Miso Soup

Traditional Japanese Miso Soup – a warm, soothing broth that’s bursting with savory flavors and healthy probiotic benefits!

Miso is Japanese Soup for the Soul!

Here in the U.S., we order Miso Soup mainly as a sushi or hibachi starter, but in Japan it’s a daily staple! Miso features dashi powder mixed with water to make the stock (dashi is made from kelp) and fermented ingredients like tofu and miso paste (both soybean products) to give it probiotic properties. 

Like chicken soup, miso is a warm, comforting food. It’s brothy and loaded with essential vitamins and minerals that reduce your risk of heart disease and osteoporosis. 

Unlike chicken soup, miso has an umami undercurrent that’s almost addictive and wildly appealing. And while it IS a great starter for sushi, it’s also a sensational entree to serve with your favorite Japanese side dishes! 

Other Recipes to Serve with Miso Soup

• Sushi Rice is a must-have side dish for every Japanese dinner!
• Edamame Snap Pea Salad with Ginger Dressing is a super easy salad with an umami-inducing sesame ginger dressing!

Miso Soup Ingredients

Stock: Miso uses Dashi powder with water to make the stock – if it’s not dashi, it’s not miso! You can find dashi in the Asian food aisle of your grocery.

Umami: Miso paste gives this soup its distinctively rich, umami flavor. Miso comes in several different types, from red and yellow to barley, rice, awase, and shiro. The flavors vary from mild and sweet to strong and tangy – use what you like! (I went with white miso.)

Protein: For Miso soup, we’re using bite-sized cubes of tofu (either silken or extra firm are best) to absorb the flavors from the other ingredients.

Veggies: Sliced green onions are the ideal ingredient in miso – their bright, tangy flavor and crisp texture pull this soup together perfectly!

How to Make Traditional Miso Soup

STEP ONE: In a medium soup pot, bring 5 cups of water to a boil. Add in the dashi powder packets and boil for 2-3 minutes. (If you’re using loose dashi powder, whisk it in until it’s completely dissolved.)

STEP TWO: Turn the heat down to medium and stir in the miso paste until there are no visible lumps. Reduce the heat to a low simmer.

STEP THREE: Add in the tofu and green onions and simmer for just a few minutes until the tofu is warmed through. Portion into bowls and serve warm.

Tips for Success

• Don’t bring the soup to a boil after adding the miso! Miso is a fermented food, so boiling it will kill its healthy probiotic benefits. 
• You can dissolve the miso paste in a little hot dashi before adding it to the soup to keep it from being lumpy.
• Miso loses its flavor when reheated, so add in a bit more if heating up leftover soup. 
• A drop or two of Tamari will add a rich, umami balance to miso soup.

What IS Miso Soup?

Traditional Miso Soup is a clear broth soup that’s as core to Japanese cooking as sliced bread is to American menus. It’s made from dashi powder, miso paste, and a variety of add-ins. The flavor is a savory, tangy, rich umami goodness!

There are multiple types of miso paste on the market – so which miso should you use? Depends on your preference. Shiro miso is the mildest and has a subtle sweetness to it. If you’re new to Japanese cooking, it’s a good place to begin. Yellow miso is earthy and incredibly versatile. Red miso has the strongest flavor – it has been fermented the longest and has the most probiotic benefits!

What Should I Serve with Miso Soup?

If serving miso as a starter, any Japanese entree is appropriate, from rice or soba noodles to hibachi-style grilled meats and vegetables. 

If miso is going to be the main dish, add-ins can make the soup heartier and more filling. Think turnips, mushrooms, carrots, bok choy, or spinach. You can even toss in noodles or gyoza or add in a protein like shrimp.

Other Japanese-Inspired Recipes

• Roasted Miso Chicken
• Crispy Spring Rolls
• Shrimp Tempura
• Ramen Noodle Stir Fry
• Summer Veggie Udon Noodle Stir Fry
• Sheet Pan Orange Teriyaki Chicken & Vegetables