Basic Miso Soup






Miso soup is the comfort food of Japan. It’s made by first making a stock called dashi, with kombu (dried kelp) and then stirring in the miso paste at the very end. The soup...
Watch the video to learn how to make it.
Miso soup is the comfort food of Japan. It’s made by first making a stock called dashi, with kombu (dried kelp) and then stirring in the miso paste at the very end. The soup...
Watch the video to learn how to make it.
Calories
26 cals
Fat
1 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
4 g
Sugar
1 g
Fiber
1 g
Protein
1 g
Sodium
444 mg
Miso comes in many shades, from golden yellow to almost black. Generally speaking the deeper the color is, the stronger the miso will taste. We like using the lighter yellow miso, or miso shiro (white miso) for our recipes.
Miso is a fermented soy product. Once it is added to the soup, the soup should not be brought back to a boil or the miso will lose its nutrients.
Miso has a strong taste. If you aren’t used to cooking with it, whisk one tablespoon into the soup, taste it, then add the rest to the soup a teaspoon at a time tasting as you go until you get the blend that’s right for you.