Gently comforting and delicious, that’s miso in a nutshell.
This Japanese classic will warm you from the inside out and nourish you at the same time. This soup is high in antioxidants, strengthens the immune system, aids digestion, and contains all the essential amino acids you need.
Apart from the health considerations, miso soup is a delicious yet light way to start a Japanese meal. The base of the soup is miso paste, made from fermented soybeans.
This paste has a strong umami flavor, which is a flavor profile that is often left out when considering the sweet, savory, and sour elements of a dish. It’s a taste that is hard to describe, but you will crave it regularly once you try it.
Why you will love this Miso Soup recipe…
Japanese Miso Soup
Equipment
Ingredients
- ½ tbsp sesame oil
- 2 tbsp sliced spring onions scallions
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- 1 cup fresh sliced shiitake mushrooms
- 3 cups water
- 1 2 to 3-inch piece of kombu (dried kelp)
- Fresh or frozen shrimps (optional)
- 1 bok choy leaves roughly chopped
- 2 tbsp shiro miso paste white fermented soybean (otherwise known as white miso)
- Salt & pepper ,to taste
- Cilantro for garnish (optional)
Instructions
Ingredients
- In a small fry-pan (skillet), heat a tablespoon of sesame oil and gently fry spring onions until soft. Add garlic, ginger, and chopped (fresh only) shitake mushrooms and fry gently for another couple of minutes. Put aside.
- In a large saucepan add water and kombu ( If you don’t have kombu, just cut dried nori into strips) and bring to a boil. Turn heat down to a light simmer and remove kombu, dry and reserve for another use.
- Add shrimps and bok choy leaves and stir until they are gently cooked through. Add the fried mushroom mix (or the hydrated mushrooms (If using dried mushrooms, pre-soak first) and strips of dried nori, if using) and stir to combine.
- Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended. Return the mixed paste to the saucepan with the broth, stir to combine, then turn the heat off (you shouldn’t boil miso).
- Taste and season with salt and pepper. Garnish with cilantro.
Nutrition
Serving Suggestions
Miso soup is the perfect Japanese appetizer, but it can also be served as a main in a larger portion.
For a complete meal, pair it with steamed rice, grilled fish, or a light salad. If you’re looking for something heartier, enjoy it alongside baked chicken and rice for a well-rounded dish.
It’s versatile enough to complement a variety of dishes, offering a warm and comforting start or a satisfying main course.
🧑🍳 Expert Tips
Storage Suggestions
Miso Soup FAQs
What is the main ingredient in miso soup?
As the name suggests, the main ingredient in miso soup is a paste called miso. This salty, umami paste is made from fermented soybeans that have been ground down.
Is miso soup actually good for you?
Yes, miso soup is a very light soup that is high in sodium, but it contains many healthy elements. It contains amino acids, antioxidants, vitamin K, manganese, copper, and zinc.
Can I eat miso soup every day?
Miso is low-calorie, low-fat, and packed with healthy vitamins and minerals, so it’s safe to eat every day. However, it is high in sodium, so it should be consumed in moderation by those on blood thinners or with heart conditions.
5 responses
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Hi Susan…I love the soup….yummy:-)
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Thanks Madonna! It’s lovely isn’t it.
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Yeah I wanna try it. The mix flavors of shrimps and mushrooms are awesome:-)
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Now that colder weather is starting in the Northern hemisphere, I will be making miso soup again…thanks for the reminder. It’s such a versatile soup, you can put almost any vegetable you happen to have in the fridge in it.
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Yes totally! SO versatile!
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