Miso soup is a traditional Japanese soup made with miso paste, a fermented soybean paste, combined with a flavorful broth and various ingredients. It’s a staple in Japanese cuisine and is often enjoyed as a side dish with meals. Here’s a basic recipe for making miso soup at home:
- 2-3 cups dashi (Japanese broth) or water
- 2-3 tablespoons miso paste (white, red, or a combination)
- Tofu, cubed (optional)
- Wakame seaweed, soaked and chopped (optional)
- Sliced green onions (scallions)
- Sliced mushrooms (shiitake, enoki, etc.)
- Other optional ingredients: sliced carrots, daikon radish, spinach, etc.
- Prepare the Broth:
- If using dashi: In a pot, bring the dashi to a gentle simmer. If using water: Bring the water to a simmer. Dashi is a traditional Japanese broth made from bonito flakes and/or kombu (kelp), but you can also use instant dashi granules or a combination of both.
- Add Vegetables:
- Add the sliced mushrooms and any other desired vegetables to the simmering broth. Let them cook until they become tender.
- Add Tofu and Wakame (if using):
- Gently add the cubed tofu and soaked, chopped wakame seaweed to the simmering broth. Wakame expands as it absorbs water, so a little goes a long way.
- Dissolve Miso Paste:
- In a small bowl, mix the miso paste with a small amount of the hot broth to make it easier to dissolve. Use a whisk or spoon to ensure the miso paste is fully incorporated and no lumps remain.
- Add Miso to the Soup:
- Turn off the heat or reduce it to very low. Add the dissolved miso paste to the pot and stir gently to combine. Be careful not to boil the miso soup once the miso has been added, as high heat can destroy its delicate flavors.
- Ladle the miso soup into individual bowls. Garnish with sliced green onions.
Miso soup is a customizable dish, so feel free to adjust the ingredients and proportions to your taste. The combination of umami-rich miso paste, a flavorful broth, and various ingredients makes miso soup a comforting and nourishing addition to any Japanese-inspired meal.