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Best Miso Soup Recipes

Best Miso Soup Recipes


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Top Rated Miso Soup Recipes

This recipe is the ultimate comfort food, providing a fun, flavorful way to incorporate pork, noodles and vegetables into a single dish. Easy to make, this udon soup is perfect for serving friends and family — especially as the weather starts to turn cold.Click here to see 5 Slurptastic Noodle Recipes.

Although we generally think of them as a favorite Japanese food, adzuki beans are believed to have been domesticated in the Himalayas several thousand years ago. By 1,000 B.C. they appeared in China, then later in Japan, where today they are second only to soybeans.They are small and cook quickly, and the tannins in their skins give the soup added color and flavor. This light miso soup is perfect for those occasions when you want to take the edge off your appetite without stuffing yourself to the gills, or when you want a lot of broth with just a little bit of substance to it.You could also add some small cubes of tofu for extra protein.

When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions.Click here to see more Warm Winter Soup recipes.


My Mother’s Miso Soup (みそ汁)

Miso soup (味噌汁) is a traditional Japanese soup made with dashi (soup stock made with kombu or bonito flakes), miso paste and various ingredients depending on regional and seasonal recipes.

While it’s usually served together with a salad as part of an appetizer in the US, miso soup comes with rice as part of a main meal in Japan.

Popular ingredients added to miso soup:

  • Tofu
  • Green onions (scallions)
  • Seaweed (wakame)
  • Deep-fried tofu pouches (aburaage)
  • Eggplant
  • Daikon
  • Shimeji mushrooms
  • Okra
  • Kabocha squash
  • Potato
  • Carrot
  • Cabbage
  • Spinach

You can also add fresh clams to make the broth briny (so delicious!) or ground sesame seeds for a little nuttiness. The options truly are endless! I’ve even seen miso soup with natto beans (the famous Japanese slimy fermented beans)!


Miso Soup

Dashi is what gives miso soup it's distinct flavor. It's a simple broth made by boiling water with kombu (dried seaweed) and bonito flakes (dried fish flakes).

  1. Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in bonito flakes and bring to boil, let boil 5 minutes. Turn off heat and let bonito steep for 15 minutes then strain out bonito flakes.
  2. Return dashi to stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms. Add tofu and simmer 2 minutes. Do not boil.
  3. Garnish with scallions to serve.

Alternatively, you can use 3 teaspoons of dashi granules with 6 cups of water to make the dashi stock.


Easy Miso Udon Soup and My Favorite Soup and Stew Recipes

“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.”

Before I begin let me tell you that I am not claiming this as an authentic Japanese recipe. (So please my Japanese friends don’t take offense.) This udon soup was a result of cleaning out my pantry. It’s amazing how many half finished packets of dry foods can accumulate so quickly.

After spending almost an hour clearing out the pantry my stomach began grumbling. It’s cold outside and the only thing I’m craving lately is soup. So it was no hard decision selecting what our lunch would be. I had half a package of dry udon noodles, dried wakame, a few packets of Shimaya – Dashinomoto (soup stock), and red miso paste. In my head I immediately started craving a big bowl of udon from my favorite Japanese restaurant. Instead I had to settle for attempting to make my own udon and hoping it would be edible. I’m not very familiar with Japanese cuisine so I hope for the best. These udon noodles were also about half as thin as the ones from the restaurant. I’m not sure why, but they did taste exactly the same.

I try to keep it as simple as possible so as to avoid bad tasting food. In the end I winged it and the results were pretty darn good, if I do say so myself. You might have noticed the peas floating around the soup. Yes, they are a strange addition but I have a good excuse. Remember I was cleaning out the cupboard and refrigerator. I didn’t have other fresh vegetables to add to the soup but you could easily add anything you’d like. For example some Japanese mushroom, snow peas, tofu are any of your favorite vegetables.


Miso soup with chilli chicken and noodles

Fry shredded chicken in miso and gochujang and add to this nutritious broth for a gut-friendly meal.

Miso salmon

A fresh new way to serve salmon – with a white miso, rice vinegar and finely grated ginger sauce. This recipe is high in protein and low in salt.

Vegan shredded veg miso soup

Shred ginger, leeks and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, low-calorie meal.

Miso aubergines

Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer. Make sure you check the miso is vegan

Spring vegetable rolls with kale pesto

Fresh, bright and ready in 30 minutes, Hetty McKinnon’s Vietnamese-style spring rolls featuring miso and veg are a roll-it-yourself midweek dinner.

