Basic Miso Soup

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 3 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

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.


Ingredients

  • 3 cups water
  • 1 3-inch piece of kombu (dried kelp)
  • 2 tablespoons miso shiro paste (white miso; see Chef Tips)
  • 2 tablespoons sliced scallions (optional)

Nutrition Facts

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

Directions

  1. 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.
  2. Turn off the heat, and return the miso mixture to the saucepan. Stir well and serve with scallion, if using.

Chef Tips

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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


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