Easy Miso Soup

Did you know that you can make miso soup at home in just 10 minutes? This time-saving recipe provides you with a deeply satisfying bowl of soup without sacrificing taste.  By using dashi powder as the base of the soup, you can easily this whip this up on busy weeknights to enjoy as part of a complete meal.

Soothing for the body and soul

Not only is miso soup incredibly easy to make, but it’s also packed with beneficial nutrients. From the umami-rich broth to the silky tofu and seaweed, each ingredient contributes so much goodness to the dish.

The star of the show of course is Miso paste. This fermented soybean paste is the foundation of the soup’s flavor, providing a deep, savory taste that is mild at the same time.  And the best part? Miso is rich in probiotics, which are great for gut health—just another reason to make this soup a regular part of your meal rotation.

What kind of Miso should you use for Miso Soup?

When it comes to making miso soup, choosing the right type of miso paste is essential. There are a few different varieties of miso, each with its own flavor profile, so let’s break them down:

1. White Miso (Shiro Miso)

White miso is most commonly used for traditional miso soup.  It is the mildest and sweetest of the miso varieties. It’s fermented for a shorter period of time, which gives it a light, slightly sweet flavor.  If you’re new to miso, white miso is a great place to start.

2. Yellow Miso (Shinshu Miso)

Yellow miso is a little more robust than white miso but still has a relatively mild flavor. It’s fermented longer, which gives it a slightly deeper, earthier taste. This type of miso works well for those who want a bit more complexity in their soup without overpowering the delicate balance of flavors.

3. Red Miso (Aka Miso)

Red miso is fermented for a longer period of time, which gives it a stronger, more intense flavor. It’s much saltier and richer than white or yellow miso, making it ideal for heartier dishes like stews or marinades. It’s best suited for those who prefer a bold, robust flavor.

For this easy miso soup recipe, I recommend white or yellow miso. It offers a delicate balance of savory and sweet flavors while maintaining an overall mild and delicate taste.

Don’t overheat the miso 

Miso is fermented and rich in beneficial bacteria that can support your gut health. However, when miso is exposed to high heat, it can kill off the probiotics, reducing its health benefits. To ensure that the probiotics stay intact, I recommend adding the miso towards the end and turning off the heat beforehand.

How to make miso soup

This easy miso soup comes together in just 10 minutes, making it perfect for busy weeknights or whenever you’re in need of a quick, healthy meal or side dish.

What you need:

• 4 cups water
• 2 tsp hondashi (dashi powder): Dashi is the base for most Japanese soups, and it’s what gives miso soup its signature umami flavor. Dashi powder is a quick and convenient way to get that deep, savory taste with less time and effort.  You can find it at most Asian supermarkets or on Amazon (https://a.co/d/dEI0ZjZ). 
• 1 tbsp wakame seaweed (optional): This seaweed is optional, but it pairs beautifully with the tofu in miso soup and offers tons of nutrients.  This can also be found at most Asian supermarkets or on Amazon (https://a.co/d/eXcQiVP)
• 5 oz silken tofu, cubed: The tofu adds protein to the soup, making it a more filling and satisfying meal. I recommend using silken tofu if you can find it for it’s delicate and “silkly” texture, but medium or firm tofu can work as well.
• 4 tbsp miso paste: The main flavor component and ingredient, it offers tons of umami flavor as well as probiotic benefits.
• 1 green onion, thinly sliced: To garnish and provide a burst of freshness.

Step-by-step instructions

1. Prepare the Broth In a medium-sized pot, add 4 cups of water and 2 teaspoons of hondashi. Bring the mixture to a gentle boil over medium heat. Hondashi is a concentrated soup stock made from dried fish and seaweed and will provide the umami rich flavors of homemade dashi stock in just minutes. 
2. Add the Wakame and Tofu If you’re using wakame seaweed, break it up into small pieces before adding it to the pot. Wakame expands significantly when it’s rehydrated, so a little goes a long way. Add the silken tofu, gently stirring so that it doesn’t break apart. Let the soup simmer for a few minutes until the tofu and wakame are heated through.
3. Turn Off the Heat This is the key step. Before adding the miso paste, turn off the heat to preserve the probiotics in the miso. You don’t want to risk boiling the miso and losing all its beneficial bacteria.
4. Dissolve the Miso Paste Once the heat is off, add 4 tablespoons of miso paste to the pot. To avoid clumps, you can use a fine mesh strainer and gently press the miso through it into the soup, or you can stir it directly into the broth with a spoon or spatula until fully dissolved. Taste the soup and adjust with more miso if needed.

Garnish and Serve Finally, garnish the soup with thinly sliced green onions for a bit of freshness and crunch. Serve immediately and enjoy your homemade, nutritious miso soup.

Variations and customizations

One of the best things about miso soup is how versatile it is. You can easily adjust the ingredients based on your preferences or what you have on hand. 

• Add Mushrooms: Shiitake or enoki mushrooms add a nice earthiness to the soup 
• Use Different Proteins: Instead of tofu, try adding thinly sliced chicken, pork, or even shrimp to bulk up the dish.
• Add More Vegetables: Thinly sliced carrots, spinach, or bok choy are great additions that add color and extra nutrients to your soup.
• Spice It Up: If you like a little heat, add a pinch of chili flakes or a dash of shichimi togarashi (Japanese seven-spice blend).

Why you’ll love making miso soup at home

It’s always tempting (and so easy!) to order miso soup for delivery from your favorite sushi restaurant, but once you make it at home you’ll see just how simple and easy it is. Homemade miso soup is often fresher and contains more probiotics, since many restaurants may boil their miso, thus destroying the beneficial bacteria.  By making it yourself, you get to control the ingredients as well as customize the dish to your liking. 

Save time and money by making it at home.  With just a few pantry staples, you can make multiple servings of miso soup at a fraction of the cost of dining out.

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