Miso Soup


Recipe: Miso Soup


  • 1/2 tsp. of sesame oil
  • 3 cups of water
  • 2 tbl. of miso paste
  • 2 tbl. dashi soup stock
  • 2 green onions, finely minced (optional)
  • 1/2 cake tofu, cut into 1/2 inch cubes (optional)
  • 2-3 fresh mushrooms, thinly sliced (optional)
  • 5-6 shrimps, cubed or shredded (optional)
  • Some pieces of seaweed (optional)


  1. Heat oil in the bottom of a small pot
  2. Add green onion (if using)
  3. Cook for a few minutes while stirring frequently
  4. Add 2 1/2 cups of water
  5. Bring to a boil
  6. Dissolve miso in 1/2 cup of water and add to pot
  7. Lower heat and add mushrooms, seaweed & tofu if desired
  8. Put dashi in a pot.
  9. Add any garnish that needs cooking.
  10. Heat the dashi, letting it simmer, cooking any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
  11. Add any garnish that does not need cooking, and remove from heat.
  12. Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.

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