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.
- Tofu
- Fried tofu puffs
- Seaweed
- 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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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. Miso Soup
Ingredients
Instructions
Nutrition Information
Serving Size
2 people
Amount Per Serving
Calories 85Total Fat 1gSaturated Fat 0gCholesterol 9mgSodium 102mgCarbohydrates 3gFiber 0gSugar 0gProtein 12g
Shabbir
How long does Meso paste last in fridge ?
Rasa Malaysia
Check the expiration date.
One Cent
You can freeze miso paste. It still stays “scoopable” even when frozen and will make it last a lot longer. Keep in an airtight container. If merely refrigerated it will go bad much sooner than if frozen.
One Cent
I am unclear whether I am to discard the kombu after boiling it (but before adding Bonito flakes). It says to discard the bonito flakes after boiling, but does not tell me whether to discard the kombu after removing from the broth, or add it back with the “seaweed”. If kombu is seaweed, then I would add it back later but if not, I would discard it.
Rasa Malaysia
Kombu is always discarded.
One Cent
Thanks. I hadn’t looked at the kombu first – it’s like a solid sheet of thick seaweed leaf. So it is used like a bay leaf in Asian soups (add for flavor then discard). I made the miso soup without kombu a few times first and it tasted delicious as well. I added a little fish sauce at the end (don’t boil it) to give it some salty umami-ness. Great recipe – one I will now make often. Light, nutritious, delicious.
Rasa Malaysia
Nice!
Jen
Making this miso soup this afternoon, 5 stars!! I absolutely love everything on your website. Directions are always simple and ingredients are never hard to find at my local Asian market. (I spend a fortune every time I go!) anyway wanted to say thank you for a fabulous site. I look forward to whatever comes next!
Rasa Malaysia
Thanks😊
Erica
Seems like a lot of seaweed once rehydrated and not enough liquid in the soup
Rasa Malaysia
Add water if reduces too much. You can cut down the seaweed.
Maria Chee
Do you know a good brand for 1) dashi, 2) kombu, & 3) Bonita flakes. Also, where can I get them online as I live in a little town in MA.
Thanks.
Maria
Rasa Malaysia
Any brand is fine.
Nicole
This will be my breakfast tomorrow morning! Thanks for reminding me! I have all the ingredients. :-)
~ Nicole ~