How to Make Miso Soup
I recently learned how to make miso soup. I was surprised at how very quick and easy it is!
This is a colorful, healthful and delicious soup. Even my pickiest eater enjoyed it!
What is miso anyway, you ask?
- Miso is a paste made from soybeans or other grains and legumes.
What should I know about miso?
- There is a wide variety of miso available. Any type would work just fine in this recipe.
- If you are new to miso, you may want to start with a milder-tasting variety at first and see how you like it - see "Tips" below.)
- Miso may be available in your supermarket. If not, try health food stores or Japanese markets.
- Store miso in the fridge, where it will keep for months.
Check that you have these staples at home
- in the cupboard
- in the fridge or freezer
Buy these fresh ingredients
Get out your equipment
- a saucepan
- a wooden spoon or other stirring spoon
- a cutting board and sharp knife
- Nice to have but not necessary
- measuring cups and spoons (if not, just estimate)
- a whisk for stirring in the miso (if not, use a fork)
- kitchen shears
1 tsp/5 ml sesame oil
1 cup/250 mL chopped onion
1 large carrot, thinly sliced
3 cups/750 mL water
2 Tbsp/30 mL miso
1 Tbsp/15 mL tamari or soy sauce
3 green onions, sliced
1/2 cup/125 mL firm tofu, diced
In a saucepan, heat the oil over medium heat.
Add the onion and carrot.
Cook, stirring occasionally, until the carrots are tender (about 7-10 minutes).
Add the water.
Bring to a boil.
Reduce heat. Simmer for a few minutes.
Remove from heat.
Add the miso. Stir until it dissolves completely.
Add the soy sauce, green onions and tofu. Stir.
There you go! Now you know how to make miso soup.
- Use soy sauce in place of the tamari.
- Use a medium-firm tofu instead of firm. I haven't tried this recipe with a soft tofu, but I'm guessing that it would fall apart in the soup. (That would probably be just fine, too, though! It might just thicken the soup.)
Ideas for making this recipe your own
- Add whatever vegetables appeal to you. How about some frozen corn, or peas? Leeks?
- In general, the paler the color of the miso, the milder the taste.
- I like to use kitchen shears for cutting green onions! I find that they work better than a knife for this job.
- If you don't like tofu, you can leave it out. Just add more vegetables of your choice.
Now that you know how to make miso soup, you may also like these other easy soup recipes: