How To Make Miso Soup:
Easy & Delicious Miso Soup Recipes and Recommended Tasty Miso!

How to Make Miso Soup | Easy & Delicious Miso Soup Recipes and Recommended Tasty Miso!

The basic menu of Japanese food, the miso soup.

Miso (みそ or 味噌; pronounced MEE-so, and also known as “fermented soybean paste) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae), sometimes added with rice, barley, seaweed or other ingredients. The result is a thick paste-like substance.

The common misunderstanding is that people often think that miso is a soup. But actually, miso is the paste; the soup-form is instead a miso soup, which is miso paste added with dashi (broth; cooking soup stock used in Japanese cuisine).

Miso can be made into the infamous miso soup and seasonings to various dishes, such as miso toppings.

Which, in this article, we are going to tell you about how to make miso soup! The basic recipe to make miso soup, recommended ingredients to use, and other varieties of easy miso soup recipes!

The miso soup, which is being made casually, also has a completely different taste depending on how to cook the soup and how to choose the miso.

Let's make delicious miso soup to your favorite!

You can also read further about miso and it's types or varieties in the article of "The Types Of Miso: Red Miso, White Miso… There Are More Than You Thought!"

The Basic Recipe of How to Make Miso Soup

The Basic Recipe of How to Make Miso Soup

The Basic Miso Soup

  • The point of making delicious miso soup is:
  • 1. To bring out the taste of the dashi (soup stock) firmly
  • 2. Determine the timing to put the ingredients in and make the best of the texture

By making it by the right method, the usual miso soup will have the taste of a restaurant-class miso soup!

Ingredients for2 servings
Cooking Time15 minutes
how to make miso soup

 Ingredients

・Dashi (soup stock)
400cc
・Miso (paste)
2 tablespoons
・Your favorite ingredients in soup
(tofu, wakame, etc.)

 How to Make

1
Heat the soup, and after it's boiling, put the ingredients in the order from the slow-to-burn ones to fast-to-burn ones.
Because the residual heat might come in too, look out for the timing to turn off the fire.
Turn off the fire when you think "just a little bit more," so you can make the best of the texture and aroma of the ingredients.
2
Put and melt the miso in when the fire is turned off.
・The aroma of miso is felt the best when you put it in just before the dashi is boiling.
If you want to re-warm after adding miso, please turn off the fire just before boiling.
・Don't let the soup boiling after putting the miso in because it'll make the aroma fly away.
3
Some ingredients can be put in after the fire is turned off.
Turn off the fire and put in the ingredients that you don't need to use fire to cook such as tofu and wakame seaweed, and ingredients where the smell and flavor are the best when not boiled such as green onion and yuzu.

About Miso's Dashi


about miso dashi

The dashi seasoning available in market usually is too strong and tends to make any ingredients have the same taste.

In order to make the best of the taste of the ingredients, the carefully-made natural stock would be the best.

Our recommendation is a combination of katsuo dashi and kombu dashi, which are made with katsuobushi (bonito flakes) and kombu (a kind of edible kelp from mostly the family of Laminariaceae).

The combination of katsuobushi's inosinic acid and kombu's glutamic acid will bring out two different flavors, and give a taste seven times as good than when using only one kind of dashi.

  • ・Katsuo dashi → A typical of Japanese dashi with rich aroma and strong taste.
  • ・Kombu dashi → Refined taste and flavor. It's delicious when combined with ingredients from animal (such as shellfish, etc.)
  • ・Niboshi dashi/iriko dashi → A fish-like powerful flavor and taste. Recommended for vegetable miso soup.

Please refer to section of "How to Cook Regular Dashi" below for the steps to cook the dashis.

About Quantity and Types of Miso


About Quantity and Types of Miso

The amount of miso in a cup/bowl of miso soup is about 16 grams (1 tablespoon).

Some people are concerned about saltiness, but research results show that the saltiness of miso soup does not affect blood pressure, so you can rest assured.

It's definitely all right to use just one type of miso, but combining several types of miso makes it more delicious.

In particular, it's recommended to combine the kinds of miso that that taste very different to each other, such as the combination of "aka miso/red miso and shiro miso/white miso" or "Shinshu miso and Kyushu miso."
When the misos that have big taste difference are combined, it will produce a deeper, more delicious flavor.

"Aka dashi miso" (literally means "red soup miso") is one kind of these combined misos, which is made using soybean miso (mame miso) as the base, blended with rice miso.

With that, you can make a deep flavor, rich in taste miso.

How to Store (Preserve) the Miso Soup


You've made a fresh delicious miso soup.

But it doesn't last long, and summer can spoil your miso soup in half a day.

