• 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
  • Submit Recipe
  • Contact Us
  • 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!
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

HAWAIIAN BAKED PORK CHOP RECIPE

Delicious and Easy Baked Pork Chop Recipe

Keto Casserole With Ham, Ricotta And Spinach

Keto Casserole With Ham, Ricotta And Spinach

Home made buns recipe

Homemade Bun Recipe

How To Make Hazelnut Penuche Recipe

How To Make Hazelnut Penuche Recipe

Black Bean Soup Recipe

Black Bean Soup Recipe Easy and Delicious

Graham Streusel Coffee

Graham Streusel Coffee Cake

Find Us

Address
123 Main Street
New York, NY 10001

Hours
Monday—Friday: 9:00AM–5:00PM
Saturday & Sunday: 11:00AM–3:00PM

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

Zucchini Baked Crispy Fries Recipes
Eggplant Parmesan Recipe

What is Eggplant Parmesan? Ever tasted eggplant? This scrumptious eggplant Parmesan Recipe is a great way to start. It has been in my Italian family for many years. When I was a little girl my Grandmother used to make it as a kind of a side dish, along with spaghetti and pork ribs. I used…

Read More

Grilled Vegetable Lasagna Recipe

Here comes the veggie sneaking time again. These aren’t quite so hidden, but they are mixed in with some other things to help disguise the taste for your non-veggie lovers.  I used some zucchini and asparagus for this recipe, but you can use whatever vegetables are in season at the time you make it.  This is also…

Read More

Delicious and Easy Beef Fajita Recipe You Must Try

A couple of secret ingredients make this beef fajita recipe tempting and ever so delicious. This was a hands down favorite at my little Mexican cafe restaurant that I owned many years ago. I make the fajitas with a steak called flap meat. Its a thin cut beef, much like skirt steak, cut in small,…

Read More

Caesar Salad with Steak

Skirt Steak is very yummy. In an effort to kick off 2016 with a high vegetable intake, I’m regularly adding salads to my dinner. It’s one of the ways I’m participating in #JustOneThingJan. I love a good salad, so making this happen hasn’t been much of a challenge; what has really tested me, though, is coming up with…

Read More

Categories

Featured Posts

Courgettes (Zucchini) Fritters – Easy Recipe

Courgettes (Zucchini) Fritters – Easy Recipe

Chicken Bell Pepper Stir Fry Recipe

Chicken Bell Pepper Stir Fry Recipe

Pioneer Woman Cinnamon Rolls Recipe

Pioneer Woman Cinnamon Rolls Recipe

Strawberry and Clove Detox Water Recipe

Strawberry and Clove Detox Water Recipe

12 Steak Recipe

12 Sheet Steak You Should Never Miss

Footer

My Favorites

Sausage and peppers Recipe
Chicken pot pie recipe
Lamb Kalia with Dhall Roti Recipe

Copyright © 2021 Daisy's Kitchen on the Foodie Pro Theme