Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a bowl of white rice and some miso soup alone – it is one of our staples. We have many variations of miso soup but in general they all consist of some form of dashi (stock) and miso paste, which is available at most Asian groceries.
Ingredients
Step 1
Prepare the seaweed by soaking it in a little cold water until softened, then draining well.
Step 2
Add the dashi stock and a table spoon of sake to 4 cups of boiling water. Then mix in the miso paste through a sieve as shown. This will ensure your soup is as smooth as possible. Add the seaweed and reduce the heat. If you can find it, I like to sprinkle some Japanese Yuzu pepper (yuzu kosho) on top too, but it’s not essential if you can’t find it.
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Yay for miso soup! Cooked it this weekend as part of a ‘breakfast in bed’ and it really impressed my girlfriend. I’m glad to see a new recipe up! Keep up the good work SumoKitchen girl! (^_^)v
I’ve just returned from Japan. What a wonderful trip and of course the food was marvelous. I had miso soup w/ pork in a restaurant off the beaten path in the Roppongi District and it was fantastic! Thanks for this recipe … once the jet lag wears off I’ll be ready to try it …
Glad you enjoyed Japan! Let us know how the miso soup goes too
Love your site. Works great on my phone too, thanks. Going to try this tonight with udon, calamari, salmon and maybe a bit of row. Will let you know how it goes.
Row was ment to be roe and I left it out as I could only find a larg tub of it and wasnt worth it. This miso soup recipe is just like what I get at the local Japanese restaurant. With all the added ingredients, it was amazing
I find miso soup so comforting! Glad you enjoyed the recipe Cameron
Hi, I love your website and you recipes. This is a very good version of Miso soup. I lived on Okinawa for 6 years and I miss the cuisine so much. My culinary focus is more Japanese (and Okinawan) oriented and this is a good addition to my collection. I have miso soup for breakfast and for dinner along with a bowl of steamed rice and I feel so much at home when I do. Keep the good recipes coming!
Wow thanks for the great comment Leola and nice to know you liked the miso soup
Hi. i want to try out your recipes but I am just wondering where do you buy your ingredients in Sydney? I find when i go to the city… everything is very expensive and I want to know if you know any cheap places I can get some. I’ve found a few ingredients from the western side to be cheaper but there isn’t a big selection compared to the city. Thanks.
Hi there. My tip is a place called Japan Mart up in Northbridge. Let me know how you get on
Hi there! You have a nice website here! I felt it was my duty to inform you that your blog contents are being copied into another website. You might have seen them as a form of pingback comments. I recently suffered the same problem and fixed it by using an anti-copy content plugin. Here is the link to the website copying your blog posts: http://mangsebyo.com/?tag=japanese-food. I would have sent you by email but I couldn’t find any contact details on your website. Cheers!
ps: I noticed you are using Arras theme (same as mine)….I wonder if that could be the problem.
I think your recipe is nice except for one thing… you really should be making your own dashi instead of using something like HonDashi… it makes a big difference.
real dashi is only 3 ingredients:
water, bonito, kombu
there is nothing better than the real thing
I agree! Thanks for the comment Mark