Miso soup

Miso soup recipe of 10-01-2019 [Updated on 15-01-2019]

There Miso soup, the misoshiru, is a light but nutritious dish. In fact, miso, produced with cooked soy, is particularly rich in protein and vitamin B and is also considered a perfect anti-carcinogen. Of miso However, since they are different, there is in fact the red one (aka-miso), the dark one (tanshoku-miso) and the light one (shiro-miso), all of different colors according to their composition and the type of fermentation. The one I have chosen to use is dark miso, added to dashi, tofu and wakame seaweed to prepare this traditional Japanese soup.
This recipe reminds me of my trip to Japan, when I tasted this soup for the first time, and the seaweed and bowls, in which I served it, are a souvenir of my trip. I hope you like the recipe, leave me a comment if you have ever tasted this soup or if you will prepare it;)

  • Doses for 4 people:


How to make miso soup

Prepare the dashi by soaking the chopped kombu seaweed in a saucepan with water.
After 30 minutes, move to the heat and cook for about 15 minutes, without boiling.

Then lift the seaweed.

Add the katsuobushi to the water, bring to a boil and turn off the heat.
Leave to infuse for 10 minutes.
By clicking here you will find the complete recipe.

Then strain the dashi and reheat it on the stove.
Melt in the miso that you will pass through a narrow mesh strainer.

Now cut the tofu into small pieces and arrange it in the bowls in which you will serve the soup.
Add the wakame seaweed to each one.

When the broth reaches the boil, pour it into bowls.

Your miso soup is ready to serve.

The miso soup: the soup of soups

Miso is alkalizing, offers benefits for those suffering from arthritis and anemia, greatly improves the intestinal flora, fights fatigue, restores the Ph. Teresa Tranfaglia's recipe.

A book would not be enough to talk about Miso soup, of his extraordinary powers and his goodness.

As the cold approaches, the Miso soup finds full place on our table, for taste and properties.
It strengthens the immune system and helps us fight colds as well.

The miso is an alkalizing product, it is very beneficial for those suffering from arthritis, from anemia greatly improves the intestinal bacterial flora, fights the tiredness, restores the Ph.

Contains carbohydrates, unsaturated oils, mineral salts, amino acids which help digestion and assimilation of nutrients, it is rich in enzymes and B vitamins. It is recommended in the prevention and treatment of chronic and degenerative diseases.

Ingredients: Onion + Carrots + Atlantic wakame seaweed + Celery + Ginger + Japanese miso (1 teaspoon of miso per person & # 8211 brand used: window to the sky)

Grate the ginger and let it rest. Fry the onion in a pan with a little oil, add the chopped algae previously soaked in a little water (the hard central part must be removed), then the finely chopped carrots, add hot water (also the soaking one seaweed), boil until cooked. Remove from the heat, add the finely chopped celery, take a ladle of broth and melt a teaspoon of miso, finally add the well-squeezed ginger juice to the broth. Serve hot.

The broth can also be prepared the day before, but the miso must be added a moment before serving.

Miso soup is a typical Japanese dish, generally based on vegetables and / or tofu and seaweed, in which the broth is made by dissolving miso (in this case rice) in boiling water. A dish now very famous thanks to Japanese restaurants, with a very particular taste, which tastes of the East, tasty and very aromatic, but which is made quickly even at home.


  • 2 carrots
  • 1 onion
  • 200 g of tofu (already blanched)
  • 2 spring onions
  • 1 liter of water
  • 2 heaping tablespoons of rice miso
  • 2 teaspoons of dried wakame seaweed

We cook!

First, chop and soak the wakame seaweed in cold water for about 15 minutes until completely rehydrated. Meanwhile, finely slice the onion, cut the carrots into half rounds and the tofu previously blanched in boiling water for 5 minutes into small cubes.

At the stove

Sauté onions, carrots and tofu with a drop of oil for a few minutes, then add the water, bring to a boil and cook for about 15 minutes with a lid, until the vegetables are cooked and soft. At this point, take a few tablespoons of broth and use it in a small bowl to dissolve the rice miso. Add the wakame seaweed drained from their soaking water to the soup and cook for about 1 minute.

