4 ingredients and 5 minutes: here is the ultimate guide to miso soup

Hot water, miso paste, dashi broth, dried seaweed and cubes of tofu: these are the main components of miso soup, a traditional Japanese recipe which is one of the staple dishes of the country's gastronomy. Miso is none other than a fermented soy paste rich in protein and with a relatively salty taste. There are different types of miso, including shiro-miso, white in color and mild in flavor, or aka-miso, red and stronger in flavor. Dashi broth, for its part, is a dried fish broth, like the vegetable, beef or poultry broths used here in France.

In Japan, this soup is traditionally eaten every morning for breakfast. Very easy to make, it can be enjoyed just as well as a starter or as a side dish.

How to make miso soup?

For 500 ml of soup, start by heating 500 ml of dashi in a saucepan, then add around 100g of tofu cut into cubes, then a tablespoon of miso paste. Mix lightly, before adding the dried seaweed in the desired quantity (around 3g). And now, voila !

You can also make this recipe without using dashi, by simply heating the water in a saucepan, and directly adding the rest of the ingredients, starting with the miso. The result obtained will be slightly less concentrated in taste, but just as comforting.

No matter which method you use, it is important that the water does not boil, which will prevent the miso from dissolving properly. Miso soup only lasts for a few days in the fridge, but fortunately, it's almost as easy to make again as it is to reheat a bowl from the day before.

Variations of miso soup

Once you have mastered the recipe, there is nothing stopping you from customizing it in your own way. Indeed, the dashi and miso broth becomes a base to which we can add an infinite number of ingredients, as their flavor is basic. For example, you can include all kinds of seasonal vegetables, to stock up on fiber and vitamins, such as leeks, mushrooms, broccoli, sweet potatoes, or even cabbage. Some add noodles, while others top it with lentils. On the protein side, you can add a few pieces of finely sliced ​​beef, a hard-boiled egg or sliced ​​chicken. For lovers of maritime flavors, who says better than a miso soup with seafood, fish or shellfish? Finally, we flavor everything with fresh herbs such as coriander or chives. For an extra note of creaminess, simply add a splash of milk or cream, just before moving on to the best moment: tasting.

To follow: 9 miso soup recipes that have everything good.