If you store it at room temperature, please eat within 1 day at the latest.
If you store it in refrigerator, please as well put it in cool pan and eat within 1-2 days.
If there are no ingredients that change the texture of the miso soup, such as tofu and potatoes, you can store it in freezer.

Here is the
Recommended Miso Products

How to Make Regular Dashi

Those who say, "I've been only using dashi in granules form until now," are okay.

It's a Japanese cooking soup stock that seems troublesome to cook, but it can be called as "instant" when compared to other countries' soup stocks and broths that often required to be cooked/boiled for a long time.

The important thing is the "time spend soaked in water."
Let's decide "the timing of soaking ingredients in water" at before breakfast and after dinner.

Once you have put it into your habit, you can easily make the regular dashi in the same way as making a cup of tea.

Here, we will tell you how to make dashi.
Regular dashi recipe, which includes Katsuo Dashi, Kombu Dashi, Niboshi Dashi/Iriko Dashi, Yaki-ago Dashi, and Hoshi-shiitake Dashi.


Katsuo Dashi

The katsuo dashi is a dashi made with katsuobushi.
It is characterized by its refined taste and rich aroma, and it's an all-purpose dashi that brings out the taste of any ingredients.

This dashi doesn't need much time to soak in the water like other ingredients, so you would be able to make it quickly when you want to eat miso soup.

The flavor of katsuo dashi will be improved by combining it with the vegetable-based kombu dashi.

Ingedients for4 servings
Cooking Time20 minutes
Katsuo Dashi

 Ingredients

・Water
1 litre
・Katsuobushi
30 grams

 How to Make

1
Put water in a pot and turn on the heat, then turn off the heat when it's boiling.
2
Put katsuobushi in the boiled water and wait 1 to 2 minutes.
3
Drain the katsuobushi with cloth, kitchen paper, or strainer.
Then, your katsuo dashi is completed!

 

Kombu Dashi

The features of kombu dashi are characterized by the gentle taste of the dashi and how it can make the best of original taste of the ingredients without a crease.

The flavor of kombu dashi will be improved by combining it with the animal-based dashi like katsuo dashi or niboshi dashi.

Besides the boiling step, there are also soaking step in the making of kombu dashi. In the case of the soaking step, please add a little more of amount of the kombu.

Ingredients for4 servings
Cooking Time20 minutes
Kombu Dashi

 Ingredients

・Water
1 litre
・Kombu
20 grams

 How to Make

1
Lightly wipe the surface of kombu with a well-squeezed cloth and remove small rocks and sands possibly sticking on the surface.
The white powder-like substance attached to the surface of kombu is a flavor component called mannit, so be careful not to scrape it!
2
Soak the kelp in a pot/bowl of water and leave for 30 minutes to 1 hour.
3
Put the pot on a medium heat, then take out the kombu when small bubbles are formed, and your kombu dashi is finished.
Please note that if you over-cook the dashi, it will be slimy and its flavor will worsen.

 

Niboshi Dashi/Iriko Dashi

Niboshi (煮干し), often called Iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies).
They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods.

Niboshi or iriko dashi is one of the more common forms of dashi.

Niboshi dashi is made by soaking and boiling niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of the small sardines permeates the water and makes a delicious dashi.

Niboshi dashi or iriko dashi has feature that is characterized by the strong taste of fish.

It's suitable for simple and homely miso soup.

There are soaking step and boiling step in the making of niboshi dashi. If you use it for miso soup, it's recommended that you do the boiling step sufficiently.

Ingredients for4 servings
Cooking Time20 minutes
Niboshi Dashi Iriko Dashi

 Ingredients

・Water
1 litre
・Niboshi (Iriko)
30 grams (The weight after heads
and internal organs are removed)

 How to Make

1
Remove niboshi's head and internal organs.
In this step, you lightly fry the niboshis in a frying pan, it'll be more delicious.
2
Soak niboshi in the water in a pot/bowl and leave it for several hours to half a day.
If the room temperature is high, you can put it in refrigerator.
3
Heat the pot, and boil with strong heat.
After it's boiling, turn to low heat and boil for about 5 minutes while removing the scum from the stock.
4
Drain the niboshi/iriko with cloth, kitchen paper, or strainer.
Then, your niboshi dashi (or iriko dashi) is completed!

 

Yaki-ago Dashi

"Ago" is a Japanese term for "tobiuo (トビウオ、飛魚)" means Flying Fish.
Flying fish is a family of marine fish in the order Beloniformes class Actinopterygii .

While "yaki (焼き)" is Japanese word for grilled or roasted.

