Miso soup is a classic Japanese dish loved worldwide for its warm, savory flavor and health benefits. It’s a simple broth made from miso paste, which is fermented soybeans, mixed with dashi stock and often combined with tofu, seaweed, and green onions. Miso soup is a staple in Japanese meals, served as a comforting start or side dish. It’s quick to prepare and packed with umami, making it a perfect go-to recipe for anyone wanting a taste of Japan at home.
Quick Facts
Here’s a quick snapshot of what you need to know about miso soup:
| Course | Appetizer / Side Dish |
|---|---|
| Cuisine | Japanese |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 5 minutes |
| Cooking Time | 10 minutes |
| Calories | About 50 per serving |
Equipment Needed
To make miso soup properly, you don’t need fancy gadgets. Here’s what will help:
- Medium saucepan – for heating dashi and mixing ingredients
- Whisk or spoon – to dissolve miso paste smoothly
- Measuring cups and spoons – to get precise amounts of ingredients
- Knife and cutting board – for chopping tofu and green onions
- Ladle – to serve the soup cleanly
- Small bowl – to dissolve miso paste before adding it to the soup
Using the right equipment helps keep your process simple and clean.
Ingredients
To make authentic and tasty miso soup, gather these ingredients:
- 4 cups dashi stock (you can use instant dashi powder or homemade stock)
- 3 tablespoons miso paste (white or red miso)
- 1/2 cup firm tofu, cut into small cubes
- 1/4 cup wakame seaweed (dried, soaked in water for 5 minutes)
- 2 green onions, thinly sliced
Instructions
- Prepare the Dashi: Heat 4 cups of dashi stock in a saucepan until it simmers gently.
- Add Seaweed and Tofu: Add soaked wakame and tofu cubes to the simmering broth. Let it cook for about 2-3 minutes.
- Dissolve Miso Paste: Place miso paste in a small bowl. Add a few tablespoons of hot broth and whisk until smooth.
- Combine Miso and Soup: Slowly stir the dissolved miso back into the saucepan. Make sure the soup does not boil after adding miso to preserve its delicate flavors and nutrients.
- Finish and Serve: Add sliced green onions, stir gently, and serve hot.
Essential Note:
Never boil miso soup after adding the miso paste because high heat kills the beneficial probiotics and changes the flavor. Always dissolve miso in warm broth first and gently combine it with the soup. Use firm tofu to prevent crumbling and soak wakame seaweed before adding for the best texture.
