Savory traditional Japanese miso soup is great to go with rice, pan fried gyoza or sushi. Also, this simple homemade miso soup recipe is only in 15 minutes!
Love soups? Check out these kimchi tofu soup, hot and sour soup and sweet corn carrot pork soup recipes.
What is miso soup?
Miso soup (misoshiru, 味噌汁) is a traditional Japanese soup. It consists of two different types. One is clear soup (suimono). The other one is with miso paste.
What are the ingredients in miso soup?
It is mainly stock, miso paste, tofu and seaweed. And, in this recipe l like to use miso paste to make the soup because it is easier and faster.
Cooking tips for how to make miso soup:
- Soak and wash dried seaweed. It will swell up and double the size. So don’t need a lot and a small pinch is enough.
- Soak the dried seaweed for a few minutes around 3-5 minutes.
- Chop the soaked dries seaweed into small chunks or pieces.
- I like to use soft tofu because it’s smooth & soft.
- Cut the soft tofu into smaller cubes.
- Wait until water is boil. Turn of fire then mix the miso paste with water very well
- Add soft tofu last and slightly mix them because soft tofu will break easily.
- Remember to add salt to your taste. If you think it is not salty enough, add some salt. Or, add more water if you think it is too salty for you.
FAQs:
What kind of dried seaweed do you use?
I like to get this type of dried seaweed that they are thin. When you soak them, they swell up.
How long can you keep miso soup?
If you refrigerate them, it can last for a few days.
How much calories in miso soup?
In this homemade miso soup recipe, I mainly use vegan materials like tofu and seaweed, so the calories is low and only 34 calories per serving.
What is miso paste made of?
It is made from fermented soybeans with salt and I like this type of Japanese miso paste.
Instructions for how to make Japanese miso soup:
1. First, soak 1/2 cup of dried seaweed in a bowl for a few minutes around 3-5 minutes.
2. Then, chop 2 sticks of green onion.
3. After that, cut soft tofu into small cubes.
4. Next, cut soaked seaweed into pieces.
5. After that, pour 3 cups of water into a pot. Then, add chopped seaweed. Let them boil a little bit turn off fire and add miso paste. Mix the miso paste very well and make sure they all mix with water.
6. Then, add soft tofu and green onion. Slightly mix them well.
Enjoy this traditional Japanese vegan style miso soup recipe! Also, check out these crispy teriyaki tofu, mapo tofu and bean crud pudding recipes.
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Miso Soup
Ingredients
- 1/2 block
Tofu
Soft - 1/2 cup Dried seaweed (around 1/2 cup)
- 2 sticks
Green onion
- 4
tablespoons
Japanese miso paste - 3 cups
Water
Instructions
- Soak 1/2 cup of dried seaweed in a bowl for a few minutes around 3-5 minutes.
- Then, chop 2 sticks of green onion.
- After that, cut soft tofu into small cubes.
- Next, cut soaked seaweed into pieces.
- After that, pour 3 cups of water into a pot. Then, add chopped seaweed. Let them boil a little bit then turn off fire add miso paste. Mix the miso paste very well and make sure they all mix with water.
- Then, add soft tofu and green onion. Slightly mix them well.
Video
Notes
Cooking tips for how to make miso soup:
- Soak and wash dried seaweed. It will swell up and double the size. So don’t need a lot and a small pinch is enough.
- Soak the dried seaweed for a few minutes around 3-5 minutes.
- Chop the soaked dries seaweed into small chunks or pieces.
- I like to use soft tofu because it's smooth & soft.
- Cut the soft tofu into smaller cubes.
- Wait until water is boil. Turn off fire then mix the miso paste with water very well
- Add soft tofu last and slightly mix them because soft tofu will break easily.
- Remember to add salt to your taste. If you think it is not salty enough, add some salt. Or, add more water if you think it is too salty for you.
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