Miso Soup

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Miso soup is a simple, umami-rich, and nourishing staple of Japanese cuisine that has captivated food lovers all over the world. This humble yet sophisticated soup is a winner for anyone looking for a quick, healthy, and flavorful meal. Packed with probiotics, vitamins, and minerals, miso soup is a comfort food that aligns with wellness goals and satisfies your taste buds. In this guide, we’ll be looking at how to prepare authentic Japanese miso soup from scratch, ensuring you capture its traditional essence while keeping it easy and approachable.

Why Miso Soup?
Not only is miso soup tasty, but it is also a powerhouse of nutrition. Fermented soybean paste is used to make it, promoting gut health, and providing an excellent amount of protein, vitamins, and minerals. Combined with dashi (a traditional Japanese broth) and wholesome ingredients like tofu and seaweed, this soup is the perfect quick, versatile dish you can have as a starter, side, or even a light meal.

Ingredients

Dashi (Japanese Soup Stock)

• 4 cups of water
• 1 piece of kombu (dried kelp), about 4 inches long
• 1 cup katsuobushi (dried bonito flakes)

Miso Paste

• 3 tablespoons of miso paste (white or red, depending on your preference)

Tofu

• 1/2 block (about 150g) of silken or firm tofu, diced into 1/2-inch cubes

Seaweed

• 2 tablespoons of dried wakame seaweed

Green Onions

• 2 stalks, finely sliced

Optional Add-ins

• Mushrooms (shiitake or enoki)
• Vegetables (spinach, carrots, or daikon radish)
• Protein (shrimp, clams, or chicken)

Recommended Brands

• Miso paste: Hikari or Marukome for authentic flavor
• Kombu: Eden Foods Kombu Seaweed
• Wakame: Shirakiku or Emerald Cove Organic Wakame

Preparation Steps

Step 1: Make the Dashi (10 minutes)

1. In a medium pot, combine 4 cups of water and the kombu.
2. Heat over medium heat until just before boiling. Remove the kombu to avoid bitterness.
3. Add the katsuobushi and simmer for 2 minutes.
4. Turn off the heat and let the katsuobushi settle at the bottom of the pot for 2 minutes.
5. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Your dashi is ready!

Step 2: Prepare the Ingredients (5 minutes)

1. Dice the tofu into 1/2-inch cubes.
2. Soak the wakame seaweed in cold water for 5 minutes to rehydrate, then drain.
3. Slice the green onions thinly.

Step 3: Combine and Heat (5 minutes)

1. Heat the dashi over medium heat. Do not let it boil.
2. Add the tofu and wakame seaweed, allowing them to warm up gently.
3. Turn off the heat.

Step 4: Incorporate the Miso (3 minutes)

1. In a small bowl, whisk the miso paste with a ladleful of warm dashi until smooth.
2. Slowly stir the miso mixture back into the pot. Avoid boiling the soup, as high heat can destroy the probiotics in the miso.

Step 5: Garnish and Serve (2 minutes)

1. Ladle the soup into bowls.
2. Garnish with sliced green onions and optional toppings like mushrooms or spinach.
3. Serve immediately and enjoy!

Total Time: 25 minutes 
Difficulty Level: Easy

The Benefits of Fermented Foods, Easy Japanese Recipes for Beginners

Also try: Veg Soup