Introduction

Miso soup is a gentle, soul-warming Japanese classic made with miso paste, tofu, wakame seaweed, and dashi broth. It is simple, nourishing, and deeply flavorful thanks to its umami-rich base. This soup is served daily in Japan — from breakfast tables to restaurant meals — and has become a worldwide favorite for its soothing taste and healthy ingredients.

Historical Background

• Origin in Japan: Miso soup dates back over 1,000 years and became common in Japanese households during the Heian Period (794–1185).
• Samurai Era Food: During the Kamakura period, samurai consumed miso soup for strength and stamina.
• Fermented Tradition: Miso paste is one of Japan’s oldest fermented foods made from soybeans, salt, and koji.
• Everyday Dish: By the Edo period, miso soup became a staple of the Japanese breakfast.
• Regional Flavors: Different regions in Japan developed their own versions — using red miso, white miso, mushrooms, or root vegetables.
• Modern Popularity: Today, miso soup is enjoyed worldwide as a healthy, probiotic-rich dish.

Ingredients (4 servings)

• 4 cups dashi (instant powder or homemade kombu–bonito stock)
• 3 tablespoons miso paste (white, red, or mixed)
• 1/2 cup soft tofu, cubed
• 2 tablespoons dried wakame seaweed
• 2 green onions, thinly sliced
• Optional add-ins:
  • Mushrooms (shiitake, enoki)
  • Daikon radish
  • Spinach
  • Cooked shrimp
  • Noodles

How to Make Miso Soup

Step 1 Rehydrate Wakame

• Add dried wakame to a small bowl of water.
• Let it soak for 5 minutes until it expands, then drain.

Step 2 — Heat the Dashi Stock

• Bring 4 cups of dashi to a gentle simmer in a saucepan.

Step 3 — Add Tofu & Wakame

• Add the soft tofu cubes and rehydrated wakame.
• Keep the heat low so the tofu stays intact.

Step 4 — Dissolve the Miso

• Place miso paste into a bowl.
• Add 1 ladle of hot broth and whisk until dissolved.
• Pour the mixture back into the pot.
• Do not boil after adding miso.

Step 5 — Finish & Serve

• Turn off the heat.
• Stir in green onions.
• Serve immediately.

Serving Suggestions

• Serve miso soup as a starter with sushi, tempura, noodles, or rice bowls.
• Add noodles to turn it into a light meal.
• Add silky mushrooms for a richer umami flavor.
• Serve with steamed rice and pickled vegetables for a traditional Japanese breakfast.
• Pair with Japanese dishes like:
  • Teriyaki chicken
  • Chicken katsu
  • Yakisoba
  • Grilled salmon
  • Bento lunch
• For extra protein: add shrimp, chicken slices, or egg.

Storage Instructions

Refrigerator

• Store miso soup without tofu for best texture.
• Lasts 2–3 days in an airtight container.
• If tofu is already inside, consume within 24 hours (tofu softens).

Freezer

• Do not freeze miso soup with tofu or seaweed — texture becomes mushy.
• You can freeze the dashi broth separately for up to 2 months.
• Add miso, tofu, and wakame fresh when reheating.

Reheating

• Reheat on low heat only.
• Do not boil the soup after miso has been added.

Nutrition (Per Serving)

Nutrient	Amount
Calories	75 kcal
Protein	5 g
Fat	3 g
Carbs	7 g
Sodium	High (from miso)
Fiber	1 g

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