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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Sunday, May 20, 2007

Simple 10-Minute Miso Soup

10-Minute Miso Soup

While writing my post on How to Host a Sushi Party, I surfed the blogs for a good 30 minutes looking for a great tutorial on how to make miso soup using instant dashi. Well, I couldn’t find one that I liked, and in that 30 minutes I could have made 30 gallons of miso soup and still photograph/write a tutorial. So thats just what I did. (the photography/writing thing, not the 30 gallons)

First, the ingredients:
Hon Dashi

I use instant Dashi – kind of like Japan’s version of chicken boullion. If you didn’t have Dashi, you could use diluted chicken stock…but it just wouldn’t taste right. But hey, if you really wanted miso soup and thats all you had, go for it. Just make sure you dilute the chicken stock – 70% water, 30% stock…otherwise your miso soup will end up tasting like chicken soup. Or….instead of chicken stock – try a diluted seafood stock or vegetable stock. Both of those will work much better than chicken.

Alright, back to the dashi. You could also make dashi from kombu and bonito flakes, but this recipe is the 10 minute miso soup, therefore instant dashi works just fine. Instant dashi can also come in a convenient glass jar.

  • Other uses for dashi stock- boil your edamame in dashi instead of just plain water. They will taste SO much better.
  • Blanch or steam vegetables in dashi stock.

Dried Seaweed

This is dried seaweed. Just a tablespoon of the dried wakame will be enough for a pot of miso soup to feed 4. Soak this in a little water and watch it expand. There are many, many different kinds of seaweed, but this one is made especially for eating in miso soup. Look at the package first. Of course, I can’t read Japanese, but the back of this package shows an illustration of miso soup and little arrows pointing to put the seaweed in the soup and a happy smiling face drinking the soup. Therefore it must mean seaweed fortified with Prozac.

Miso Paste

This is the miso paste that I found in the refrigerated section of the Asian market. Many regular supermarkets have miso paste as well. I generally buy organic, but this is all I found last week. I like Shiro Miso the best – its lighter, sweeter, little less salty. The most important thing about making miso soup is that you never boil the miso paste. Only add miso after you’ve turned off the heat. So, if you are using anything that needs a little cooking time, just do that before you add the miso paste.

The reason why you don’t boil the miso – is that it will become gritty if it’s overcooked. All you need to really do to the miso is dissolve it in the just-boiled-soup.

Organic Tofu

Organic tofu. Cut into little cubes. I’ve tried making my own tofu before. Lots of work for very little tofu. I’d rather buy a block of the organic stuff.

Print

Miso Soup Recipe

Servings: 4 Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.45.48 PM

Ready in 10 minutes! Remember, you don't want to boil the miso paste -- add it at the end with the heat off to avoid a gritty texture.

Ingredients:

8 cups water
1 1/2 teaspoons instant dashi granules
1/4 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion

Directions:

1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.

2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.



75 Responses to “Simple 10-Minute Miso Soup”

  1. Kelly — 1/4/13 @ 7:13 pm

    Just made this. Good stuff man!! 5 stars!!

  2. Susan Friedman — 1/12/13 @ 10:48 am

    This is my default miso soup recipe. I have been using it for a few years since I found it. Always a success.

  3. sharon — 1/17/13 @ 8:34 pm

    Hi Chieko,
    I went into an Asian grocery store yesterday to buy the dashi granules and when I read the ingrediants I was disappointed to see salt and MSG, so I asked and the owner told me I could make my own using Kombu and Dried Bonito Shavings with no MSG. So that is what I bought instead. I have organic miso and tofu I sure don’t want those other ingrediants…hope it turns out good. I was happy to read your post, I actually stopped there maybe someone else mentioned it prior I don’t know but I was glad to see someone else noticed the not so great ingrediants in dashi granules.

  4. Keri — 1/21/13 @ 12:54 pm

    I am thinking that the miso soup I have had in the past,didn’t have seaweed in it. I am not sure my kids would like that, so can you tell me if that would change the overall flavor if left out?

  5. Angel Rodriguez — 2/9/13 @ 6:51 pm

    Hi Jaden, I just wanted to let you know that we shared your great recipe on our site. We have given full credit and provided a linkback to steamykitchen. Keep up the great work!

    ~ Angel

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  7. Anne — 2/22/13 @ 4:33 pm

    Great recipe but I think it might help to add how salty these ingredients are. I followed your recipe step by step and found the soup to be too salty. Maybe suggest that readers try to find low sodium products if possible? Even the dried seaweed was pretty salty without the dashi and miso paste.

    Other than that, your recipe was very easy to follow. Thanks for your post!

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  12. Marilyn Jacobs — 7/10/13 @ 9:14 am

    Thank you for the pictures of the ingredients!

  13. clicksor — 8/30/13 @ 7:19 am

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    Could it be just me or do quite a few of these replies appear
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  14. KonaKathie — 1/11/14 @ 8:22 pm

    1/2 cup of miso paste to only 4 cups of water? This would be soooooooooooooo salty!!!!

  15. Mala — 3/23/14 @ 6:59 am

    Hi,

    Just wondered as I’m new to cooking with miso paste, can it be added to stir-fries to season with?
    Or can it only be used in soup?

    Thanks,
    Mala.

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  17. Miss TerryM — 6/24/14 @ 10:32 am

    Do you drain your tofu before using it in the soup? And what texture do you usually use – soft, firm, etc?

    • SteamyKitchen — 6/24/14 @ 2:51 pm

      Yes, if there’s extra water.
      I love all types of tofu – for soup, I like soft. But for stir fries or anything going into a pan, I’ll get firm or extra firm.

  18. Ada — 7/4/14 @ 1:31 am

    Hi,
    I was wondering if you knew about the minute miso product and if there is a difference between that and the miso paste? I bought both but u noticed the paste didn’t break up and dissolve as easily.

  19. Anna Gaudia — 7/19/14 @ 10:54 am

    Love this! Thank you!

  20. Lauren — 8/10/14 @ 7:51 pm

    This was way too salty, had to add 2 extra cups of boiled water to make it edible.
    Next time I think I will be using 1/4 cup of miso paste instead…

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