"Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed."
Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference.
Miso soup comes from Japan and is a common companion to sushi and rice dishes. In Japanese, “miso” means “fermented beans.”
Miso is made from soybeans, which are rich in protein and other important nutrients that contribute to a healthy diet. It is the primary ingredient in miso soup, along with additions that help make the soup more flavorful, like salt, green onions, dried kelp or seaweed, and tofu.
SIMILAR JAPANESE RECIPES
Traditionally miso soup is made using dashi broth.
What is Dashi?
Dashi (だし, 出汁) is Japanese soup stock that builds the bases for many of your favorite Japanese dishes like miso soup, chawanmushi, ramen, and shabu shabu. Dashi is made using kombu, bonito flakes, shiitake mushrooms, and anchovies, and each ingredient is uniquely Japanese.
Potential health benefits of miso soup are as follows:
- Improved Digestive Health
- Reduced Risk of Cancer
- Lowered Risk of Heart Disease
- Less Severe Symptoms of Menopause
- Vitamin K
You can also find other nutrients in miso soup, including calcium, iron, B vitamins, and magnesium.
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📖 Recipe Card
Japanese Miso Soup
- 4 cups Chicken Stock
- 2 tbsp Miso Paste
- 1 cup Tofu
- 1 cup Spinach or Bok choy
- 1 Seaweed Paper
- Take stock in a sauce pan, bring it to a boil.
- Add in spinach and tofu and simmer for 2 mins.
- Add in chopped seaweed paper and simmer for 1 more minute.
- Now take miso paste in a ladle. Add in little stock and stir till the miso is mixed.
- Add the miso into the soup.
- Once miso is added in, don't let the soup boil.
- Serve immediately.
- If you are vegetarian, use vegetable stock instead of chicken stock.
- You could use dashi instead of chicken stock if you want it to be authentic.
- You could use any green as you like.
- Miso has a very unique taste, so add little at a time and add more.
1)Take all your ingredients
2)Take chicken stock in a sauce pan
3)Add in bok choy or spinach and blanch for few minutes
4)Add in tofu cubes
5)Add in chopped seaweed paper.
6)Boil for 2 mins or so.
7)Take miso paste in a small ladle. Add little broth and mix well till miso is creamy.
8)Now add the miso paste into the soup and mix well
9)This way the soup doesn't get lumpy.
10)Once miso paste is added, don't let the soup boil