Miso Soup (Misoshiru)
Miso soup accompanies the Japanese meal morning, noon and night: a dashi broth into which fermented miso paste is dissolved, here garnished with tofu and wakame. The essential move — dissolving the miso off the heat, never letting it boil — preserves its aroma and live cultures. Comforting and rich in umami, it’s ready in under ten minutes.
Original recipe : Just One Cookbook + La Fuji Mama
Ingredients
- 600 ml dashi
- 150 g silken or firm tofu, diced
- 1 tbsp dried wakame
- 3 tbsp miso paste
- 1 scallion, thinly sliced
Method
- 1Rehydrate the dried wakame in a little water for 5 minutes, then drain.
- 2Bring the dashi to a gentle simmer in a saucepan over medium heat.
- 3Add the diced tofu and the wakame, heat 1–2 minutes without boiling.
- 4Lower to low heat. Take a ladle of broth and dissolve the miso paste in it, then stir it back into the pan.
- 5Warm to just below boiling, never letting it boil (which would spoil the miso aroma).
- 6Turn off the heat, scatter with scallion and serve at once.
Tips & tricks
- Never boil the soup once the miso is in: excess heat kills the aroma and the cultures.
- Dissolving the miso separately avoids lumps.
- For a plant-based version, use a kombu (kelp) dashi without bonito.
Variations
- Vary the garnish: mushrooms, potato, onion, or red miso paste for a bolder taste.
Storage
Best fresh. Reheat gently without boiling.
What to serve it with
- Crusty country bread
- A light main course to follow
- A glass of dry white wine (to taste)
Frequently asked questions
How long does it take to make "Miso Soup (Misoshiru)"?
Allow about 5 min of prep and 5 min of cooking, i.e. 10 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Miso Soup (Misoshiru)" ahead and store it?
Best fresh. Reheat gently without boiling.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
