Miso soup is a beloved traditional Japanese dish, known for its comforting and savory flavor. It’s made with a few simple but essential ingredients, creating a harmonious and nourishing bowl that can be enjoyed at any time of the day.
Ingredients
- 4 cups of dashi stock (homemade or instant)
- 3 tablespoons of miso paste (white, red, or mixed)
- 1/2 cup of cubed tofu (soft or silken)
- 1/4 cup of dried wakame seaweed
- 2 green onions, chopped
- Optional add-ins: mushrooms, spinach, clams, shrimp, or any seasonal vegetables
Steps:
- Step 1: To prepare miso soup, start by making the dashi stock. If using instant dashi, follow the package instructions to dissolve the dashi granules in water. For homemade dashi, soak a piece of kombu (about 4×4 inches) in 4 cups of water for at least 30 minutes. Slowly bring the water with kombu to a near boil, then remove the kombu just before it starts boiling. Add a handful of katsuobushi (bonito flakes) to the hot water and let it steep for about 5 minutes. Strain the liquid to remove the katsuobushi flakes, leaving clear dashi stock.
- Step 2: Next, rehydrate the dried wakame seaweed by soaking it in cold water in a small bowl for about 5 minutes until it expands and becomes tender. Drain and set it aside.
- Step 3: To dissolve the miso paste, heat the prepared dashi stock in a pot over medium heat. Take a small amount of dashi in a ladle or small bowl and mix it with the miso paste until smooth. Gradually add the miso mixture back into the pot of dashi, stirring gently to combine. Avoid boiling the soup once the miso is added to preserve its flavor and nutrients.
- Step 4: Add cubed tofu and the rehydrated wakame seaweed to the pot. Simmer gently for a few minutes until the tofu is heated through and the wakame is fully softened.
- Step 5: Finally, ladle the miso soup into bowls, top with chopped green onions for garnish, and serve immediately while hot. Miso soup is best enjoyed fresh, offering a comforting and nourishing taste of Japanese cuisine.
Tips for Variations:
- Adding vegetables: Add vegetables such as mushrooms, spinach or daikon radishes. Add them to the dashi stock before the miso paste and cook until tender.
- Adding seafood: For a more hearty soup, add small clams, shrimp or pieces of fish. Add them to the dashi stock and cook until tender before the miso paste dissolves.
- Experiment with miso: Try different types of miso paste (white for a milder flavor, red for a more intense flavor) or try a mix of them to find your favorite flavor.
Macros
- Calories: 0-70 kcal per serving
- Protein: 3-5 grams
- Carbohydrates: 5-7 grams
- Fat: 2-3 grams
Frequently Asked Questions for Miso Soup
1. Is miso soup healthy?
- Yes, miso soup is generally considered healthy. It is low in calories and fat, rich in probiotics (from the fermentation of miso paste), and contains essential minerals and vitamins depending on the ingredients used.
2. What kind of miso paste should I use?
- There are several types of miso paste, including white (shiro), red (aka), and mixed (awase). The type you choose will affect the flavor of your miso soup. White miso is milder and sweeter, while red miso is stronger and saltier. Mixed miso offers a balanced flavor profile.
3. Can miso soup be vegetarian or vegan?
- Yes, miso soup can easily be made vegetarian or vegan by using vegetable-based dashi stock instead of fish-based dashi (made with bonito flakes). Ensure the miso paste used is also vegetarian or vegan, as some varieties may contain fish derivatives.
4. How do I store miso soup?
- Miso soup can be stored in the refrigerator for up to 2-3 days in an airtight container. It may thicken slightly upon cooling, so you can reheat it gently over low heat, stirring occasionally, before serving.
Miso Soup: A Comforting Japanese Classic
Miso soup is a beloved traditional Japanese dish, known for its comforting and savory flavor. It’s made with a few simple but essential ingredients, creating a harmonious and nourishing bowl that can be enjoyed at any time of the day.
Ingredients
- 4 cups of dashi stock homemade or instant
- 3 tablespoons of miso paste white, red, or mixed
- ½ cup of cubed tofu soft or silken
- ¼ cup of dried wakame seaweed
- 2 green onions chopped
- Optional add-ins: mushrooms spinach, clams, shrimp, or any seasonal vegetables
Instructions
- Step 1: To prepare miso soup, start by making the dashi stock. If using instant dashi, follow the package instructions to dissolve the dashi granules in water. For homemade dashi, soak a piece of kombu (about 4×4 inches) in 4 cups of water for at least 30 minutes. Slowly bring the water with kombu to a near boil, then remove the kombu just before it starts boiling. Add a handful of katsuobushi (bonito flakes) to the hot water and let it steep for about 5 minutes. Strain the liquid to remove the katsuobushi flakes, leaving clear dashi stock.
- Step 2: Next, rehydrate the dried wakame seaweed by soaking it in cold water in a small bowl for about 5 minutes until it expands and becomes tender. Drain and set it aside.
- Step 3: To dissolve the miso paste, heat the prepared dashi stock in a pot over medium heat. Take a small amount of dashi in a ladle or small bowl and mix it with the miso paste until smooth. Gradually add the miso mixture back into the pot of dashi, stirring gently to combine. Avoid boiling the soup once the miso is added to preserve its flavor and nutrients.
- Step 4: Add cubed tofu and the rehydrated wakame seaweed to the pot. Simmer gently for a few minutes until the tofu is heated through and the wakame is fully softened.
- Step 5: Finally, ladle the miso soup into bowls, top with chopped green onions for garnish, and serve immediately while hot. Miso soup is best enjoyed fresh, offering a comforting and nourishing taste of Japanese cuisine.
Notes
For a more hearty soup, add small clams, shrimp or pieces of fish. Add them to the dashi stock and cook until tender before the miso paste dissolves.