The miso soup is on the menu of Japanese restaurants and often in home delivered dishes. Learn to familiarize yourself with this esteemed oriental dish and the art of its preparation.

What’s in the miso soup?

Traditional miso soup consists of a mixture of dashi and miso. Dashi is a staple of Japanese cuisine, consisting of dried bonito flakes (a fish), konbu kelp and anchovies.

Miso is a fermented dough made from a mixture of soy beans, sea salt and koji rice. It is commonly used in Japanese soups, marinades, icings and condiments. You can add tofu, vegetables or seaweed.

The mixture of these ingredients gives this soup its scented flavor and its comforting side, in a whole range of textures.

How to prepare a miso soup?

The miso soup is easy to prepare and its taste is original.Most of its ingredients are in the grocery store. Others, such as miso paste, are available at Asian food stores or the supermarket’s organic produce section.

Ingredients (for 5 servings):

  • 2 packs of 85 g each (3 oz) fresh enoki mushrooms, or 225 g (½ lb.) fresh, sliced ​​Paris mushrooms
  • 1 medium onion, sliced
  • 2 cloves minced garlic
  • 1 C. fresh ginger
  • 1 C. (30 mL) canola oil
  • 1 L (4 cups) of water
  • 60 ml (¼ cup) miso paste
  • 450 g (1 packet) of farmhouse tofu drained and cut into 2 cm cubes
  • Green onions, finely chopped


Step 1: Sauté the vegetables 
Prepare the vegetables first. Slice the mushrooms, chop the onion and mince the garlic and ginger. Then mix the vegetables and oil in a Dutch oven and sauté until tender.

Step 2: Prepare the broth 
When vegetables are tender, add water and miso paste.Bring to a boil. Reduce the heat and simmer the soup uncovered for 15 minutes.

Step 3: Add the tofu 
Drain the tofu and pat dry with a paper towel. Cut into 2 cm cubes and add to the soup. Allow to heat until everything is very hot.

Step 4: Garnish and serve 
Pour the soup into the bowls and garnish with green onions. Enjoy your meal!

The health benefits of miso soup

This delicious soup is particularly nutritious. It has been used in Asia for centuries as a probiotic to strengthen the immune system. Miso also lowers bad cholesterol and provides B12 essential vitamins, as well as the 20 essential amino acids. It is therefore a complete protein dish and full of antioxidants

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