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.
Misoshiru
Course: Soups and Stews, BreakfastCuisine: Japan4
servingsMisoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles.
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
Directions
- Bring the dashi to a simmer over medium heat.
- Using the back of a spoon, rub the miso though a fine sieve into the simmering dashi. Bring soup back to a low simmer.
- Place a small amount of garnish in each individual’s bowl. Remove soup from heat, pour into bowls and serve immediately.
Miso Soup Notes and Variations
- Types of miso: 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 additions: 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.
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