Miso Soup Recipe

Miso Soup
Submitted By: Taz

   Miso Soup is a traditional Japanese soup that is extremely simple to make and can vary widely in flavor depending on the cook, region, and ingredients used. Red (AKA Dark) Miso Paste gives the soup a richer, deeper flavor than the White (AKA Light) Miso paste while the addition of seasonal ingredients are meant to reflect the seasons and provide contrasts of color, texture, and flavor. These can include: Mushrooms, seaweed, potatoes, daikon radish, onion, fish, shrimp, clams, tofu, or any other Japanese ingredient for that matter.
   Several types of Dashi (Japanese soup stock), can be used to make miso soup with the most common being made from Kombu (seaweed) and Katsuobushi (flakes of dried and smoked bonito fish) but dashi made from dried shitake mushrooms (Hoshi-Shitake Dashi) is very common. I have included recipes for both of these for you to make your miso soup with to your own preference - both are traditional so give them both a try!


4 Cups Dashi (Japanese Soup Stock) - recipes included
½ Block (8oz) Extra Firm Tofu - cut into ¼ inch cubes
2 Tbs Red Miso Paste
2 Tbs White Miso Paste
4 Green Onions - sliced

  1. Heat dashi in a medium sauce pan over medium-high heat to a bare simmer - Transfer about ½ cup of the dashi to a bowl and whisk in the miso paste until smooth
  2. When the remaining dashi reaches a simmer, whisk in the miso/dashi mixture until well combined
  3. While keeping the soup at a simmer (NEVER BOIL), add the tofu, green onions, and sliced shitake mushrooms from Hoshi-Shitake Dashi (if using) and allow to cook for about 2 minutes
  4. Remove from heat and serve hot with a little soy sauce if you prefer
Hoshi-Shitake Dashi
(Dried Shitake Mushroom Stock)


4 ¼ Cups Water
4 Dried Shitake Mushrooms

  1. Combine the dried mushrooms and water in a small saucepan and allow to steep for 10-15 minutes
  2. Bring mixture to a boil over medium high-heat
  3. Remove from heat and allow to stand for 25-30 minutes
  4. Strain through a fine mesh strainer (save mushrooms and slice thin for soup or other dish)
  5. Ready to eat as is or to use as part of numerous Japanese soup recipes

Katsuobushi Dashi
(Japanese 'Sea' Stock)


4 ¼ Cups Water
4 inch Square Piece Kombu
1 Cup Katsuobushi (AKA Bonito Flakes)

  1. Place the kombu in a small saucepan and cover with the water - Allow to steep for 30 minutes
  2. Place over medium heat and allow to cook for 10 minutes
  3. Remove kombu from pan - Increase heat to high and bring to a boil
  4. Once at a boil, reduce heat to low and add the Katsuobushi - Allow to simmer for 10 minutes stirring frequently
  5. Strain through a fine mesh strainer lined with muslin, several layers of cheesecloth, or a coffee filter (save katsuobushi for future use)
  6. Ready to eat as is or to use as part of numerous Japanese soup recipes

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