Savoring the Comfort of Homemade Miso Soup: A Simple Recipe
Miso Soup is a cherished Japanese comfort food, known for its warm embrace and umami-rich flavors. Whether you’re a seasoned cook or a beginner in the kitchen, mastering the art of homemade miso soup is both rewarding and surprisingly simple.
I was born and raised in Japan, and in the 1980s, my mother used to serve miso soup for breakfast. In recent years, breakfast trends in Japan have shifted towards the convenience of cereals and bread, similar to the United States.
The traditional way to make miso soup involves preparing dashi from ingredients like kombu seaweed or fish, then mixing miso paste into it and adding your choice of ingredients. However, from what I know, in most households, due to busy mornings, miso soup is served almost daily using instant dashi stock granules like “hondashi.” I often use this mushroom seasoning for not only miso soup but any food like fried rice, pickles, sauce, and so on.
Regarding the ingredients in miso soup, in the United States, miso soup served in Japanese restaurants often consists of tofu and wakame seaweed. In Japan, you can use just about any ingredients you have in your refrigerator. Cabbage, daikon radish, carrots, spinach, and more. The natural sweetness from the vegetables enhances the flavor. You can also enjoy miso soup by adding udon noodles. For those who like it spicy, adding kimchi to miso soup is delicious. I encourage you to try different variations.
Benefits of Miso Soup When You Are Sick:
When you are sick or have a reduced appetite, drinking miso soup brings a sense of comfort and is gentle on the body. It’s especially beneficial when you have a cold. The salt in miso helps reduce inflammation, and the steam from miso soup can make breathing easier when you have a cold. I often prepare miso soup with ginger for my son when he has no appetite due to a cold.
What kind of miso should I buy? :
What kind of miso should I buy? That’s entirely up to your preference. There are various types of miso available, such as white miso, red miso, and blended miso, among others. Personally, I prefer white miso for its mild and somewhat sweet flavor. Opting for miso that already includes dashi can be convenient, but do exercise caution if it contains chemical seasonings. I recommend choosing an organic miso from a reputable Japanese brand. Typically, you’ll find miso at affordable prices in Asian grocery stores. If you don’t have one nearby, you can purchase it on Amazon, even though it may be slightly more expensive. Additionally, you can explore online Asian grocery options like Weee for convenient miso shopping.
YUHO Organic Shiro White Miso Paste 100% Organic Soybean and Rice, No GMO, NON-MSG, Japanese Style Instant Miso Soup, Gluten Free, Kosher, No Preservatives, Vegan 17.6oz
Awase Miso Paste, Black bean, Handmade in Kyoto Japan 300g
Maruman Organic White Miso 26.4 oz
Ingredients:
- 3 tbsp Miso
- 2 tsp Mushroom Seasoning
- Approximately 3 inches by 2 inches kombu
- 750ml Water
- 1 Egg
- 1/2 Onion
- Green Onion (optional)
This is one of my favorite seasonings. I use it in various dishes, such as Japanese tamagoyaki, miso soup, fried rice, chicken, soup, salad – you name it! Once you purchase it, it tends to last quite a while. You can either buy it from the provided link or find it at your local Asian grocery store.
You can prepare miso soup in the morning and keep it warm, ensuring it’s ready when you return home after a long day at work. The Instant Pot is incredibly helpful for busy moms.
Instructions:
- Fill a pot with water and add the kombu. Place it on the heat.
- Add mushroom seasoning to the water and allow it to dissolve.
- Prepare your choice of ingredients. You can cut onions into slices.
- Once the water starts boiling, add the onions.
- Gradually add miso paste to a ladle or a strainer, allowing it to dissolve into the soup. Taste and adjust the amount of miso to your liking.
- Optionally, you can beat an egg and gently stir it into the soup. Finally, add chopped green onions for extra flavor.
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