How to Make Miso Soup (Traditional & Healthy Version)

Name: How to Make Miso Soup (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 cups Dashi (kombu & dried shiitake mushroom stock) (vegan dashi, use kombu (kelp) and dried shiitake); 2 tbsp Miso paste (use white (shiro) or red (aka) miso); 100g Silken tofu (cut into 1cm cubes); 1 tbsp Wakame (dried seaweed) (rehydrated in water); 2 tbsp Scallions (negi) (finely sliced); 1/4 small Carrot (julienned, seasonal); 2 tbsp Daikon radish (thinly sliced, optional); 1/2 cup Spinach or komatsuna (chopped, seasonal greens); as needed Water (for dashi preparation)

Miso Soup, or 'Misoshiru' (味噌汁), is a quintessential Japanese breakfast dish enjoyed for centuries across Japan. This umami-rich soup is crafted from a base of kombu (kelp) and shiitake dashi, blended with miso paste and delicately balanced with seasonal ingredients like tofu, wakame (seaweed), and scallions. The result is a comforting, nourishing bowl that awakens the senses and gently starts your day. Rooted in Japanese culinary tradition, miso soup is more than just a meal—it's a ritual. Its simplicity and depth come from high-quality ingredients and mindful preparation, embodying Japan’s respect for the seasons and the art of subtle flavors. The interplay of miso’s savory complexity with the gentle sweetness of dashi creates a harmonious taste that is both satisfying and light. Miso soup is a fantastic healthy choice, low in calories and fats, yet rich in protein and minerals. It’s the perfect way to introduce umami to any plant-based or vegan diet, especially when paired with fresh, local vegetables.

35 分（合計）2 人分簡単35 kcal / 100g

材料

手順

30 min

Step 1 · Prepare vegan dashi by soaking kombu and dried shiitake mushrooms i...

Prepare vegan dashi by soaking kombu and dried shiitake mushrooms in 3 cups of cold water for 30 minutes. Heat gently until just before boiling, then remove kombu and mushrooms.

5 min

Step 2 · Rehydrate wakame in a small bowl of water for 5 minutes

Rehydrate wakame in a small bowl of water for 5 minutes, then drain and chop if needed.

5 min

Step 3 · Add carrot

Add carrot, daikon, or spinach to the dashi and simmer gently for 3-5 minutes until just tender.

Step 4 · Lower the heat

Lower the heat. In a small bowl, blend miso paste with a ladle of hot dashi until smooth, then gently stir this mixture back into the soup (do not boil).

2 min

Step 5 · Add tofu cubes and wakame to the pot and warm through without boiling

Add tofu cubes and wakame to the pot and warm through without boiling, about 2 minutes.

Step 6 · Ladle miso soup into bowls

Ladle miso soup into bowls, garnish with sliced scallions, and serve immediately.

このレシピが健康的な理由

This miso soup is a healthy breakfast choice thanks to its high nutrient density and low calorie load. It's free from cholesterol and saturated fat, making it heart-friendly. The inclusion of fermented foods, seaweed, and seasonal vegetables boosts immune support and gut health. Choosing whole, minimally processed ingredients ensures maximum nutritional value while keeping sodium in check by adjusting miso quantity.

伝統について

Miso soup is a vital part of the traditional Japanese breakfast, often served with rice and pickles. While originating in the Heian period, it became a daily staple across all regions of Japan. Each region and household has its own preferred ingredients based on local produce and seasons. The act of preparing miso soup is seen as a gesture of care, making it a cherished part of family and festive meals.

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