Welcome to Day 13 of our 28-day miso soup challenge! Today, we’re making a Western-style miso soup that pairs perfectly with bread. This creamy and savory soup combines soy milk, bacon, and miso for a unique twist on traditional Japanese flavors. It's a comforting dish that’s easy to prepare and perfect for a cozy meal. Pro-tip: Be careful not to let the soy milk boil, as it will separate and become grainy. Enjoy this delightful...
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Peel and dice the potato into small cubes.
Wash the spinach and mushrooms thoroughly. Chop the spinach and slice the mushrooms.
Cut the bacon into bite-sized pieces.
In a pot, heat the dashi and add the diced potatoes. Cook until the potatoes are tender.
Add the bacon, spinach, and mushrooms to the pot. Cook for a few minutes until the spinach wilts and the bacon is cooked.
Lower the heat and stir in the soy milk. Heat gently without letting it boil.
Add the ground sesame seeds and miso, stirring until fully dissolved. Turn off the heat.
Serve the soup warm with bread on the side, if desired.
Avoid boiling the soy milk to prevent it from separating and becoming grainy.
You can substitute dashi with vegetable or chicken stock for a different flavor profile.
Can I use regular milk instead of soy milk?
Yes, regular milk can be used as a substitute for soy milk in this recipe.
What type of mushrooms work best for this soup?
You can use any mushrooms you like, such as button mushrooms, shiitake, or cremini.
Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by omitting the bacon and using vegetable stock instead of dashi.
How do I prevent the soy milk from separating?
Heat the soy milk gently and avoid boiling it to prevent separation.
Can I prepare this soup in advance?
Yes, you can prepare the soup in advance, but add the soy milk and miso just before serving to maintain the best texture and flavor.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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