CLASSIC JAPANESE MISO SOUP
Classic Japanese Miso Soup is a warm and nourishing dish, offering umami-rich flavours with a light, comforting broth. This simple yet traditional soup contains miso paste, which provides deep savoury notes, balanced by the mild creaminess of tofu, water, the freshness of spring onions and the subtle sea flavour of nori with just five ingredients. It is incredibly easy to prepare, making it an ideal quick meal, appetiser or a light side dish. Miso soup is not only delicious but also packed with health benefits, as miso is a fermented food that supports gut health, while tofu provides a good source of plant-based protein. Whether you enjoy it as a starter before a Japanese meal, as a midday refreshment, or as a soothing dish on a cold day, this Classic Japanese Miso Soup is an authentic and nourishing experience.
RECIPE CATEGORY
Appetisers, Side
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Simmer, 5 Ingredients or Less
OCCASION/HOLIDAY
Winter, Fall, Dinner Party, Comfort Food, Light Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Quick & Easy, Low Fat, Low Cholesterol, Low Sodium, High Fibre, Organic
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Classic Japanese Miso Soup:
- 100ml water
- 1 tsp miso paste
- 50g tofu, cubed
- 1 spring onion, chopped
- ¼ sheet nori, torn into pieces
FULL NUTRITIONAL INFORMATION
- Calories: 50 kcal
- Protein: 5g
- Carbohydrates: 4g
- Sugars: 1g
- Fibre: 1g
- Fat: 2g
- Saturated Fat:5g
- Sodium: 150mg
PREPARATION
- Heat The Water: In a small saucepan, heat the water over medium heat until it is just about to simmer but not boiling.
- Dissolve The Miso Paste:Remove a small amount of hot water from the saucepan, place it in a bowl, and mix in the miso paste until it is smooth. This prevents clumping.
- Combine Ingredients: Return the dissolved miso mixture to the saucepan and stir gently.
- Add Tofu And Nori: Gently add the cubed tofu and torn nori to the pot. Let them warm for 1-2 minutes without boiling the soup.
- Garnish And Serve: Remove from heat and sprinkle chopped spring onions on top. Serve immediately while hot.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Do Not Boil Miso: Boiling miso paste can destroy its beneficial probiotics, so always add it at the end after reducing the heat.
- Use Different Miso Types: White miso is mild and slightly sweet, while red miso is a more substantial and savoury experiment based on preference.
- Gently Handle Tofu: Soft tofu is delicate, so add it carefully to avoid breaking the cubes.
- Adjust Saltiness: If you prefer a stronger flavour, add an extra ½ teaspoon of miso paste, but mix it in separately first.
- Enhance Umami: Add a few drops of soy sauce or a small piece of kombu while heating the water for a deeper, savoury taste.
- Use High-Quality Miso: Authentic Japanese miso paste provides the best flavour and is available in most Asian grocery stores.
VARIATIONS
- Protein Boost: Add a few pieces of cooked shrimp or shredded chicken for extra protein.
- Mushroom Miso: Add thinly sliced shiitake mushrooms for an earthy depth of flavour.
- Seaweed-Rich Version: Use wakame seaweed instead of nori for a more traditional Japanese-style miso soup.
- Spicy Miso Soup: Stir in a pinch of chilli flakes or a teaspoon of spicy miso paste for a spicy touch.
- Low-Sodium Option: Use reduced-sodium miso paste and add extra spring onions or mushrooms for a more natural flavour.
- Creamy Miso Soup: Add a splash of coconut milk for a unique twist with a richer texture.
PREPPING AND STORAGE
- Refrigeration: Store leftover miso soup in an airtight container in the fridge for up to 2 days. Reheat gently over a low flame without boiling.
- Freezing: Miso soup can be frozen, but it is best to freeze it without the tofu and spring onions, as they can change texture when thawed. Add fresh ingredients when reheating.
- Meal Prep: Pre-chop tofu and spring onions. Store them in separate containers for a quick and easy assembly, and use these ingredients when you want to cook.