International Recipes and Cooking Around the World

Misoshiru

Misoshiru Recipe (Japanese miso soup)

(Japanese miso soup)

4
Average: 3.8 (14 votes)

Misoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles. A simple 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.

3 to 4 servings

Ingredients

Soup

  • Dashi stock -- 4 cups
  • Miso (see variations) -- 1/4 cup

Garnishes

  • Scallions, sliced into thin rounds -- 1 to 2
  • Soft tofu, cut into small cubes -- 1/4 pound
  • Wakame (dried seaweed), soaked in warm water and shredded -- 2 tablespoons

Method

  1. Bring the dashi to a simmer over medium heat.
  2. Using the back of a spoon, rub the miso though 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.

You Might Also Like

Su Udon

Su Udon (Japanese noodles in broth)

(Japanese noodles in broth)

Dashi

Dashi Recipe (Japanese basic soup stock)

(Japanese basic soup stock)