So, "yaki-ago" means "grilled flying fish."
Yaki-ago refers to a dried, grilled flying fish. A dashi made from yaki-ago is called yaki-ago dashi.

Yaki-ago dashi is a premium Japanese dashi with clear elegance and deep flavor.

The characteristic of this yakiago dashi is it has slightly savory aroma and sweet flavor.

Recommended dishes are udon soup, oden, shabu-shabu, and other dishes that clearly show the taste of the soup, but of course miso soup will also be delicious with yaki-ago dashi!

Ingredients for4 servings
Cooking Time20 minutes
Yaki ago dashi

 Ingredients

・Water
1 litre
・Yaki ago
30 grams

 How to Make

1
Remove the heads and internal organs of the yaki-ago.
・You can still make a proper taste of yaki-ago dashi without taking the head and internal organs. But if you take it, you can avoid the off-flavor (bitterness or other unpleasant taste) being formed in the dashi.
・In this step, you lightly fry the yakiago in a frying pan, it'll be more delicious.
2
Break the yakiago into small pieces, soak in water in a pot/bowl and leave for half a day.
If the room temperature is high, you can put it in refrigerator.
3
Put the pot on a low heat, and turn off the fire when the foams start to rise.
Don't boil it until big bubbles are forming, because it will make the dashi smelly.
4
Drain the yaki-ago with cloth, kitchen paper, or strainer.
Then, your yaki-ago dashi is completed!

 

Hoshi-shiitake Dashi

Shiitake is a Japan’s most well-known mushroom.

This flavoursome, slightly chewy mushroom is believed to have many benefitsto the health and contains significant quantities of vitamins B and D.

Meanwhile, "hoshi (干し)" means dried.

So, Hoshi shiitake means dried shiitake mushroom.

Hoshi Shiitake are large, flat, dried shiitake mushrooms.
They have a more concentrated, meaty flavour than fresh shiitake mushrooms, and have chewy texture.

They are dark brown on top, and tan or orangey-brown underneath where the gills are.

Hoshi shittake (dried shiitake mushroom) can be made into delicious dashi, the hoshi-shiitake dashi (or dried shiitake dashi).

This dashi is often used for boiled foods, such as Japanese nabe/hot pot, etc.

For those who do not prefer dashi with animal ingredients in it, like vegetarians, hoshi-shiitake is a handy ingredients along with kombu.

Hoshi-shiitake dashi also has good compatibility with kombu.
We recommended you to make a combined dashi of kombu and hoshi shiitake.

Ingredients4 servings
Cooking Time20 minutes
Hoshi shiitake dashi

 Ingredients

・Cold water
1 litre
・Hoshi shiitake/
Dried shiitake mushrooms
40 grams

 How to Make

1
Clean the dirt from hoshi shiitake lightly.
When washing with running water, don't use strong flow of water.
2
Put cold water in a container (pan/bowl), soak the dried shiitake mushrooms, and cover it with a lid.
3
Leave for half a day in the refrigerator.
If you don't have time, you can crush the shiitake, or take it out in the middle of process and slice it. Then, you can make the dashi with just a few hours of soaking.
4
Add the dashi to your dishes, heat it before eating.
Here is the
Recommended Miso Products

Delicious, Easy Miso Soup Recipes

These are our recommended miso soup recipe that you can easily make at home!

For those who say, "it's very hard to prepare and arrange all the ingredients!" Here we are providing you with some recipes of miso soup ingredients and its compatible combinations, also a little information about the calories.

We'll be very glad if you refer to them when making your miso soup!


Miso Soup with White Radish and Fried Tofu

In this recipe we will tell you the recipe of miso soup with daikon (white radish) and abura-age (fried tofu).

If you are looking for a "hot" taste among the many daikon miso soup recipes, this is the right recipe.

If you want it easier to make, it's all right to just reduce the oil in fried tofu with kitchen paper etc. without completely take the step to remove the oil. But if you take time to remove oil in the fried tofu, it will have fewer calories.

Ingredients for4 servings
Cooking Time20 minutes
Miso Soup with White Radish and Fried Tofu

 Ingredients

・Daikon (white radish)
6 cm
・Aburaage (fried tofu)
1 piece
・Shiitake mushrooms
4 pieces
・Your favorite dashi
800 cc
・Your favorite miso paste
4 tablespoons
・Small green onion
(chop in small size)
Appropriate amount

 How to Make

1
Put the aburaage/fried tofu into the colander/strainer and remove the oil by flowing hot water though it.
2
Slice tofu, daikon/white radish, and shiitake mushrooms thinly.
3
Put the dashi and white radish in a pot and heat on high heat.
After the white radish is boiled, put the shiitake mushrooms and fried tofu into the pot.
4
When the shiitake mushrooms are cooked, turn off the fire, and put miso paste into the pot and melt it.
5
Sprinkle the chopped small green onions on the soup.
Your delicious Miso Soup with White Radish and Fried Tofu is ready to serve!

