How To Make Miso Soup

This traditional Japanese soup, made from the soybean miso paste, is light and versatile. You don’t have to dine out to get an authentic Japanese dining experience. You can get fresh flavors at home for a fraction of the cost.  Serve the soup with sushi or pot stickers. There are three main types of miso paste, each one with a unique flavor and properties. There is white miso, red miso and mixed miso. Miso soup can be made with a variety of ingredients like dried sea kelp, dried shitake mushrooms and dashi (dried fish).  Allow the broth to simmer in a pot with the dried ingredients, adding flavor in a strainer basket. Remove the strainer with the broth ingredients – they are only used for flavoring the broth – and whisk in the miso paste. Add some silken tofu to the broth with green onions and you have a light soup that packs a healthy punch. In this video, Chef Mark gives an online cooking lesson on how to make a light miso soup. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Miso Soup Recipe:

3 qts. Dashi Stock made from Dashi no moto/Dashi Base, which is shaved dried Bonito (most Asian markets, and higher quality supermarkets carry this either in granular/powder or flakes)
12 oz. Fresh Miso paste
8 oz. fresh Shiitake Mushrooms, or 3 oz. dried.
1 lb. of Medium diced Silken Tofu
3 oz. Green Onions, scallions, cut on bias ¼ inch, about one bunch
2-3 cooked small shrimp
5-6 Frozen Peas

1. Prepare the dashi stock, strength can be adjusted according to taste
2. Hydrate the miso using 2 cups of the dashi, mix with a whisk in a pot large enough to hold all the ingredients
3. Add the remaining dashi and the mushrooms and bring to a simmer
4. After 15 minutes on simmer add the tofu and heat for another 4-5 minutes
5. Add the shrimp, onions and peas. Serve while hot

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