Miso Soup Recipe

Name: Chef John's Miso Soup
Prep time: 20 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 6 cups cold water; 0.5 ounce dried kombu (dried kelp); 2 cups lightly packed dried bonito flakes; 7 ounces silken tofu, drained and cut into 1/2-inch cubes; 4 tablespoons white miso; 2 tablespoons red miso; dried wakame seaweed flakes; shredded wakame or hijiki seaweed (soaked in water until soft); 2 green onions, thinly sliced, plus more to garnish

Cook Time: 20 minutes

There are moments when nothing hits the spot quite like a bowl of steaming miso soup. Its light, comforting, and packs just the right amount of flavor to awaken your senses without filling you up. Its the perfect way to begin a meal, especially when youre about to enjoy a Japanese feast. Whether youre craving a warming starter on a chilly evening or just want a deliciously simple soup, this miso soup recipe is quick, easy, and incredibly satisfying.

This is a staple in any Japanese restaurant, often enjoyed before sushi or tempura. The great thing about making it at home is that its just as easy to prepare as it is to enjoy. With just a few ingredients most of which can be found in your local grocery store or online you can recreate this comforting dish any time you like.

Ingredients

6 cups cold water
ounce dried kombu (dried kelp)
2 cups lightly packed dried bonito flakes
7 ounces silken tofu, drained and cut into -inch cubes
4 tablespoons white miso
2 tablespoons red miso
Dried wakame seaweed flakes
Shredded wakame or hijiki seaweed (soaked in water until soft, optional)
2 green onions, thinly sliced, plus more to garnish

Directions

Step 1: Gather all your ingredients. Having everything ready to go will make the process quicker and easier.

Step 2: Pour the cold water into a saucepan and add the dried kombu. Let the kombu soak for about 30 minutes to release its flavor.

Step 3: Place the saucepan on the stove over medium heat. Wait until the water just starts to simmer. Once it does, turn off the heat and remove the kombu using a strainer. Squeeze out any remaining liquid from the kombu back into the pan and discard the kombu.

Step 4: Turn the heat back on to medium-high and bring the water to a simmer again. Add the bonito flakes and stir them into the liquid. Once the water has simmered for a minute or two, turn off the heat and let the mixture sit for 10 minutes to allow the flavors to meld. After this time, strain the liquid and reserve it this is your dashi stock.

Step 5: Pour the prepared dashi stock into a clean saucepan over medium heat. Add the soaked, shredded seaweed, soy sauce, and green onions. Let the mixture come to a gentle simmer.

Step 6: Once simmering, reduce the heat to low. Take a small strainer and add both the white and red miso pastes. Submerge the strainer into the hot dashi and stir gently. Slowly work the miso through the strainer until it fully dissolves into the soup.

Step 7: Add the tofu cubes to the pot and continue to cook on low heat for another 2 minutes until the tofu is heated through.

Step 8: Taste the soup and, if desired, add a little more soy sauce for extra seasoning. Adjust to your preference.

Step 9: Serve the soup hot, garnished with additional thinly sliced green onions. Enjoy immediately for the best flavor!

Nutrition Facts (per serving)

Nutrition Information	Amount
Calories	80
Total Fat	1g
Saturated Fat	0g
Sodium	927mg
Total Carbohydrate	11g
Dietary Fiber	1g
Protein	7g
Potassium	43mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restricted diet, please consult a doctor or dietitian before preparing this recipe for personal consumption.

Miso Soup Recipe

Miso soup, a staple in Japanese cuisine, is a flavorful soup made primarily from miso paste, dashi (a broth), and tofu. It's a perfect example of Japanese culinary philosophysimple yet deeply satisfying. This humble dish has been an integral part of Japanese meals for centuries, evolving in different regions with unique local variations.

History of Miso Soup

The origins of miso soup trace back over 1,000 years. Miso itself is a fermented paste made from soybeans, rice, and sometimes barley, and its use can be found in records from the Nara period (710794 AD) in Japan. Initially, miso was considered a medicinal food, and it wasnt until the Heian period (7941185) that miso began to be used more widely in daily cooking. Miso soup, as a dish, likely emerged in the early centuries of the second millennium, becoming a common soup served with rice. It was not only an affordable source of protein but also packed with umami flavor, thanks to the fermentation of soybeans and the addition of dashi.

