Middleware Miso Soup
A comforting broth inspired by Gin's middleware architecture, with umami-rich miso and crisp vegetables. This Japanese soup recipe, ready in about 45 minutes, pairs Dashi Stock, White Miso Paste, and Daikon Radish for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Dashi Stock
- 2 tbsp White Miso Paste
- 1/2 lb Daikon Radish
- 1/4 lb Kombu Kelp
- 4 oz Shiitake Mushrooms
- 4 stalks Green Onions
- 1 tbsp grated Ginger
- 1 tsp Soy Sauce
- 1 tbsp Mirin
- 1/2 cup White Rice
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, combine 4 cups dashi stock and 1/4 lb kombu kelp. Bring to a gentle simmer and let steep for 15 minutes to infuse umami.
- Step 2: Add 1/2 lb daikon radish, 4 oz shiitake mushrooms, and 1 tbsp grated ginger. Cook for 8 minutes until vegetables are tender but still crisp.
- Step 3: Stir in 2 tbsp white miso paste, 1 tsp soy sauce, and 1 tbsp mirin. Cook for 2 minutes until the miso dissolves and the broth thickens slightly.
- Step 4: Serve the soup hot, garnished with 4 chopped green onions and a sprinkle of white rice for texture.
