Miso soup what is it made of

Is your choice of firm tofu over silken just a matter or your preference in texture mouth-feel? Or do you have another reason for preferring the firm tofu? At 46, and a lover of miso soup at restaurants, I decided to find a recipe to make it myself. Personally, I used a local-to-me organic tofu Fresh Tofu Inc. This will be my weekly soup now, in February:. I air fried my tofu cubes then added them. I like the texture of my tofu that way.

I also added bok choi, super simple, super yummy! I just used vegetable broth and whisked the 3T miso paste into it while heating, then brought to a simmer. Poured over cubed tofu in my bowl and garnished with green onions. Very good and simple, thanks! Thanks so much for the lovely review, Nikki. We are so glad you enjoyed it!

Next time, would you mind leaving a rating with your review? Perfect vegan miso! I used water, a lot of seaweed that was available at the local store , white miso, tofu silken, medium or firm depending on what I have at the moment , green onion, and a bit of salt.

This recipe is simple, quick, and very tasty! Thank you! No regrets. Thanks so much for the lovely review and for sharing your modifications! I made this using a homemade dashi with Bonita flakes and kombu for the broth. The proportions were perfect. I know I Can trust every recipe on this blog.

Thank you for posting! Thanks so much for your kind words and lovely review, Natalie. We are so glad you enjoy our recipes! Your website bombards a viewer with so many ads that it is too annoying to spend any time even looking at your recipes. Sorry for any inconvenience! We always try to optimize for user experience, while also having ads to keep the content free. I made this recipe with spinach instead of chard and I added soba noodles, which created a dish in-between a typical noodle dish and a soup.

It was so fulfilling and very delicious! Also very nutritious too with the protein from the tofu and the green vegetables. My family all wanted a second portion.

My family absolutely loves this recipe!! I always end up adding whatever green needs to be used up in the fridge and it is always delicious! Make your own and stop complaining about people who change recipes.

Looking it up on line afterwards, that is what it is supposed to look like. The nori I used was crumbled when dry. I used chopped spinach as the sturdy green vegetable, and green onion from my garden, extra firm cubed tofu.

It was really bad, I almost had a bit of stomach upset from it. I thought it would be light, but it was very heavy. My husband suggested thinning it out with water. I had used 4 TPSP of miso, but that made it worse. Seemed so simple and straightforward. That was likely the issue! This base is so versatile and can be made with many combinations.

I look forward to having fun trying different add ins. Sooooooo good. Perfect comfort food. I added 1. Seriously going to make this every week. Thank you, Dana! So delicious and tonifying.

I added some bok choy, shitake mushrooms, and a dash of powered ginger. I even added in 2 teaspoons of a Bonito Soup Stock dashi that I was lucky enough to find! I also grabbed a packet of dried shiitake mushrooms and thinly sliced them after re-hydrating them and added them in towards the end. Thank you for the awesome recipe! Nori is not typically used in miso soup, like at all.

Finely sliced white onion works really well with white miso. Hi Yuri, this recipe is not traditional, but is our inspired version. Feel free to use whatever type your prefer! Made these and everyone loved them!! Added chicken breast to some for the non vegans in the family. I quadrupled the recipe and have a ton of the noodle mix left over. Question-can I freeze the soba noodle mix for a quick wrap option another day?

Thanks for sharing, Wendy! Let us know if you do! A great recipe! Used two cups of spinach leaves, shredded. Added to the recipe near the end. Really enjoyed this recipe! It has a cozy, rich flavor. Great recipe. To be honest, I am very familiar with traditional Japanese Miso soup. However I do not like dashi konbu nor do I like Nori.

I wanted a non-traditional recipe and yours was perfect. Just wanted a non-dashi base and needed to know ratios. Thank you!!! Just perfect :. Thanks so much for sharing, Sandra! I have frozen chopped kale but no nori, do you think that will work?

Thank you for all you share! For your version of the vegetable broth, how many servings do we need to make for ml of it for this? I see your recipe calls for firm tofu, if I substitute with silken tofu, do you think the cooking times would change? Let us know if you try it! I used a firm silken tofu. I chopped it in to tiny cm cubes, and just put it in at the end and I loved it. Hey, wanted to make this tonight but forgot to buy miso, is there anything I can replace it with?

