Miso Soup - How to Make Miso Soup Recipe

Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used. I used soft tofu, and added some sliced ginger while heating the soup. It was just like my local restaurant - and I'm so glad I can make it cheaper than the $1.50 they charge for a small bowl. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one.

I grew up eating miso soup made various ways. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor. To whisk in the miso paste, I normally hold two spoons, with the miso paste in the first spoon and using the other spoon to mash the paste into the water. The dashi I use has no MSG and since I was only serving two people I scaled this amonunt down quite a bit. I don't use silken tofu but medium firm which is a personal choice. I garnished the soup with thinly minced green onions (see my picture). Miso soup doesn't take me too long to make. There are so many vegetables you can add in miso soup such as shiitake mushroom, daikon, other mushrooms, leafy greens, etc. This was a warm and satisfying soup that paired perfectly with, "Japanese Deep Fried Shrimp," "Japanese Shrimp Sauce I," "Japanese-Style Sesame Green Beans,"and "Cucumber Sunomono," all from this website. I drank every last drop of miso soup!

I studied in Japan as a college student, and this is pretty much how I learned to make miso soup from friends in Japan. Just a few notes: Miso: I was taught to mix the miso in a small bowl with a bit of the broth to dissolve it before adding it to the pot. Otherwise it's harder to incorporate it into the soup. If your miso has chunks that won't dissolve, you can put this small bowlful through a sieve before adding to the pot. Tofu: Generally, softer tofu is used for soups and hard tofu is for dishes like stir fry where it will be stirred or moved around a lot. That's why the recipe calls for what it does. But get what you like. Seaweed: While you're at the Asian grocery store picking up your miso and dashi, grab some wakame seaweed. You just have to reconstitute it by putting a small amount in a bowl of water while you're making the rest of the soup. When the soup is ready, the wakame should be, too. Chop into 2-3" pieces if desired - some bits of wakame may be quite large. Put it into the soup and serve.

This is the perfect basic recipe. As others have mentioned, adding spinach and mushrooms adds a delicious touch. Oddly, I could not find dashi granules at my local asian market, but the very nice clerk gave me the ingredients (which they had) and very easy instructions to make my own stock which is much lower in sodium and additives: Dried kombu (kelp) and bonito flakes. Soak +/- 1/2 cup of dried kombu in 4 cups cold water for 20 minutes. Bring to a boil, add +/- 1/2 cup of the dried bonito flakes. Simmer 5 minutes. Strain the broth. Voilà!

Based on ingredients on hand and others' reviews and what I had on hand, I used 3.5 T white miso paste, fish (salmon) stock in place of water, 1.5 carrots (shredded), firm tofu, and added chopped mustard greens before serving. My husband loved it and children ate it without complaint. Will definitely make again. ** We've made this recipe multiple times. Sometimes we add water, other times fish stock. We always add shredded carrot and greens.

This is an amazing recipe! Tastes better than all of the local Asian restaurants, in my opinion. I doubled the recipe and added extra firm Tofu, sliced Portabella Mushrooms, Roasted Seaweed, and Green Onions (added in that exact order with aprox 5 minutes between each addition)... I also added a little extra miso paste (white) for extra flavor. I was very pleased, as was my significant other... Very delicious, I highly recommend you give this a shot if you like Miso Soup!

Just like you'd get in a Japanese restaurant! I had to go to the Asian market to get the dashi granules (important, don't omit!) and miso paste. I used Marikome brand All Natural Miso. This miso is known as Awase which is between a white and a red paste on the miso scale. The only change I made was to use a firm tofu, as recommended by other reviewers. I think using firm is necessary. I thinly slice a sheet of seaweed and added that into the pot just before serving. I also added a couple thinly sliced mushrooms as a garnish. Thanks for the great recipe! So simple! Who knew!?

I am Japanese. When I make miso soup, I add the miso at the end. I never boil it. The aroma of the miso will be weak. 1. Bring the water to a boil, 2. Add the vegetables and simmer until they are soft, 3. Turn off the heat and add the miso (when heating, use low heat and do not let it boil!). This way of making it is very delicious.

After adding the Dashi, I tasted the Miso paste before adding. It was low sodium, but still a bit salty. I only used 2 Tbs. Miso and it was enough. I added about a 1/2 cup of tofu and a 1/2 cup seaweed cut in about 1/2 in pieces along with the onion. This was delicious and light. Make sure you soak and rinse the seaweed if you use it. Made it again with thinly sliced celery and bamboo shoots, in addition to the green onion. I cut all of my ingredients thinly to keep the soup light and brothy. So simple, but made me look like I might actually know what I'm doing! lol Thanks Michelle Chen.

Common way of making Miso using granules. A couple of notes from my own experience...I use 1T miso for every cup of dashi (i.e. the broth). This makes it easier for me to remember the ratio. When using silken tofu, look for the Extra Firm Silken Tofu. You want that restaurant quality creamy tofu experience but you also want the block to hold up. Extra Firm Silken does this. Finally, I add a bit of rehydrated wakame (seaweed) as well. A little wakame goes a long way as it expands greatly. Rehydrate with boiling water in a separate vessel, drain, and add to the end soup.

This was an excellent and easy recipe for a novice miso soup maker. I tweaked it right out of the chute, because I had been scoping similar recipes. I put a little more miso in it (used white) and added a shredded carrot and some diced mushrooms. It is EXCELLENT. "Expert" Japanese chef suggested removing the soup from the heat before adding the miso. It's supposed to maintain the flavor better and keep it from separating. All I know is that I made a little batch of heaven today!

This recipe is missing the Cut Wakame (dried seaweed). I added that and used 1 of the the Dashi bags. These changes and it comes out perfect.

Easier to make than instant noodles! I love miso soup but the pre made packages are so expensive so I looked up a recipe and tried this one. Thank you to the author and all the commenters who helped me figure out what to buy and for the tips and tricks!

This recipe was so easy and so delicious! i added a little bit of wakame seaweed and a dash of sesame oil to mine and it turned out incredible!

I used a dashi packet. It has kelp and whole dried fish in it. I also added some mushrooms. The onion isn't onion, and I forget the name of it - it's like a small leek, but more tender.

Delicious and so easy to clean up.

YUM YUM eat 'em up!

Easy recipe to follow. Tastes just like what we order at our favorite Sushi restaurant. Will be making this again and add spinach.

Brilliant recipe. No messing about great results every time

I’m added some thinly sliced mushrooms and some spinach! Family loved it!