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    Home » Recipes » Soups

    Published: Sep 8, 2015 · Modified: Oct 19, 2020 by Usha Rao

    Miso Soup for Food of the World

    Food of the World is traveling to Japan to taste the cuisine of this island nation. Cuisine is based on rice, noodles and miso soup which are served with other side dishes. Side dishes included pickled vegetables, fish and vegetables that are cooked in broth. Most famous food from this nation is sushi, miso soup and tempura. I made vegetable miso soup.

    Bowl of miso soup.

    What is Miso Soup?

    Miso soup is a traditional Japanese soup made with dashi and miso paste. Dashi is Japanese fish stock prepared with kombu, dried seaweed and dried bonito fish flakes. I used a shortcut and used dashi powder to make dashi. Regular stock can also be used.

    Miso is Japanese seasoning prepared with fermented soybeans. Taste of the miso depending on how long it is fermented. Red miso is fermented longer and has strong flavor and white miso has lighter flavor and is fermented for shorter period. I used red miso paste for the soup.

    Food of the World, Japanese Soup, Soup, Japanese Cuisine, Japanese Food,

    Tofu is a must in miso soup, at least from what I have seen online. I used tofu in my soup and used dashi seasoning to make the soup. Dashi seasoning bottle did not have directions to prepare dashi. The Japanese storekeeper where I bought dashi seasoning said she uses approximate measures and suggested using about 1 teaspoon per 2 cups of water to prepare dashi.

    I found the flavor very strong, it had a strong fish smell. After adding the miso paste, the smell was not that strong but I was still not happy with it. I made the soup again this afternoon with less seasoning and used vegetables instead of tofu.

    Below is the picture of the soup I made with vegetables. Though I used dashi, regular stock can also be used. Miso soup is mild in taste but I kind of liked the taste when served hot/warm. One could add some hot sauce or chili flakes to spice it up.

    There is a Japanese store close to where I live. I used dashi seasoning to prepare dashi and also picked miso paste from the same store. Miso paste is also available in most of the grocery stores and Whole Foods also carries it.

    How to serve

    Soup is usually served as a side dish. Serve with rice and I made it for breakfast as part of Japanese breakfast. The menu is tamagoyaki~roleld Japanese omelet, hourensou no gomaae~spinach salad and miso soup.

    Miso Soup with Tofu
    Adapted: TheKitchen
    Cooking Time: 5 - 10 minutes
    Serves: 1-2

    Ingredients:

    • 2 cups Water
    • 1 tsp. Dashi Seasoning (would recommend using ¼ - ⅓ tsp. and add more if required)
    • 2 tbsp. Red or White Miso Paste (I used red paste and mixture of both can also be used)
    • 4 oz. Silken Firm Tofu, cut into ½” cubes
    • 1 Scallion thinly sliced

    Preparation:

    • Take water in a saucepan and bring it to boil. Add dashi seasoning, mix and boil for few seconds.
    • Take ½ cup of dashi in a bowl and mix miso paste.
    • Pour the miso mixture to boiling dashi, mix and reduce the flame.
    • Add tofu and simmer for couple of minutes.
    • Sprinkle scallions on the soup.
    • Turn of the heat and serve hot.

    Vegetable Miso Soup
    Ingredients:

    • 2 cups Water
    • ¼ - ⅓ tsp. Dashi Seasoning
    • 2 tbsp. Miso Paste
    • 3 - 4 Mushrooms, sliced (I used bella mushrooms)
    • 1 small Carrot, peeled & sliced
    • ½ small tender Celery Stalk, sliced
    • ½ cup chopped Spinach
    • 1 tender Green Onion/Scallion

    Preparation:

    • Take water in a saucepan and bring it to boil. Add dashi seasoning, mix and boil for few seconds.
    • Take ½ cup of dashi in a bowl and mix miso paste.
    • Add mushrooms to dashi and boil for couple of minutes.
    • Add carrots, celery and cook for another 1 - 2 minutes all the vegetables are almost cooked.
    • Add spinach and cook for ½ - 1 minutes.
    • Pour the miso mixture to boiling dashi, mix and reduce the flame.
    • Sprinkle scallions on the soup.
    • Turn of the heat and serve hot.

    Note:

    • I did not have tofu on hand and did not use it. If using tofu, adjust vegetables accordingly. You do not want to have a too many veggies and tofu and very little soup.
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    Reader Interactions

    Comments

    1. Sandhiya says

      September 26, 2015 at 1:25 am

      My type of soup,loved it.

      Reply
    2. cookingwithsapana says

      September 25, 2015 at 11:36 am

      Miso soup looks so comfy and inviting.Nicely presented.

      Reply
    3. srividhya says

      September 24, 2015 at 1:00 pm

      This is in my todo list for a long time..

      Reply
    4. Srivalli says

      September 22, 2015 at 4:15 am

      Even I had this bookmarked to make, though somehow I chicken out thinking I might now like the taste..must try it sometime!..your bowl looks very nicely done..

      Reply
    5. Vaishali Sabnani says

      September 21, 2015 at 2:16 am

      One has to adapt to miso taste..somehow I have not been able to..though it is one of the most healthy and popular Japanese soup. My daughter makes it regularly , even the little kids like it.

      Reply
    6. Pavani says

      September 19, 2015 at 9:30 pm

      Same pinch Usha. I liked the miso soup a lot -- I think I'll making it more once the weather starts to get chilly 🙂

      Reply
    7. Diane (@SimpleLivingEat) says

      September 08, 2015 at 8:42 pm

      I need to make miso again. I used to eat it every season and just get the darker kind as it got colder. Wonderful recipe Pinning it.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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