Homemade miso soup recipe
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- Dish type
Make your very own Japanese miso soup from scratch. It's easy to do at home! Perfect for a starter or light, warming lunch.
Yorkshire, England, UK
13 people made this
- 2 teaspoons dashi granules
- 2 spring onions, sliced on the diagonal
- 3 tablespoons miso paste
- 1 tablespoon wakame, finely chopped
- 100g silken tofu, cubed
- 1L water
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Place the wakame in a fine sieve. Soak the wakame in some cold water for 10 minutes.
- Combine 1 litre water and dashi granules over medium heat. Bring to the boil, then add miso paste and whisk to dissolve. Add wakame and simmer for 3 minutes.
- Divide the cubed tofu between four serving bowls. Ladle in the miso soup, then sprinkle with spring onion. Enjoy straightaway!
Homemade miso soup
Reviews & ratingsAverage global rating:(6)
Reviews in English (2)
by Kim's Cooking Now!
Delicious! So easy to make, and much tastier than the ones I've eaten in restaurants. Will be making this again and again. Thanks for the recipe.-09 Jan 2019
A House Japanese Miso and Mushroom Soup
"This is a mix of a 'miso' and 'mushroom' style soup. It was given to me, by a friend, who was the chef at a Japanese/Fusion style restaurant. And, it is just a nice mix of flavors - it was served as their house soup. Luckily, my friend passed along the recipe to me. Mirin, Sake, and Miso may not be something that everyone keeps on hand all the time but, they are great to cook with, and something I like to keep on hand. Once you start using these ingredients, you may find that you will start using them more and more. And, they will keep for a long time. Also, if you are not a tofu fan . just leave it out. But, give it a try, you might surprise yourself. Note: I don't find that this soup freezes well so, I usually just make what I need for that night. Also, this takes about 10 minutes to cook, so a great weeknight dish. This can easily be doubled as this recipe is based on 4 medium size bowls."
Homemade Miso Soup
I assumed that making homemade miso soup would, like many things Japanese, be a mysterious and complex process. The ikebana of soups. I was happily wrong. Homemade miso soup combines tofu, miso, and just a few other ingredients, for a fast but authentic bowl of nourishing soup.
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I had never really sought out a miso soup recipe. I had always just relied on Japanese restaurants to satisfy my miso soup cravings. But then I came across a recipe on — of all places — Goop. (Please don’t judge me jade egg and other questionable woo-woo ridiculousness aside, their recipes are actually very solid.)
My first thought upon reading the miso soup recipe was, “It’s that simple?!”
The Goop recipe suggests bulking up the broth with shiitakes and watercress. The extra vegetables elevate the soup into a light meal instead of the pre-sushi appetizer it usually is. (I suppose that only in the Goop kitchen does mushrooms + watercress = bulk.)
Inspired by the simplicity, I made a batch. It is the real deal. The recipe is below, adapted from Gwyneth’s.
How To Make Miso Soup &ndash Step By Step
Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.
Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.
in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.
Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.
Miso Soup Ingredients
What is in Miso Soup?
Different regions, restaurants, and families have their own preferences & variations on how to make miso soup. Generally, you can make this basic homemade miso soup with 5 ingredients:
- Miso (red miso paste + white miso paste)
- Dashi stock (dried kombu, dried bonito flakes)
- Green onions
- Wakame seaweed (optional)
Additionally, you can add other ingredients such as Japanese radish, mushrooms, mussels, fish, shellfish, spinach, etc. to your miso soup.
*Note: We like to mix our own red miso and white miso for a more rich and complex miso soup. This also gives us more flexibility to adjust to our tastes. For convenience, some people like to use awasemiso (a mix of both white and red miso).
Red Miso Paste 赤味噌
Red Miso Paste (Akamiso) is relatively darker in color. It can vary from light brown to dark brown. The longer the miso was fermented, the stronger, saltier, and more umami-savory it’ll taste. It tastes more intense and saltier than lighter, white miso paste.
