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Japanese miso soup recipe

Japanese miso soup recipe


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  • Recipes
  • Dish type
  • Soup

Shiitake mushrooms, ginger and a stock made with dried kombu seaweed bring rich savoury flavours to this Oriental broth, which is quick and easy to make. With delicate tofu and slightly peppery watercress, the resulting soup is ideal for a deliciously healthy first course before a stir-fry of mixed vegetables with noodles.

9 people made this

IngredientsServes: 4

  • 1 packet dried kombu seaweed, about 25 g
  • 1 tbsp sake, Chinese rice wine or dry sherry
  • 2 tsp caster sugar
  • ½ tsp finely grated fresh root ginger
  • 2 tbsp miso paste
  • 4 spring onions, sliced at an angle
  • 6 fresh shiitake mushrooms, thinly sliced
  • 85 g (3 oz) tofu, diced
  • 85 g (3 oz) watercress leaves

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Put the kombu seaweed in a saucepan and pour in 1 litre (1 3/4 pints) water. Bring slowly to the boil, then remove from the heat and cover the pan. Set aside for 5 minutes. Use a draining spoon to remove and discard the kombu seaweed.
  2. Stir the sake, rice wine or sherry, sugar and ginger into the broth and bring back to the boil. Reduce the heat, and stir in the miso paste until it dissolves completely.
  3. Add the spring onions, mushrooms, tofu and watercress. Cook very gently, stirring, for 2 minutes without allowing the soup to boil. Ladle the soup into small bowls and serve at once.

Some more ideas

The kombu seaweed can be finely shredded or snipped into fine strips with scissors and returned to the broth, if liked, to add an interesting texture contrast. * For an intense herb flavour, add 2 tbsp chopped fresh coriander with the watercress. * As a non-vegetarian alternative to dried kombu seaweed, use dashi stock powder to make the broth in step 1. Dashi is Japanese stock made from kombu seaweed and bonito flakes (dried fish). Alternatively, use a rich vegetable stock (see our recipe on this site) as the base for the soup, giving a different but equally delicious result. * This recipe can be used as the basis of Japanese udon noodle soup with chicken. Bring 1 litre (1¾ pints) chicken stock (preferably home-made, see page 24) to the boil. Stir in the sake and ginger and add 2 tbsp rich soy sauce. Omit the miso. In step 3 add 1 skinless boneless chicken breast (fillet), cut into very fine strips, and 1 packet udon noodles, about 215 g, with the spring onions and mushrooms. Omit the tofu and do not add the watercress at this stage. Bring to the boil, then simmer for 2 minutes or until the chicken strips are cooked. Then add the watercress and cook gently for 1 minute.

Plus points

Research suggests that the humble soya bean is a powerhouse of disease-fighting ingredients. Soya beans and their products, such as tofu and miso paste, are rich in compounds called phytoestrogens. Growing evidence suggests that a diet rich in phytoestrogens can help to protect against heart disease, breast and prostate cancer, and osteoporosis (brittle bones). Eating soya products can also help to relieve many of the symptoms associated with the menopause.

Each serving provides

calcium * A, C, copper, iron

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

used this recipe for part of my catering GCSE practical assessment. thanks for the recipe. went great!-28 Apr 2014

I love Miso Soup.. Ion't love the idea of this one containing all that sugar!web design-23 Nov 2009


A House Japanese Miso and Mushroom Soup

"This is a mix of a 'miso' and 'mushroom' style soup. It was given to me, by a friend, who was the chef at a Japanese/Fusion style restaurant. And, it is just a nice mix of flavors - it was served as their house soup. Luckily, my friend passed along the recipe to me. Mirin, Sake, and Miso may not be something that everyone keeps on hand all the time but, they are great to cook with, and something I like to keep on hand. Once you start using these ingredients, you may find that you will start using them more and more. And, they will keep for a long time. Also, if you are not a tofu fan . just leave it out. But, give it a try, you might surprise yourself. Note: I don't find that this soup freezes well so, I usually just make what I need for that night. Also, this takes about 10 minutes to cook, so a great weeknight dish. This can easily be doubled as this recipe is based on 4 medium size bowls."


Miso Soup

Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. Here we have a traditional recipe for miso soup, but there are seasonal and regional varieties you may wish to try once you’ve mastered the basics.

Ingredients

miso soup:
1 tbsp dried wakame seaweed
1 pack firm/soft tofu
1 (5g) sachet bonito dashi stock
1L water
2 tbsp miso paste

topping:
1 spring onion, sliced

How To Prepare

Start by preparing your ingredients. Rehydrate the dried wakame with water in a bowl, chop up the tofu into small 1cm cubes.

Boil about 1L of water mixed with the sachet of dashi stock in a saucepan.

In the meantime, pour a small amount of the water into a smaller pan and stir in 2 tablespoons of miso paste (this is to avoid making a lumpy soup).

Remove the rehydrated wakame from the water, add the wakame seaweed and tofu directly to the stock.

