The miso soup or misoshiru is a staple of Japanese cuisine that can not miss on the table. It is one of the essential dishes that make up the typical Japanese menu. Here we follow the formula of “one soup plus three dishes.” Both during lunch and dinner and is also present in the traditional Japanese breakfast. Also, miso soup recipe is easy to prepare, so we encourage you to try it.
Miso soup recipe
We leave you with the miso soup recipe. You see that once purchased and prepared. The ingredients are VERY easy to make. Miso is vegan soup. So, try it.
Ingredients for miso soup recipe:
- 1/2 package of tofu
- 20 gr. wakame seaweed rehydrated
- 2 bowls of dashi broth
- 2 tablespoons miso white
- 30 cm chive (optional)
Step by step instructions:
- First, prepare the dashi broth either by following the traditional recipe (recommended) or by using instant powder dashi.
- Then, if we have dried wakame seaweed, we must rehydrate it by soaking it a few minutes before starting to prepare the recipe.
- Meanwhile and being careful that we don’t break too much, cut the tofu in half and then in small cubes of about a centimeter.
- Heat the dashi broth over medium heat and when it is about to boil, remove from heat.
- Then, take some dashi broth and in a bowl, add the miso paste little by little to dissolve it. Stir well so that it is well mixed.
- If you make a small amount, you can also directly throw miso in the dashi saucepan and stir there.
- When the miso is well dissolved, mix with the rest of the dashi we had in the saucepan and incorporate the tofu and wakame seaweed.
- Serve in individual bowls immediately, very hot and optionally add little chives cut on top.
This recipe for miso soup is the traditional one. The truth is that miso soup allows many variations, depending on the ingredients that we have. We like or that we want at that time. Thus, the soup can bring spinach and aburaage (fried tofu), tofu and shiitake mushrooms or nameko mushrooms, potato and wakame seaweed, eggplant, tofu and aburaage (fried tofu), etc.
Time: 5 minutes
Diners: 2 people
When I entered the world of Japanese gastronomy, the first thing I thought was that miso soup must be something tremendously complicated to do. Because of what I had the word “soup” and my mind kept putting images of our large casseroles simmering for hours. Nothing is further from reality. Miso soup is made in a few minutes and costs hardly any work.
The only job is to have all the ingredients. To prepare miso soup, we need dashi broth. It is very easy.
Secondly, apart from dashi broth, to prepare this very easy recipe for traditional miso soup, we will need miso paste. The white miso is most often used for miso soup. It depends on the region of Japan and even the family recipe you can use other types of miso, and miso red or brown. The choice of miso is one of the possible variations of the recipe. Such as the choice of solid ingredients inside the soup. The traditional recipe is made with tofu, wakame seaweed and, optionally, scallions in small slices, but again, there are a thousand opportunities and variations. We give you some ideas in the recipe notes, at the end of this post.
Miso soup is usually served very hot, which is why, like any other soup. You feel like double in winter. To taste it, the Japanese do not often use a spoon, but it is reasonable to approach the bowl to the mouth with one hand and sip. Meanwhile, they help each other with the chopsticks to take the solid ingredients to our mouth while we drink the broth.