White Miso Paste 白味噌
White Miso Paste (Shiromiso) is relatively lighter in color. It has a beige yellow color. Due to a shorter fermentation period, it tastes lighter and sweeter. It has a more delicate flavor and aroma compared to darker miso.
Dried Kombu 昆布
Kombu is dried kelp. There are 6 – 7 main species of kombu from Japan, mostly harvested in Hokkaido. Different species of Kombu can vary in sizes, shapes, colors, textures, and tastes.
For this Miso Soup Recipe, we used Hidaka-Kombu (Dried Kelp from Hidaka Hokkaido Japan) because it’s affordable and widely available in North America.
*Pro Tip: If you find some white chalky powdery substance on the kombu’s surface, do not dust or wash them off. They’re flavor-enhancing umami substances.
Dried Bonito Flakes 鰹節
Katsuobushi (bonito flakes) is simmered, dried, smoked, and fermented skipjack tuna shavings. They’re smoky and pack with lots of umami (savory) flavors. They contain a high amount of protein, and rich in vitamins and minerals.
There are different types of Bonito Flakes. We used the Regular Hana Katsuo (花鰹 or 花かつお) to develop this miso soup recipe because it’s more widely available. They’re wider, thin, horizontal shavings. It’s good for making Japanese dashi stock, miso soup, topping for okonomiyaki, and takoyaki.
You can use Shaved Karebushi or Arakezuri if you can find them!
Wakame is a type of deep green edible seaweed that’s commonly used for soups, salads, or side dishes. It has a distinctive delicate, salty, umami, briny, subtly sweet flavor, and a silky, slippery texture when cooked.
Nowadays, you’ll probably find wakame packaged & sold as dried wakame strips.
*Pro Tip: Wakame is different from Nori or Kombu. Nori is the dried seaweed for making sushi rolls, and kombu is the dried kelp for making dashi.
There are many varieties of tofu. The most common types you’ll find in the grocery store are silken tofu, regular firm tofu, extra firm tofu, dry tofu, fried tofu, deep-fried tofu puffs, and frozen tofu. I wished it’s easy to find stinky tofu! For making miso soup, you’ll need the regular firm pressed tofu.
Homemade miso is so delicious that you will want to eat it straight from the jar with a spoon. While it takes a long time to make fermented miso, the process is actually very simple.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 1 quart jar 1 x
- Category: Condiment
- Method: Fermented
- Cuisine: Japanese
- 2 cups dried bean (soy is traditional but you can use another type)
- 2 cups koji rice or koji barley
- 1/2 cup sea salt (non-iodized)
- 1 tbsp mature miso (if you have it)
- Soak the beans over night.
- Simmer the beans until they are really soft. Soy beans will take about 2 hours.
- Drain the beans, reserving 1 1/2 cups of the cooking water.
- When the beans have cooled to room temperature, mix in the koji rice, 1/2 cup of salt and reserved cooking water.
- Mash by hand or with a potato masher. You want the rough texture of hand mashing, so don’t be afraid to do it by hand. Then pack the mashed beans and rice into your container for fermenting. Make sure you have at least 1 inch of head room because liquid will bubble up during the fermentation.
- Sprinkle another teaspoon salt on the top of the packed in beans and rice.
- Use a weight to hold the beans down during fermentation. It will slowly produce a layer of dark brown liquid called tamari.
- Place in a cool, dark location to ferment for 6-24 months.
- Miso is traditionally fermented in a crock with a weight and a tea towel to keep it clean. I recommend using a fido jar or a mason jar with an airlock(affiliate links), because it is a more reliable way to prevent contamination.
- There are many different recipes for miso, which are mostly based on personal preference and tradition. The colour of the miso will change based on the percentage of rice to bean, as well as the length of fermentation.
- The secret to ensuring that everything ferments nicely is to sanitizejars and equipment and follow all of the basic fermentation rules.
- You can find koji rice and koji barley(affiliate links) at your local Japanese grocer (it should be stored in the freezer.) Alternatively, you can buy it online or make your own.
