Welcome to my kitchen! Today, I am thrilled to share with you my ultimate miso soup recipe. This traditional Japanese soup is not only delicious but also incredibly nutritious. It’s the perfect starter for an Asian-inspired meal or even as a light, comforting meal on its own. This recipe is easy to follow, making it great for home cooks of all levels. Let’s dive in!
What Makes This Recipe Special?
Miso soup is a beloved classic in Japanese cuisine. Its rich umami flavor and comforting warmth make it a go-to dish for many. The beauty of this recipe lies in its simplicity and adaptability. Whether you are a vegetarian, pescatarian, or a meat-lover, you can tailor this soup to suit your dietary preferences.
Ingredients(Miso Soup Recipe)
- Dashi: 4 cups of dashi broth (homemade or store-bought)
- Miso Paste: 2 tablespoons of white miso paste (you can use other varieties such as red or mixed miso for a different flavor profile)
- Tofu: 1/2 block of firm tofu, cut into small cubes
- Seaweed: A small handful of dried wakame seaweed (soaked in water for 5 minutes and drained)
- Green Onions: 2-3 green onions, thinly sliced
- Mushrooms: Optional, but shiitake or enoki mushrooms add a lovely earthiness
- Soy Sauce: Optional, for added depth of flavor
Kitchen Equipment Needed
- Medium-sized saucepan
- Small whisk or fork
- Ladle
- Knife and cutting board
Directions(Miso Soup Recipe)
- Prepare the dashi broth: If you’re using store-bought dashi broth, simply heat it in a medium-sized saucepan. If you’re making it from scratch, follow your preferred recipe to prepare 4 cups of dashi.
- Soak the seaweed: While the broth is heating, soak the dried wakame seaweed in water for about 5 minutes. Drain and set aside.
- Add the miso paste: In a small bowl, add the miso paste and some of the warm dashi broth. Whisk until smooth. Then, add the mixture back to the saucepan.
- Add tofu and seaweed: Once the broth is simmering, add the cubed tofu and drained seaweed. Allow them to cook for a few minutes.
- Optional additions: If you’re using mushrooms, add them to the broth along with the tofu and seaweed. Simmer for another few minutes until the mushrooms are cooked.
- Finish with green onions: Just before serving, sprinkle the sliced green onions into the soup.
- Serve: Ladle the miso soup into bowls and enjoy!
Miso Soup Recipe
Ingredients
- 4 Cups Dashi Broth Homemade Or Store-Bought
- 2 Tablespoons White Miso Paste You Can Use Other Varieties Such As Red Or Mixed Miso For A Different Flavor Profile
- 1/2 1/2 Block Of Firm Tofu Cut Into Small Cubes
- Seaweed: A Small Handful Of Dried Wakame Seaweed Soaked In Water For 5 Minutes And Drained
- 2-3 Green Onions Thinly Sliced
- Mushrooms: Optional But Shiitake Or Enoki Mushrooms Add A Lovely Earthiness
- Soy Sauce: Optional For Added Depth Of Flavor
Instructions
- Prepare the dashi broth: If you’re using store-bought dashi broth, simply heat it in a medium-sized saucepan. If you’re making it from scratch, follow your preferred recipe to prepare 4 cups of dashi.
- Soak the seaweed: While the broth is heating, soak the dried wakame seaweed in water for about 5 minutes. Drain and set aside.
- Add the miso paste: In a small bowl, add the miso paste and some of the warm dashi broth. Whisk until smooth. Then, add the mixture back to the saucepan.
- Add tofu and seaweed: Once the broth is simmering, add the cubed tofu and drained seaweed. Allow them to cook for a few minutes.
- Optional additions: If you’re using mushrooms, add them to the broth along with the tofu and seaweed. Simmer for another few minutes until the mushrooms are cooked.
- Finish with green onions: Just before serving, sprinkle the sliced green onions into the soup.
- Serve: Ladle the miso soup into bowls and enjoy!
Notes
Nutrition Details (per serving)
- Calories: 70-100 kcal
- Protein: 4-6 g
- Fat: 2-3 g
- Carbohydrates: 6-8 g
- Sodium: 500-700 mg
Tips and Variations
- Tofu Alternatives: If you’re not a fan of tofu, you can use thinly sliced chicken, shrimp, or beef instead.
- Miso Variations: Experiment with different types of miso paste, such as red miso or mixed miso, for a unique flavor.
- Vegetables: Add other vegetables such as spinach, bok choy, or carrots for added nutrition and color.
- Gluten-Free: Ensure your miso paste and soy sauce are gluten-free for a celiac-friendly option.
How to Store Leftovers
Miso soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stove, and avoid boiling it, as this can alter the flavor of the miso paste.
Food and Drink Pairings
Miso soup pairs wonderfully with a variety of Asian-inspired dishes such as sushi, sashimi, or teriyaki chicken. For drinks, try a refreshing green tea or a crisp sake to complement the umami flavors of the soup.
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FAQ (Miso Soup Recipe)
Q: Can I use different types of miso paste in Miso Soup Recipe? A: Absolutely! You can choose white, red, or mixed miso paste to vary the flavor of your Miso Soup Recipe. Each type offers a distinct taste and depth.
Q: Can I make Miso Soup Recipe vegetarian or vegan? A: Yes! Miso Soup Recipe can easily be made vegetarian or vegan. Just use vegetarian or vegan-friendly dashi broth and ensure the miso paste does not contain animal-derived ingredients.
Q: How can I enhance the flavor of Miso Soup Recipe? A: You can add soy sauce, extra miso paste, or a variety of mushrooms such as shiitake or enoki to enhance the flavor of your Miso Soup Recipe.
Q: How long can I store leftover Miso Soup Recipe? A: Leftover Miso Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat it on the stove, but avoid boiling to preserve the flavor.
Q: What are some alternatives to tofu in Miso Soup Recipe? A: If you prefer not to use tofu, you can substitute it with thinly sliced chicken, shrimp, or beef in Miso Soup Recipe for added protein and variety.
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