You've likely seen it on restaurant menus, but what is miso soup? We're here to tell you all about the traditional Japanese dish.
What Is Miso Soup? A Beginner’s Guide to Miso Soup
Updated on Jul. 24, 2024
If you’ve ever dined at a Japanese restaurant or ordered takeout, chances are you’ve spotted miso soup as an appetizer. But what is miso soup? We’ll teach you all about this popular dish, plus show you how to make it at home.
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What exactly is miso soup?
The base of traditional miso soup is a simple combination of dashi and miso. Dashi is a basic Japanese soup stock, made with dried bonito flakes, kelp and anchovy. Dashi is used extensively in Japanese cooking. Miso is a fermented paste created from a mixture of soybeans, sea salt and rice koji. It’s a go-to Japanese ingredient often used in soups, marinades, glazes and condiments. Other ingredients, such as tofu, vegetables and seaweed, can be added, too.
This combination of ingredients gives the soup a comforting, savory flavor with a variety of textures.
How do you make miso soup?
Miso soup is easy to prepare and fun to eat. The ingredients are widely available in most grocery stores, but some of them—particularly miso paste—can be found in specialty Asian stores or the international aisle of your local supermarket. You can also buy the ingredient online.
Ingredients
- 2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger root
- 1 tablespoon canola oil
- 4 cups water
- 1/4 cup miso paste
- 1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
- Thinly sliced green onions
Yield: 5 servings
Instructions
Step 1: Saute Vegetables
Start by prepping your vegetables. Slice the mushrooms, chop the onion and mince the garlic and ginger root. Then, in a Dutch oven, combine the vegetables and oil, and saute until tender.
Step 2: Create the Broth
When the vegetables are tender, add the water and miso paste. Bring the mixture to a boil. Then, reduce heat and simmer the soup, uncovered, for 15 minutes.
Step 3: Add the Tofu
Drain the tofu and pat dry with a paper towel. Cut the tofu into 3-4-inch cubes and add it to the soup. Cook until heated through.
Step 4: Garnish and Serve
Ladle the soup into bowls and garnish with the green onions. Enjoy! If you like this, learn how to make miso ramen.
Is miso soup good for you?
In addition to being delicious, miso soup has many nutritional benefits. Miso has been used for centuries in Asian cultures as a probiotic to strengthen the immune system, lower bad cholesterol and provide beneficial B12 vitamins. Miso also contains all 20 essential amino acids, making it a complete protein, and is abundant in antioxidants.
Next time you make miso soup, try making Japanese pickles along with it.
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Asian Soups FAQ
What are the most popular Asian soups?
You can divide the most popular Asian soups into two categories: those with noodles and those without. Some popular Asian noodle soups include Japanese ramen, Vietnamese pho and Chinese beef noodle soup. Beloved classics that don't contain noodles include miso soup, egg drop soup, wonton soup and Thai tom kha gai.
What ingredients do you need to make Asian soups?
The essential ingredients for Asian soups vary, as every Asian country has its own set of characteristic ingredients. For Japanese recipes like miso soup, you'll want to stock up on Japanese ingredients like nori sheets and miso paste. Soups like khao soi lean on Thai ingredients like galangal and lemongrass. If you decide to add noodles, there are many to choose from. We recommend starting with rice noodles or medium-width wheat noodles.
How do you make broth for Asian soups?
Building a broth for Asian soup recipes can be a labor of love, but it mostly requires a little time and patience. To create a clear bone broth, you'll want to soak, wash and blanch your bones beforehand. Then, simmer the bones with water, aromatic vegetables and spices for several hours to coax out maximum flavor. If the soup is an aromatic one, be sure to buy whole spices only, and toast them right before placing them in a cheesecloth to simmer.
Some Asian broths don't require long simmering times. Many Japanese soups start with dashi, a broth made with dried bonito flakes and a seaweed called kombu. These broths come together quickly (and dashi powder can be used as a quick substitute). Others call for store-bought broth or stock. Some add flavor with additions like gochujang, MSG or coconut milk. If a recipe calls for coconut milk, be sure to read the label carefully, as some brands have specific types for savory cooking.
