Miso soup is the everyday soup of Japan, served with breakfast, lunch and dinner. It is light and savory, with a comforting depth from fermented soybean paste, soft tofu and silky wakame seaweed. Made with a quick homemade dashi, it tastes far better than instant packets, and it is ready in about 15 minutes.
A daily Japanese tradition
Miso has been made in Japan for more than a thousand years, and a bowl of miso soup is part of a traditional meal with rice and pickles. Every region and family has its own favorite miso and ingredients, from clams to root vegetables.
What is dashi?
Dashi is the basic stock of Japanese cooking. It is made by steeping kombu, a dried kelp, and bonito flakes, which are shavings of smoked, dried fish, in hot water. It takes about 10 minutes and gives the soup its deep, savory umami flavor. Instant dashi granules are a fine shortcut.
Vegan dashi
For a plant-based version, skip the bonito and steep the kombu with a few dried shiitake mushrooms. Soaking them in cold water overnight in the fridge gives the most flavorful vegan stock.
Which miso to choose
White miso (shiro) is mild and slightly sweet, perfect for beginners. Yellow miso is a little stronger, and red miso (aka) is aged longer for a deep, salty taste. Many cooks mix two types. Keep miso in the fridge, where it lasts for months.
Never boil the miso
Boiling makes miso lose its aroma and can destroy its beneficial live cultures. Dissolve it in the hot broth off the heat or over the lowest flame. Whisking it through a small sieve prevents lumps.
Classic ingredients
Silken tofu and wakame are the classic pair. Other favorites include sliced mushrooms, spinach, baby bok choy, thinly sliced daikon radish, potatoes or clams. Add firm vegetables early so they soften in the dashi.
How much miso?
Start with three tablespoons for four cups of dashi, taste, then add more if you want a stronger flavor. Miso brands vary in saltiness, so adjust to your taste.
Is miso soup healthy?
Miso soup is low in calories and contains protein from the tofu and minerals from the seaweed. Miso is a fermented food. It is fairly high in sodium, so enjoy it as part of a balanced meal.
Serving ideas
Serve with steamed rice, grilled salmon, sushi or a simple cucumber salad. For more soups from around the world, try the aromatic Vietnamese beef pho or a spicy tom yum soup.
Make-ahead dashi
Dashi keeps for 3 days in the fridge or 3 weeks in the freezer. With dashi ready, miso soup takes 5 minutes.
Storing
Miso soup is best fresh. If you have leftovers, refrigerate for 2 days and reheat gently without boiling.
Cutting the tofu
Silken tofu is very delicate. Hold the block in the palm of your hand and cut it into small cubes with a gentle sawing motion, then slide the cubes straight into the pot. This is how Japanese home cooks do it, and it keeps the tofu from breaking.
A soup for breakfast
In Japan, miso soup is a normal part of breakfast, served with rice, grilled fish and pickles. It is a warm, gentle way to start the day.
Frequently asked questions
Can I make miso soup without dashi?
Yes. Use water or a light vegetable broth; it will be milder but still tasty.
Why is my miso soup cloudy?
Miso soup is naturally cloudy, and the miso settles at the bottom. Stir before eating.
Where do I buy miso and kombu?
In Asian grocery stores and in the international aisle of most large supermarkets.