Simple 10-Minute Miso Soup

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10-Minute Miso Soup

While writing my post on How to Host a Sushi Party, I surfed the blogs for a good 30 minutes looking for a great tutorial on how to make miso soup using instant dashi. Well, I couldn’t find one that I liked, and in that 30 minutes I could have made 30 gallons of miso soup and still photograph/write a tutorial. So thats just what I did. (the photography/writing thing, not the 30 gallons)

First, the ingredients:
Hon Dashi

I use instant Dashi – kind of like Japan’s version of chicken boullion. If you didn’t have Dashi, you could use diluted chicken stock…but it just wouldn’t taste right. But hey, if you really wanted miso soup and thats all you had, go for it. Just make sure you dilute the chicken stock – 70% water, 30% stock…otherwise your miso soup will end up tasting like chicken soup. Or….instead of chicken stock – try a diluted seafood stock or vegetable stock. Both of those will work much better than chicken.

Alright, back to the dashi. You could also make dashi from kombu and bonito flakes, but this recipe is the 10 minute miso soup, therefore instant dashi works just fine. Instant dashi can also come in a convenient glass jar.

  • Other uses for dashi stock- boil your edamame in dashi instead of just plain water. They will taste SO much better.
  • Blanch or steam vegetables in dashi stock.

Dried Seaweed

This is dried seaweed. Just a tablespoon of the dried wakame will be enough for a pot of miso soup to feed 4. Soak this in a little water and watch it expand. There are many, many different kinds of seaweed, but this one is made especially for eating in miso soup. Look at the package first. Of course, I can’t read Japanese, but the back of this package shows an illustration of miso soup and little arrows pointing to put the seaweed in the soup and a happy smiling face drinking the soup. Therefore it must mean seaweed fortified with Prozac.

Miso Paste

This is the miso paste that I found in the refrigerated section of the Asian market. Many regular supermarkets have miso paste as well. I generally buy organic, but this is all I found last week. I like Shiro Miso the best – its lighter, sweeter, little less salty. The most important thing about making miso soup is that you never boil the miso paste. Only add miso after you’ve turned off the heat. So, if you are using anything that needs a little cooking time, just do that before you add the miso paste.

The reason why you don’t boil the miso – is that it will become gritty if it’s overcooked. All you need to really do to the miso is dissolve it in the just-boiled-soup.

Organic Tofu

Organic tofu. Cut into little cubes. I’ve tried making my own tofu before. Lots of work for very little tofu. I’d rather buy a block of the organic stuff.

Print

Miso Soup Recipe

Servings: 4 Prep Time: Cook Time:
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Ready in 10 minutes! Remember, you don't want to boil the miso paste -- add it at the end with the heat off to avoid a gritty texture.

Ingredients:

8 cups water
1 1/2 teaspoons instant dashi granules
1/4 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

Directions:

1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.

Comments 75

  1. tigerfish

    This miso soup looks really authentic (bowl and spoon, included) :D

    I wonder if it will taste as authentic if I use chicken stock. The Shiro Miso you recommended sounds worthy. Let me check out my nearby korean grocer. :p Thks!

  2. Anh

    Jaden, this is exactly how I made miso almost everyday! And Shiro Miso is my top fav, too. :) Always have some on hand.

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  4. Melinda

    I wish I was content enough to read your posts without commenting…you know, just blurking. But you are just too much fun not to write and say how much I enjoyed this post.
    I’ve wanted to make my own miso soup but wasn’t sure what exactly was needed. I love the prozac paste. I must search to find exactly that brand here in England. I want a happy face too.

  5. Amy

    Gotta love happy faces! :D I love this recipe and all the product recommendations. I’m going to bookmark this. Thanks Jaden!

  6. SteamyKitchen

    Tigerfish- I was desperate once and used diluted ckn stock, it was ok, not bad and fixed my craving.

    Anh- It is so healthy that I think I should have some every day too. Maybe miso soup instead of bfast?

    Melinda- you are too kind!

    Amy- thank you!

  7. cindy

    yes, i am wondering where to buy that “seaweed fortified with prozac”! ;] but seriously, i do want to try this recipe too!

  8. Happy Homebaker

    Hi, you have a very beautiful blog!
    I am gonna try your miso soup…it looks easy enough for me, and I should be able to get all the ingredients…thanks for sharing your recipe =)

  9. SteamyKitchen

    Cindy- well its probably special order from a shady seaweed dealer

    Happy Homebaker- Thank you! I think you are such a talented baker – would love to try the chocolate marble bread. I think my kids would love it.

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  11. Ivon

    Hi,

    First of all, this page is the only page that I could find in Google that best describe and explain how to make miso soup.
    Many many thanks, I definitely bookmark this page.

    Just a question however, my siblings are vegan, will the taste be very bad if we do not have the Dashi?

  12. kira

    Thanks for the recipe. Am giving it a go this evening though I’ll be using miso paste with dashi included in it – can’t read Japanese either but the label at the supermarket pointed it out.

  13. Pingback: Simple 10-Minute Miso Soup « Jaden’s Steamy Kitchen

  14. Kevin

    Your miso soup looks good. Miso soup is one of my favorites. I was using the dashi no moto for a long time. Then I discovered that making the dashi from konbu and bonito flakes was pretty easy. If you always have a supply of dashi in your fridge then it still only takes a few minutes to make the miso soup.

    Your spoon and bowl look really interesting/good.

  15. Todd

    2 questions…

    Where can I get a set of your bowls? Those look nearly indestructible!

    Also, when you say to use seaweed, are you using the dried algae/nori sheets for sushi just chopped up? Or are you actually using seaweed?

  16. Ben

    Thats some good miso, first time making it and it tastes almost exactly like the best japanese restaurant ive ever been to :)

  17. Mike

    Thanks for this great recipe! I just made some now and it is fantastic!!