 

Korean-style Tofu and Wakame Miso Soup

The usual combination of tofu and wakame seaweed is slightly ethnic.

The good point in this miso soup is that the volume is pretty big but it has low calories.

This miso soup is using the momen tofu or cotton tofu, a kind of tofu that is firmer than kinugoshi tofu or silken tofu, as its ingredients.

Ingredients4 servings
Cooking Time20 minutes
Korean-style Tofu and Wakame Miso Soup

 Ingredients

・Momen tofu/cotton tofu
1 block
・Wakame seaweed
10 grams (dried)
・Enoki mushroom
1/2 pack
・Your favorite dashi
800 cc
・Your favorite miso
2 tablespoons
・Doubanjiang/
chili bean sauce
2 tablespoons
・Gochujang/
red chili paste
1 tablespoons
・Garlic
Appropriate amount
・Sesame oil
Appropriate amount
・Small green onion,
nori seaweed, sesame seed
Appropriate amount

 How to Make

1
Water the wakame seaweed then drain it off.
2
Add dashi into the pot and turn on the heat.
Take the hard tip of the enoki mushrooms off and cut it in half, then put them into the pot.
3
Boil them and turn off the heat when enoki mushrooms are cooked, then add tofu and wakame.
4
Add minced garlic.
5
Put in and melt miso paste, doubanjiang, and gochujang.
Drop some sesame oil and it's completed!
Add some green onions, wakame, and sesame seeds as you like.

 

Miso Soup with Taro and Yuzu

A miso soup using taro (satoimo), which has fewesr calories compared to other potato-families such as potato and sweet potato.

The flavor of yuzu goes well with the taste of the soft, low-calories taro.

We recommend to use Kyoto-style white miso (Kyoto shiro miso) which has sweet and creamy taste.

Ingredients for4 servings
Cooking Time20 minutes
Miso Soup with Taro and Yuzu

 Ingredients

・Taro (Satoimo)
6 pieces
・Your favorite dashi
800cc
・Your favorite miso paste
4 tablespoons
・Yuzu
Appropriate amount

 How to Make

1
Peel the taro, wash it, dry it with a dry cloth, and cut it into bite-size.
2
Put dashi in a pot and turn on the heat, then put the taros in.
3
When the taros are cooked, turn off the heat, add the miso in, and let it melt.
4
Serve the Miso Soup with Taro and Yuzu in a bowl and sprinkle the sliced Yuzu.

 

Miso Soup with Abundant Nutritions and Ingredients

If you have a miso soup with lots of ingredients in it, your stomach will be satisfied with just "one-plate meal."

Add sake kasu (sake lees) into fish and vegetables, and you'll have one perfect meal which contains adequate amount of nutritions.

You can change the fish into pork or chicken, or not adding sake lees at all.

Ingredients for4 servings
Cooking Time20 minutes
Miso Soup with Abundant Nutritions and Ingredients

 Ingredients

・Fish fillets such as salmon or cods
4 slices
・Daikon (white radish)
15 cm
・Carrot
1 piece
・Mushrooms of your choice,
such as shimeji mushrooms or shiitake mushrooms
1 pack
・Your favorite dashi
1000 cc
・Your favorite miso
5 tablespoons
・Sake kasu/sake lees
70 grams
・Small green onion
By preference

 How to Make

1
Cut the daikon/white radish and carrots, and chop the mushrooms, cut them into suitable sizes.
2
Cut one slice of fish fillet into four parts.
3
Heat dashi with medium heat and add the ingredients.
Put white radish and carrot in, after they're boiled, add the mushrooms, fish and sake lees, then boil them with medium heat until all of the ingredients are cooked well.
4
Turn off the heat and melt the miso paste in, then turn on to high heat to boil them for one last time, then turn off the heat just before boiling. If you smell the aroma of the miso soup, then it is complete.
Sprinkle small green onions as you prefer.
Enjoy your healthy and nutritious miso soup!

Now, you have plenty of knowledge about miso soup and dashi.

You also know some miso soup recipe and how to make various dashi.

We will be really happy if you can use this article as your reference to cook miso soup!

Please check our page to find delicioius miso pastes here!

Check our other article about miso types here: "The Types Of Miso"

Also check our blog page for lots of other articles here!

Recommended Miso Products