This Japanese Miso Soup is absolutely delicious. And in my option better than most miso soups that are served in the restaurant.
Well because with my recipe. There is more tofu added, more nori (sushi seaweed).
With the addition of spinach and mushrooms.
Making this not just an appetizer type soup, but rather a lunch.
Of course you can serve this as an appetizer if you’d like. But when I make miso soup at home, I prefer to serve it as a lunch dish.
Why not, after all this is a great time to make the most popular Japanese soup into a meal and not just a quick snack.
I crave miso soup often, more so than sushi. Now if your not familiar with going out for sushi then your probably not too familiar with miso soup. Because the two go hand in had at most Japanese restaurants.
So instead of going out to the restaurants everytime I crave this soup. I now make it in the comfort of my own kitchen. It is also ready in less than 15 minutes too!
You will just want to be sure to have the miso paste on hand. Which can be found at almost any asian grocery store for sale. I like to purchase a non gmo variety, see the picture below for my favorite paste.
WHAT MISO SOUP IS MADE OF
Traditionally the soup is made with a stock called (dashi) which consists of dried sardines, dried kelp and shaved bonito flakes (fish flakes). It looks a lot like this (below).
To make the dashi stock, you will want to soak a bag of bonito flakes in a pot of hot water. And simmer those flakes in that water on low for 10 minutes to create the stock.
Then with a strainer you will want to strain the stock by removing all the flakes.
Or instead of doing this you can use “Campbell’s seafood stock” instead. It tastes very similar if you ask me, however if you truly want to follow the original Japanese recipe. You can look for dashi stock in some asian grocers pre-made too.
WHAT I USE INSTEAD of bonito flakes/dashi (Campbell’s seafood stock)
Miso soup is also made with miso paste.
See the picture below, for my favorite paste!
WHAT IS MISO PASTE
Miso paste is basically fermented soya beans and is not gluten free as it tends to be mixed with grains of some variety.
CAN MISO SOUP GO BAD
From the day you cook the soup, you can store it in a sealable container in the fridge to be enjoyed safley up to 3 days. Also the miso paste itself can be stored in the fridge once opened for up to one year.
WHERE DOES MISO SOUP COME FROM
Japan of course!
WHY MISO SOUP IS GOOD FOR YOU
Miso paste contains soya beans that are fermented.
And anything fermented is good for your gut health. Also the soup is rich in minerals such as vitamins B, E, K and folic acid.
As you can see above, there are several ways to make miso soup. Some people use an actual dashi stock while others use water or seafood stock. Every method tastes good, however if you are using just a water stock I encourage you to add at least 1 tbsp of fish sauce to it.
It all comes down to personal preferences. And what you can find or have on hand in your pantry!
But one thing is for certain, you want to have Miso Paste then from their you can play with the rest of the ingredients. Omitting the mushrooms or spinach is fine too!
This recipe will make 4 medium bowls of soup.
And can be enjoyed 3 days after it has been made if stored well.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!
Japanese Miso Soup
- 5 tbsp miso paste
- 6 cups fish stock
- 1 (8 ounce) package of silken tofu, chopped into small pieces
- 4 green onions, sliced small
- 5 large mushrooms, sliced thinly
- 1 cup of spinach, diced
- 6 sheets of (nori) torn into pieces
- In a saucepan add the fish stock and bring to a medium bowl.
- Then add in the torn (nori) seaweed and spinach, along with the sliced mushrooms, tofu and green onions.
- Simmer on medium - low heat for 5 minutes.
- Lastly, add in the mixed miso paste and simmer another 10 minutes.
- Serve hot!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 1830mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 19g
These calculations are based off Nutritionix