Tip: Roasted nori is not meant for soup, you lose the flavor and texture. The seaweed use for soup is dried! I had to comment since the last one said she had just made kimchee. I JUST put more cabbage in my all-readyyear-old batch it is now so hot that just opening the lid makes your eyes water and I hear ya on the cabbage!!! So I made this to use that cabbage up! I added kale I have growing and shiitake, plus the tofu, of course! Amazing recipe! Love it! Oh WOW! So so so good.

I have been eating so much carb heavy foods since I have been stuck at home and this was the perfect antidote…. This is SO easy and delicious. This will become a staple in my rotation. I made this using hon-dashi instant dashi over the veggie broth.

I found this to be a good use of it. I was craving ramen, so I added the noodles from a package of instant ramen towards the end. Honestly, this recipe was a great jumping off point for one of the best bowls of soup I have ever made for myself. I had some tofu left over after making miso ramen for the family so I used this recipe to make miso soup for lunch.

Very rich broth. May cut it with some water next time because it came out pretty salty. Followed the recipe to a T but it came out super salty : Any ideas why? I didnt even add any salt! Sorry to hear that! Next time, maybe use half water and half veggie broth. Thanks so much for the lovely review, Sheryl. I found your recipe while looking for Kim hi recipes and it sounded so good so I tried it out and my mouth went to heaven it was so good?? Thanks so much for the lovely review, Addy.

Quick to put together…and delicious. I added some kombu shitake dashi sachets stock…very more-ish. No leftovers. We had sushi for dinner in our favorite place and of course Miso soup. Can we make this mom… So still sitting there we found your recipe. Went to the store and bought the ingredients.

So good in fact that she is going to take it to school tomorrow in a thermos. We changed nothing. This recipe is perfect. Thank you for sharing. This hit the spot after recovering from a stomach virus. I used the dark miso that I had and used lots of nori.

I feel healed! I used a base of chicken broth that I previously made myself and had frozen. I added the seaweed, some slender white chinese mushrooms and some fat noodles to please the family, plus the green onions and some ginger garlic paste I made for something else. I used about 4 tablespoons of miso. I had to add a little salt as my broth was unsalted. To garnish I had some greens, thai basil and some soft boiled eggs.

This recipe was a useful guide for proportions and how to add the miso paste. Thanks so much for the lovely review and for sharing your additions, Rebecca. This was an excellent recipe but not hearty enough for my husband.

However, I added some noodles and it was perfect. Thank you. We absolutely loved this recipe! I have been craving a giant bowl of miso soup one much bigger than the tiny bowl from sushi restaurants—haha and this hit the spot. So yummy!!! This was so good! I doubled the seaweed because I love seaweed. Also my broth reduced quite a bit from the simmering, so might cook it with the lid on next time.

Thanks for the recipe! Added those at same time as green onions and tofu along with some rice noodles. No kale, so added chopped fresh spinach at end with miso paste. Easy, savory and delicious! Added mushrooms, green onion, tofu and a bit of fish sauce and garlic chilli sauce. With so much reach and influence you should at least write into the notes how real authentic miso soup is made, and that this is your take on it. The reason that so many are saying they cut the vegetable broth in half is because it tastes wrong to them.

Alyssa, this is meant to be a quick, simple way to make miso soup. But yes, dashi could be subbed in place of the broth! Dana, I believe the point is that this truly is not miso soup at all. The base absolutely needs to be dashi, the tofu should be silken, and the seaweed used needs to be dried ideally wakame , not roasted nori. Roasted nori should not be put into liquid or broth, as it will swiftly dissolve.

It can be as simple as soaking dashi kombu in water. A more appropriate response would be that broth could perhaps be subbed in place of dashi if dashi is not accessible to you, but it will change the flavor significantly. Ross, I appreciate the feedback. Thanks again! I specifically looked up Miso soup without dashi. The author of this blog is very kind. I would have been very annoyed at the unwarranted criticism dished out.

Made this a couple time now! First time i added yellow onion. Second time i did not have anything but green onions and tofu- still amazing. Keeps okay in the fridge if eaten within a couple of days.

