Today, I’m sharing my go-to recipe for Miso Soup.
In Japan, miso soup is more than just a dish—it’s our “soul food.” Even on the busiest days, a simple bowl of miso soup and rice brings a sense of calm and grounding. It’s nourishing, gentle, and something you can enjoy every single day without ever getting tired of it.
While this recipe is incredibly easy and quick because it uses dashi powder (instant broth), I’ve included a few tips to help you achieve a deep, authentic flavour.
One of the best things about miso soup is its versatility. I encourage you to have fun with it—experiment with different types of miso or toss in whatever seasonal vegetables you have on hand;)
The Health Benefits of Miso
Miso is often called a “superfood” because of its rich nutritional profile and fermented nature. Here are some of its key health benefits:
- Rich in Essential Nutrients: It is a great source of protein, vitamins (like Vitamin K and B12), and minerals such as manganese and zinc, which are vital for bone health and energy.(*1)
- Promotes Gut Health: As a fermented food, miso is rich in probiotics (beneficial bacteria). These help balance your gut microbiome, improving digestion and boosting your immune system. (*2, 3)
Make it Vegan-Friendly
Traditional dashi powder often contains fish (bonito). If you’re plant-based like me, look for “Kombu Dashi” (kelp-based) or shiitake mushroom dashi powder at your local Asian grocery store or organic shop!
Ingredients
Cook: 10 minutes
(for 2 servings)
Carrot … 25g (1/2 carrot)
Mushrooms … 2 (60g)
Onion … half (40g)
Water … 400g
Kombu dashi … 3g
Dried wakame seaweed … 1 tea spoon (2g)
Miso … 15g (My favourite Miso is Red one “Aka-miso”, but any type works perfectly!)
How to make it
Prepare the vegetables.
Anything goes! You can use seasonal vegetables or even whatever is left in your fridge. (That’s the magic of miso soup—it always turns out great!) Personally, I think using about three different ingredients provides a nice variety of colours and textures. ☺️
Cut the vegetables.
Slice carrots into thick half-moons, cut onions into wedges, and tear or chop mushrooms into bite-sized pieces.
Boil the water.
Pour 400g of water into a small pot and set it over medium heat. If you are using root vegetables like carrots, potatoes, or sweet potatoes, add them to the water now.
Tip: If measuring the water feels like a hassle, you can just use your soup bowl to measure it! ☺︎
Cook the ingredients.
Once the water comes to a boil, add the remaining ingredients. Continue heating over medium heat until the vegetables are tender.
Add the flavour base.
Once the vegetables are cooked through, add the dried wakame seaweed and kombu dashi (kelp stock).
Dissolve the miso.
Dissolve the miso into the soup and adjust the taste. If the flavour is too light, feel free to add a little more dashi, salt, or soy sauce. ☺︎
Serve and enjoy!
Once the flavour is just right, pour it into a bowl and it’s done! Enjoy it with a hot bowl of freshly cooked rice!
Tips for the Perfect Miso Soup
1. The Order of Vegetables
- Root Vegetables first: Start with root vegetables (carrots, potatoes, Daikon radishes) in cold water. This helps them cook through evenly to the center.
- Leafy Greens last: Add soft vegetables (spinach, cabbage) and tofu, only after the water comes to a boil to preserve their vibrant colour and texture.
2. Don’t Overcook
- Stop cooking the vegetables when they are just tender. Overcooking leads to mushy vegetables and loses the fresh flavour of the ingredients.
3. Never Boil After Adding Miso!
- This is the most important rule. Turn off the heat before dissolving the miso. Boiling destroys the delicate aroma of the miso and kills the beneficial live probiotics.
Storage Instructions
For the Miso Soup
- Fridge: Once cooled, transfer to an airtight container and store in the refrigerator. It stays fresh for 1–2 days.
- Reheating: When reheating, warm it over low heat and stop just before it reaches a boil to keep the flavor fresh.
For the Miso Paste
Keep it Airtight: Store miso paste in the refrigerator. Keep the surface covered with plastic wrap (inside the tub) to prevent oxidation and drying out.
References
*1 日本食品標準成分表（八訂）増補2023年｜調味料及び香辛料類/＜調味料類＞/（みそ類）/米みそ/淡色辛みそ
*3 日本調理科学会誌 Vol. 46，No. 2，129～133（2013）〔講座〕 乳酸菌の生理機能とその要因 |上西 寛司 瀬戸 泰幸
Red Miso Eggplant Stir-fry
Ingredients
Method
- Prepare the sauce In a small bowl, combine the red miso, mirin, and sugar. Mix thoroughly until smooth.
- Cut the vegetables Chop the eggplant and onion into bite-sized pieces.
- Sauté the vegetables Heat some oil in a frying pan and sauté the vegetables until they are nicely browned and tender.
- Glaze and finish Once the vegetables are cooked through, pour in the prepared miso glaze. Stir-fry quickly over the heat to coat everything evenly, being careful not to let the miso burn. You can add the shichimi and sesame seeds at this stage if you like.
- Serve Transfer to a plate and enjoy! The combination of the succulent eggplant and the rich, sweet-salty sauce is irresistible with a bowl of rice.
- If you have leftovers, let them cool completely. You can wrap the mixture in a simple flour dough and pan-fry or steam it to make Oyaki—a traditional snack from Nagano prefecture. It makes for a wonderful, savoury vegetable treat!
Tried the recipe? Share or tag me on Instagram!