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 is simple, pleasantly salty, and easy to digest. Many grocery stores have kombu (dried kelp) in the international food section, and it can also be found in Asian or health food markets. If you cannot find any kombu, use a light vegetable or chicken stock instead.
Watch the video to learn how to make it.
- In a medium saucepan bring the water and kombu to a boil. Turn heat down to low and remove kombu, dry and reserve for another use. Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended.
- Turn off the heat, and return the miso mixture to the saucepan. Stir well and serve with scallion, if using.
- 3 cups water
- 1 3- inch piece of kombu (dried kelp)
- 2 tablespoons shiro miso paste (white fermented soybean)
- 2 tablespoons sliced scallions (optional, see Ann’s Tip)
Ann's Tips and Tricks
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 for our recipes.
Miso is a fermented soy product. Once it is added to the soup, the soup mustn’t come back to the 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.