Miso Soup is one of the traditional Japanese staple dishes. It is enjoyed with freshly cooked white rice. Here is the basic method how to cook Miso Soup. Dashi Stock is traditionally used, but there are various opinions. See ‘Dashi Stock’ page.
4 cups Dashi Stock *See ‘Dashi Stock’ page
3 to 4 tablespoons Miso
2 Spring Onion *finely chopped
Add two or three of the following
*Note: Large vegetables need to be cut into small pieces or slices
1/2 to 1 block Tofu *Momen of Silken Tofu
1 tablespoon Dried Chopped Wakame
1/2 to 1 Onion
4 to 5 Snow Peas
1/4 bunch Spinach
4 to 5 Green Beans
1/2 small Eggplant
1 sheet ‘Abura-age’ (Fried Thin Tofu)
2 to 3 Shiitake
1/2 pack Shimeji
- Heat Dashi Stock (OR Water & Dashi Powder) in a large saucepan or a pot, add the ingredients of your choice (except Tofu) and cook them in the stock until soft.
*Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
- *Note: If you wish to add Tofu to your Miso Soup, you don’t need to cook Tofu and Tofu can be easily broken. Add Tofu after you season the soup with Miso.
- Season the soup with Miso.
*Note: The important point to remember is that you should remove the soup from the heat when it’s just about to start boiling after adding Miso. If you boil it for too long, the wonderful aroma of Miso will be lost. That’s what I was taught.
- Sprinkle with finely chopped Spring Onions and serve.
- *Note: We normally don’t use a spoon to eat Miso Soup. It is eaten by bringing the bowl to your lips to sip the soup. The vegetables are eaten with chopsticks.
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