Why should you learn how to make miso soup? This time of year is all about soup, what with cold season in full swing. You know how it is… you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you’re looking for lighter soup that’s nourishing and easy to digest — as opposed to a thick, rich stew — you might consider making miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair.
For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you’re most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as shiro miso. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don’t buy a huge vat of miso unless you plan on willing it to your grandkids.
Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend making your own dashi — just like chicken stock, it’s way better when made from scratch! Dashi isn’t vegetarian by default, but you can find veg dashi at Asian grocery stores.
Miso soup is a particularly good soup to eat when you’re sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid’s school, so if you’re just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better.
Some Japanese restaurants still use a packaged dry mix, so if you’re going out to eat, I’d call ahead to make sure you’re getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you’ve had the real thing, you’ll never go back.
Learning How to Make Miso Soup
Makes: 2 bowls of soup
Ingredients:
- 1 6×6-inch piece of kombu, soaked 30-minutes to overnight in 5 cups of water
- 3 tablespoons bonito flakes
- 1/2 pound silken tofu, cut into 1/2-inch cubes
- 3 tablespoons white miso paste
- 1 spring onion, sliced, for garnish
Method:
1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.
2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.
3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.
If you liked learning how to make miso soup, you’ll love these other recipes:
- Homemade Chicken Soup
- Mom’s Turkey Soup
- Tortilla Soup
- Vegetarian Split Pea Soup
- Gluten-Free Matzoh Ball Soup
This post originally appeared on KQED’s Bay Area Bites on 01/18/11.
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Another great recipe as always Stephanie. I haven’t had any Miso Soup in about five years now. I used to live very close to this Japanese restaurant that made some great Miso Soup, and I know for sure they didn’t use any kind of dry mix.
However, I have since moved and would love to find another great restaurant that makes it. Thanks a lot for sharing your recipe. It seems like it’s a lot easier than what I first thought.
Thanks for the dashi shout out! I don’t know what I would do without miso soup. Not only can I always count on my family eat it up, but it is TOTAL comfort food! Can’t wait to see what other soup recipes you come up with this winter!
Next time I’m near an Asian grocery I need to get some miso paste. This sort of thing is harder to pick up now I live in the back of beyond on the Far Side of the World.
I’ve never been able to make miso soup that tastes anywhere near as good as what you get in Japanese restaurants. I’m ready to try again! I will give your recipe a try!
I love miso soup – never thought of making it at home. I wonder if my version would be as tasty but worth a try.
I love miso soup too and it’s cold where I’m at. I’ll have to try this.
Yum! I need to get the ingredients and try making this.
I love miso soup. Now I don’t have to limit it only to when I go out – thanks for posting this.
Such a simple and satisfying soup. I should have it more often.
Seeing as you are a Bay Area Local, where would you recommend buying miso? I’m near Oakland and paying bridge and parking fees to go to SF Japantown is often a pain, so any other locations that have good quality miso?
I strongly suggest going to the Tokyo Fish Market in Berkeley. Definitely they have all the ingredients. The gift shop carries utensils and bowls, etc. if you want the full authentic experience. Also you will be amazed at the quality of the fresh fish. It’s perfect for sushi and sashimi.
http://www.tokyofish.net/
Also, you can check out Berkeley Bowl. I’ve seen Miso there but I don’t know if they carry kombu or bonito flakes. They might. They carry many unexpected items.
http://www.berkeleybowl.com/
Honestly, I don’t work for either store. I live in Oakland and work in Berkeley. Cheers!
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