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Miso soup, a comforting balance of simplicity and depth. With its savoury broth and delicate ingredients, it serves as a warm, nourishing start to countless meals across Japan.
More than just a dish, miso soup reflects the heart of Japanese cooking, highlighting the harmony between seasonal ingredients, health, and flavour.
Whether enjoyed at home, in restaurants, or as part of a larger meal, miso soup has a timeless quality that continues to resonate with both locals and those discovering Japanese cuisine.
Want to dive deeper into Japanese Cuisine? Don’t miss our post on 26 Traditional Japanese Foods to Try
What Is Miso Soup?
Miso soup, or misoshiru in Japanese, is a traditional soup made from miso paste, a fermented soybean paste that forms the backbone of the dish. It is typically combined with dashi, a simple broth made from dried fish and kelp, creating a rich umami base.
What makes miso soup so special is its versatility; ingredients can vary depending on the region, season, or personal preference, but common additions include tofu, seaweed (wakame), and green onions. These elements come together to create a soup that is both flavourful and deeply soothing.
While it’s often served as a side dish, miso soup holds its own as a vital part of Japanese meals, especially breakfast. Its light yet savoury nature is designed to awaken the senses, preparing the body for the day ahead.
Ingredients and Taste
The key ingredient in miso soup is, of course, miso paste. Miso comes in various types; white miso (shiromiso) is lighter and sweeter, while red miso (akamiso) offers a more robust, salty flavour.
The type of miso used can dramatically change the character of the soup, providing either a gentle, mellow taste or a bolder, more intense flavour. The broth, made from dashi, carries its own layer of umami, combining the subtle brininess of seaweed with the smoky depth of dried bonito flakes.
This foundation gives the soup its signature savoury complexity, balanced perfectly by the delicate ingredients like soft cubes of tofu or rehydrated seaweed. Green onions add a slight sharpness, cutting through the richness of the miso and enhancing its layers of flavour.
The texture of miso soup is smooth and light, with each spoonful offering a different sensation, from the silky tofu to the tender seaweed, all steeped in the savoury broth. The soup’s taste is warm and comforting, yet never overpowering, making it a dish that feels both familiar and refreshing.
A Taste of History
Miso soup’s origins date back more than a thousand years, rooted in the early days of fermented foods in Japan. Miso itself was introduced through China, but over time, it evolved into a uniquely Japanese ingredient, becoming a key element in the daily diet.
By the 7th century, miso soup had become a staple in Buddhist temples and samurai households, prized for its ability to provide energy and nutrition with minimal ingredients.
Over the centuries, miso soup found its way into the homes of all Japanese people, transcending social classes and regional differences. Today, it remains a deeply symbolic part of Japanese culture, often representing the care and tradition of family cooking.
Each region has its variations, from adding seasonal vegetables to using different types of miso, but the essence of the soup remains the same, nourishing both the body and the spirit.
How to Make Miso Soup (Fermented Soybean Soup)
Miso soup is a cornerstone of Japanese cuisine, known for its comforting balance of savoury umami from fermented soybean paste and delicate sea flavours from dashi broth. The process is simple yet deeply rooted in tradition, requiring attention to timing and ingredient balance for a harmonious bowl. See the recipe card at the bottom for printable directions
Ingredients
- 1 litre dashi stock (made from kombu and bonito flakes)
- 3 tbsp miso paste (white or mixed miso)
- 100 g soft tofu, cut into small cubes
- 1 spring onion, finely sliced
- 1 tbsp wakame seaweed (dried), soaked in water for 5 minutes and drained
Cooking Instructions
Step 1: Prepare the dashi base
To begin, pour 1 litre of dashi stock into a medium saucepan and place over medium heat. Bring it to a gentle simmer but avoid boiling, as this can dull the broth’s delicate flavour. Keep the heat steady for clarity and depth.
Step 2: Rehydrate the seaweed
Place the dried wakame in a small bowl of cold water and soak for about 5 minutes until it softens and expands. Drain well and set aside. Rehydrating separately ensures the seaweed remains tender without clouding the broth.
