid clumps. This step forms the savory base of the soup, combining the umami flavors.
Simmer Vegetables
Add the sliced mushrooms and cubed tofu to the pot.
Simmer for 10 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. This step softens the vegetables and allows them to absorb the soup’s flavors, adding texture and depth.
Season and Simmer
Season the soup with salt and black pepper, adjusting to taste.
Add the chopped green onions and simmer for an additional 2 minutes. Taste and adjust seasoning as needed. This final simmering step enhances the flavor profile and guarantees the green onions retain some crunch.
Rest and Serve
Remove the pot from heat and let the soup rest for 5 minutes before serving.
This resting period allows the flavors to settle and intensify. Serve hot, optionally pairing with steamed white rice or udon noodles for a more substantial meal.
Ingredient Swaps
- For a vegetarian version, replace ground beef with plant-based ground meat or additional tofu.
- Swap miso paste with soy sauce or tamari for a different flavor profile if miso is unavailable.
- Substitute mushrooms with other vegetables such as zucchini or bell peppers based on availability and preference.
You Must Know
1. Brown Beef Thoroughly: Make sure the ground beef is fully browned and any excess fat is drained to prevent the soup from becoming greasy.
2. Dissolve Miso Completely: Stir the miso paste thoroughly into the boiling water to make certain it’s fully dissolved, which will evenly distribute the flavor throughout the soup.
3. Simmer for Flavor: Allow the soup to simmer for at least 10 minutes after adding the mushrooms and tofu to meld the flavors together for a richer taste.
4. Adjust Seasonings: Taste the soup before serving and adjust the salt and pepper to your preference.
Consider adding fish sauce or dashi powder for extra umami.
5. Let Soup Rest: Allow the soup to rest for 5 minutes off the heat before serving.
This helps the flavors settle and the soup cools slightly for a more enjoyable eating experience.
Serving Tips
- Serve the soup hot in deep bowls with a side of steamed white rice.
- Garnish with extra chopped green onions and sesame seeds for added flavor and texture.
- Pair with a light green salad dressed with a sesame or ginger vinaigrette.
- Add a side of pickled vegetables to complement the savory flavors of the soup.
- For a complete meal, accompany with a small dish of edamame sprinkled with sea salt.
Storage & Make-Ahead
Ground beef and miso soup can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the soup up to step 8, then store it.
When ready to serve, reheat and add green onions.
The soup freezes well for up to 2 months.
Reheating
To gently reheat Ground Beef and Miso Soup, use a microwave-safe bowl and heat in short intervals.
Alternatively, warm it on the stovetop over low heat.
Avoid boiling to retain flavors.
Cultural Significance of Miso
As we enjoy the comforting warmth of a bowl of Ground Beef and Miso Soup, it’s worth exploring the rich tapestry of tradition that miso embodies. This fermented paste is more than just an ingredient; it’s a symbol of Japanese culinary heritage.
Miso’s roots stretch back over a millennium, weaving through centuries of culture and cuisine. Its significance is deeply emotional and spiritual, reflecting a profound connection to the land and seasons.
- Tradition: Miso has been a staple in Japanese households, often passed down through generations.
- Community: It’s a shared experience, bringing families together around the table.
- Healing: Miso is believed to nourish both body and soul, offering comfort and sustenance.
In each spoonful, we savor history, community, and warmth.
Final Thoughts
We hope you give this Ground Beef and Miso Soup a try and enjoy its comforting flavors.
Feel free to tweak it to your liking by adding your favorite vegetables or a dash of spice for a personal touch!
Frequently Asked Questions
Can This Soup Be Made Vegetarian or Vegan?
Absolutely, you can make this soup vegetarian or vegan! I’d replace the ground beef with more tofu or tempeh and use vegetable broth instead of water. Miso paste and soy sauce are already plant-based, enhancing flavors beautifully.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, I’d swap soy sauce for tamari and guarantee the miso paste is gluten-free. Choose gluten-free tofu and check all ingredients, confirming they’re free from gluten traces, creating a worry-free, delicious meal.
What Type of Miso Paste Is Best for This Recipe?
I’d recommend using white miso paste for a balanced flavor that’s both sweet and savory. It blends seamlessly with the other ingredients, creating a harmonious umami-rich soup. Its subtlety complements the dish without overpowering other flavors.
Can I Freeze Leftovers for Later Use?
Yes, you can freeze leftovers! I recommend cooling the soup completely before transferring it to airtight containers. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently to savor its rich flavors.
How Do I Prevent Tofu From Becoming Mushy in the Soup?
To prevent mushy tofu, I cut it into larger cubes and gently press out excess water before adding it to the pot. I also carefully stir the soup, keeping the tofu intact for a delightful texture.
Ground Beef and Miso Soup
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 pound ground beef
- 4 cup water
- 3 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 cup tofu cubed
- 1 cup green onions chopped
- 1 tablespoon ginger minced
- 2 clove garlic minced
- 1 cup mushrooms sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat the large pot over medium heat and add the sesame oil.
- Add the minced garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.
- Add the ground beef to the pot and cook until browned, breaking it up with the wooden spoon.
- Once the beef is cooked, drain any excess fat and return the beef to the pot.
- Pour in the water and bring the mixture to a gentle boil.
- Stir in the miso paste and soy sauce until fully dissolved.
- Add the sliced mushrooms and cubed tofu to the pot and simmer for 10 minutes.
- Season with salt and black pepper, adjusting to taste.
- Add the chopped green onions and simmer for an additional 2 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
Notes
