What is Miso Soup Made of?
Miso Soup is a very healthy Japanese recipe because it’s made of miso paste, which is fermented soybean paste.
There are three main types of miso: yellow, red and white. Miso is good for you because the fermented soybeans help digestion and provide good probiotics.
Personally, I like white miso (far right on the picture above) as it’s mildly salty with a tint of sweetness. You may get miso and all the ingredients you need for this Miso Soup recipe at a Japanese or Asian food store.
To learn more about miso nutrition and benefits, check out this article at Japan Info.
What is in Miso Soup?
Miso soup ingredients consist of the following:
- Dashi broth or the soup base. Dashi is made with dried kelp (kombu) and bonita flakes (dried fish flakes); its is the building block of Japanese recipes.
- Fried tofu puffs
- Chopped scallions
How Do You Make Miso Soup?
The method is very easy. First, Make the dashi soup base by boiling the kombu and bonito flakes. Strain well. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes.
Turn off the heat and stir in the miso paste until dissolved. DO NOT boil the miso paste.
Top the soup with the chopped scallions and and serve immediately. Japanese Miso soup is good for your health and low in calories, only 83 calories.
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 85 calories per serving.
Pairs well with:
Miso Soup Recipe
Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.
- 4 cups water
- 1 6-inch pieces Japanese kombu or dried kelp, rinsed
- 1 oz dried, shaved bonito flakes
- 1 oz dried seaweed, soaked in warm water and drained
- 4 oz silken tofu, cut into small pieces
- 2 1/2 - 3 tablespoons white miso paste
- 1 tablespoon chopped scallion
Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.
Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.