Add the dissolved miso paste to the stock and stir to keep the mixture smooth, turn off the heat. Do not allow the soup to boil, this helps retain the miso’s flavour.

Serve into small bowls and add the sliced spring onion to the bowls.

Tips and Information

- Add grilled fish, mochi, shellfish, fried tofu, shiitake mushrooms, nameko mushrooms, shredded daikon radish, ready-made miso soup toppings and other ingredients to your soup for variety. The combinations with miso soup are endless.


How To Make Miso Soup

INGREDIENTS

For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):

  • 2 cups of water
  • 1(2-inch) piece kombu (dried black kelp)
  • 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
  • 4 ounces silken or firm tofu, drained
  • 1 to 2medium scallions
  • Two tablespoons red or white miso paste
  • wakame seaweeds

  • Knife
  • Measuring cups and spoons
  • 1-quart (or larger) saucepan
  • Whisk or dinner fork

INSTRUCTIONS

  1. Make the dashi(See step-by-step instructions:How To Make Dashi). Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil. Add the bonito flakes, if using, and let the water come to a rapid simmer. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi. Add extra water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
  2. Prepare the tofu, seaweed, and scallions. Cut the tofu into tiny cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
  3. Bring the broth to a rapid simmer. Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
  4. Mix the Miso with 1/2 cup hot broth. Place the Miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the soup and pour it over the Miso. Whisk with a fork or whisk until the Miso is dissolved in the water, and no lumps remain.
  5. Pour the Miso into the broth. Pour the dissolved Miso into the simmering soup.
  6. Add the tofu. Reduce the heat to medium-low and add the tofu to the Miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the Miso once the tofu is added.
  7. Add the scallions. Just before serving, scatter the scallions over the top of the soup.
  8. Serve in individual bowls. Pour the Miso into individual soup bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth, whisk briefly with chopsticks or a spoon to remix the soup.

RECIPE NOTES

Miso: Any type of Miso can be used to make miso soup. Restaurants typically use red Miso to make their miso soup.

Here is the good news! If you are a busy mother and you want to make life lighter!

There is an easy and magic way to make a delicious Miso soup without making a dashi broth by using this Miso Paste. The dashi stock is automatically mixed with the miso paste. It is a white miso paste and good for beginners

Substitute the dashi broth with hot water, add the ingredients such as tofu, wakame seaweeds, and scallion, mixed the desired miso paste.


Miso Soup Recipe (suitable for vegans)

Miso soup is a traditional Japanese soup made of miso paste, dashi (stock), and ingredients such as seaweed, tofu and vegetables. Japanese people drink miso soup daily and it is thought to be one of the secrets for a long healthy life!

People tend to think that miso soup is vegetarian, but it often contains fish stock. This recipe uses seaweed stock, so vegans & vegetarians can also enjoy this delicious soup!

Nutrition benefits of miso

Miso is made from fermented soybeans, and it is one of the most traditional Japanese seasonings. Miso is a good source of protein, zinc, manganese, vitamin K, copper and more. Soybeans are considered to be sources of complete protein because they contain all the essential amino acids needed for human health.

The fermentation process makes it easier for the body to absorb the nutrients it contains, and it also promotes the growth of probiotics, which are the good bacteria beneficial to our body.

Watch the video to learn how to make this delicious Miso Soup!

PREPARATION 20 minutes
COOK TIME 15 minutes
SERVINGS Serves 2

Ingredients

2 tbsp Miso
1-2 tsp (2-3g) dried seaweed (wakame)
100-150g silken (soft) tofu
□ ¼ tsp soy sauce (optional)
□ ½ cup or more chopped spring onions (optional)

Dashi soup stock
6cm x 6cm piece (about 5g) kobu seaweed
400ml water

TIPS : Which miso to use?

There are three main types of miso that you can find in the shops, and they all taste slightly different.

  1. Red Miso (Aka Miso) : This is the saltiest type of miso and it gives the richest flavour out of the three.
  2. White Miso (Shiro Miso) : This has the lightest and sweetest flavour out of the three, and is the most widely produced miso in Japan.
  3. Yellow Miso (Shinshu Miso) : This is the most versatile type of miso. The flavour is in between the red and white miso.

You can use any type of miso depending on your preference. I often use the yellow miso , as it goes well with many different ingredients. You can also mix the red and white miso to create the flavour you like.

Instructions

1. Wipe the surface of the kobu seaweed with a damp paper towel. Do not wash the kobu as it will remove the umami flavour.
2. Make several 2cm cuts into the kobu from the edge with kitchen scissors. This will help the umami to seep into the water.
3. Put the cold water and the kobu in a saucepan and leave for at least 20 minutes (if you have time, leave it for several hours).
6. In a separate bowl, put the wakame seaweed into some cold water and leave for 5 minutes to soften, and then drain.
7. Cut the tofu into small cubes (about 2cm). Finely chop the spring onions.
4. Heat the saucepan with the kobu on medium-low until the water starts to simmer (small bubbles appear around the edge of the saucepan). Do not boil the water as the umami will be lost.
5. Turn off the heat and remove the kobu. Also remove any froth that appears around the edge of the stock. The liquid that remains becomes the dashi stock for the miso soup.
5. Put the miso paste into a ladle and lower it into the dashi stock. Stir the miso until it is dissolved (see details in the video).
8. Add the tofu and wakame into the soup and simmer until the tofu starts to move, but don’t boil!
9. Serve in a soup bowl and top with the chopped spring onions. Enjoy!


