Miso Soup is 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 vegan 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. Yes, miso is considered a living food when it is unpasteurized. It contains live probiotics, just like yogurt, which are beneficial bacteria formed during fermentation. These probiotics support gut health and digestion and makes miso one of the healthiest soups on the planet.
3 major types of miso
Miso comes in many varieties, each having a unique flavor, aroma, color, and texture; here are the main categories you’re likely to see in your grocery store. Quick Tip: the darker the miso, the stronger the flavor!
- white or shiro miso
- is the mildest. It’s made with fermented soy beans and rice and the color is pale yellow. Great for light soups and dressings.
- yellow or shinshu miso
- has a mild flavor that is stronger than white but mellower than red miso, and is mostly made with fermented soy beans and barley. The color is light brown. Good for soups, marinades, and glazes
- red or aka miso
- is the strongest flavored of all, also mostly made from fermented rice and barley, and is darker in color. Best for hearty soups and robust dishes.
where to find miso
Miso is sold fresh, and most large grocery store chains carry it nowadays. Look for it in the refrigerated section, usually near the wonton wrappers, tofu, etc.
Japanese soup is one of the healthiest foods you can eat
It’s also one of the easiest meals 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 is a biologically living food, like yogurt.
Cooking destroys some of its beneficial bacteria and can change the flavor.
When you cook with miso you’ll usually add it at the very end, once the pot is taken off the heat, so you don’t destroy the nutrients.
how to make miso soup, step by step
- Heat water, dashi*, or vegetablestock, or a combination in your saucepan.
- If you are adding veggies, tofu, or seaweed, simmer them briefly.
- Dissolve miso paste in a small bowl with hot broth, then stir into the soup off heat.
- Garnish with green onions and serve.
*Dashi is a traditional Japanese broth made from simmering kombu (seaweed) and bonito flakes. You can buy readymade or instant dashi in Asian markets and gourmet food stores.
I use a variety of mushrooms in this soup
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: tiny little brown or white mushrooms come clustered on one large stem or stalk. You’ll find them in plastic packaging in the mushroom section.
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.
Miso is a super healthy instant soup!
- Miso soup can be made as quickly as any instant soup, but is so much healthier for you.
- It’s a perfect soothing hydrator when you have a cold or flu, and so much quicker and easier to make than chicken soup.
- Probiotics: Miso contains beneficial bacteria that support gut health and digestion.
- Antioxidants: It is rich in antioxidants, which help protect cells from damage.
- Heart Health: Some studies suggest that miso consumption may contribute to lower blood pressure, supporting cardiovascular health
So, if you’ve been curious about miso, now’s the perfect time to dive in. It’s a simple way to add rich, savory flavor to your meals while sneaking in some great health benefits. Whether you’re whisking it into a soup, slathering it on veggies, or experimenting with a marinade, miso has a way of making everything taste just a little more special. It’s versatile, easy to use, and a great excuse to try something new in the kitchen—why not give it a go?
more miso
- Miso Glazed Salmon
- Miso Alphabet Soup
- Miso Broth with Shrimp Dumplings
- Miso Ramen with Shitake and Chicken
- Spring Vegetable Salad with Miso Dressing
Add The View from Great Island as a Trusted Google Source
Miso Soup
Ingredients
- 6 cups water, dashi, or vegetable stock
- 4 Tbsp miso paste
- 1 cup firm tofu, cut in small cubes (use more if you like)
- 2 cups assorted mushrooms, sliced
- 4 or 5 scallions, sliced thin (use all of the white and a little of the green)
Instructions
- Heat the stock and water to a simmer and add the mushrooms and tofu. Simmer for a couple of 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.
Nutrition
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.
Great addition Marcy, I’m so glad you liked it.
You state that if you want to eat for a week to make the broth then add the miso paste with each bowl.
How much paste do you add – and is it mixed with the broth before.
Thanks
You can heat up your broth, and then stir in the miso, to taste. It might be a couple of teaspoons for a 8 oz, give or take.
I second that comment on the Dashi. Miso, IMO, really makes it!
This looks really yummy! Have you ever tried making your miso soup with Dashi instead of broth. It really takes it over the top. My local Asian grocery store sells crystals (sort of like bullion) to make it.
I’ve never tried it, but have read dashi crystals contain MSG.
I had to come over because while having lunch and browsing Foodgawker, your photo leaped off the screen. That soup is so beautiful! I also love miso soup.
I feel nourished just reading the recipe.
What a lovely way to ease the burden on the palate. This sounds like a perfect light repast and I’d love to join you in a bowl. Have a wonderful holiday. Blessings…Mary
What a nice recipe! I always order Miso soup when I go out to a Japanese restaurant, but I never thought I’d be able to make it myself. Now I’ll be on the hunt for Miso paste!
I became a follower. I love WIlliams Sonoma and check out their sale section on their web site all the time.
Looks wonderful! I’ve been thinking about creating a miso soup version for a while now. Thanks for sharing. Beautiful mushrooms.
So beautiful! I love those little white mushrooms, especially the ones in the last photo that are stuck together. Already have plans for tomorrow’s supper, but I think I’ll plan on it for the day after. I love soup!