Miso soup is a warm, comforting dish made with savory miso paste, tofu, and seaweed. It’s light yet full of flavor, perfect for any time of day!
On chilly days, I love curling up with a bowl of this soup. It’s like a warm hug in a cup! Don’t forget to add some green onions on top—they give it that extra zing!
Making miso soup is super easy! Just mix the miso with hot water, toss in your favorite ingredients, and enjoy. It’s one of my go-to dishes for a cozy night in!
Key Ingredients & Substitutions
Dashi Stock: This is the base for your miso soup. You can use instant dashi granules, but if you prefer a homemade approach, consider making it with kombu (kelp) and bonito flakes for authentic flavor.
Miso Paste: White miso is milder and sweeter, while yellow miso has a deeper taste. If you’re looking for a gluten-free option, check that your miso is gluten-free. You can also experiment with other types like red miso for a stronger flavor.
Tofu: Firm tofu works best, but you might also use silken tofu if you prefer a creamier texture. If you’re not into tofu, consider adding cooked chicken or shrimp instead for protein.
Wakame Seaweed: Wakame gives the soup a unique umami touch. If you can’t find it, you can substitute with spinach or kale, though the taste will differ slightly. Just make sure to add them closer to the end of cooking!
Mushrooms: Shiitake mushrooms add a rich, earthy flavor, but button mushrooms are fine if that’s what you have. For a fun twist, try adding enoki or oyster mushrooms for different textures.
How Do I Properly Dissolve Miso Without Clumps?
Dissolving miso is a crucial step. To avoid clumps, always mix miso with a little hot broth in a small bowl first. Simply stir until smooth, then add it back to the pot. Never let your soup boil after adding the miso, as that can impact the flavor and health benefits. Here’s how to do it:
- Use a ladle to scoop out some hot broth and mix it with the miso paste in a separate bowl.
- Stir well until you have a smooth consistency.
- Add it to the simmering soup, stirring gently.
This technique ensures a nicely blended, flavorful miso soup every time!
How to Make Miso Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups dashi stock (can use instant dashi granules dissolved in water)
- 3-4 tablespoons white or yellow miso paste
- 1/2 cup firm tofu, cut into small cubes
- 1/4 cup wakame seaweed, soaked and drained
- 3-4 shiitake or button mushrooms, sliced
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 10 minutes to cook, making it a quick and satisfying dish. In just 20 minutes, you’ll have a warm, comforting bowl of miso soup ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Dashi Stock:
Start by preparing the dashi stock. In a medium pot, bring 4 cups of dashi stock to a gentle simmer over medium heat. If you’re using instant dashi granules, follow the package instructions for the right amount of granules to mix with water.
2. Cooking the Mushrooms:
Once your dashi is simmering, add the sliced shiitake or button mushrooms to the broth. Cook them for about 3-4 minutes until they’re softened and flavorful.
3. Adding Tofu and Wakame:
Next, gently add the cubed tofu and the soaked wakame seaweed to the pot. Heat everything gently without bringing the soup to a boil; this will help keep the tofu intact and maintain the richness of flavors.
4. Dissolving the Miso:
In a small bowl, take a ladleful of hot broth from the pot and add the miso paste. Mix it well until smooth, making sure there are no clumps. This step is important to ensure the miso is evenly distributed in the soup.
5. Mixing Miso into the Soup:
Carefully stir the dissolved miso back into the pot of soup. Be sure not to let the soup boil after adding the miso, as this can alter its flavor and beneficial properties.
6. Final Touches:
Remove the pot from heat and add the thinly sliced green onions to the soup. This adds a nice crunch and freshness to each bowl.
7. Serving the Soup:
Ladle the warm miso soup into bowls and serve immediately. Enjoy this comforting and traditional dish, either on its own or paired with rice!
Now you can savor your homemade miso soup—perfect for a cozy meal at any time!
Can I Use Vegetable Broth Instead of Dashi Stock?
Yes, you can use vegetable broth if you prefer a vegetarian option! However, keep in mind that the flavor will differ slightly. You might want to enhance it with a splash of soy sauce or a dash of umami seasoning for depth.
What is the Best Way to Store Leftover Miso Soup?
Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or another splash of dashi to loosen it up and help restore the texture.
Can I Add Other Vegetables to Miso Soup?
Absolutely! Feel free to add vegetables like spinach, bok choy, or carrots for extra nutrition and flavor. Just be sure to adjust cooking times accordingly based on the vegetable type.
Is Miso Soup Gluten-Free?
It depends on the miso paste you use. Look for gluten-free miso varieties, as some may contain barley or other gluten-containing grains. Always check the label to be sure!
