Discover the simplicity and warmth of Miso Soup, a traditional Japanese soup that combines miso paste with dashi broth, soft tofu, and green onions.
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What is miso soup?
Miso soup is a basic traditional Japanese soup of dashi broth and miso paste.
Variations to the soup can include ingredients such as vegetables and tofu.
Dashi broth (or stock) is clear soup stock made primarily with kombu, kelp, sardines and bonito flakes, which gives the soup its umami flavor.
Miso soup is usually served with rice.
What is miso paste?
Miso is a thick, Japanese fermented soybean paste.
It has a predominantly salty and mildly sweet taste and comes in different varieties, most commonly red (aka) miso and white (shiro) miso.
Japanese miso incorporates a koji mold (fungus) starter, a key component also found in soy sauce production.
It differs slightly from Korean doenjang soybean paste, which consists solely of soybeans and salt, and is used in the preparation of gochujang.
Why you'll love this recipe
This recipe is:
Easy to make: if you don't have time to make dashi stock, using anchovy or dashi tablets/granules is a quick way to have this soup ready in minutes.
Warming and delicious: the flavors and textures of the clear stock, slippery seaweed and soft tofu are comforting, making it a soup that is suitable for all ages.
Full of flavor: predominantly savory, with a hint of sweetness from the seaweed and a little sharpness from the green onions, the soup is simple, yet balanced.
Minimal in ingredients: you'll only need 5 ingredients to make this healthy soup.
Ingredients you'll need
- dashi: Japanese clear stock made with kombu and/anchovies; you can also use anchovy broth tablets or instant dashi granules if you don't have time to make the stock from scratch
- white (shiro) miso paste: usually pale yellow in color and has a mild, light flavor compared to red miso paste, however you can use red miso paste if you prefer a stronger flavor -- use a little less
- wakame: dried seaweed; appears dark green/black in color; also used for seaweed salad
- soft tofu: you can use silken or soft tofu, depending on your preference; cut into small cubes
- green onions: chopped
You can find these ingredients at Asian supermarkets or Japanese grocery stores.
How to make it
In a small saucepan, bring dashi stock to a simmer over medium heat.
Reduce the heat to low, add in miso paste and stir to dissolve.
Once the miso paste is completely dissolved, add in the seaweed (wakame) and tofu.
Gently stir until until the soup is thoroughly heated (without bringing to a boil).
Remove from heat and garnish with chopped green onions.
How to serve
Serve Miso soup immediately while it is still warm.
How to store
Store any leftover miso soup in an airtight container in the fridge for up to 2 days.
Miso soup does not freeze well, as the texture of the tofu will change.
Miso should not be boiled, as it loses its nutrients and flavor.
Various miso pastes can differ in sodium strength -- you can start with less and adjust to your taste.
If the miso flavor is too strong or salty, add more water to dilute.
Conversely, if the flavor is not strong enough, add a little more miso paste.
You can easily double and triple the recipe to make more.
Other Japanese-style recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 C dashi broth or instant dashi/anchovy tablets with water
- 2 tablespoon white miso paste (shiro) or to taste
- 1 tablespoon dried wakame (seaweed)
- 1 block soft tofu cut into small cubes
- 2 stalks green onions chopped
- In a small saucepan, bring dashi stock to a simmer over medium heat.
- Reduce the heat to low, add in miso paste and stir to dissolve.
- Once the miso paste is completely dissolved, add in the seaweed (wakame) and tofu.
- Gently stir until until the soup is thoroughly heated (without bringing to a boil).
- Remove from heat and garnish with chopped green onions.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.