Japan | Soups & Stews | Miso

Misoshiru

(Japanese miso soup)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Dashi 4 cups
Aka miso 1/4 cup
 
Garnishes
Scallions sliced into thin rounds 1-2 each
Soft tofu cut into small cubes 1/4 lb
Wakame (dried seaweed) soaked in warm water, then shredded 2 Tbsp

METHOD

Basic Steps:  Simmer → Sieve → Stir → Garnish
  1. Bring dashi to a simmer over medium heat.
  2. Rub the miso with a spoon through a fine sieve into the simmering dashi. Bring soup back to a low simmer.
  3. Place a small amount of garnish in each individual's bowl. Remove soup from heat, pour into bowls and serve immediately.

VARIATIONS

  • Use whatever type of miso you like. White (shiro) miso is popular in the wintertime; red (aka) miso is more common in the summer.
  • Other garnishes can be cooked in the simmering dashi before you add the miso for a more substantial soup: shredded daikon; asparagus spears; shredded crabmeat; cubed winter melon; bite-sized pieces of beef, chicken or pork.

NOTES

  • Misoshiru is a basic part of the typical Japanese breakfast. This simple, nourishing soup is eaten alone or with eggs, rice, fish and pickles. The simpler version of the soup, lightly garnished with tofu and scallions, is most popular for the morning meal. But misoshiru can also be part of a larger midday or evening meal, often with added garnishes.