If you’ve been to a Japanese restaurant, you might have had some miso soup. It’s one of my favorites: exotic yet warm and comforting. It’s the perfect appetizer before digging into some sushi.
My husband and I went to a Japanese restaurant for our first date. I’d never had sushi before but he convinced me to give it a try. We fell in love over miso soup and raw fish. Now every year on the anniversary of our first date, we go eat sushi. But in-between anniversaries, I make this soup.
While regular miso soup with tofu and seaweed is comfort food, it’s not overly filling. Adding ground turkey and mushrooms takes this soup from supporting actor to star. Plus, it makes miso soup a bit more approachable for those who would be turned off by seaweed, like our kids.
This makes a perfect light, yet tasty dinner that you can serve with a side salad or some rice.
- 1 pound 99% lean ground turkey breast
- 1 ½ pounds mixed mushrooms, sliced (such as portobello, crimini, oyster, beech, shitake)
- 6 scallions, white and light green parts only, sliced
- 6 cups water
- ¼ cup + 2 tablespoons miso
- In a large soup pot, cook turkey breast for 5-8 minutes over medium heat until no pink color remains; crumble with a wooden spoon or spatula.
- Add mushrooms to pot; cook 5 minutes, stirring occasionally, to soften.
- Add scallions, water, and miso; stir to combine. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes.
- Per serving: 248 calories, 3 g total fat, 1 g saturated fat, 69 mg cholesterol, 18 g total carbohydrate, 6 g dietary fiber, 36 g protein, 1044 mg sodium.