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How To Make Miso Soup

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How To Make Miso Soup
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Miso Soup Recipe. This delicious and nutritious soup is an essential element to Japanese cuisine. Follow Reiko's simple steps in preparing this famous dish. Delight in our Miso Soup recipe. Enlarge Miso Soup Recipe. This delicious and nutritious soup is an essential element to Japanese cuisine. Follow Reiko's simple steps in preparing this famous dish. Delight in our Miso Soup recipe.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes

Step 1: You will need:

  • 5 g dried seaweed (wakame)
  • 120 g fresh soft tofu or long life silken tofu
  • 400 ml dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
  • 1 ½ tbsp miso paste
  • 2 medium spring onions
  • 1 measuring jug
  • 1 saucepan
  • 1 small bowl
  • 1 cup
  • 1 tablespoon
  • 1 teaspoon
  • 1 sharp knife
  • 1 chopping board

Step 2: Heat the Dashi

Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high

Step 3: Soak the wakame

Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.

Step 4: Melt the miso

Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.

Step 5: The tofu

Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.

Step 6: Add the wakame

Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.

Step 7: Serve the Miso Soup

Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.
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Tips & Comments
  1. Briana Lee_Diaz

    This is an awesome video and recipe! Made it and loved it... It also helped with a project about Japan I had to do for college. Will tell about the outcome of it... Should be great! ;0)

  2. hainan

    There may be two types of Miso at a market. One is normal and the other has "Dashi" in it. You must take care not to use Dashi when using "Miso with Dashi". Miso in this video is "Miso with Dashi", then I feel something funny.

  3. storeystorey

    Miso is one of my favorite soups! This is a great and easy recipe! I have eaten it for breakfast, and sometimes about an hour after my dinner instead of the sugary sweet treats I sometimes crave! :)

  4. Debbie_Mcelroy

    Delicious and not too salty. Thanks for the video.

  6. madsy_MOO

    mmm... looks good. My mum loves miso so i'm gonna make some for her ^^ tofu, anyone?

  7. angeshann

    good one i should try this soon. Thanks a lot maam

  8. dollars

    I love this video....i'm soo gona try it. Love the way she cut the Tofu. Here I was, thinking...those cubes are big as hell and i would choke on them. THen she sliced the cubes in half, and stole my heart. Great Video and Recipe. I guess what kinda Miso paste would depend on what your craving, right?

  9. ERLIE

    Hi! Just want to know how to make double cream for soup?

  10. Anonymous

    The lighter the miso, the lighter the flavor. I like the darker red miso, as it imparts more flavor. I also for breakfast miso soup will add dried shimp, sliced fish, or sliced mushrooms. This video is the traditional way of doing it. I love Wakame!