Miso Soup: Dashi is a primary stock used in Japanese cooking that is made by boiling dried bonito or fish and dried kelp or seaweed. If you want a stronger stock then add more dashi to the soup. Instant dashi granules will be found in markets in different sized packets or jars and they vary in strength. For this delicious soup, you can use red, white, or yellow miso paste. The difference between these miso pastes is that, Yellow miso is creamy and sweet while red miso is saltier and stronger.

Miso soup can be served hot as an appetizer. It is a traditional soup of Japan, the main ingredients of this soup are dashi and softened miso paste and these two ingredients are used to get that authentic flavor. These ingredients will be found in all the Asian food stores. You can also add other ingredients to this soup depending on your personal preference.

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Miso Soup Recipe | How to make Miso Soup
Miso Soup: Dashi is a primary stock used in Japanese cooking that is made by boiling dried bonito or fish and dried kelp or seaweed. If you want a stronger stock then add more dashi to the soup.
Miso Soup
Course Appetizer
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Course Appetizer
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Miso Soup
Instructions
  1. Take a saucepan over medium to high heat, add dashi granules and water. Bring it to a boil.
    Miso Soup
  2. Reduce heat to medium, and whisk in the miso paste.
    Miso Soup
  3. Next, stir in tofu.
    Miso Soup
  4. Next, separate the layers of the green onions.
    Miso Soup
  5. Add them to the soup.
    Miso Soup
  6. Simmer gently for 2 to 3 minutes before serving the miso soup.
    Miso Soup
Recipe Notes

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