Happy to have it in my regular rotation! Thanks so much for the lovely review. We are so glad you enjoy it! This soup is so yummy! After reading some comments I decided to use half veggie broth and half water.

I used 3 tbsp of miso and added bok choy, enoki mushrooms and silken tofu. I made this to go with lunch. Quick fried ahi poke on shredded cabbage along with miso soup.

Great on a rainy day. It was good. Kind of bland but in no way was it bad. I made it with only green onion and tofu. I started chemotherapy on October 7th. I made some Miso on Tuesday and gobbled it up quickly. It remained in my tummy! The recipe opens itself up to so many different ingredients and tastes that it has quickly become a favorite go-to!

In fact, I am linking to this post on my own blog so that other cancer patients can experience its joys! Thanks for sharing, Retinna. So glad you enjoyed it. Happy we can bring a little comfort to you in this season of life! Hi Natalie, we think the texture of the veggies and tofu would be unpleasant if frozen and reheated. But if you give it a try, let us know how it goes!

I like to make a big pot of soup and have it for lunches through out the week. Do you have any suggestions for variations or waiting to add some ingredients that would keep better? Great question, Sarah! Let us know if you do some experimenting! Thank you for the miso soup recipe!

My husband was feeling a bit under the weather this week, so it came at a perfect time. I made the recipe as instructed. We were very satisfied, and will definitely make it again. I know this was listed as best when fresh, but we did have leftovers the following afternoon, the soup was cloudy, but flavor was still good!

I made this tonight. Skipped the chard, used regular water instead of stock, added more tablespoons of miso paste because was tasteless.

Also sprinkled salt to taste. I currently rent out one of the rooms in my house to a japanese student from Tokyo and he said it was perfect. I thought it was salty but he said it is how it is supposed to be in Kapan Japan!! Quick, easy and soul-warming on a cold wintery day. I allow 15 minutes simmering as the leeks are thicker than the green onions.

I always do the vegan version and have two big bowls, so you really need to double this recipe if you want to share! The seaweed should probably be put in last too. It was so tasty and satisfying! Used spinach instead of chard. But yeah, I guess you could use vegetable broth if you want actual broth should be dashi: made with Bonito flakes and kelp.

Inaka style country style miso soup uses a mushroom based broth instead though. Thank you for the more authentic way. I eat miso soup for gut health. Absolutely delicious. Gonna be more careful with the veggie broth next time. Came out a little too salty for my taste, but it was super yummy. Added mushrooms and then some spinach at the very end.

Served with some seasoned rice. Thank you for such a simple, tasty meal. So glad you enjoyed it, Dani! Thanks for sharing! Low sodium please. Close but not quite. If you want vegan friendly then use kombu and make a stock only takes 5 min after a rolling boil and a dash of soy.

I made this with white, yellow miso and red at different times. The red holds up to the soba noodles well but without the noodles the flavor profile was overwhelming the soup due to the deeper, earthiness of it.

I also tossed a handful of cole slaw style cabbage shreds in lieu of the chard the first time I made it. When I made it with swiss chard I felt it had a sweetness, also omited the nori in that one.

Thank you for all the great recipes and inspiration shared. I have some red miso paste in my fridge from another recipe and I was wondering if it would be possible to use it in this recipe instead of white miso paste.

I know that red miso paste is stronger and saltier so maybe I could just use less of it? I made this last night when I had a fever and it was very comforting. Easy to make. I added a kelp seasoning blend. May have used too much kale, but it was good. First time that I have made miso soup. Super delicious and easy to make. I added fine noodles when I added baby greens from my garden. Thank you so much! I used this recipe as a base to make a ramen type dish and it was lovely! I used tempeh as I had no tofu, I added some sliced mushrooms fried in garlic and ginger and added a sliced chilli for some spice.

I then simmered with rice noodles for a few mins…delicious! I have made this recipe times in the last couple of months. I use kale for the greens. Thanks, Mary Pat! Next time would you mind adding a rating to your review? Thank you for this delicious recipe. The only addition was a chopped green chilli I put at the bottom of the bowl before adding the cooked soup.

I used? It was so easy, I cooked it and had it for lunch while preparing a Moroccan veg stew for dinner. I actually ate the entire pan of the miso soup in two helpings, one immediately after the other.

