Miso Soup
Every authentic Japanese meal is accompanied by a bowl of miso soup (味噌汁 miso shiru).
Every authentic Japanese meal is accompanied by a bowl of miso soup (味噌汁 miso shiru).
As its name suggests, the main ingredient of this celebrated broth is miso, a brownish and highly salty paste made from fermented soybean sprouts. This miso floats in a broth with a subtle fish undertone, called dashi, in which you'll also find seaweed (若布 wakame), cubes of tofu (豆腐), and more. Miso soup is sipped with chopsticks, which you use to dissolve the inevitable "cloud" of miso that forms and to pick out whatever else is floating in the bowl.
Miso soup is a cornerstone of Japanese cuisine, enjoyed just as readily at lunch and dinner as it is at breakfast. Yet, as any Japanese person will tell you, the taste of miso soup differs in every household.
Miso soup is far more than a delight for the palate; it's brimming with health benefits. Miso is rich in probiotics, those beneficial bacteria that promote healthy digestion. These probiotics strengthen the immune system and help maintain a healthy gut.
Moreover, miso is an excellent source of plant-based protein, perfect for those looking to reduce their meat consumption. It's also rich in B vitamins, which play a crucial role in energy production, and packed with antioxidants, which help protect the body against free radicals and chronic diseases. In short, a bowl of miso soup is not only delicious but also a true elixir of health.
Preparing homemade miso soup is simpler than you might think. Just a handful of basic ingredients are needed to create this authentic Japanese dish.
Ingredients
- Dashi (1 litre)
Dashi is a Japanese broth that serves as the foundation for miso soup. Traditionally, it's prepared from katsuobushi (dried bonito flakes) and kombu (dried seaweed). This light broth is rich in umami, the fifth taste that brings a savoury depth to the soup. You can also find instant dashi powder for a quicker preparation.
- Miso paste (60 to 80 grams)
Miso paste is the soul of the soup. It's made from fermented soybeans, sometimes blended with rice or barley. Miso comes in different colours, ranging from white (miso shiro) to red (miso aka), depending on the length of fermentation. For a classic miso soup, opt for white or yellow miso paste, which offers a gentle and well-balanced flavour.
- Silken tofu (200 grams)
Silken tofu adds a soft, slightly creamy texture to the soup. This delicate tofu pairs beautifully with miso's salty flavour. Cut it into small cubes before adding to the broth so it integrates seamlessly into the soup.
- Wakame (2 tablespoons)
Wakame is a dried seaweed that rehydrates in the hot broth. It imparts a subtle marine note and a slightly crispy texture. It's an ingredient rich in iodine and essential minerals.
- Green onion (2 stems)
Green onion, also known as scallion, is used to garnish the soup. It adds a fresh, slightly peppery note that contrasts beautifully with the miso's sweet taste. Slice the green onion finely and sprinkle it over the soup just before serving.
Begin by preparing your dashi. If using instant dashi powder, simply mix the powder into one litre of boiling water. If making dashi from scratch, simmer kombu and bonito flakes in water, then strain the broth.
Next, bring the dashi to a gentle boil, then reduce the heat and let it simmer softly. Add the tofu cubes and let them warm through gently in the broth. Meanwhile, rehydrate the wakame in cold water for a few minutes, then add it to the soup.
Then, turn off the heat and gently stir in the miso paste. To prevent the soup from becoming grainy, first dilute the miso in a little hot broth before adding it to the pot. Mix well to ensure the miso dissolves completely into the broth.
Finally, ladle the soup into individual bowls and garnish with the sliced green onion. Serve immediately to savour all the fresh flavours.
Bon appétit!
