Miso soup is a warm, comforting dish made with miso paste, tofu, and seaweed. It’s delicious and perfect for any time of the day!
Nothing beats a cozy bowl of miso soup on a chilly evening. I love adding a little extra tofu—more bites of goodness! Plus, it’s super easy to whip up in just minutes.
Key Ingredients & Substitutions
Dashi stock: This is the base for your soup. You can buy instant dashi or make your own using kombu (dried seaweed) and bonito flakes. If you’re looking for a vegetarian option, use a kombu-only dashi.
Miso paste: White miso is milder and sweet, while red miso packs more flavor. If you’re out of miso, you can use tahini or even soy sauce, but the taste will differ. I recommend using miso for the best traditional flavor.
Tofu: Soft tofu works great, but if you prefer a firmer texture, you could use medium or firm tofu. You can also skip it for a lighter version of the soup if you’re not a fan.
Wakame seaweed: This adds a lovely texture. If you can’t find wakame, you can use other seaweeds like nori or skip it altogether. If you’re not keen on seaweed, try adding extra veggies like bok choy.
Mushrooms: Shiitake mushrooms are traditional, but feel free to use button mushrooms or any other kind of mushroom you like. I’ve even used canned mushrooms in a pinch, and the soup still turned out tasty!
How Do I Perfectly Dissolve Miso Paste?
Dissolving miso properly is key to a smooth soup. Avoid adding miso directly to the pot, as it can clump up and not mix well. Here’s how to do it right:
- Take a small bowl of hot broth from the pot.
- Add the miso paste to the bowl and stir until it’s fully dissolved.
- Gradually pour this mixture back into the pot, stirring gently to combine.
This gentle method keeps the miso’s probiotics intact and ensures you achieve a creamy soup without lumps. Trust me, it’s worth the effort!
How to Make Miso Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups dashi stock (Japanese soup stock)
- 3 tablespoons miso paste (white or red miso)
- 1/2 cup soft tofu, cut into small cubes
- 1/4 cup wakame seaweed, soaked and drained
- 3-4 fresh shiitake mushrooms or common mushrooms, sliced
- 2 tablespoons chopped green onions or scallions
- Optional: a small handful of fresh chopped spinach or other leafy greens
How Much Time Will You Need?
This delicious miso soup takes about 10 minutes to prepare and cook. It’s perfect for a quick meal or a warm, comforting appetizer. Just gather your ingredients, and you’ll have this cozy soup ready in no time!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
Start by heating the dashi stock in a medium-sized pot. You want it to be hot but not boiling. This will form the base of your soup, creating a rich flavor.
2. Add Mushrooms:
Once your dashi is hot, add the sliced mushrooms. Let them simmer gently for about 3-5 minutes. This helps them soften and infuses the broth with their earthy flavor.
3. Incorporate the Seaweed and Tofu:
Next, toss in the soaked wakame and the cubes of soft tofu. Stir gently to ensure everything is combined and warm them through for a couple of minutes.
4. Dissolve the Miso Paste:
In a small bowl, take a ladleful of the hot broth from the pot and add the miso paste. Stir until the miso is completely dissolved and smooth. This helps avoid any lumps in your soup.
5. Combine Everything:
Carefully pour the dissolved miso back into the pot. Stir gently to combine. At this point, remove the soup from heat just before it begins to boil; this keeps the flavor and beneficial probiotics of the miso intact.
6. Add Final Touches:
Add the chopped green onions and any optional leafy greens you like. Give it one last gentle stir, and it’s ready to serve!
7. Serve and Enjoy:
Pour the steaming hot miso soup into bowls. Using a wooden or ceramic spoon, savor this comforting dish. Whether as an appetizer or a light meal, it’s sure to warm your heart!
Enjoy your homemade miso soup, featuring a classic mix of tofu, seaweed, mushrooms, and scallions in a deliciously flavorful broth! It’s a fun and soothing dish that captures the essence of Japanese comfort food.
Can I Use Other Types of Stock Instead of Dashi?
Yes, you can use vegetable broth as a substitute if you don’t have dashi. However, keep in mind that it will change the flavor profile. For the best authentic taste, stick with dashi or make your own using kombu and bonito flakes.
How Do I Store Leftover Miso Soup?
Store any leftover miso soup in an airtight container in the fridge. It will keep well for about 2-3 days. When reheating, do so gently on the stove, stirring occasionally, as boiling can alter the flavor of the miso.
Can I Make Miso Soup Vegan?
Absolutely! To keep the soup vegan, simply ensure you are using plant-based dashi made with kombu and mushrooms. Plus, use white or red miso verified to be vegan!
What Can I Add to Enhance the Flavor?
For added depth, consider including sliced ginger or garlic while simmering the mushrooms. A splash of soy sauce or a drizzle of sesame oil can also elevate the flavor of your miso soup!
