Include in Print View:

Miso Soup

Bowl of miso soup with tofu and seaweed

Miso soup is a bowl of comfort that appears at breakfast, lunch and dinner across Japan. It is made from savoury dashi stock, fermented miso paste, soft tofu and seaweed, and it is light, warming and quick to make. Once you learn the one simple rule, you will make it again and again.

Why You Will Love This Miso Soup

  • Ready in 10 minutes with only five ingredients
  • Light, low in calories and full of umami
  • Easy to make vegan by using kombu dashi

Ingredient Notes

Dashi: The Japanese stock that gives miso soup its savoury base. Miso paste: White miso is mild and slightly sweet. Tofu and wakame: Silken tofu and soft seaweed give the soup its signature texture.

The One Rule: Never Boil the Miso

Boiling destroys the delicate flavour and beneficial bacteria in miso. Heat the dashi until hot but not boiling, dissolve the miso in a ladle, and warm the soup gently with the tofu and wakame.

Serving and Variations

Serve right away with rice and grilled fish or as part of a Japanese meal. Add mushrooms, spinach or daikon for variety. Miso soup is best fresh because it does not reheat well.

Frequently Asked Questions

Why should I not boil miso soup after adding the miso?

Boiling can dull miso's delicate flavour and aroma. Whisk the miso paste into warm broth off the heat, or keep it just below a simmer.

What is dashi and can I make miso soup without it?

Dashi is a Japanese stock made from kombu seaweed and bonito flakes, and it gives miso soup its savoury depth. Instant dashi granules are a convenient shortcut, and kombu alone makes a vegetarian version.

Which type of miso should I use?

White (shiro) miso is mild and slightly sweet, while red (aka) miso is stronger and saltier. Many people use a blend for balanced flavour.

Which ingredients are traditional?

Soft tofu, wakame seaweed and sliced spring onions are the classic trio. Mushrooms, daikon and spinach are also common.

Is miso soup vegetarian?

It depends on the dashi. If made with bonito flakes it is not vegetarian, but kombu or shiitake dashi gives a fully vegetarian version.

Can I store leftover miso soup?

It keeps for a day or two in the refrigerator. Reheat gently without boiling, and add fresh spring onions or tofu if needed.

More Recipes You Will Love

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 3
Calories: 65
Best Season: Spring, Summer, Fall, Winter
Dietary: Dairy-Free, Eggless, Low-Carb, Low-Fat, Nut-Free, Vegan, Vegetarian
Description
Miso soup is a comforting Japanese staple made from a savoury dashi broth, fermented miso paste, soft tofu and silky wakame seaweed. It takes only 10 minutes and is served with almost every Japanese meal. The key is to dissolve the miso gently into hot, not boiling, stock so its delicate flavour and live cultures stay intact.
Ingredients (serves 4)
    For the Broth
  • 4 cups dashi stock (use kombu dashi for the vegan version)
  • 3 tablespoons white miso paste (about 50 g)
    • Soup Ingredients
  • 200 g silken tofu (cut into 1/2 inch cubes)
  • 2 tablespoons dried wakame seaweed
  • 2 whole spring onions (thinly sliced, to garnish)
Instructions
  1. 1
    Gather and MeasureSet out a medium pot, a ladle, a small fine sieve and 4 soup bowls. Measure 4 cups of dashi, 3 tablespoons (about 50 g) of white miso paste, 200 g of silken tofu, 2 tablespoons of dried wakame and 2 spring onions.
    Tip: Miso soup comes together in minutes, so having everything ready means the broth never overheats while you search for the next ingredient.
  2. 2
    Soak the WakamePut the 2 tablespoons of dried wakame in a small bowl, cover with plenty of cold water and soak for 5 minutes, until soft, dark green and expanded to many times its size.
    Tip: Wakame expands a lot, so 2 tablespoons is enough. Use a bowl with plenty of room.
  3. 3
    Drain the WakameDrain the wakame in a sieve and press gently to remove the water. If any pieces are very long, cut them into bite-sized pieces of about 2 cm.
    Tip: Drain well, as too much water will dilute the broth.
  4. 4
    Cut the TofuCarefully slide the 200 g of silken tofu out of its packet onto a board and let it drain for 2 minutes. Cut it into slabs, then into 1/2 inch (1.25 cm) cubes with a sharp knife.
    Tip: Handle the tofu gently so it does not break up. Silken tofu is very delicate, so use a sharp knife and a light touch.
  5. 5
    Slice the Spring OnionsSlice the 2 spring onions as thinly as you can, cutting on a slight angle, and keep them in a small bowl for the garnish.
    Tip: Use the green parts, which look the prettiest. Thin slices float well on the surface of the soup.
  6. 6
    Heat the DashiPour the 4 cups of dashi into the pot and heat over medium heat for 4 to 5 minutes, until it is steaming and tiny bubbles form at the edges. Do not let it boil.
    Tip: Boiling destroys the delicate miso flavour. If you are using instant dashi granules, dissolve them in the water first and then heat.
  7. 7
    Lower the HeatReduce the heat to low so that the dashi stays hot but is barely moving.
    Tip: The dashi should be hot enough to dissolve the miso easily but never reach a simmer.
  8. 8
    Dissolve the MisoPlace the 3 tablespoons of miso paste in a ladle or a small sieve and dip it into the hot dashi. Use a spoon or small whisk to dissolve the paste completely into the pot until there are no lumps.
    Tip: Dissolving in a ladle or sieve prevents lumps. Never drop the paste straight into the pot, as it will sink in clumps.
  9. 9
    Add the Tofu and WakameAdd the cubed tofu and drained wakame and warm gently over low heat for 2 minutes, without stirring much, until heated through.
    Tip: Stir by gently pushing the spoon through the soup, rather than stirring vigorously, so the tofu stays in neat cubes.
  10. 10
    Taste and AdjustTaste the broth. Miso is salty, so it is rarely necessary to add anything else. If it is too mild, dissolve another 1 teaspoon of miso in a ladle of broth and stir it back in.
    Tip: Taste before adding any extra salt, as miso brands vary a lot in saltiness. White miso is mild and slightly sweet, red miso is stronger.
  11. 11
    Ladle into BowlsTurn off the heat and ladle the soup into 4 bowls, dividing the tofu and wakame evenly between them.
    Tip: Serve in small, warm bowls, as miso soup is traditionally enjoyed straight from the bowl.
  12. 12
    Garnish and ServeScatter the sliced spring onions over each bowl and serve immediately while piping hot.
    Tip: Serve with rice, grilled fish or a bowl of sushi. The soup is best fresh and does not reheat well, because boiling will spoil the flavour.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 65kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 0.5g3%
Sodium 900mg38%
Potassium 200mg6%
Total Carbohydrate 3.5g2%
Dietary Fiber 1g4%
Sugars 1.5g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Never boil miso as it destroys the delicate flavour and probiotics. Add it at the very end over low heat. Miso is salty, so taste before adding any extra salt. Try adding sliced mushrooms, baby spinach or daikon for variety. The soup is best fresh and does not reheat well.
Keywords: miso soup, Japanese soup, tofu soup, dashi
Read it online: https://gettoknow.in/recipe/miso-soup/