How To Make Japanese Miso Soup

Japanese miso soup is a staple food in Japan. The basic foods in a Japanese meal can easily be miso soup, a bowl of rice, and pickles. I would like to introduce you to this traditional Japanese food.

There are three key ingredients to making miso soup:

Miso paste

Dashi (this means soup stock)

your foods of choice (veggies, meat, etc.)


There are many types of miso paste, and they all give a different flavor. You should try each to find which one you like. For example, there is barley miso, soybean miso, white miso, red miso, mixed miso, etc.!

Traditionally, dashi (soup stock) is made by boiling either dried shitake mushrooms, dried konbu (seaweed), or fish (or a combination of all three!).

However, for ease, I like to use dashi from the brand Ajinomoto. So, instead of making soup stock, you can just add a little of the dissolving stock.

Ingredients (for one person):

1.5 cups water

1tsp Ajinomoto dashi

1 flat tbsp miso paste

your preferred veggies: I will use wakame (seaweed), soft tofu, and scallions. Use sweet vegetables if you like a sweeter soup, and use seaweeds if you like a more bitter soup.



1) Put water and dashi into a pot and bring to a boil.

2) reduce heat and add the wakame and soft tofu.

3) after about 5 minutes, turn off the heat. It is important not to put the miso into boiling water, because this might kill the live healthy bacteria in the fermentation

4) in a small cup, add the miso and slowly pour in a little of the soup, just enough to cover the miso, and mix/dilute the miso.

5) put the contents of the small cup back into the pot and stir in the diluted miso.

6) serve in a bowl topped with scallions.









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