Miso soup is a traditional Japanese soup consisting of a Dashi stock into which softened Miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal Miso soup recipes, and of course your personal preference.
If you want to learn more about how Miso paste is made, check out @ProHomeCooks video on that topic.
In my Miso soup recipe I add some tofu, enoki mushrooms and, of course, Wakame seaweed. If you like spring onions, slice them finely and sprinkle some on top of you soup as well.
INGREDIENTS for 4 servings of Miso soup:
– water [1 liter / 1 quart]
– dried kelp AKA kombu [12 gram / 2 x 10 inch]
– bonito flakes [10 gram] (vegetarian can possible consider replacing with dried shiitake mushrooms)
– soft “silky” soup tofu [200 gram / 7 ounce]
– a big handful of Enoki mushrooms
– dried Wakame seaweed [1 teaspoon per cup]
– Miso paste [to taste, as explained in the video]
You cannot get Miso in your local supermarket? Try these alternative soups:
– German vs Ecuadorian Potato Soup
– Turkish Red Lentil Soup
– Creamy White Asparagus Soup
Bon appétit!
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3 Comments
I have finally figured out what Miso is! 😅
thank you for the recipe!
Its not vegitarian