Miso Soup ( 味噌汁 ) Recipe

TRADITIONAL JAPANESE RECIPE: In Japan, whether you are eating grilled eel on sticky rice from a lacquer box, a piece of blistering aubergine tempura hauled out of bubbling oil or chicken hearts cooked on skewers set over hot coals, you can almost guarantee that you will be offered a tiny lacquer bowl of miso soup. When there, it is an essential part of my breakfast, along with rice and salty, crunchy pickles. Made from crushed soy beans and rice or wheat, left to ferment and mature, miso's variations in colour, from creamy white to a deepest mahogany, will generally signify how salty it is. The white (shiro) miso, the least salty, is a good place for miso virgins to start.

Skill Level: Time: 35 Minutes
Price: Serves: 4 People

250gr Package Tofu
( cut into cubes )

10cm Dashi Kombu
( dried Kelp )

8.8oz Package Tofu
( cut into cubes )

4in Dashi Kombu
( dried Kelp )

1 Small Package Tofu
( cut into cubes )

1 Piece Dashi Kombu
( dried Kelp )

01 - Heat the Water in a large pot over low heat.

02 - Add the Dashi Kombu and cook it until the mixture just begins to simmer.

03 - Stir in the Bonito Flakes into the Dashi Kombu mixture until everything is well combined.

04 - Remove the pot from the heat and let the Dashi Kombusit for about 5 minutes without covering the pot and set aside.

05 - Turn the low heat back on and add the Tofu, the Dried Wakame and stir well to combine.

06 - Remove 1 cup of warmed Dashi Kombu mixture and whisk in the Miso Paste.

07 - Pour the Miso mixture back into the pot.

08 - Stir until warmed through and serve garnished with the chopped Leek on top.


What Is Japanese Clear Soup?

This simple broth based soup is primarily made of meat broths and vegetables simmered together over a long period of time to create a deep rich flavor.

The vegetables are then removed so the soup is clear, and garnishes like scallions and thinly sliced mushrooms are added to the top.

However, Japanese Clear Soup can vary in color, clarity, and even ingredients.

For instance, if you use all chicken broth your clear soup will have a lighter flavor and clearer appearance. Yet it will lack in depth compared to versions that contain some beef broth.

Whereas, if you use beef broth, depending on the brand you buy, your clear soup may not seem very light and clear at all.

Some versions even skip the chicken and beef broth altogether and use mushroom broth.


  • 2 quarts (2L) water
  • 1 ounce (30g) dried kombu (see note)
  • 1 ounce (30g) packed dried bonito flakes (katsuobushi, see note)

Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.


Miso Soup Recipe Ingredients

The first step in any miso soup recipe is making dashi. Unlike meat or vegetable soup stocks, this Japanese broth takes minutes to make. In traditional miso soup, the dashi is made with a mix of dried bonito flakes and dried kombu kelp. To keep my recipe vegetarian, I skip the bonito flakes. On its own, the kombu adds plenty of umami flavor to the base of this soup.

Here’s what else you’ll need to make this recipe:

  • Miso paste – You’ll find this fermented soybean paste in the refrigerated section of Asian markets and most grocery stores. For this recipe, look for white miso paste. Because it’s fermented for less time than darker types of miso, such as red miso, it has a milder, sweeter flavor that’s delicious in this simple soup.
  • Silken tofu – I like to use extra-firm tofu when I’m baking tofu, but in this miso soup recipe, silken tofu is a must. With its super-smooth texture, it practically melts into the savory soup.
  • Wakame – Find this dried seaweed in an Asian market, the Asian section of your grocery store, or online. 3 tablespoons might not seem like much for a whole pot of soup, but don’t be deceived. Soak the dried wakame in a little warm water, and it’ll expand like crazy!
  • Scallions – They add a nice crunch and sweet, oniony flavor to the soup.
  • Tamari – For serving! Add a drop at a time until your soup has a well-balanced savory flavor.

Find the complete recipe with measurements below.


Bring the stock to the boil in a deep saucepan.

Turn down the heat and add the seaweed then stir in the miso paste, the sesame oil and soy sauce. Taste, adding more miso for a deeper flavour if you wish.

Place the bok choy into serving bowls, add the cooked noodles, then pour over the miso stock.

Finish the soup with lime juice and coriander leaves.

It is always best to add the miso to the hot stock after you have brought it to the boil, because boiling miso kills a lot of its flavour.

*The white (shiro) miso, the least salty, is a good place for a miso newcomer to start.