Miso Soup (Misoshiru)

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4 servings

Country of Origin

Japan

Description

A savory traditional Japanese soup made from dashi stock whisked with fermented soybean paste, silken tofu, and wakame seaweed.

Presentation & How It's Eaten

Served hot in small lacquer bowls as an essential side dish alongside a traditional Japanese breakfast, lunch, or dinner.

Ingredients

• 4 cups dashi stock (kelp and bonito stock)

• 3 tbsp yellow or red miso paste

• 1/2 block silken tofu, cut into 1/2-inch cubes

• 1 tbsp dried wakame seaweed

• 2 green onions, finely chopped

Step-by-Step Directions

1. Rehydrate Seaweed: Soak dried wakame in warm water for 5 minutes; drain and set aside.

2. Heat Dashi: Bring dashi stock to a gentle simmer in a saucepan over medium heat.

3. Add Tofu: Add tofu cubes and rehydrated wakame to simmering dashi; simmer for 1–2 minutes.

4. Dissolve Miso: Turn off heat. Place miso paste in a ladle, submerge partially in broth, and whisk with chopsticks until completely dissolved into soup.

5. Serve: Ladle into bowls and garnish with chopped green onions.

Optional

• Mushroom Addition: Add thinly sliced shiitake or enoki mushrooms to dashi while simmering.

Cooking Tips

• Never boil broth after adding miso paste, as high heat destroys beneficial probiotics and dulls delicate flavor.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~60 kcal

• Total Fat: 2g

• Saturated Fat: 0.3g

• Cholesterol: 0mg

• Sodium: 640mg

• Total Carbohydrates: 6g

• Dietary Fiber: 1.5g

• Sugars: 2g

• Protein: 5g