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    Home » Recipes » Soups

    Miso Soup | A Nutritious Japanese Classic

    10th May 2023 by Jamie Raftery Leave a Comment

    JUMP TO RECIPE

    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.

    miso-soup-in-a-bowl

    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.

    fresh-miso-soup-in-a-bowl

    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.
    wakame-seaweed-for-miso-soup
    Wakame seaweed

    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.
    silken-tofu-for-miso-soup

    More soup recipes to try

    • Pumpkin Soup
    • Thai Tom Yum
    • Vietnamese Pho Soup

    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-in-a-bowl

    Miso Soup

    Jamie Raftery
    Fermented miso and seaweed broth
    5 from 1 vote
    Print Recipe Save Recipe Go To My Recipe Collections Add to Shopping ListGo to Shopping List
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Difficulties Beginner
    Course Soup
    Cuisine Indian
    Servings 4 portions
    Calories 87 kcal
    Recipe Cost $0.75
    Allergens Gluten free, Grain free, Nut free, Sesame free, Soy free, Vegan

    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
    Prevent your screen from going dark while cooking

    Method
     

    • 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.

    Recipe Notes

    Miso Making Tips
    • 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. 
     
    Ingredient Additions:
    • Mushrooms make a great addition to Miso Soup. 
     

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Miso Soup
    Serving Size
     
    200 ml
    Amount per Serving
    Calories
    87
    % Daily Value*
    Protein
     
    6
    g
    12
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Fat
     
    3
    g
    5
    %
    Sugar
     
    2
    g
    2
    %
    Sodium
     
    815
    mg
    35
    %
    Potassium
     
    198
    mg
    6
    %
    Vitamin A
     
    91
    IU
    2
    %
    Vitamin B1
     
    1
    mg
    67
    %
    Vitamin B2
     
    1
    mg
    59
    %
    Vitamin B3
     
    1
    mg
    5
    %
    Vitamin B5
     
    1
    mg
    10
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin B12
     
    1
    µg
    17
    %
    Vitamin C
     
    1
    mg
    1
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    20
    µg
    19
    %
    Calcium
     
    60
    mg
    6
    %
    Copper
     
    1
    mg
    50
    %
    Folate
     
    26
    µg
    7
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    46
    mg
    12
    %
    Phosphorus
     
    86
    mg
    9
    %
    Selenium
     
    1
    µg
    1
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Anti-inflammatory, Detox, High-fibre
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!

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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef Academy to focus on the nutritional aspects of food.

    Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking between Europe and Thailand.

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