• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Daisy's Kitchen

  • Home
  • Recipes
    • Breakfast and Brunch Recipes
      • Homemade Bread Recipes
      • Muffin Recipes
    • Drink Recipes
      • Cocktail Recipes
      • Coffee Recipes
      • Juice Recipes
      • Smoothie Recipes
    • Main Dish Recipes
      • Fish Recipes
      • Lasagna Recipes
    • Meat and Poultry Recipes
      • Meatloaf Recipes
    • Quick and Easy Desserts
      • Easy And Quick Cake Recipe
      • Homemade Cookie Recipes
    • Side Dish Recipes
      • Dips and Spreads
    • Soup Recipes
  • Featured Recipes
    • Cracker barrel meatloaf recipe
    • Vitamix Peanut Butter Recipe
    • Sitemap
  • Contact Form
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Soup Recipes / How To Make Miso Soup: Miso Soup Recipe

How To Make Miso Soup: Miso Soup Recipe

Jump to Recipe Print Recipe

One of the reasons I really wanted to consult my friend Stacey about Japanese food is that I have been wanting for years to try my hand at miso soup. I have a recipe book on Japanese cuisine, but although it has many soup recipes none are that basic standard of every Japanese restaurant I have ever visited: miso soup. When in Chicago, I regularly stock up on the powdered version available in my favourite health food store (Sherwyn’s) and I have even gone so far as to buy a packet of the miso paste…but then I am stopped dead in my tracks. What next?!?

So I told Stacey about my goal when we visited the Japanese grocery store and she made sure I got all the right ingredients. Whew.

miso soup

It turns out that Miso soup is not only incredibly delicious, but incredibly easy to make. On Stacey’s advice (combined with the cryptic instructions on the box of miso paste) here is the recipe.

miso soup recipe
Print Recipe

My Miso Soup Recipe

Some more information on the ingredients:
The konbu is cut in long, thickish strips and looks fairly tough. I'm not sure what else you would use it in, but now that I know you CAN, I'll try tasting a bit the next time I use it.
The fish flakes are weird and smelly. The sell-by date on them is 04.12.16. (!)
The alaria has a variety of uses, according to the back: you can soak it over night and use it in a salad, add it to soups, blanch it, roast it or fry small pieces as a snack. I was pretty happy with it in the soup. It claims on the back to be "an excellent substitute for Japanese Wakame" and it really was very nice.
The enoki mushrooms were a bit hit. The Critic even admitted that they were very nice (although he hastened to add that I shouldn't put in more next time as it was just fine as is). Stacey tells me that mushrooms are always cooked in Japan. The idea of putting raw sliced mushrooms on a salad is an alien concept.
Miso paste comes in many different varieties. The ones with yellow labels tend to be sweeter and the ones with red labels more savoury. In fact a lot of the comments Stacey made about foods seemed to come from the color of the food or label involved. When we were in the pickled foods section, her comments ran along the lines of "well, the red ones are okay, but we didn't like the yellow ones and these orange ones - they are daikon - are pretty good..." I don't know if this tendency to recognize food by color is Japanese or expat-confronted-with-Japanese or (most likely) both.
Tofu also comes in many guises and fried tofu is also used in miso soup. However, Stacey recommended the silky variety (which is what you get in most restaurants) and I thought it was great. It has a lovely texture to go with soup.
So there you have it: My Miso Soup. It was so good I might even make it again tonight; it's certainly much better than those little envelopes of freeze-dried soup. I have a huge tub of miso to finish up in the next few weeks - I'll have to ask Stacey if it freezes well!
Yum
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1 people
Calories: 400kcal

Ingredients

  • 2 strips of konbu (dried seaweed, cut in big pieces)
  • 1/2 cup katso-bushi or at least this is what I assume it is from the recipes I have read; the smell and look are consistent with dried tuna flakes - I just bought what Stacey told me to get!
  • 5 cups water
  • a small bunch of enoki mushrooms
  • 2 small bunches of certified organic Alaria dried seaweed, purchased at Sherwyn's some time ago in the vague hope I would some day learn about miso soup silky tofu (to taste - didn't put in too much as the Critic doesn't like it)
  • 4 green onions/scallions

Instructions

  • Soak the konbu in the water for at least half an hour to bring out the maximum amount of flavour. 
  • Bring to the point of nearly boiling and remove from heat.
    Remove konbu from broth. (The Epicurious recipe I looked at afterwards said "reserve (it) for another use" - no idea what would that be?) 
  • Add the fish flakes and bring back to the boil; cook for a few minutes. Strain the broth and return to the heat.
    Add the alaria seaweed (cut in bite-sized morsels), the tofu (ditto), the onions (chopped finely) and the mushrooms (ditto). 
  • Cook for 15-20 minutes, to allow the seaweed to expand and the flavours to mix. Just before serving, add 1 heaping Tbs (55g) of miso paste.
miso soup recipe

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

You Might Also Like

Super Moist and Healthy Avocado Brownies recipe

Super Moist and Healthy Avocado Brownies

GUACAMOLE DIP RECIPE

How to Make Guacamole, Easy Great Tasting Recipe

Pesto Quinoa Bowls With Poached Eggs Recipe

Pesto Quinoa Bowls With Poached Eggs Recipe

Custard Orange Cake Recipe

Custard Orange Cake

birthdaycake recipe

Birthday Cake Recipe

ROASTED TOMATO SALSA RECIPE

Tomato Salsa Recipe

Previous Post: « Tofu with Peas and Soybeans (Vegan)
Next Post: Austro-Hungarian Goulash Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Easy potato salad Recipes

Everyone likes potatoes salad. Fry up potatoes taste good except are not beneficial for your fitness if you eat them regularly. Boiling potatoes are the only way to eat your potatoes with no any bad effects of roasted them in oil. If you have boil potato ready, you be able to make this salad in 2-3…

Read More

Creamy pasta with fresh vegetables and turkey

how to make Creamy pasta with fresh vegetables and turkey ? you will want to try this recipe at your main meal. this recipe is delicious. you should try it. it’s a very nice recipe for the combination of creamy pasta and splendid chicken.

Pumpkin Banana Carrot Muffins

I love baking, and trying new recipes with variety of different ingredients is so much fun. When I first made these Zucchini banana carrot muffins, I had no idea they would come out so good and finish up so fast! So, come Fall, making these pumpkin banana carrot muffins was a no brainer. I just…

Read More

Chicken Cacciatore Recipe

Try the easiest and the best chicken cacciatore recipe. My Mom’s Italian recipe. Besides my Italian Grandmother, my Mom was one of the most awesome when it came to cooking Italian culinary delights. We used to all come together at the family dinner table with this chicken cacciatore on Sunday afternoons. That was the time…

Read More

Creamy Potato Salad Recipe

This creamy potato salad is one of my all time favorite recipes that I have fallen in love since I was a child. My mom used to whip this up in no time. I have made it like million times, so I don’t really need to look at the recipe anymore to make this. I…

Read More

Featured Posts

Candyland Recipe

Candyland Cake Recipe

Kunafa recipe

Kunafa Recipe – Delicious & easy

Lumpia-isda-recipe

Lumpia isda Recipe – Delicious And Easy

Artichoke with Olive Oil Recipe

Artichoke with Olive Oil Recipe – Yummy and Easy

Delicious lentil soup recipe

The Timeless Delicious Lentil Soup Recipe

Footer

My Favorites

sea bass
Banana Roll cake
Perfectly Cooked Brown Rice Recipe

Copyright © 2023 Daisy's Kitchen on the Foodie Pro Theme