Curry With Miso Soup Recipe

In a medium pot bring 4 cups vegetable broth (or dashi) and 1 cup water to a gentle simmer over medium heat.

Place 3 tablespoons white miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk until miso is fully dissolved and smooth. Set aside.

Heat 2 tablespoons vegetable oil in a large skillet or wide saucepan over medium heat until shimmering.

Add 1 cup thinly sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 6–8 minutes.

Add 2 teaspoons minced garlic and 1 teaspoon grated ginger; cook for 30–45 seconds until fragrant.

Stir in 2 tablespoons mild curry powder and 1 tablespoon tomato paste. Cook 1 minute to bloom the spices, stirring so nothing sticks.

Add the reserved miso-broth mixture and 1 cup coconut milk to the skillet, stirring to combine with the onion/spice mixture. Bring to a gentle simmer.

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the sauce to slightly thicken. Simmer 2–3 minutes until sauce coats the back of a spoon.

Add 1 tablespoon soy sauce to taste and adjust salt/pepper. Keep sauce at a low simmer while vegetables finish cooking.

In the pot with the remaining simmering broth, add 1 cup diced potato and 1 cup carrot coins. Simmer 8–10 minutes until nearly tender.

Add 1 cup sliced shiitake mushrooms and simmer 3–4 minutes until mushrooms and root vegetables are tender.

Gently add 8 oz firm tofu cubes to the simmering broth and warm through for 2–3 minutes; avoid vigorous stirring so tofu keeps its shape.

Using a slotted spoon or ladle, transfer the cooked vegetables and tofu from the broth into the skillet with the curry-miso sauce, reserving the remaining broth for thinning if needed.

Stir in 1 cup frozen peas and cook 1–2 minutes until heated through and bright green. If the curry is too thick, loosen with up to 1/2 cup reserved broth or water.

Taste the combined curry and adjust seasoning: add salt, black pepper, or an extra teaspoon of soy sauce or miso dissolved in a tablespoon of warm broth if it needs more umami.

Finish with 1 teaspoon sesame oil and stir gently to incorporate.

Ladle the curry-miso soup into bowls, sprinkle with 2 tablespoons thinly sliced scallions, 2 tablespoons chopped cilantro (or mitsuba) if using, and 1 teaspoon toasted sesame seeds.

Serve hot with steamed rice or crusty bread on the side. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently and add a splash of water or broth if thickened.