Kitchen · Japan
Miso soup (misoshiru)
A clear dashi broth, fermented soybean paste, tofu and seaweed. The bowl that opens almost every Japanese home meal.
Origin and story
Miso came to Japan from mainland Asia more than a thousand years ago and slowly became an everyday food. By the Kamakura period (1185–1333) a bowl of miso soup with rice was a common daily meal, and it is still the "one soup" in ichijū sansai: one soup, three sides.
Every family has its own version. Red or white miso, tofu or clams, wakame or daikon. The rule is the same everywhere: the miso goes in at the end and never boils.
On the plate
Mostly water, vegetables and soy: a warm starter. Miso is naturally salty, so taste before adding more and do not add more salt to the rest of the meal.
Ingredients
- 800 ml water
- 1 piece of kombu, about 10 × 10 cm
- 10 g katsuobushi (bonito flakes), or 4 dried shiitake for a plant-based dashi
- 3 tbsp miso (white or red), about 50 g
- 150 g silken tofu, in 1.5 cm cubes
- 1 tsp dried wakame
- 2 spring onions, finely sliced
Steps
- Soak the kombu in the cold water for 20–30 minutes if you have time, then heat slowly. Remove the kombu just before the water boils.
- Add the katsuobushi, simmer for 1 minute, turn off the heat and let it settle for 2 minutes. Strain: this is your dashi.
- Soak the wakame in a little water for 5 minutes and drain.
- Bring the dashi back to a gentle simmer, add the tofu and wakame and warm through for 1–2 minutes.
- Turn the heat to low. Dissolve the miso in a ladle of broth and stir it back in. Do not let it boil again.
- Serve at once with the spring onion on top.
Educational information about food and cooking, not medical or nutritional advice. Check labels for allergens (soy, fish, celery, gluten) and adapt to your own needs.
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