In Japan, soup made with miso paste, tofu, seaweed, and dashi broth is known as Miso Soup. This 10-minute miso soup recipe is quick and easy to cook at home.
In Japan, a common ingredient in miso soup is miso paste, a fermented soybean paste.
Yellow, red, and white miso are the three most common varieties. Because the soybeans in miso are fermented, they aid with digestion and provide a good source of probiotics.
White miso (far right in the photo above) is one of my favorite types of miso since it’s sweet and salty at the same time. All the ingredients for this Miso Soup recipe may be found in a Japanese or Asian food store.
Japan Info has a good article on the nutritional value of miso.
Ingredients for miso soup include the following:
- Soup base made from dashi broth. Dashi is produced from kombu (kelp) and bonita flakes (dried fish flakes) in Japanese cooking.
- Fried tofu puffs
- Chopped scallions
It’s a straightforward process. Boil the kombu and bonito flakes in water to make the dashi stock first. Make sure to strain thoroughly before using. Seaweed and tofu should be cooked for 3 minutes in the dashi.
Stir in the miso paste until it is completely dissolved. Miso paste should not be boiled.
Serve the soup right away, garnished with scallions. A serving of Japanese Miso soup has only 83 calories, making it a healthy and low-calorie option.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 85 calories.
With this recipe, what are its complementary dishes?
Steamed rice is the ideal accompaniment to this dish. The following recipes are great for a quick weeknight supper or a healthy Japanese meal.
- YAKISOBA (JAPANESE FRIED NOODLES)
- AGEDASHI TOFU
- CHICKEN TERIYAKI
- SHRIMP GYOZA
- 1 6-inch Japanese kombu or dried kelp, rinsed
- 1 oz. (30 g) dried, shaved bonito flakes
- 4 oz. (115 g) silken tofu, cut into small pieces
- 1 tablespoon chopped scallion
- 4 cups water
- 1 oz. dried seaweed
- 3 tbsp. white miso paste
- Boil the water and kombu together in a large stockpot over medium heat until the kombu is soft. After removing the kombu, add the bonito flakes and boil for 5 minutes. Use a spoon to remove the surface foams and scums.
- Finely sift the dashi before using. The bonito flakes should not be squeezed or pressed. Remove the bonito flakes from the pot. Seaweed and tofu should be cooked for 3 minutes in the dashi. Remove the soup from the heat and stir in the miso paste. A pair of chopsticks can be used to help disperse the miso paste in this soup. Serve right away, garnished with scallion greens.