Shiro miso (miso soup) is a Japanese soup made with miso paste, tofu, seaweed, and dashi broth. A simple and authentic recipe for homemade miso soup that takes 10 minutes to prepare.
Japanese miso soup is a healthy recipe because it is made with miso paste, which is a fermented soybean paste. There are three types of miso: yellow, red, and white. Miso is beneficial because fermented soybeans aid digestion and provide good probiotics to the body. In this soup, I used whole red miso but white miso is also delicious, slightly salty, with a hint of sweetness.
The ingredients are few, besides the basic dashi broth, there is natural semi-soft tofu or fried tofu bites, especially with silken tofu, wakame seaweed, and chopped chives. Japanese miso soup is healthy and low in calories, only 83 calories, and is best served with a cup of steamed white rice.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Japanese
Ingredients
- 4.2 cups dashi (prepared in advance)
- 7 oz tofu (soft or silken tofu)
- 0.14 oz wakame seaweed (you can increase the dose to 0.21 oz based on taste)
- 1.06 oz miso
- 1 bunch chives (the green and white parts)
Steps
Soak the wakame seaweed in a small bowl with 0.4 cups of warm water to rehydrate.
Prepare the dashi broth as described in the recipe link if you haven’t already.
In a saucepan, add the dashi broth and bring it to a boil, squeeze the wakame seaweed and add it to the broth, cooking for 3 minutes. If you use semi-soft tofu, cut it into cubes and add it to the broth. Alternatively, you can put the silken tofu directly into the soup bowl.
After 3 minutes, turn off the heat and add the miso paste to the soup.
Dissolve it in the soup with a mesh strainer until the miso paste is completely dissolved.
In this case, I used homemade silken tofu and alternatively, I put it directly into the soup bowl. You can buy silken tofu ready or make it at home following my douhua recipe.
Pour the miso soup into bowls and finish with thinly sliced chives, both the green and white parts. Serve it immediately.
To keep the soup warm, there are Japanese bowls with lids, useful and charming.
