Miso soup
The first time I ever tasted miso soup is during our Thailand trip. It was very new to me, and i was struggled adapting to the taste of miso. But years later i started loving it. During our recent trip to Korea, I bought a huge tub of miso paste and started including it in dishes like ramen, chicken and noodles.
About Miso Soup
Miso soup is a traditional Japanese soup made with dashi stock and miso paste. In addition, there are many optional ingredients that may be added depending on regional and personal preference. Miso soup comes from Japan and is a common companion to sushi and rice dishes. In Japanese, “miso” means “fermented beans.” Miso is made from soybeans, which are rich in protein and other important nutrients. It is the primary ingredient in miso soup, Along with additional ingredients like salt, green onions, dried kelp or seaweed, and tofu. Miso soup has minimal ingredients so the flavour and taste depends on each of the ingredients quality and method of using it. The base of the soup is dashi broth but you can use any broth that you prefer. I like to use white miso also known as shiro miso, it is fermented for less time so the flavour is more mild, sweet and pleasant. You can use additional ingredients like bok choy, spinach, tofu, kombu in miso soup. Japanese foods are one of my favorite cuisine, I often make Japanese milk bread, Curry bread (kare pan) and teriyaki chicken. Another important step is not to boil the broth once miso is added because it kills all the probiotics in the miso paste. So once miso is added, just warm it enough and turn off the stove. In this blog post I have written more about miso and miso soup. Make sure to read it entirely.
Miso Soup is Healthy!
Miso Soup has tons of health benefits in them. It is also an excellent source of Vitamin, Manganese, Copper and Zinc. Here are some of the known benefits.
Improved Digestive Health Reduced Risk of Cancer Lowered Risk of Heart Disease Less Severe Symptoms of Menopause
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Chicken Ramen Miso Ramen Chicken Katsu Vegetable Tempura Chicken Soba Noodles Curry chicken
Watch Miso Soup Recipe Video
Miso Soup Ingredients
White Miso (shiro miso) - I like to use white miso also known as shiro miso, it is fermented for less time so the flavour is more mild, sweet and pleasant. Stock / Broth - Dashi also known as Japanese soup stock is the main ingredient in miso soup. It is made with bonito flakes and kombu, the stock has a mild fishy taste. If you don’t prefer that taste, you can use chicken broth or veg broth. Tofu - soft tofu, silken tofu or firm tofu can be used in the soup. Green onions - one of the main flavouring for the soup is green onions or spring onions. Optional - ingredients like spinach, bok choy, soy sauce can be used in miso soup.
Choosing miso paste for miso soup
I like to use white miso also known as shiro miso, it is fermented for less time so the flavour is more mild, sweet and pleasant. Darker type of miso like red miso or yellow miso paste has more pungent flavour on its own which can make the mild tasting miso soup more pungent which may not be preferred by many. If you are just starting with miso soup, I recommend you to use white miso. You can find miso in the refrigerated section of your super market. You can even purchase it from online stores. Try to source Japanese brands miso for authentic taste.
Which Broth or Stock to Use for Miso Soup?
Traditional Japanese miso soup is made with Authentic Dashi Broth. If you don’t prefer fishy taste you can use veg stock or chicken stock. Dashi (だし, 出汁) is Japanese soup stock that forms the base for many Japanese dishes like miso soup, chawanmushi, ramen, and shabu shabu. Dashi is made using kombu and bonito flakes. Optional ingredients like shiitake mushrooms, and anchovies, are added to make it even more tasty. You can buy dashi broth in stores premade. dashi stock powder is available too. But making dashi broth at home is easy.
Ingredients for making homemade dashi
1 cup bonito flakes 1 piece kombu (around 10 grams) 5 cups water
How to make dashi
Take kombu in a sauce pan. Cover with water and let it sit for 30 minutes. Now place it on heat and bring it to a full boil. Lower the flame and cook for 30 minutes on low flame. Now strain the stock and take it back in the sauce pan. Add bonito flakes and mix well. Let the bonito flakes steep in hot stock for 10 minutes. Now strain the stock and use in recipes. Your homemade dashi is ready.
Tips for best tasting miso soup
Choosing miso - pick white miso which is milder in taste. Add little miso at a time into the soup and gradually increase the quantity as per your taste. Don’t boil - never boil miso which makes the broth watery and also kills the probiotics found in the fermented miso paste. Add ons - you can add in blanched spinach, bok choy, mushrooms and a dash of soy sauce for added taste. Taste as you go - Add a tbsp of miso paste to start with. So you can add more or less as per your taste. Miso can be strong for some people so always add less than more. Serve hot - miso soup taste at great when served piping hot with some steamed rice.
Tips to prevent lumpy miso soup
Miso paste has a tendency to get lumpy if not added properly. If you add miso paste directly into the boiling soup, it will get lumpy and chunky. To avoid that, you can mix miso paste in a bowl with some broth till smooth. Add this into the hot broth to prevent lumps. But I prefer to use the more authentic way of using a strainer. Add miso paste to a strainer, immerse the strainer into the broth and stir the miso paste using a pair of chopstick. This way the miso dissolve evenly into the broth makes it creamy.
How to Make Miso Soup (Stepwise Pictures)
Heating Stock
1)Take broth in a sauce pan and heat it up. You can use dashi broth, veg stock or chicken stock. Let it come to a boil. 2)Once the broth is hot, add in tofu cubes cut into small pieces. Let the tofu gets heated through.
Adding in Miso
3)Now we are going to add miso paste into the broth. Add a tbsp of miso paste to start with. So you can add more or less as per your taste. Miso can be strong for some people so always add less than more. 4)To prevent lumpy miso soup. Add miso paste in a strainer. Immerse the strainer into the hot soup. 5)Use a pair of chopstick or spoon to stir the miso with the hot soup. this dissolves the miso into the soup. 6)Once miso is added into the soup, never boil miso soup which makes the broth watery and also kills the probiotics found in the fermented miso paste. 7)Add in chopped green onions and mix. 8)Serve hot. 9)Enjoy
Expert Tips
Use white miso or shiro miso for making miso soup. You can add spinach, bok choy, mushroom in miso soup. Don’t boil the soup once miso is added, it kills the probiotics from the fermented miso paste. Start with less miso, taste and add more miso paste if needed.
Serving suggestions
Traditionally miso soup is served for breakfast with rice. But you can enjoy with boiled soba noodles, sushi or karaage.
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