Step 3: Add tofu and wakame
Once the dashi is gently simmering, add the cubed tofu and rehydrated wakame. Simmer for 2–3 minutes, allowing the tofu to absorb some of the savoury broth while the seaweed infuses its subtle ocean note.
Step 4: Prepare the miso paste
Scoop the miso paste into a small bowl and ladle a little hot dashi from the pot into it. Stir gently until the paste dissolves completely. This prevents lumps and helps preserve the miso’s flavour and nutrients.
Step 5: Incorporate the miso into the soup
Lower the heat to the lowest setting and pour the dissolved miso mixture into the pan. Stir gently to blend, ensuring the soup never reaches a boil after adding miso, as heat can destroy its beneficial enzymes and alter the taste.
Step 6: Adjust and taste
Taste the soup and adjust seasoning if needed. Different miso pastes vary in saltiness, so add more dashi or a touch of miso according to your preference. Maintain a soft simmer, never a boil.
Step 7: Add finishing touches
Sprinkle finely sliced spring onions over the soup just before serving. Their freshness balances the earthy miso, adding aroma and a touch of colour.
Step 8: Serve immediately
Serve hot in small lacquered bowls or ceramic cups, traditionally as part of a Japanese meal. Miso soup pairs beautifully with rice and grilled fish or can be enjoyed alone for a light, nourishing start to the day.
Variations and Substitutions
- Miso Paste: White miso (shiro miso) is mild and sweet, while red miso (aka miso) is stronger and saltier. A blend offers balance.
- Tofu Substitute: Silken or firm tofu can be used based on texture preference.
- Dashi Substitute: If traditional dashi ingredients (kombu and bonito flakes) are unavailable, use instant dashi granules or vegetable stock for a similar effect.
- Additional Add-ins: Add mushrooms, thinly sliced daikon, or clams for a heartier version.
Cooking Tips for Perfect Miso Soup
- Always dissolve miso separately before adding it to the soup to avoid lumps.
- Never boil the soup after adding miso; gentle heat maintains flavour and nutrients.
- Use fresh dashi for the best umami balance; it is the foundation of the dish.
- Prepare just before serving, as reheating can alter the miso’s character.
Japanese Miso Soup (Fermented Soybean Soup)
Ingredients
- 1 litre dashi stock made from kombu and bonito flakes
- 3 tbsp miso paste white or mixed miso
- 100 g soft tofu cut into small cubes
- 1 spring onion finely sliced
- 1 tbsp wakame seaweed dried, soaked in water for 5 minutes and drained
Instructions
- To begin, pour 1 litre of dashi stock into a medium saucepan and place over medium heat. Bring it to a gentle simmer but avoid boiling, as this can dull the broth’s delicate flavour. Keep the heat steady for clarity and depth.
- Place the dried wakame in a small bowl of cold water and soak for about 5 minutes until it softens and expands. Drain well and set aside. Rehydrating separately ensures the seaweed remains tender without clouding the broth.
- Once the dashi is gently simmering, add the cubed tofu and rehydrated wakame. Simmer for 2–3 minutes, allowing the tofu to absorb some of the savoury broth while the seaweed infuses its subtle ocean note.
- Scoop the miso paste into a small bowl and ladle a little hot dashi from the pot into it. Stir gently until the paste dissolves completely. This prevents lumps and helps preserve the miso’s flavour and nutrients.
- Lower the heat to the lowest setting and pour the dissolved miso mixture into the pan. Stir gently to blend, ensuring the soup never reaches a boil after adding miso, as heat can destroy its beneficial enzymes and alter the taste.
- Taste the soup and adjust seasoning if needed. Different miso pastes vary in saltiness, so add more dashi or a touch of miso according to your preference. Maintain a soft simmer, never a boil.
- Sprinkle finely sliced spring onions over the soup just before serving. Their freshness balances the earthy miso, adding aroma and a touch of colour.
- Serve hot in small lacquered bowls or ceramic cups, traditionally as part of a Japanese meal. Miso soup pairs beautifully with rice and grilled fish or can be enjoyed alone for a light, nourishing start to the day.
