Miso soup is a comforting, flavorful and healthy soup recipe that has been popular for several centuries in Japan. Today, miso soup has become a popular dish found in many Japanese restaurants worldwide. Made with a combination of dashi, Japanese soup stock, and miso paste, the soup has a delicate umami flavor that is both rich and soothing.
Aside from the broth, silken tofu, sliced scallions, and thin strips of nori seaweed are added to the soup to enhance its texture and make it more satisfying. You can also customize this soup recipe to your liking by adding sliced mushrooms, wakame seaweed, cooked shrimp, or chicken, depending on your preference.
One of the advantages of making miso soup is that it is an easy and quick recipe that you can whip up in just a few minutes. Whether you are fighting a cold, looking for a quick and easy weeknight meal, or simply craving some hearty, healthy soup, this miso soup recipe is sure to hit the spot.
In summary, miso soup offers a perfect combination of flavors that will warm you up from inside out, especially on cold and dreary days. This soup recipe is healthy and customizable, making it an ideal choice for anyone who loves a delicious and satisfying meal. Try making miso soup for your next dinner party or for a cozy night in, and you are guaranteed to impress everyone with its rich, delicious taste.
Miso Soup Recipe
Ingredients
- 4 cups (990.1 g) dashi Japanese soup stock
- 4 tablespoons (3.9 tablespoons) red miso paste
- 2 scallions thinly sliced
- 6 oz (170.1 g) tofu cubes
- 1 nori cut into thin strips
- 1/4 cup (24.4 g) sliced mushrooms
- 1/4 cup (1.3 g) wakame seaweed
- 1/4 cup (60 g) cooked shrimp
Instructions
- Heat 4 cups of dashi (Japanese soup stock)
- Add 4 tablespoons of white or red miso paste
- Stir until miso paste is dissolved
- Add 2 scallions, thinly sliced
- Add 1 block (about 6 oz) of silken tofu, cut into small cubes
- Add 1 sheet of nori seaweed, cut into thin strips
- Optional: Add sliced mushrooms, wakame seaweed, cooked shrimp or chicken for additional flavor and protein
Notes
Nutrition
Data source: USDA
Storage Tips
This miso soup recipe should last in the refrigerator for up to 5 days if stored in an airtight container. To store, let the soup cool completely before transferring it to a container.
To freeze, let the soup cool completely and transfer it to a freezer-safe container, leaving some room for the soup to expand as it freezes. It can be frozen for up to 3 months.
When ready to eat again, place the container in the refrigerator overnight to thaw. Or, transfer to a pot and heat on the stove until the soup is hot and bubbly.
If adding cooked shrimp or chicken, these should be stored separately from the soup and added when ready to serve. The same goes for any additional mushrooms or wakame seaweed. The tofu should be stored in the soup, but if there are leftovers, it can be stored in a separate container in the refrigerator for up to 3 days.
Recipe Variations
1. Vegetarian Miso Soup – remove the dashi or any other ingredients that are derived from animals and use vegetable stock instead.
2. Miso Ramen Soup – add ramen noodles, sliced pork or tofu, boiled eggs, and green onions to the soup.
3. Mushroom Miso Soup – add various mushrooms like shitake or oyster mushrooms, along with tofu and other vegetables.
4. Spicy Miso Soup – add chili pepper flakes or hot sauce to the soup while cooking to give it a spicy kick.
5. Chicken Miso Soup – replace the tofu with shredded cooked chicken and use chicken broth instead of dashi.
6. Seafood Miso Soup – add shrimp, clams, and/or squid to the miso soup to create a delicious seafood flavor.
7. Pumpkin Miso Soup – add chopped pumpkin to the soup and cook until tender, then blend it into the soup for a creamy texture.
8. Cold Miso Soup – serve the miso soup chilled and garnished with cucumbers, radishes, or other fresh vegetables.
9. Kimchi Miso Soup – add a spoonful of kimchi to the soup for an extra tangy and spicy flavor.
10. Tofu and Wakame Miso Soup – add wakame seaweed to the soup to give it a more traditional and authentic taste.
What To Serve With
1. Steamed rice
2. Fried or baked tofu
3. Sushi or maki rolls
4. Seaweed salad
5. Edamame
6. Japanese pickles
7. Grilled fish or shrimp
8. Tempura vegetables or shrimp
9. Udon or soba noodles
10. Teriyaki chicken or beef skewers
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