  18. Lisa

    Oh how i love you and your blog…………oh oh how much i do…….thank you for this recipe and the pictures are awesome….

    MMmmmmmmmmmWUAH!!!!

  19. Rick Tanaka

    I love your commentary (sense of humor) in “Simple 10-min Miso Soup” in addition to the recipe tips. I’ve been sort of “winging it” all these years but after making it for dinner last night, I figured there must be a recipe on the web that tell how much instant dashi to use. (the dashi packages I hve are only in Japanese because my Mom sent them from Tokyo when they lived there). Thanks again!

  20. Tom Baker

    Just started eating Miso soup and minus the tofu this looks like a great recipe. I know Miso is really good for you.

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  23. imelda

    I tried this recipe last night — it was perfect! I’ve been eating miso out of those just-add-water packets, and there’s no comparison.

    I used homemade dashi, though– it’s actually no more difficult than using instant dashi. For the homemade deal, all you do is throw a few strips of kombu into water and bring it to a boil, then just before it boils, remove the kombu. Then if you want you can toss in some katsuobushi (bonito flakes) for ten seconds, then drain. That’s it.

    Basically, you’re just boiling water, same as the instant version.

    One question: the one thing that *wasn’t* great about this recipe was my tofu. I didn’t get organic, but I don’t think that’s the problem. I got a plain block of tofu, chopped it up and tossed it in. It tasted nothing like what you normally find in miso in a restaurant. Do you know if restaurants prepare the tofu in any way?? Is there a type of tofu I should watch out for? Thanks!

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  25. Roxana

    I just made this and it came out really salty so I added an additional cup and a half or so of water and it was better. I can’t tell exactly why?
    But anyway, great recipe, thanks!

  26. Carolyn

    This recipe is so clearly written and easy to follow that I was emboldened to try it and I’m so glad I did! It has become a regular on our dinner table. Yummy!

  27. amw

    did this soup just now (used homemade dashi by the way, and mashed some salted soybeans to make the miso). and it turned out GREAT! am enjoying my second bowl now :D thanks for your lovely and simple recipe and instructions! been craving for miso soup :) and making it myself is much more fun and yummier!

  28. mason

    Hello,

    You are a wonderful cook and so beautiful! I am glad that I have found an excellent site to learn new recipes.

  29. Izabella Hyde

    Hello! So very excited to have found this miso recipe! I’m trying it tonight, I bought some Dashi this afternoon and in my excitement I forgot to ask the lovely lady in the Asian grocery store to translate the instructions for me!
    I have miso before but without the Dashi so will post you my feedback in the next few days.
    Cheers Bella :)

  30. Eileen

    This is my first experience with miso. I loved it! The soup was quick to prepare, delicious & a great way to get this healthy fermented food in my diet.

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  32. Kathy simmons

    I ordered a tub of miso paste from amazon. How do I make siup with this?

    Thanks!

  33. Pingback: Simple 10-Minute Miso Soup | Simple Pleasures in our Lives

  34. Amyhjack

    This recipe has the best description – especially since most people aren’t familiar with the ingredients. Great job!

  35. Jo

    Hi there!

    I just made this for my Sunday lunch. Great recipe, but I do feel that the soup is a little too salty, so I’d reduce the amount of miso paste/dashi or increase the water, for my tastes. Otherwise, I feel really good about making and consuming it! Thanks :)

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  38. chieko

    Ingredients in Hon-Dashi: salt, monosodium glutamate, lactose, sugar, dried bonito powder, disodium inosinate, bonito extract, yeast extract, disodium succinate.

    Notice the first ingredient is salt! I’d recommend making your own dashi which is not salty at all. I make mine with shiitake mushrooms which adds a complementary taste to the finished miso soup.

  39. chieko

    I love your posts! Just to mention, another reason to not overheat the miso paste is that by doing so the beneficial bacteria and enzymes are destroyed!

  40. Janis

    My next door neighbor just had surgery and her throat is sore and swollen. I am trying to come up with recipes that will be nourishing, tasty, and easy for her to swallow. She is a bit picky but her boyfriend is also half Japanese so I figured she’d had miso soup before. I had only made it at home from a packet. Searched the web for a recipe, happened to find your site, and now I will NEVER make it from a packet again. So tasty!! And she loved it. Thank you for posting the recipe. Bonus points as I had a jar of Hon-Dashi and was wondering how to use it up just a bit faster. I did increase the HD to 2 t. and dropped the miso to 3-4 T. to help decrease the sodium. Also added 1 t. of pan-toasted sesame seeds, which gave a nice flavor. With the leftover tofu, I made the Chilled Tofu w/Scallions from 15 Spatulas that you linked to. Excellent. Now I am _craving_ tofu. I did not think that was possible, hahaha.

  41. Sammy

    One question, when do you put the tofu in? It is in the ingredients, but not the recipe.

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  43. Martha B. McIntyre

    Yummy! I got hungry just by reading your instructions on miso soup. I always order a bowl everytime I eat at Japanese restaurants. In fact I just ordered one for dinner last time along with my bento box of beef misono. I just got disappointed last night because the soup isn’t hot. Now that I know how to prepare one I think I’ll just make it myself here at home. Kudos!

  44. Nina

    I love that you include pictures of the products. Now when I go to the international market I will be able to identify what I want. Most of the time the packages and other labels are not in english and I don’t know what to get.

  45. Kerri

    This looks fantastic! I’ve been searching for an easy way to make miso soup at the office…where all I have is a microwave. I’m going to try this by boiling water, adding the dashi, another 30 seconds, then tofu and seaweed, another 30 seconds, then miso paste and green onions…then, eat up! I hope it works…I will be posting one way or another. :-)

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