Miso Soup is the original health food, it’s an easy, umami rich soup recipe made with fermented bean paste that has been nourishing the Japanese for centuries ~ and you can make this delicious super food soup for yourself in just minutes!
What is miso soup?
Miso is an ancient Japanese seasoning paste made from fermented soybeans (and sometimes rice or barley.) It’s got that salty, umami flavor that distinguishes so many Japanese dishes like this classic miso soup.
Miso soup is not only one of the healthiest foods you can eat, it’s also one of the easiest to prepare.
Miso soup was one of the first things I cooked for myself when I was in college. It’s a staple in Japan, and you’ve probably had it in Japanese restaurants. The soup is basically a thin miso infused broth, and when you get it in restaurants it usually has very little in it, maybe a slice or two of scallion floating around. But it can also made heartier with tofu, mushrooms, seaweed, green onions, and potatoes, among other things.
Miso paste is sold fresh, and most large grocery store chains carry it nowadays.
Look for it in the refrigerated section, usually near the wonton wrappers, etc.
Miso is a biologically active, living food, like yogurt.
Cooking destroys some of its beneficial bacteria and can change the flavor. When you make miso soup the paste is added at the end, once the pot is taken off the heat so you don’t destroy the nutrients.
This is basically a healthy and nourishing instant soup. It’s perfect for when you have a cold or flu, and so much quicker and easier to make than chicken soup. In Japan it’s believed to have powerful health giving properties, (including fighting the Big C.)
Making miso soup gives you the perfect excuse to experiment with some of the exotic, loose mushroom varieties you always pass by when you’re doing your grocery shopping. Their delicate flavor will take center stage in such a simple dish, and you don’t need to buy many, so the cost won’t be prohibitive. I bought baby button Shitake and a variety called Beech Mushrooms, which was new to me. The tiny little brown or white mushrooms come clustered on one large stem or stalk.
What to eat with miso soup
- Miso soup is a complete meal in itself, especially when you add protein rich tofu. But we love to pair our soup with a big bowl of steaming hot edamame (soy) beans showered in sea salt.
How to make miso soup ahead:
- If you get really into it and you want to have this healthy soup every day for a week, just make the broth ahead and stir in the miso paste fresh with each meal. That way you won’t lose any of the precious health giving properties of the miso.
I’ve been cooking with miso since I was in college and I love it. You can find lots more miso inspiration on the blog, just search Miso. And if you’re intrigued and want to learn more, see my How To Use Miso post, it has lots of useful info and serving suggestions.
Reader Rave ~
“This was the first time I’ve made miso soup. Very easy and the best miso soup I’ve ever had. I added a little bit of crispy onions when I served it (similar to what happens at Japanese Hibachi restaurants). I can’t wait to make it again.” ~Mary
- 1 quart vegetable or chicken stock this is optional, you can also use all water if you prefer
- 2 cups water
- 3 - 4 Tablespoons Miso paste
- 1/3 of a 14 oz block of firm tofu cut in small cubes
- 2 cups assorted mushrooms sliced or left whole if very small
- 4 or 5 scallions sliced thin (use all of the white and a little of the green)
- Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a few minutes to cook the mushrooms.
- When you're ready to serve, add the scallions and take the pan off the heat.
- In a small bowl, whisk the miso with 1/4 cup of the hot broth to form a paste. Stir it back into the broth, and serve.
Make it your own ~
- Use yellow or white miso for a milder flavor…this is perfect if you are new to miso, or cooking for kids.
- Use any type of stock you like in place of the water.
- Add any thinly sliced veggies you like, including bok choy, carrots, or broccoli. Just be sure to simmer the vegetables until tender before you add the miso.