Miso Soup
10-minute Japanese miso soup
I love salty and savoury stuff so it is no surprise that I like miso soup, which is a must-have side whenever I am eating Japanese food. Another great thing about miso soup is that it is so quick (under 15 minutes), easy and cheap to prepare, it is almost like instant food preparation to me. Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot. This is a basic recipe for miso soup with tofu and wakame, but you can add other ingredients to make a more sumptuous bowl. One of my very favourite variation is miso soup with asari clams recipe. If you are new to Japanese cooking, check out the photos of the Japanese ingredients on page 2.
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Miso Soup Recipe
- Serves: 3
- Prep: 5 mins
- Cook: 5 mins
Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot - quick and easy!
Ingredients
- 500 ml dashi stock I cheat by dissolving 1/2 tsp dashi stock powder in hot water
- 1 tbsp miso paste to taste
- 100 grams tofu cubed
- 1 tbsp dried wakame (Japanese seaweed) soaked in water until softened and reconstituted
- 1 tbsp chopped spring onions (scallions)
Instructions
- In a pot, bring dashi stock to boil. Transfer 1 -2 ladles of hot stock to a small bowl and stir to dissolve miso paste completely.
- Reduce heat, add cubed tofu and wakame to the pot. Simmer for about a minute or two. Turn off the heat.
- Return the miso mixture prepared in step 1 back to the pot, while the soup is still hot. Stir evenly.
- Ladle to serving bowls and garnish with chopped spring onions.
(Get more photos, cooking notes and ingredient list on page 2)
Pages: 1 2
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{ 24 comments… read them below or add one }
May I know where did you get your dashi stock, seaweed and miso paste? Thanks!
Didn’t realize dashi is the secret ingredient, everytime I just buy the miso paste – too salty!
MingYu, dashi stock and miso paste from NTUC/Cold Storage/Sakuraya. I got the seaweed for S$2 at Daiso Singapore.
Joanna, dashi enhances the flavour of the soup but it adds saltiness too. If your miso soup is too salty, reduce the miso paste used. Different brands have varying degree of saltiness.
I like to cook it with fish head ^^
NoobCook, cannot leave comments at your blog :(
HL, thanks, what error did you get? I can see the comment form.
Lee Hong, salmon belly miso soup will be very nice too, it will be my next kitchen experiment ^^
NoobCook…just no response & can’t type anything on the comment form. It worked for the clam chowder post though. Hmmm…maybe I will try again on the miso post.
Love miso soup. Glad to be able to enjoy an authentic version at home.
HL, just tested and it works now, let me know if still cannot. thanks for letting me know, kekeke
Miso soup is so perfect for January. The version with clams sounds great too. Love how quick this is to prepare!
I love miso soup as they are so quick and easy to prepare at home :)
where did you get the dashi and miso from? ntuc have?
yes, NTUC have. I got the dried seaweed at Daiso Singapore.
This is one of my regular rotation of soups in my house. Just loved it!
This is good enough for me. NO need to be more sumptuous…:D
I mean a soup that you make at home in minutes of your time..I mean yummy and fast,what a combo
I love miso soup. I just need a simple dish and rice, then I am complete. ;)
I love miso soup…simple and yet so tasty.
Love the pictures…hope you are having a wonderful weekend Wiffy :-)
I have been into Jap cooking at home recently too! Just love the light and fresh flavours. I haven’t been making miso soup for ages. So agree with your tip about not boiling the paste!
An old favorite. Thanks for posting it.
Nice and simple. Love miso soup!
Dear Noob
why need to add dashi in the salmon fishhead miso soup?
What is dashi made of?
What is the benefit from miso soup?
Thank you.
Hi karen, read this article for more information: http://en.wikipedia.org/wiki/Dashi
Dashi is frequently added to miso soup to enhance the taste, for added umami.