Let's add the miso

Finally turn off the heat and add the miso, being careful to melt it well. At this point, taste your miso soup and adjust in case of miso (if it is too tasty you can add more water to the broth, otherwise add miso until you reach the degree of flavor that suits you best). Then serve the miso soup hot, completing each dish with the green part of the spring onion cut into rings.

How to make miso soup

However, it is not over here, because it is acute l & rsquouniverso has decided to do things right.

Miso soup combines perfection with perfection. Of course, miso can be used in many dishes and in many sauces as a condiment. But if you want to have a little miracle you have to make miso soup. Moreover, it is one of the best known Japanese soups.

The miso soup is made with few ingredients: water, vegetables and miso.

But the vegetables are not chosen at random! In order not to miss even an iota of balance, we must choose:

  • a root: it grows downwards, so it has a stronger connotation yang
  • a round vegetable: has a soft and balanced energy
  • a green leaf: it grows upwards, has a more expansive energy.

In practice: a carrot, an onion, a piece of cabbage. The great classic.

Or a piece of daikon, a piece of cauliflower, a stalk of celery.

Sauté vegetables with miso

You don't have to be horrified right away, but the biggest lie the devil has fed us is to tell us that miso it only fits with Japanese dishes. It is not true. Miso transforms a basil pesto, but also a red pesto like a good rocket pesto to accompany the Apulian troccoli. In terms of flavor it is like making the comparison between the fresh tomato and the roasted one. The roasted tomato clearly has a more developed and complex flavor. The same thing goes for traditional pesto as well the miso pesto that you will try to prepare.

Types of miso

If you don't know miso very well, you may be wondering what it is and how to recognize it the different types. The variables are due to the type of ingredients used and the fermentation time, which ranges from two months to two years later.

Miso, traditionally used and manufactured in Japan, has now become known almost everywhere for its nutritional and therapeutic qualities and also for its own strong and complex flavor. If you want to learn more, you may find the following article useful:

Curiosities and tips on miso soup

Also called by some soup of immortality, this "primordial broth" contains within it the marvelous ones nutritional properties of miso, combined with those of seaweed and tofu.
Mineral salts and easily assimilated proteins are the basis of this long life elixir , that stimulates digestion and promotes the absorption of nutrients through the intestine. One should have one a day, perhaps in the morning, as the Japanese do in their traditional breakfast, for start the day with the right charge.

The most important advice is to respect the balance that this dish requires: few ingredients and, of these, few details. Then choose combinations of up to three vegetables at a time, paying attention to the fact that there is one root (e.g. carrot or daikon, or radish). Be bold, once you get the hang of this recipe, don't hesitate to try different versions.

Japanese miso soup & # 8211 ingredients

  • 1 l of water
  • 4 teaspoons of miso paste
  • 200 gr of tofu natural (optional)
  • 1 onion
  • a carrot
  • 1 vegetable a green leaf (like celery or chard)
  • a piece of wakame seaweed
  • 2 tablespoons of extra virgin olive oil
  • 1 handful of dried shiitake mushrooms (optional)
  • 2 potatoes small
  • Sesame seeds toasted

Healing with food

Hello, today I'm going to offer you the miso soup. This soup should be drunk at the beginning of the meal, to prepare the digestive system for the following foods, helping digestion. Miso soup is a rich source of minerals, vitamins, proteins and enzymes contained in miso or shoyu. Its main function is to regularize the intestine and restore its bacterial flora. In this case I also added the daikon to the soup, this will help dissolve the fats and drain the liquids, but you can also add other vegetables, such as onions, cauliflower, pumpkin or carrots. There are numerous variations, of which I will give you some examples over time.
The doses indicated are for two people.

1. Two teaspoons of miso
2. A quarter of Daikon
3. A small flower of broccoli

1. Cut the vegetables into small pieces

2. Boil the vegetables in two cups of water

3. Melt two teaspoons of miso in a cup with the cooking water of the vegetables

4. Add the melted miso to the vegetables and turn off the heat. Miso must not boil, otherwise it will lose its nutritional functions. Pour everything into the cups and enjoy your meal!

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