How to Make Miso Soup
Cook Time: 15 minutes
Miso soup is a common dish served in a Japanese breakfast with eggs, rice, fish, and pickles. It may also be served for lunch or dinner, topped with more filling garnishes. Miso paste is the central ingredient in miso soup and is what brings tons of unique flavour to the soup. Miso is essentially a fermented paste generally made from soybeans, although it can also be made from barley, brown rice, and other grains and legumes.
Traditional miso soup is made up of three primary components: dashi, miso paste, and additional ingredients of personal preference, such as seaweed, vegetables, and tofu. This simple dish is easy to make and takes under 30 minutes to prepare.
It is also highly customizable. Add more dashi if you prefer a stronger stock and less if you want it blander. There are also different types of miso. Red miso (aka miso) tends to be strong and salty, while white miso (shiro miso) is sweet and creamy. Extra meat and vegetables can be added to create a heartier meal.
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 2
It’s simple to make traditional miso soup at home using just a few common ingredients. This soup is not only delicious but also highly nourishing.
- 440ml water
- 50ml liquid dashi concentrate
- 35g miso
- Spring onion (finely chopped)
- Optional ingredients (root vegetables, clams, deep-fried tofu pouch, soft vegetables like mushrooms and leafy greens, etc.)
- Prepare the dashi by combining water and the liquid dashi concentrate and warm in a pot over the stove. Do not boil as this can cause a loss in flavour.
- Add hard ingredients like root vegetables (optional). Bring to a boil then lower the heat and simmer until tender. If adding clams, bring to a gentle boil and turn off the heat once the shells open.
- Add in soft vegetables once the stock starts to boil (optional). Turn down the heat and allow the soup to simmer.
- Add a small amount of miso paste at a time. Place the miso in a ladle and submerge it in the soup, allowing it to slowly dissolve.
- Add tofu once the miso has completely dissolved (optional).
- Add chopped spring onions directly before serving. Serve immediately.