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Miso Soup (7th Century Japan)

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Miso Soup
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Miso Soup

Miso Soup

Discover the comfort of miso soup—an ancient Japanese dish that's simple, nourishing, and an artful blend of flavors. Perfect for any meal!
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Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Main Course, Soup
Cuisine Japanese
Servings 2 Bowls

Equipment

  • Normal Kitchen Utensils

Ingredients
  

  • 4 C Dashi Stock Or Vegetable Or Fish Broth
  • 3-4 Tbsp Miso Paste Any Type
  • 5 Oz. Medium Tofu Roughly 32/3 C
  • 1-2 Green Onions Sliced
  • 1-2 Square Inches Dried Nori (Seaweed) Or 1/3 C of dried Wakame (Also Seaweed); See Notes
  • Salt to Taste If Necessary

Instructions
 

  • Heat the dashi/broth to a simmer in a medium pot.
    4 C Dashi Stock
  • While the broth heats up, cut the tofu into 1/2 inch to 1/4 inch cubes. Leave them on a paper towel to dry out a bit.
    5 Oz. Medium Tofu
  • If using Nori, cut it into similar-sized squares. You can use the down time here to slice the green onions as well.
    1-2 Square Inches Dried Nori (Seaweed)
  • When the broth is simmering, add the tofu and (if you are using it) Wakame. Simmer 1-2 minutes to let the Wakame reconstitute and the tofu absorb some flavor. Only stir gently after adding the tofu. Try not to break it up.
  • Cut the heat and gently stir in the miso paste. It will make the soup cloudy.
    3-4 Tbsp Miso Paste
  • If you are using Nori, add it now.
  • Taste for salt. You can use additional miso to to act as salt as well.
    Salt to Taste
  • Pour the soup into bowls and serve it hot, topped with the green onions.
    1-2 Green Onions

Notes

Wakame and nori are both dried seaweed, but wakame comes in little shriveled pieces and is lighter in flavor than nori, which comes in flat sheets. Nori is much easier to find and can also be called seaweed snacks. You should be able to at least find nori as most larger grocery stores, but if you can’t find any seaweed, you can either do without it, or try some wilted spinach in its place. 
Ultimately, as simple as miso soup is, you can really break it down to the broth and miso paste to get the primary essence of its flavor. The other ingredients add that extra “oomph” and, in tofu’s case, protein. 
Keyword Broth, Dashi, Green, Miso, Nori, Onion, Seaweed, Simple, Soup, Tofu

A Bit of Miso Soup History

Miso soup is more than just a simple broth—it’s one of the oldest traditional Japanese dishes, dating back over 1,300 years! Miso itself came to Japan from China around the 7th century, long before America was even an idea. By the time Samurai and Zen monks began relying on the soup as a staple, much of the world was just beginning to explore international trade. Miso’s high protein content and long shelf life made it a perfect choice for everyone, from farmers to soldiers. Over time, miso soup became a daily dish for millions and is still a staple at most Japanese meals.

Art on a Spoon

This soup is like a piece of modern art in a bowl. It’s made up of simple ingredients, but each one has a specific role and shape. The seaweed pieces are often square, the tofu cubes add softness, and the green onions add a pop of color and roundness. Each of these ingredients contributes to the balance of flavors, with the mild saltiness of the miso balanced by the light sweetness of tofu and the umami-rich dashi broth. Together, they create a light, nourishing soup that’s both simple and satisfying.

For anyone new to making miso soup, the ingredient list might seem short, but there’s something comforting in its simplicity. The gentle flavors of miso soup show the art of balance in Japanese cuisine, which is all about blending basic elements into something beautiful. If you’re interested in tasting another delicious Asian-inspired soup, check out my recipe for Easy Cheese Ramen—it’s fun, bold, and totally different from miso soup!

The Fun of Trying New Foods

This dish may be ancient, but it’s a perfect introduction to Japanese flavors. The basic ingredients are easy to find (or substitute), and each bowl takes just a few minutes to make. So, while you might not be able to grab an authentic bowl of miso soup from a noodle shop in Tokyo, it’s still possible to enjoy it right at home. Plus, this simple soup is incredibly adaptable—you can change the type of miso or add more veggies to suit your taste. So grab your spoon, and enjoy a taste of Japan’s culinary history!

Some content edited/generated with the help of ChatGPT | OpenAI: https://www.openai.com/

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