Regional Variations

While miso soup is popular throughout Japan, it varies significantly from region to region. The most common types of miso are white (shiro miso), red (aka miso), and mixed (awase miso). White miso, made from a higher ratio of rice, is sweeter and lighter, while red miso, which ferments longer, is darker and more robust. The type of miso used in the soup can influence the overall flavor profile, with some regions preferring one over the other.

In the northern parts of Japan, particularly in Hokkaido, miso soup is often made with hearty ingredients like root vegetables and seafood. Meanwhile, in the Kansai region (including Kyoto), lighter versions of the soup may be served with tofu, wakame, or green onions. In Nagoya, theres a popular variation called "hatcho miso soup," which is made using a more intensely flavored dark miso, reflecting the areas preference for strong, savory tastes.

What Sets Miso Soup Apart?

At first glance, miso soup may seem similar to other simple broths or soups. However, the key difference lies in the depth of flavor provided by dashi and miso paste. Dashi, made from ingredients like bonito flakes and kelp, gives miso soup its characteristic umami flavor, which is the fifth basic taste (alongside sweet, salty, sour, and bitter). The fermentation process of miso paste also contributes to the soups rich taste and nutritional value, offering beneficial probiotics. Unlike most Western soups, which often focus on a single ingredient or a base of vegetables, miso soups flavor complexity comes from the harmony of its few componentsmiso, dashi, and the optional additions of tofu, seaweed, or vegetables.

Where is Miso Soup Typically Served?

Miso soup is traditionally served as part of a Japanese meal, often accompanying rice and other side dishes. It is most commonly found in Japanese households as a daily meal starter or as a side dish with breakfast, lunch, or dinner. In restaurants, especially those offering formal kaiseki meals, miso soup is typically served alongside other small courses. While it can be found in any casual sushi or ramen shop, its presence in more formal settings reflects its deep cultural significance as a symbol of nourishment and comfort.

Interesting Facts About Miso Soup

Health Benefits: Miso soup is not only delicious but also healthy. Miso is a good source of protein, vitamins, and minerals, and the probiotics in miso are beneficial for gut health.
Cultural Importance: Miso soup is so deeply ingrained in Japanese culture that it is often considered a "comfort food," offering a sense of warmth and home. Many Japanese families have their own unique recipe for miso soup, passed down through generations.
Variations Beyond Japan: In other parts of the world, miso soup is often adapted to local tastes. For example, in some Western versions, ingredients like mushrooms, spinach, or even chicken may be added to the soup, altering its traditional flavor.
Preparation Time: Despite its rich and complex flavor, miso soup can be made quickly. The base dashi can be prepared in under 30 minutes, making it an ideal choice for a fast yet satisfying meal.

Overall, miso soup is a dish that encapsulates the essence of Japanese cookingsimplicity, balance, and flavor. Whether enjoyed in a restaurant or made at home, it remains a comforting and nutritious part of the Japanese culinary tradition.

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FAQ about Miso Soup Recipe

Leftover miso soup can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent the tofu from breaking apart.

Miso soup can be frozen, but it’s best to freeze the broth and tofu separately. Freezing the soup with the tofu may affect its texture, causing the tofu to become spongy once thawed. To freeze, let the soup cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

While dashi adds depth and umami to the soup, you can substitute it with a vegetable broth or chicken stock in a pinch. You can also add extra miso paste for flavor, but the taste will differ from the traditional dashi-based version.

Yes, you can use different types of miso paste depending on your taste preference. White miso is milder and sweeter, while red miso is saltier and more robust. You can also experiment with other varieties like yellow or brown miso, but the flavor profile of the soup may change.

If you can't find kombu (dried kelp) or bonito flakes, you can try using a vegetable broth as the base for the dashi or substitute the kombu with a seaweed snack. However, this will change the flavor, so the result may not be as authentic as the traditional dashi.

Yes, you can add vegetables such as spinach, mushrooms, or carrots to the soup. Just make sure to add them in the last few minutes of cooking to prevent them from becoming overcooked and losing their texture.

Miso soup can be gluten-free if you use a gluten-free soy sauce. Some traditional soy sauces contain wheat, so be sure to check the label or use tamari as an alternative.

To make miso soup spicier, you can add a dash of chili paste or fresh sliced chili peppers to the soup. Another option is to stir in a small amount of gochujang (Korean chili paste) for a unique spicy kick.

While silken tofu is typically used in miso soup for its smooth texture, you can use firm tofu if you prefer. However, the texture will be more dense, and the tofu may break apart more easily in the soup.