There are a few things in life like a good soup. You look out the window, it’s a rainy day, it’s cold, and all you want at that moment is a nice, warm soup to make you feel great.
The great thing about soups is that you can make them with almost anything. From simple vegetable soup, to comforting chicken soup, to classic picadillo soup or squid soup, these are just some examples that are popular on the blog.
Today we’re bringing you something a little different, because a monotonous life is boring. Miso soup is a traditional Japanese recipe that has become very popular in our country and is a real treat. It’s a simple, easy, and quick recipe that delivers spectacular results.
This miso soup can be made with dashi broth and miso paste, which gives it its name. It’s a very versatile soup, much like ramen; starting with the base I recommend, you can adapt it to your liking and make it milder if you prefer.
In Japan, this soup varies depending on the region and season. Today’s recipe is simply a good starting point if you enjoy this type of soup. Have you ever tried miso soup at a restaurant? You might be surprised how easy it is to make at home.
Table of Contents
What is Miso?
Miso is a fermented product made with soybeans, rice, and other grains. A fungus called koji (a type of Aspergillus) plays a key role in the fermentation process. If we compare it to something familiar, it’s similar to cheese, which means it should be treated as a living food, especially the unpasteurized varieties.
As a living product, it can be beneficial for digestion and overall health, although unpasteurized miso can sometimes be difficult to find.
There are different types of miso depending on the ingredients and fermentation time. Although there are many varieties, here is a simple summary:
- Shiromiso (White Miso) – The mildest and most neutral in flavor. It has the shortest fermentation time and is mainly used with fish.
- Akamiso (Red Miso) – Medium flavor with a light reddish color. It undergoes a longer fermentation process and often includes grains. It is more common in rural areas and gives a more intense flavor. This is the one I chose for my first miso soup.
- Kuromiso (Black Miso) – Dark in color, with a much longer fermentation process and therefore a very strong flavor.
You can make miso soup with any of them—it’s simply a matter of personal taste. Miso, which means something like “source of flavor”, is a very characteristic seasoning in Japanese cuisine, much like paprika in Spain.
The Base of Miso Soup
The base of the soup is a good dashi broth, traditionally made with:
- Kombu seaweed
- Katsuobushi
Into this broth, we add:
- Miso
- Soft tofu
- Wakame seaweed
- Fresh spring onion
- Sesame seeds (optional)
Miso soup can also include soba noodles, udon noodles, chicken, or other ingredients you enjoy. Here, we focus on the basic version, which is 100% vegan, just as I first tried it in New York—the gold standard for me.
How to Make Miso Soup?
Preparation Details
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 1 liter |
| Dehydrated wakame seaweed | 12 grams |
| Miso paste | 3 tablespoons |
| Tofu | 175 grams |
| Vegetables (leek and spring onion) | 100 grams |
Instructions
- Put the water in a pot and bring it to a boil.
- Remove a small amount of hot water into a glass and dissolve the miso in it.
- In the remaining boiling water, add the wakame seaweed. Let it hydrate for about 5 minutes, until it turns green and increases in size.
- Stir the miso mixture well and set aside.
- Add the diced tofu to the pot and cook over medium heat for about 5 minutes.
- Add the vegetables:
- At the beginning if you prefer them well-cooked.
- At the end if you like them slightly soft.
- Raw in the bowl for extra crunch and nutrients.
- Remove the soup from heat, add the dissolved miso, stir gently, and serve.
Video Guide 📺
What to Serve with Miso Soup?
This soup is light in its basic form, but you can enrich it with:
- Vegetarian options: vegetables, greens, mushrooms
- For more body: soba noodles, udon noodles, or rice
- Protein options: seafood such as shrimp, or chicken
If adding noodles, cook them separately according to package instructions and pour the soup over them when serving.
How to Store Miso Soup?
- Once cooled, store the soup in an airtight container to prevent cross-contamination.
- In the refrigerator, it keeps for 3 to 4 days.
- In the freezer, stored in individual portions, it lasts 4 to 6 months.
Tips and Variations:
- For an authentic flavor, use dashi broth, preferably homemade.
- You can cook vegetables directly in the broth or separately and add them later.
- For extra flavor, add a splash of soy sauce or another Japanese sauce of your choice.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 110–130 kcal |
| Protein | 8 g |
| Carbohydrates | 10 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 700–900 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
Values may vary depending on the type of miso and additional ingredients used.
FAQs – Frequently Asked Questions
1. Is miso soup healthy?
Yes, especially in its basic form. It contains fermented miso, tofu for protein, and seaweed for minerals. However, it can be high in sodium, so moderation is key.
2. Can I make miso soup without dashi?
Yes. While dashi provides authentic flavor, you can substitute it with vegetable broth for a vegetarian or vegan version.
3. Can miso soup be reheated?
It can be reheated gently, but avoid boiling after adding the miso, as high heat may reduce its beneficial properties.
4. Is miso soup vegan?
The basic version with vegetable broth, tofu, and seaweed is 100% vegan. Traditional dashi made with katsuobushi is not vegan.
Conclusion
Miso soup is simple, comforting, and deeply flavorful. With just a few ingredients, you can prepare a warm bowl that feels both light and nourishing.
Whether you keep it traditional or customize it with your favorite additions, this Japanese classic easily adapts to your taste. Once you try making it at home, it might just become one of your go-to comfort meals.
