Recipe by JOSIE
"Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine."
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prepared dashi stock
sliced shiitake mushrooms
cubed soft tofu
green onion, chopped
I live in Japan and wanted to make my first miso soup. If you don't use dashi, you won't get an authentic miso soup. It's essential in Japanese cooking. I had no idea which Miso paste to buy and since I can’t read the kanji I ended up buying a red and white combination. Appearance and taste differs between the two. I used dried shitake mushrooms that I rehydrated along with silken tofu. Served to my Japanese friend and her two year old and the two year old had three helpings and kept saying "oishii", delicious. Even my 22 month old devoured the stock, pushing aside the mushrooms and tofu. I will make it again and will look for more similar recipes.
I did not like this at all. It made my house smell awful. However, I think it was probably the dashi stock I used. It was pink and weird tasting. Maybe I'm just not a miso soup type of person or maybe I didn't do something right. It just wasn't for me. I don't think I'll try this again.
This is really good! I am currently living in Japan and couldn't figure out how to get that "authentic" miso soup taste. Dashi stock was the answer! If you want to make it even healthier and more filling, add some fresh bean sprouts! They go great in this soup.
This was awesome and really close to the miso soup you'd expect from your favorite sushi bar. I used a combination of mushrooms that I had on hand, and since I am a vegetarian I did not use dashi stock. Instead I used a combination of vegetable stock and water and found a great organic koji soy sauce to mix with the miso paste. My very picky friend loved it, too, so it's safe to say that it's a wonderful recipe.
I thought this recipe was great! I just finished cooking it. Due to the remote area that I live in, I couldn't get any Dashi stock so I substituded it with a mixture of vegie stock and chicken broth. I also added nori to it (thanks to some of the other reviews) and I found it to be an excellent addition.
This miso soup is awesome! I've made it two times now. For convenience sake instead of the dashi stock, I use 1 can of chicken broth and 11/3 cup water plus some oyster sauce. I also had the idea to add in 2 sheets of nori, to add substance and give it more nutrients. Its not as authentic but it tastes great.
Delicious! Exactly how Japanese restaurants' soups taste. Works well with any kind of mushroom.
Very good soup! It was a little on the salty side, so I may use reduced sodium soy sauce the next time I make it, but my husband and I really enjoyed it. My husband is very picky when it comes to stuff like this and he said it was almost as good as the miso soup our local Chinese restaurants serve.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Soup with Tofu and Mushrooms
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 35
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This authentic soup takes just minutes to assemble.
Find out how easy it is to make miso soup at home.
Watch a Japanese chef make authentic miso soup.