Keywords: homemade, diy, vegan, gluten free, vegetarian, traditional, savory, nut free
Homemade miso soup recipe - Recipes
A traditional Japanese recipe called Miso Soup is a flavorful combination of exotic ingredients and is absolutely mouth-watering. Made with a few ingredients, it is an easy recipe that won't take up too much of your valuable time. This soup recipe is prepared with miso boiled in water, topped off with tofu cubes, and makes for a delicious delight that helps you stay warm on those chilly winter nights. Occasions like kitty parties and potlucks are apt to devour in the taste of this sumptuous delicacy and is sure to win over your friends and family in an instant. This is an extremely popular Asian recipe that can be enjoyed by people of all age groups and keeps your stomach full for quite some time. Go ahead and indulge with your friends and family in this unique soup right away!
- 1 tablespoon dried wakame
- 3/4 cup warm water
- 5 cups dashi
- 1/4 cup miso paste
- 4 ounces tofu, diced
- 2 tablespoons green onions, thinly sliced
- Place wakame in a bowl with 1/4 cup warm water. Let sit 10 minutes and then pour out excess liquids.
- In a large pot, prepare dashi according to the instructions on the packaging and whisk in miso paste.
- Add the tofu and wakame to the pot. Cook over medium-low heat for 3-4 minutes. Serve topped with green onions.
Easy Homemade Miso Soup
What you will need: (Serves four)
In a large saucepan add water and bring to a boil. Whisk in Miso paste.
Add in chopped green onions and tofu and simmer on medium to low heat for about 10 minutes.
Homemade Miso Soup
Sometimes, you need a simple soup. Not a hearty main soup like Yukgaejang or Budae Jjigae. Something light and mild. Something that can be put together quickly. With Asian pantry ingredients. Something that tastes good anytime of the day or night.
Miso Soup is that soup for me. Comforting. Delicious. Easy. If you can make instant noodles, you can make Homemade Miso Soup.
I eat Miso Soup for breakfast, lunch, dinner, and snack. It’s
What is Miso?
Miso is Japanese fermented soybean paste. Miso is salty, savory, and full of umami flavor.
There are different kinds of Miso. My favorite is Shiro Miso. A shorter fermentation period and higher rice content makes Shiro Miso mellow yet savory. It’s a mild basic that keeps forever in the fridge.
Miso is a fermented food so it’s packed with probiotic nutrition. The healthy bacteria in Miso aids the digestive process and contributes to overall gut health.
To that end, DO NOT BOIL Miso Soup. Boiling miso results in the loss of nutrition and flavor.
How to Make Homemade Miso Soup:
First, an optional step: make dashi.
What is dashi? Dashi is Japanese soup stock. Many Asian soup recipes require dashi stock the way Western recipes require chicken or vegetable stock. Dashi can be made from dried shrimp, mushrooms, anchovies, seaweed, and other ingredients. It adds a delicious layer of flavor.
There are several ways to make dashi. The fastest way is to use instant dashi granules. Think of it as chicken bullion cubes, in powdered form. Just a spoonful or two, stirred into hot water, does the trick.
Traditionally, dashi requires simmering a pot full of goodies in water. To make things easier, I like dashi packs. Dashi packs are individual-sized servings of dried goodies — kombu, mushroom, shrimp, scallop, anchovy, radish. Instead of buying each element separately, and adding to a big pot, dashi packets are handier and easier to throw into a pot.
(If you’re making this vegan, make sure to find a vegan dashi packet. The ingredients are listed on the back.)
Making dashi stock requires 10 minutes of simmering, then 20 minutes of steeping. Easy peasy lemon squeezy! (If you don’t have access to dashi, feel free to use water. It will still be tasty!)
Turn off the heat and whisk in the miso paste.
Add diced tofu and wakame (optional). Cover and let the residual heat warm everything through. Garnish with green onion, if desired. Eat immediately!