Miso soup is a warm and comforting dish that’s super easy to make. It mainly features silky miso paste, tofu, and green onions, creating a cozy bowl of goodness!
Whenever I make miso soup, I feel like I’m treating myself to a little spot of Japan at home. It’s perfect for chilly days or whenever you need a hug in a bowl! 🥣
Key Ingredients & Substitutions
Dashi Stock: This stock is the base of miso soup. You can buy it or make your own using kombu and bonito flakes. If you’re veggie or vegan, use vegetable stock instead.
Miso Paste: White miso is milder and sweeter, while red miso has a stronger flavor. You can use either, or even a mix! If miso is hard to find, tahini can be used, though the taste will change a bit.
Tofu: Firm tofu holds its shape well. Silken tofu can also be used if you prefer a creamier texture. If you’re not a tofu fan, try adding cooked chicken or shrimp instead.
Wakame Seaweed: This seaweed adds a lovely texture. You can substitute it with spinach or kale if you don’t have wakame on hand.
Shiitake Mushrooms: For a rich umami flavor, shiitake mushrooms are perfect. If they’re unavailable, button mushrooms or any edible mushrooms will work too!
How Do You Properly Incorporate Miso Without Losing Its Flavor?
It’s important to treat miso gently to keep its great taste and health benefits. When adding it to your soup, remember these steps:
- Always dissolve miso in a small amount of hot broth first. This helps it mix evenly without clumping.
- After adding miso, keep the soup at a low heat. Boiling it can kill the beneficial enzymes in miso.
- Mix slowly and carefully, allowing the soup to warm without boiling.
By following these simple steps, you’ll maintain the full flavor and goodness of your miso soup. Enjoy your warm bowl of happiness!
How to Make Miso Soup
Ingredients You’ll Need:
Basic Ingredients:
- 4 cups dashi stock (Japanese soup stock)
- 3 tablespoons miso paste (white or red miso)
Additions:
- 1/2 cup firm tofu, cut into small cubes
- 1/4 cup wakame seaweed (dried), rehydrated
- 3-4 shiitake mushrooms, sliced
- 2 green onions (scallions), thinly sliced
Time Needed:
This recipe will take about 15 minutes to prepare and cook. You’ll spend a few minutes simmering the ingredients and just a few more mixing everything together. In no time, you’ll have a delicious bowl of miso soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
If you’re using pre-made dashi, skip this step! If not, bring 4 cups of dashi to a gentle simmer in a pot. This stock forms the base of your soup, giving it that delicious umami flavor.
2. Add the Shiitake Mushrooms:
Once the dashi is simmering, add the sliced shiitake mushrooms. Let them cook for about 3-5 minutes until they are tender and release their flavors into the broth.
3. Incorporate Tofu and Wakame:
Next, add the rehydrated wakame seaweed and the small cubes of tofu to the soup. Gently heat everything together for another 2 minutes. This allows the flavors to blend and the tofu to warm up.
4. Mix in the Miso Paste:
In a small bowl, ladle a bit of the hot dashi broth and dissolve the miso paste into it. Stir until it’s smooth and free of lumps. This step is important so that the miso blends nicely into the soup.
5. Final Touches:
Turn the heat down and slowly stir the miso mixture back into the pot. Make sure you don’t let the soup boil after adding the miso to preserve its flavor and health benefits.
6. Serve with Green Onions:
Once everything is combined and heated through, remove the pot from the heat. Serve the soup hot, garnished with a sprinkle of thinly sliced green onions for a fresh bite.
Enjoy your comforting and flavorful traditional Japanese miso soup! It’s perfect as a starter or a light meal on its own.
Can I Use Any Type of Miso Paste?
Yes! You can use either white or red miso paste, depending on your taste preference. White miso is milder and sweeter, while red miso has a stronger, saltier flavor. Feel free to experiment with both!
How Can I Thicken Miso Soup?
If you prefer a thicker soup, consider blending some of the tofu with a small amount of dashi and then mixing it back into the pot. Alternatively, you can add a little cornstarch slurry (cornstarch mixed with water) to thicken it up, but this is less traditional.
Can I Make Miso Soup Vegan?
Absolutely! To keep it vegan, use vegetable dashi or a miso base mixed with water. Just be sure that all your ingredients, like miso and tofu, are plant-based.
How Should I Store Leftover Miso Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove over low heat, as boiling can affect the texture and flavor of the miso.
