Miso soup or Misoshiru is a customary soup of Japanese origin. This is made of fermented soy beans called miso. There are different varieties of Miso soup; each variety has its own place of origin.
This Miso soup recipe is one of the simplest varieties. It makes use of white Miso paste. You will be amazed on how quick and easy this soup is prepared. Another good thing that I loved about Miso soup is its comforting effect. If you haven’t had this soup before, then I think that you should make one for yourself so that you can see what I’m talking about.
Note that this recipe is basic. Feel free to add more ingredients. For example, there are varieties that use dried bonito flakes, shavings of dried shitake mushrooms, and many more ingredients. Make sure that the ingredients that you are adding correspond to the type of Miso soup that you are making for best results.
I think that miso enhances the flavor of any soup which makes it more pleasing. Have you tried our Sinigang na bangus sa Miso? I’m sure that you will like it.
Try this Miso soup recipe. Let me know what you think.
Miso Soup Recipe
- 5 tablespoons shiromiso white miso paste
- 4 teaspoons dashi or bonito granules
- 8 to 10 ounces diced firm silken tofu
- 6 cups water
- 1 1/2 tablespoons dried wakame seaweed
- Heat a cooking pot.
- Pour-in water. Add the dashi. Stir and let boil.
- Put-in the miso paste. Stir and cook for 1 minute.
- Add the tofu and Wakame seaweed. Cook for 8 to 15 minutes in low to medium heat.
- Tranfser to a serving bowl. Serve.
- Share and enjoy!
hello san po nakakabili nun miso paste at dashi granules? thanks
I wonder if yellow miso we used to have in the Philippines can be used for this? Are the the japanese miso and the local one’s taste the same?
Shannon Jones says
Good recipe. I was sceptical to try this but good thing I did. I live next to an Asian store and was able to pick-up most of the ingredients there. I have high cholesterol and was advised by my MD to add tofu in my diet. Your Miso soup will now be my regular appetizer.
Vanjo Merano says
Thanks for the feedback, Shannon. This is also one of my favorite appetizers. See you around!