Simple Miso Soup Recipe
Miso soup is a staple in Japanese cuisine and a comforting bowl of warmth that's perfect as a starter or light meal. This traditional recipe uses just a few ingredients but delivers authentic flavor in every spoonful.
Instructions
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In a medium pot, bring water to a simmer and add dashi granules. Stir until completely dissolved.
Tip: For the most authentic flavor, use homemade dashi if possible, but instant dashi granules work well too!
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Add dried wakame to the pot and let it rehydrate for about 2 minutes. You'll see it expand significantly.
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Reduce heat to low. Place miso paste in a small bowl and add a ladle of the hot dashi. Whisk until smooth, then pour back into the pot.
Important: Never boil miso as it will destroy its probiotic benefits and alter the flavor.
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Add the cubed tofu and simmer gently for 2-3 minutes until heated through.
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Remove from heat and add green onions and nori if using. Serve immediately in small bowls.
Recipe Notes
- Types of Miso: White miso (shiro) is milder and sweeter, while red miso (aka) is stronger and more pungent. Choose based on your preference or use a mix of both.
- Variations: Feel free to add other ingredients like thinly sliced mushrooms, daikon, or small pieces of fish.
- Storage: Miso soup is best enjoyed fresh, but can be refrigerated for up to 2 days. Reheat gently without boiling.
- Dashi Options: For vegetarian miso soup, use kombu dashi (seaweed-based) instead of traditional bonito dashi.
Chef's Tips
The quality of your miso paste matters - look for traditionally fermented varieties with no additives for the best flavor.
Always add miso at the end of cooking and avoid boiling to preserve its live enzymes and delicate flavor.
For silken tofu, handle it gently to prevent breaking. Cut it while it's still in its container for clean cubes.
Frequently Asked Questions
Can I make miso soup without dashi?
While dashi is traditional and provides the umami base, you can substitute with vegetable stock in a pinch. The flavor will be different but still delicious.
Where can I find miso paste?
Miso paste is available in Asian grocery stores, health food stores, and many regular supermarkets in the international section. It's also easily available online.
How long does miso paste last?
Miso paste is a fermented product and will last for months in the refrigerator (up to a year). Keep it in an airtight container with plastic wrap touching the surface to prevent oxidation.
Is miso soup healthy?
Yes! Miso is a fermented food that contains beneficial probiotics. It's also a good source of essential minerals and is relatively low in calories. The seaweed adds iodine and other minerals.
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Comments
Lisa Chen
2 weeks agoI've tried so many miso soup recipes but this one is perfect! I added some shiitake mushrooms and it turned out amazing. The tip about not boiling the miso was really helpful.
James Watanabe
1 month agoThis recipe reminds me of the miso soup my grandmother used to make. I found red miso to be too strong so I used white miso and it was perfect for my taste. Will definitely make this again!