Authentic Miso Soup recipe from Japan. Miso soup has been a source of longevity and good health for the Japanese, who consume it on a daily basis.
It is a simple yet flavorful soup with plenty of umami components that will wonderfully stimulate your appetite. I encourage you to incorporate it into your daily diet!
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What is Miso Soup?
Miso Soup is a traditional Japanese soup made by dissolving miso paste in dashi broth, which is a type of soup stock. Typically, tofu, wakame seaweed, and vegetables are added to enhance the flavor and texture of the soup. The details are as follows:
• Miso
It is a common seasoning in Japanese cuisine, made by fermenting and maturing soybeans with malted rice. There are many types of miso, including shiro miso (white miso) and aka miso (red miso), each with slightly different flavors. Any type of miso can be used in miso soup.
When it comes to deciding which is better, shiro miso or aka miso, it really depends on personal preference. Shiro miso has a milder, sweeter taste, while aka miso has a stronger, more savory flavor.
• Dashi
It is a traditional Japanese broth made by extracting ingredients such as kombu (dried kelp), bonito flakes, dried sardines, and shiitake mushrooms. It is a crucial component of Japanese cuisine, known for its umami flavors.
The most commonly used dashi in Japan is Awase Dashi, which is made from a combination of Kombu and Bonito flakes. It is used in a variety of dishes, not just miso soup.
For detailed instructions on how to make kombu dashi, bonito dashi, and shiitake dashi, refer to the respective links provided.
• Ingredients to put in
Tofu, wakame seaweed, and green onions (scallions) are the most common ingredients added to miso soup, but you can also add fried tofu, daikon radish, onions, mushrooms, or any other ingredients that you prefer.
You can also try using vegetables that are available in your area. However, since miso is the main ingredient in miso soup, it is recommended to limit the number of ingredients to three at most.
Why is it good for your health?
Miso, the main ingredient in miso soup, is rich in beneficial bacteria similar to those found in yogurt, which stimulate intestinal function. As approximately 70% of the cells responsible for the immune function of the human body reside in the intestines, miso is thought to be effective in regulating physical health. In Japan, there is even a saying that goes, "A bowl of miso soup a day keeps the doctor away."
You may be concerned about the salt content in miso, but there is no need to worry. This is because miso has the effect of lowering blood pressure and contains components that help the kidneys excrete salt. In fact, research has shown that it can reduce salt intake by about 30%.
Tips on how to make
A simple yet important tip for making delicious miso soup is to add the miso last and avoid heating it afterward. If you heat the miso after adding it, the flavor and beneficial bacteria in the miso will be lost.
Therefore, it is recommended to eat miso soup immediately after cooking it. If you need to reheat it, heat it just enough to prevent it from simmering.
Ingredients
- 0.18 oz. (5g) kombu (dried kelp)
- 0.18 oz. (5g) bonito flakes
- 2 ¼ cups (540ml) water
- 6 oz. (170g) tofu
- 2 tsp dried wakame seaweed
- 2 Tbsp miso
- 0.35 oz. (10g) green onions / scallions
Step-By-Step Instructions
🕒 Total 50 mins
If you already have dashi, start from step 5.
Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
Step 3
Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.
Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu dashi and bonito dashi, is ready.
Step 5
Cut the tofu into bite-sized pieces. Thinly slice the green onions.
Step 6
Add the dashi, tofu, and dried wakame seaweed to the pot and cook until heated through.
Step 7
Turn off the heat and dissolve the miso into the dashi using a ladle and chopsticks. Serve in individual bowls and top with the green onions.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe Card
Flavorful Homemade Miso Soup
Ingredients
- 0.18 oz. (5g) kombu (dried kelp)
- 0.18 oz. (5g) bonito flakes
- 2 ¼ cups (540ml) water
- 6 oz. (170g) tofu
- 2 tsp dried wakame seaweed
- 2 Tbsp miso
- 0.35 oz. (10g) green onions / scallions
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu dashi and bonito dashi, is ready.
- Cut the tofu into bite-sized pieces. Thinly slice the green onions.
- Add the dashi, tofu, and dried wakame seaweed to the pot and cook until heated through.
- Turn off the heat and dissolve the miso into the dashi using a ladle and chopsticks. Serve in individual bowls and top with the green onions.
Notes
- If you already have dashi, start from step 5.
- You can store it in the refrigerator for up to 2 days.
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