Spicy miso ramen

This spicy miso ramen is from the hip Japanese ramen restaurant Bone Daddies. It takes a little time but the result is worth it: rich pork broth with noodles and exotic ingredients. Prepare and marinade the eggs and the meat the night before for best results.

Miso chicken with sweet and sour salad

This recipe for sesame miso chicken with a sweet and sour salad is really easy, ready in 30 minutes and under 500 calories. Miso paste keeps for ages in the fridge and adds a deep savoury flavour.

Miso salmon and seafood fry

After a new take on miso salmon? This recipe includes homemade condiments like miso butter, yuzu hollandaise and kimchi mayo, as well as different kinds of seafood to eat them with.

Miso-buttered cod with broccoli, sesame and beans

Check out this nourishing miso fish recipe with broccoli and beans. The umami flavour from the Japanese miso paste gives this baked cod a rich and warming flavour.

Miso and sweet potato soup

Velvety, wholesome and packed with plenty of umami flavour from white miso, this sweet potato soup is simple to make and low in calories.

Miso ribs with slaw

Check out these melt-in-the-mouth baby back ribs with a miso marinade and a crunchy, vibrant slaw for your next BBQ.

Sticky miso nuts and seeds

If salted caramel is your bag, then get ready for miso caramel – a heady mix of the salt and sweet combination with a shed load of umami. Check out more of our best caramel recipes.

Miso chickpeas and avocado on toast

Turn a storecupboard staple into a twist on a popular brunch dish, with a miso-spiked chickpea paste. It’s livened up even further with sesame seeds, lemon and spring onions.

Miso-glazed sea bass with ginger greens

Eating healthily doesn’t have to mean compromising on great flavours. This miso-glazed sea bass with ginger greens is quick and easy to make and under 300 calories.

Miso mackerel with chilli brown rice

Try this quick, Japanese-style recipe for mackerel. Grilling is an easy way to cook oily fish and the miso-mirin marinade takes minutes to make. Serve with brown rice.

Yakitori chicken skewers with miso

This Japanese glaze is ideal for grilled meat, poultry or fish. It is so easy to make – the mix of miso, sugar and mirin makes these healthy chicken skewers deliciously sticky.

Miso chocolate cookies

Miso adds a subtle umami note and balances the sweetness in these seriously moreish and chewy triple-chocolate cookies.

Miso crème brûlée

Recreate modern pub food in the comfort of your own home with this easy miso-laced dessert recipe from Islington’s Four Legs.

Sweet miso caramels

These moreish umami toffees are the perfect combination of sweet and salty. Wrap them up in white greaseproof paper and give them as gifts – or just eat them all yourself.


Why This Method Is the Best for Most Home Cooks

Miso soup is an incredibly savory, brothy soup usually served with small cubes of soft tofu and snipped scallions. Steaming, fragrant — it’s the classic beginning to a sushi meal, but it’s also one of the easiest and most comforting styles of Asian soup to make at home.

No matter where you go searching for a recipe for miso soup, you’ll find a short ingredient list. That’s because each element in miso soup carries a potent and distinct flavor that, when combined together, results in a final dish that is both minimalistic and complex.

Most classic miso soup recipes — while short — are not vegetarian they are based on a simple broth made from dried fish and seaweed. That is, if you bother to make your own broth at all you can find miso soup starter packets en masse at Asian groceries and in the international food aisles at your local supermarket.

So what makes this method the one that we recommend for most home cooks? Why not just make a more classic broth or go the super easy route and start your soup from a packet?

  1. Homemade broth is more satisfying and nutritious: Soup-starter packets for miso soup are often high in sodium and MSG and lack the body of kombu-based dashi broths. Kombu broth, the base for our vegetarian miso soup, has many reported health benefits as a digestive aid as well as a good source of iron and calcium.
  2. Homemade broth is easier to make into a full meal: This is really restating the point above, but worth calling out: if you order miso soup at a restaurant it’s often a small starter. But at home if you’re going to make a soup from scratch you want it to be a meal. Homemade broth is more satisfying and more nutritious — better to build on for a full meal.
  3. A vegetarian broth is more universal: Many home cooks are vegetarian or are cooking for a vegetarian, and in the case of miso soup, we felt after our research that a quick-cooking yet intense vegetarian broth is the most useful and smart way for a home cook to start their miso soup.

