Miso soup is a traditional Japanese soup recipe, which is very hearty and comforting. Japanese people consume this soup either after the main meal or as a healthy breakfast. It is very common to find miso soup in Japanese households, as they eat it at least once in a day.
Miso soup is cooked with a base stock of dashi and several other ingredients like tofu, wakame seaweeds, carrots or daikon radish. Dashi is a type of cooking stock, which is cooked with dried kelp and bonito flakes. Dashi is one of the most vital ingredients in many Japanese dishes and occupies the most important position in the list of ingredients used for miso soup.
The flavor and texture of miso soup may vary depending upon the region where it is cooked and the kind of miso paste used. Traditionally, three different types of miso pastes are used in cooking miso soups. But now-a-days other types of miso pastes like Sendai miso or Shinshu miso are also used.
Difficulty level: Easy
Servings per recipe: 6
Time required for preparation: 10-15 minutes
Time required for cooking: 10-15 minutes
180 grams of silken or fresh tofu, cubed
2-3 spring onions, finely sliced
2 tablespoons of miso paste
1 cup of daikon radish
7 grams of wakame seaweed
600 ml of dashi
For the Dashi
1 litre of water
20 grams of smoked and dried katsuobushi (bonito) flakes
50 ml. of cold water
20 grams of dried konbu (kelp)
1 muslin cloth
1 chopping board
Method of Cooking
1. To start the preparations for the miso soup, you will need to first prepare the dashi. For that, fill up a saucepan with 1 litre of water and the put the dried kelp in it. Soak the kelps for 2-5 hours or until they completely open up and expand. But be careful not to soak the kelp for more than 5 hours because then they will turn bitter. Once the time elapses, place the saucepan on the stove and light up the flame.
2. Set the flame on high and wait for the water to bubble. Do not let the water come to a boil. Once the water starts forming bubbles, fish out the kelps from the water and then let the water boil for 1 minute. Then turn off the flame and add the cold water to the boiling water to lower down the temperature of the boiling water.
Next, dump the bonito flakes into the water and let them soak-in the water for 15 minutes. Once the time elapses, remove the saucepan from the stove and then set it aside.
3. Next, take a bowl and place a sieve over that. Lay a muslin cloth over the sieve and then strain the dashi by tipping the mixture into the sieve. Collect the stock into the bowl and then gather the muslin cloth into a pouch by pulling up and gathering all the corners of the cloth.
Then gently press the pouch to collect the extra dripping dashi from it but avoid pressing the pouch too hard. Once the entire dashi is collected, discard the pouch and set aside the bowl of dashi.
4. Now take another saucepan and pour the prepared dashi into it. Place the saucepan on the stove and light up the flame. Adjust and set the flame on high and wait for the dashi to come to a boil. While the dashi is coming to a boil, take the tofu and the daikon radish.
Rinse the daikon radish under running water and then slice it into thin sticks. Once done, put the daikon radish sticks into the dashi and then boil them until they are cooked through and turn soft.
5. While the daikon radish sticks are cooking in the dashi, take the tofu block and cut it into small cubes of barely the same size. Then take a bowl and put the dried wakame into that. Pour enough water over the wakame to completely cover it up.
Once the wakame weeds expand, take a bowl and put the miso paste into it. Add 1-2 tablespoons of the warm dashi to the miso paste and then stir to dissolve the miso paste well into the dashi.
6. Next, pour the miso mixture into the saucepan and stir to mix thoroughly. Now turn down the flame to low and add the tofu and the soaked wakame seaweeds to the dashi. Cook the soup on low heat for 1-2 minutes but avoid boiling the miso soup.
Boiling the miso soup destroys all the flavors and makes it taste very bad. Once the soup warms up, turn off the flame and ladle out the soup into individual serving bowls. Finally, sprinkle a little bit of the chopped spring onions on top to serve.