That is how good it is! Miso is definitely best when fresh, but a couple days might be okay. If you give it a try, let us know how it goes! I cooked it in a pan first then added it as the same time you suggested adding the green onion. My nori broke apart so I will probably add that later next time. Added a brick of millet and brown rice ramen as well.

It was delicious! This soup is fantastic! My first time making miso soup… I ate the entire pot myself. Topped with a splash of tamari for extra flavour. Thanks so much for the lovely review, Lisa. I tried miso soup for the first time last weekend from a chain called Teriyaki Experience, and loved it so I decided to buy some white miso paste and try it on my own.

For reference, the miso I had at the fast food place tasted very savory, salty and kind of reminded me of the over processed Mr. Noodles with the flavor packet? I will be using this recipe when I try it again , because I always love MB recipes, and they never disappoint. SJ, the flavor will depend directly on the broth and miso you use. You can use water, as the recipe suggests. Or, for more robust flavor you can use vegetable or chicken broth! Make sure to start with a broth you have used before and enjoy for best results.

This is what gives your soup the smokey flavor that you were missing but only using the miso. You can find those in the dry section of your local Asian store. Simmer the flakes, then strain the broth using cheese cloth Add your greens or whatever other ingredients you are using.

Then add the miso paste. Hope this helps! I also did find that it needed a bit more flavor so I added an extra sheet of nori and then created a topping of crushed nori and sesame seeds. I also added a splash of Tamari.

To bulk it up for dinner I served it all over steamed brown rice. I made this recipe and it came out beautifully. I doubled the recipe and used firm silken tofu, and added about 1 tsp of sea salt. Everyone gobbled it up! Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup.

Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used. I used soft tofu, and added some sliced ginger while heating the soup. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one. Diana S. Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that.

We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often Oh, I bought the miso paste and dashi from Asiangrocer. Rating: 4 stars. I suggest using firm tofu it is easier to handle and letting it drain first.

Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better absorb the flavor of the broth. This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato approximatly 2 medium potatoes, sliced 3 mm thick or so and sliced onion one small onion, cut in half vertically, and then into thin slices, again vertically.

Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion negi , spinach add a minute or so before adding the miso are other winter possiblities - add in any combination you prefer.

I often add thinly sliced deep-fried tofu abura-age in Japanese to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere.

Don Reilly. This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal. I have a Japanese neighbor and she stated that you cannot just wisk in the miso, you need to put the miso in a very fine strainer, put the strainer half way in the water and press miso thru with a spoon.

Miso has some left over bits and pieces that for some reason does not ever melt. This is supposed to be disposed of. The second time I did as my neighbor stated and it turned out better. She also gave me some bamboo roots to put in it. A vegetarian diet that allows fish is called a pescatarian diet. A vegan diet excludes animal-derived products as much as possible. This includes meat, fish, eggs, and dairy products like cheese, butter, and milk.

Miso soup gets its name from its content of miso paste, a salty and flavorful Japanese condiment derived from fermented soybeans. To make the paste, soybeans are mixed with salt and a mold called koji. It may also include barley, rye, rice, or other grains 1 , 2. The base ingredient in miso soup is dashi, a family of Japanese stocks.

Some miso soup is made with katsuobushi dashi, a stock containing katsuobushi, or bonito flakes. These non-vegan flakes are made of smoked skipjack tuna 3 , 4.

Niboshi dashi is another type of miso soup that uses dried Japanese anchovies instead of tuna in its stock. Furthermore, some American and European versions of miso soup may dissolve miso in chicken or fish stock, neither of which are vegan.

If you follow a pescatarian diet, some types of miso soup could potentially fit into your diet. In fact, some miso soup is made with kombu dashi, which is a stock derived from kelp, a type of seaweed 6. Still, some miso soup may contain other animal-derived ingredients. For example, some versions may include shrimp, clams, or pork called tonjiru, which means pork soup in Japanese. Many varieties of miso soup contain fish-derived ingredients, especially the base stock.

However, some are made only with plant-based ingredients, making them vegan. Miso soup is often primarily made with plant-derived ingredients, though it may also contain ingredients derived from fish or other animals.

Many of the common ingredients of miso soup are vegan.