This Japanese classic is made with a base of miso paste, which is packed with flavor and nutrition. In this blog post, we'll take a closer look at the history of Miso Soup, the nutritional benefits of its ingredients, and the step-by-step process for making it.
History of miso soup
Miso soup has been a staple in Japanese cuisine for centuries, with a history dating back to at least the 14th century. Fresh Miso paste, which is made from fermented soybeans, rice, and/or barley, has long been prized for its health benefits and is a key ingredient in many traditional Japanese dishes.
Miso soup was originally enjoyed by Buddhist monks as a warming and nutritious meal during the cold winter months. Over time, the dish became more widespread and is now a common item on the menu of Japanese restaurants around the world. Miso soup has also evolved over the years, with many variations and regional differences in its preparation and ingredients. Despite these variations, the dish remains a beloved and iconic part of Japanese cuisine.
How to make miso soup
Making miso soup is surprisingly easy, and it requires just a handful of ingredients. Here's what you'll need:
- Water
- Kombu
- Miso
- Silken tofu
- Spring onions
- Wakame
Instructions:
- Assemble and weigh all ingredients.
- Soak your wakame in a cup of water for about 5 minutes or so, until soft.
- Add the water and kombu to the saucepan, slowly bring to a boil for 2-3 minutes.
- Spoon a little bit of the broth into a soup ladle or small bowl, then use chopsticks to dissolve the miso paste into the broth before adding it to the rest of the soup. It’s important to add the miso paste gradually, otherwise, you will end up with chunks of it in the broth. (do not boil after adding miso)
- Stir in the miso just before serving – mix well to incorporate.
- Add your tofu and wakame to the pot, then stir gently.
- Divide the soup into bowls, garnish with green onion, then serve and enjoy.
Nutritional content of miso soup
Miso soup is a healthy and nutritious dish that is rich in vitamins, minerals, and antioxidants. Here's a breakdown of the nutritional content of each ingredient:
- Miso paste: Miso is a fermented food that is rich in probiotics, which are beneficial for gut health. It is also a good source of protein, vitamin K, and manganese.
- Silken tofu: Tofu is a plant-based protein that is low in calories and fat. It is also a good source of calcium, iron, and magnesium.
- Wakame: Wakame is a type of seaweed that is rich in iodine, which is important for thyroid function. It is also a good source of calcium, iron, and magnesium.
- Kombu: Kombu is a type of kelp that is rich in iodine, calcium, and potassium.
More soup recipes to try
Get cooking
Miso soup is a simple and delicious dish that is packed with flavor and nutrition. Whether you're looking for a healthy breakfast option or a comforting soup to enjoy on a cold day, miso soup is a great choice. With just a few simple ingredients you can easily make this Japanese classic.
📋 Recipe
Miso Soup
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Tray
- Mixing bowl
- Blender
- Strainer
- Spatula
- Spoon
Ingredients
- 800 ml Water - filtered
- 20 g Kombu
- 80 g Miso
- 300 g Silken tofu
- 20 g Spring onions
- 20 g Wakame
Instructions
- Assemble and weigh all ingredients.
- Soak your wakame in a cup of water for about 5 minutes or so, until soft.
- Add the water and kombu to the saucepan, slowly bring to a boil for 2-3 minutes.
- Spoon a little bit of the broth into a soup ladle or small bowl, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise, you will end up with chunks of it in the broth. (do not boil after adding miso)
- Stir in the miso just before serving – mix well to incorporate (do not boil after adding miso)
- Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.
Notes
- I use white miso paste in this recipe.
- However, you can also use brown rice miso or chickpea miso instead if you have a sensitivity to soy.
- If you have the time, allow the kombu to soak in your cooking water as long as possible. This will bring the maximum depth of flavor to the soup!
- It’s important that you turn the heat off before adding your miso paste to the soup! Otherwise, it will break up and become clumpy, and lose its probiotic properties.
- Mushrooms make a great addition to Miso Soup.
Did you make this recipe? Let me know!