This method is based off of these two assumptions. So let’s start with the broth — the most delicious vegetarian one we know.

Start with a Vegetarian Broth

This juxtaposition of intensity and restraint is a characteristic often present in Japanese cooking and a quality we worked to capture in the recipe we’re sharing here. To do so, we began where all good soups begin: with a flavorful broth.

Broth-making is a core skill for home cooks. However, the lessons are often skewed in the service of making broth from meat. Our recipe for miso soup offers an alternative lesson — the art of the plant-based broth. This broth has no intention of imitating the taste of meat, while still offering savory satisfaction.

This miso soup begins with kombu (a dried seaweed), dried shiitake mushrooms, and a lesson on making a vegetarian dashi. From there, we bring in the namesake of this soup — miso paste — and all the remaining ingredients to help make the broth you’ve crafted into the soup you crave.

What Makes Miso Soup Authentic?

Miso soup is so ubiquitous to American eaters that we often forget that miso and miso soup have a history over 1,000 years rich. While historians agree that miso is a Chinese invention, miso soup is credited entirely to the Japanese.

Miso manufacturing began in America as early as 1907, but it didn’t become popular in the U.S. until the 1960s and ’70s when miso gained recognition as a health food for its macrobiotic properties. Sushi was also gaining in popularity during this time, and miso soup became commonplace at American sushi joints. With the rise in miso-centric cooking, miso soup recipes became plentiful in magazines and cookbooks from both Japanese and American authors.


Recipe Directions

All ingredients are to taste.

Stir the miso in with the water and add the rest of the ingredients. Give it a couple of minutes for the seaweed to soften then enjoy. I could absolutely live off of these! The hemp powder gives it a great texture that coats your mouth like the miso soup from Japanese restaurants. The Superfood is a nice addition if you like the stuff, but maybe wait until the water has come down a bit in temp before you add it. It’s worth experimenting with some of the more exotic seaweeds like the ones from Mendocino County. And definitely try the brown rice miso from South River. Mmm. D


About Miso

Miso is a traditional Japanese seasoning. Miso is produced by fermenting soybean, barley, brown rice, or other grains with a type of fungus known as koji. The fermentation process can take anywhere from a few days to a couple of years to complete and the end result is a red, white or dark brown colored paste with a buttery texture. The darker the color of the miso, the stronger the flavor. Miso is increasingly available not only is specialty food stores, but in major food chain stores as well. You can find them in most health food sections at your grocery stores.

Miso Benefits

  1. Great source of protein. It contains all essential amino acids (much like the rest of plant foods)
  2. Restores beneficial gut flora.
  3. Aids in the digestion and assimilation of other foods in the intestines.
  4. Rich in vitamins and minerals, such as copper, manganese, vitamin K, zinc, phosphorus, choline, B vitamins.
  5. Reduces risk for breast, prostate, lung and colon cancers.
  6. Protects against radiation* due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
  7. Strengthens the immune system.
  8. High in antioxidants that protect against free radicals.

The longer the period of fermentation for miso, the more beneficial properties it has.

*A few years ago I read a story about miso that encouraged me to add it to my regular dietary intake.

At the time of the world’s first plutonium atomic bombing, on August 9, 1945, two hospitals were literally in the shadow of the blast, about one mile from the epicenter in Nagasaki. American scientists declared the area totally uninhabitable for 75 years. At University Hospital 3000 patients suffered greatly from leukemia and disfiguring radiation burns. This hospital served its patients a modern fare of sugar, white rice, and refined white flour products. Another hospital was St. Francis Hospital, under the direction of Shinichiro Akizuki , M.D. Although this hospital was located even closer to the blast’s epicenter than the first, none of the workers or patients suffered from radiation sickness. Dr. Akizuki had been feeding his patients and workers brown rice, miso soup, vegetables and seaweed every day. The Roman Catholic Church—and the residents of Nagasaki—called this a modern day miracle. Meanwhile, Dr. Akizuki and his co-workers disregarded the American warning and continued going around the city of Nagasaki in straw sandals visiting the sick in their homes. (source)

While miso does come with an array of benefits, in itself it is not a magic food. If the rest of the diet is filled with junk, too much animal ingredients, and sugar, miso, by itself, will not put a dent in health issues they create. This is very evident in the story you just read. Miso was served along with brown rice, vegetables and seaweed when it was effective. If it were to be added to refined products and sugar, I doubt that the results would have been the same. In fact a recent study that looked at potential benefits of consuming miso (prevention of radiation injury, cancer and hypertension prevention/reduction), concluded that as the Japanese diet shifted

from a traditional Japanese to Western style, cancers of the large intestine, breast and prostate are increasing… This indicates that the importance of diet and traditional food such as miso soup should be reevaluated not only in Japan but across the world. (source)

So, if you are looking to improve your health, first improve your diet, then make sure to add probiotic rich foods, such as miso, sauerkraut, kimchi, etc., to it.

