Warm and savory traditional Japanese Miso Soup is a healthy and simple soup packed with umami flavor. It’s very easy to make and a perfect soup to go with any meal!
Miso or ‘miso shiru’ is a traditional Japanese soup served in most Japanese restaurants and households across Japan.
It is a staple in Japanese cuisine, so much so that about 75% of all Japanese people consume miso soup at least once a day. Miso soup and rice are the primary side dishes served in almost all Japanese cuisines.
What is Traditional Japanese Miso Soup and how do you make it?
Miso soup is made from dashi (fish broth), miso paste and different mix-ins such as tofu and green onions. It is usually served as an accompaniment along with other Japanese dishes.
Making miso soup is very simple. You start by making your dashi base by placing bonito flakes in a fine mesh strainer and boiling in water. After 2-3 minutes, remove the bonito flakes then add your tofu or mix-in of choice. Next, add the miso mixture paste into a small mesh strainer and place it into the dashi base and whisk the miso into the soup until dissolved. Give it a quick stir and simmer (never boil) then remove from heat, top with scallions and serve.
How is miso paste made?
Miso is fermented soybean paste and is made by mixing soybeans with salt and koji made from mold-inoculated grains. Miso is relatively easy to find and can be found in most Asian grocery stores.
What different types of miso pastes are there?
There are 3 main kinds of miso used in Japanese cooking:
- Shiro White Miso Paste – saltier and light in taste
- Aka Red Miso Paste – stronger in miso flavor and bold
- Awese Brown Miso Paste – this is a combination of the above two and our preferred miso paste to use for soup.
What broth base is miso soup made from?
Miso soup is made from an umami dashi base, which can be derived from different sources such as:
- Bonito Flakes (katsuobushi)
- Dried Anchovies
- Kombu (dried kelp)
- Hondashi (instant dashi)
What other mix-ins can I add to miso soup?
You really can add whatever you like, but some commons ones are:
- Wakame (dried seaweed)
- Age Tofu (fried tofu)
- Asari Clams
- Myoga (Japanese ginger)
- Shiitake Mushrooms
What is the nutrition information for this miso soup recipe?
- 316 Calories
- 7g Carbohydrates
- 2g Fiber
- 50g Protein
- 5g Fat
- 650mg Sodium
- 549mg Potassium
- 141mg Calcium
- 2mg Iron
- 60ui Vitamin A
- 1mg Vitamin C
Did you have any tips for making this Japanese miso soup recipe?
- Don’t let miso come to a boil as that will eliminate the savory umami flavor as well as kill the probiotic benefits found in miso paste.
- You can use hondashi or dashi packets for instant dashi
- Feel free to add your favorite vegetables or protein into the miso soup.
- Make a big batch of dashi and freeze it for quick miso soup.
Looking for other Japanese soup recipes?
- Japanese Meatball Dango Soup
- Japanese Chicken Soup
- Tonjiru Pork Miso Soup
- Clear Japanese Chicken and Mushroom Soup
- Beef Udon
Now, let’s get making this Traditional Japanese Miso Soup recipe!
- Prepping Time 5M
- Cooking Time 2M
- Total Time 7M
- Net Carb/per Bowl ~3g
- Servings 2 Bowls
1) Gather all the ingredients.
2) Cut Tofu into bite size squares. Size of the squares really is personal preference, but we like our tofu cut small, so the squares are about 1/4″. Set aside.
3) Finley chop green onions and set aside.
4) To make dashi, add water into a stove top pot. Place bonito flakes inside a strainer and bring to boil. Once boiling, reduce heat to low and let bonito flakes steep for 2-3 minutes. Discard bonito flakes once done.
5) Add Tofu into stove top pot and cook on 2-3 minutes.
6) Add Miso inside a strainer as shown below and mix into soup (never boil Miso as it will lose its umami flavor).
7) Add in green onions and serve.
Hope you enjoy your Traditional Japanese Miso Soup!
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Traditional Japanese Miso Soup
- 2 Cups Water
- 1/2 Cup Bonito Flakes
- 1/2 Cup Soft/Medium Tofu firmness is up to personal preference
- 1 Stalk Green Onion
- 2 tbsp Miso
- Gather all the ingredients.
- Cut Tofu into bite size squares. Size of the squares really is personal preference, but we like our tofu cut small, so the squares are about 1/4". Set aside.
- Finley chop green onions and set aside.
- To make dashi, add water into a stove top pot. Place bonito flakes inside a strainer and bring to boil. Once boiling, reduce heat to low and let bonito flakes steep for 2-3 minutes. Discard bonito flakes once done.
- Add Tofu into stove top pot and cook on 2-3 minutes.
- Add Miso inside a strainer as shown below and mix into soup (never boil Miso as it will lose its umami flavor).
- Add in green onions and serve.
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