When first figuring out how to make miso soup from miso paste, it can seem intimidating to create, but once you learn how to make this delicious soup, you’ll realize it’s actually super easy and straightforward!
Traditionally, miso broth uses kombu (dried seaweed) and bonito (fish) flakes for flavor. Adding a slurry of miso mixture into the broth creates its distinctive flavor. Wakame dried seaweed and silken tofu are the other main ingredients in this traditional Japanese soup.
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Multiple variations of miso soup are available, ranging from minor tweaks to more significant changes that create unique flavors.
I’ve created an easy-to-follow miso soup recipe with the option to keep it a vegan miso soup for those with dietary restrictions.
Give this version a try and let me know what you think!
What Is Miso Soup?
Traditional miso soup uses a dashi broth (typically made from kombu), bonito flakes, miso paste, silken tofu, rehydrated wakame seaweed, and green onions as a garnish.
Understanding what this soup is, aids in helping you learn how to make miso soup from miso paste.
This combination of flavors in miso soup offers a simple yet tasty soup that is great as an appetizer, side dish, or even main dish.
Dashi is a soup broth that’s common in Japanese cuisine. It uses various ingredients like dried sardines, shitake mushrooms, shrimp, adzuki beans, soybeans, etc.
However, one of the most common versions of dashi uses kombu. This note is especially true when creating a delicious miso soup broth.
What Is Miso Paste?
Miso paste is a condiment made from fermented soybeans. After harvesting and processing soybeans, they sit with koji (a variety of mold), which aids in fermenting the beans. This paste ages for anywhere from a few months to a year!
There are multiple colors and varieties of miso paste, including shiro (white), shinshu (yellow), and miso (red). The longer the miso paste ages, the bolder the flavor and darker the color. So if you’re looking at creating this dish for the first time, white miso paste is an excellent option.
White miso provides the mildest flavor and offers a slight sweetness to recipes. However, if you prefer a more robust flavor, you can also try yellow miso or red miso.
This fermented soybean paste is a common ingredient in many Japanese dishes like ramen (or other soup broths), sauces, marinades, and stir-fries.
This paste provides recipes with a “funky,” salty, sweet, umami flavor that is challenging to replicate. Keeping these notes in mind will aid you in learning how to make miso soup from miso paste, as you’ll know the flavors to expect.
What Is the Ratio of Miso Paste to Water?
When learning how to make miso soup, it’s essential to keep the ratio of miso paste to water in mind – 1/4 cup paste: 4 cups water. Making miso soup with the incorrect ratio will alter the broth’s flavor and can either make it much too strong or too weak tasting.
For example, using too much water will create too subtle a flavor that leaves the tofu tasting bland. Unfortunately, this circumstance also works in reverse, i.e., using too much miso paste and making an overly salty flavor.
Important:
- It’s also worth noting that you’ll want to dissolve the miso paste in a small amount of warm water instead of adding the paste directly into the pot. This tip is a step in the instructions, though it’s worth emphasizing here. Skipping this step means your broth will likely not have the proper amount of flavor.
Plus, you or your loved ones may be the receiver of an undissolved, concentrated piece of miso paste which can be an unpleasant experience.
What Does Miso Soup Taste Like?
Miso soup has differing flavors depending on which variation you’re enjoying and what ingredients are in the soup. Generally, it has a salty, sweet, spicy, tangy, and earthy flavor from the seaweed, miso paste, and dashi broth.
One reason many people love miso soup is the umami flavor it also presents. This meaty flavor is standard in mushrooms and condiments like soy sauce. It’s also a common flavor in seaweed.
What Are the Health Benefits of Miso Soup?
There are many health benefits of miso soup, including a high protein level from soybeans (miso paste) and tofu cubes. Additional potential health benefits include:
- Better digestion due to the probiotics in miso soup.
- Lower risk of heart disease due to isoflavones in soybeans.
- Lower risk of cancer, particularly liver and stomach, because of the inclusion of soy.
Some of the vitamins and minerals in miso soup include:
- Vitamin K
- Manganese
- Calcium
- B vitamins
- Iron
- Magnesium
One note to keep in mind is that miso soup is often quite salty. While it has multiple potential health benefits and vitamins/minerals, too much salt can offset the positives.
Bottom Line: Use less salt in miso soup or consume miso soup less often to gain the most out of this soup.
Miso Soup Recipe
Ingredients
Servings: 2 to 3
- 1 piece of kombu
- 1 cup of dried bonito flakes (omit if you want to keep it vegan)
- 4 cups water
- 1 tbsp wakame dried seaweed (rehydrated)
- 1/4 cup white miso paste
- 6 ounces silken tofu (cubed)
- garnish with green onions (finely chopped)
Cookware and Tools
- Saucepan
- Measuring cups and spoons
How to Make Miso Soup from Miso Paste (Step-by-Step)
Step 1. Make the Dashi Broth
Wipe the kombu with a damp towel to clean off the dirt.
Then, soak the kombu in 4 cups of water in a saucepan for 30 minutes.
(Skip to step 2 if vegan) Next, bring the broth to a slow boil, immediately remove the kombu and turn off the stove.
Add the dried bonito flakes to the saucepan and let it steep for 10 minutes. Then drain the broth using a fine-mesh strainer and return the broth back to the saucepan.
Step 2. Rehydrate the Wakame
In a medium bowl, rehydrate the wakame by adding warm water for about 5 minutes.
Step 3. Make the Miso Slurry
Spoon some of the dashi broth into a small bowl. Add the miso paste to the small bowl and whisk until it’s fully dissolved. Then, return the miso slurry back to the saucepan.
Step 4. Add Remaining Ingredients
Finally, add the silken tofu. Then, add rehydrated wakame and green onions and serve immediately.
Variations of Miso Soup
There are various miso recipes, as the ingredients differ depending on the region and available ingredients. As you’re experimenting with making miso soup from miso paste, you’ll notice how easy to alter the flavor.
The classic version of this soup offers a simple broth and a few ingredients, which helps create a changeable soup base. Here are a few of the common variations of miso soup.
Asari (Variety of Japanese Clam)
Adding asari to miso boosts the umami flavor significantly. However, using asari clams will provide a saltier taste, so consider using slightly less miso paste with this variation.
Yuba (Tofu Skin)
Using tofu skin alters the texture and provides a slightly egg-y, soybean flavor to miso soup.
Nameko (Mushroom Variety)
Nameko is a delicious way to add a nutty flavor to miso soup. These mushrooms also provide a very light, fruity taste.
Related:
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
How to Make Miso Soup from Miso Paste
Ingredients
- 1 piece kombu
- 1 cup dried bonito flakes (omit if you want to keep it vegan)
- 4 cups water
- 1 tbsp wakame dried seaweed (rehydrated)
- 1/4 cup white miso paste
- 6 ounces silken tofu (cubed)
- garnish with green onions (finely chopped)
Instructions
- Wipe the kombu with a damp towel to clean off the dirt. Then, soak the kombu in 4 cups of water in a saucepan for 30 minutes. (Skip to step 2 if vegan) Next, bring the broth to a slow boil, immediately remove the kombu and turn off the stove. Add the dried bonito flakes to the saucepan and let it steep for 10 minutes. Then drain the broth using a fine-mesh strainer and return the broth back to the saucepan.
- In a medium bowl, rehydrate the wakame by adding warm water for about 5 minutes.
- Spoon some of the dashi broth into a small bowl. Add the miso paste to the small bowl and whisk until it’s fully dissolved. Then, return the miso slurry back to the saucepan.
- Finally, add the silken tofu. Then, add rehydrated wakame and green onions and serve immediately.