Now, without further ado, here is my go-to probiotic soup. I personally make it ahead of time, sometimes enough for the entire day, and then enjoy it, warm or cold, as I get hungry. The recipe is very low in calories, so do not be surprised if you eat a couple of servings in one setting. It is also very warming, since I use hot water to make it, which is perfect during the cold months, while you will still get a boatload of raw goodness in it.


The right way to prepare the best miso soup

Miso (みそ or 味噌)

Miso is prepared by combining the soybean with salt, grains, and koji (the fungus called Aspergillus oryzae). The combination is kept in a tight container to let it ferment for more than a year. The result is the miso paste that we get from the store.

Different types of ingredients added in the production process will determine the flavor of the miso paste. Generally, there are red/aka miso, white/shiromiso, and mixed/awase miso.

White miso is sweeter and milder, and the red miso is saltier and with a stronger taste.

The choice of miso paste depends on your preference, much like you are choosing which types of cheesing in western cooking.

You can also use a combination of misos to get a more complex flavor.

Here are the steps :

  • Bring the dashi to a boil.
  • Turn off the heat.
  • Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves. The miso paste is quicker to dissolve by stirring it in the strainer. It also gets rid of the lumps that may exist in the paste. You can use any strainer if you do not have the miso strainer.
  • It is important do not boil the miso as the components which contribute to the aroma will lose with higher heat.

How much miso paste you need depends on the saltiness of and the intensity of miso flavor you want.

As a general rule, use one tablespoon (about 20g) of miso for one bowl of soup (approximately 200ml).

Tofu

Any tofu is suitable for making miso soup, but the silken or smooth tofu is my choice.

Cut the tofu into small cubes. Gently place the tofu cubes into the miso soup after the miso paste has dissolved to avoid breaking the tofu.

Heat the soup again just to the point that the tofu is heated through.

Wakame

Wakame is seaweeds often sold in the dried form. You need to dehydrate it before use.

Sprinkle some wakame in cold water to let it rehydrate for five to ten minutes until it expands.
Pass through a strainer and gently squeeze the wakame to remove the excess water.

Scallion

The final ingredient for this miso soup is scallion.

Cut the scallion crosswise into small pieces. Sprinkle some into the miso soup right before serving.

Variation

Once you know how to make miso soup with the basic ingredients you can use the Japanese soup base (dashi). to prepare variations with different miso soup ingredients. You can use the dashi to prepare miso soup with vegetables, or even meat. That is, of course, a different miso soup recipe that needs to mention in a separate article.

The miso soup bowl

Scoop the miso soup into the dainty miso soup bowl. The exterior of these bowls is usually black with a bright red interior. Scoop out from the miso soup bowl enhance the Japanese feeling, and make it much more presentable.


1. Heat grill to medium high.
2. Place the steak on a large cutting board and cover with saran wrap. Using a meat mallet, pound the steak to about half the original thickness. Season the steak with 1/2 tablespoon of the olive oil and a generous amount of salt and pepper.
3. Grill steak 1-2 minutes per side, creating a char on the outside but keeping rare on the inside. Remove from the grill and let rest for 5 minutes.
4. In the meantime, in a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and sauté 1 minute. Then add the hot sauce and ginger and let cook another 30 seconds, until fragrant.
5. Add the broccoli, carrots, green beans and kale and sauté for about 5 minutes until the vegetables begin to soften.
6. Pour the miso broth into the pot with the vegetables and cook until the mixture begins to simmer. Remove from the heat.
7. Slice the steak into thin pieces and add to the soup. The heat in the broth will continue to cook the steak.

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We know what you're thinking, and you're wrong. Miso-spiked jam is not only delicious with pork but is especially tasty on bread with cream cheese.

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Comments:

  1. Norris

    Of course, this goes without saying.

  2. Fitzsimons

    Bravo, your sentence brilliantly

  3. Ricard

    What an attractive answer is



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