🍲 Miso soup
Miso soup is a light Japanese broth made from dashi stock with miso paste dissolved into it, usually holding small cubes of soft tofu, pieces of seaweed and sliced scallions. It is savoury and comforting, with a gentle umami depth. In Japan it is served in a small lacquer bowl alongside rice at breakfast, lunch or dinner.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 litre dashi
- 3 tbsp miso
- 150 g silken or soft tofu, cubed
- 1 sheet nori, torn, or a little dried wakame
- 2 scallions, thinly sliced
Method
- Heat the dashi until just below a simmer.
- Add the tofu and seaweed and warm through for 2 minutes.
- Take the pot off the heat, dissolve the miso through a small sieve or ladle into the broth.
- Do not boil after adding miso. Ladle into bowls and top with scallions.
How to make it lighter
- Miso soup is naturally light; it makes a good warm starter before a main meal.
- Add extra tofu for a bowl with more protein.
- Use a little less miso if you are watching salt.
History
Miso, fermented soybean paste, has been made in Japan for well over a thousand years, and soup made from it became an everyday food over the following centuries. Today a bowl of miso soup is a standard part of a Japanese set meal, with endless regional and seasonal variations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →