Miso soup is one of the most common soups in Japanese cuisine. It’s a simple and healthy dish that’s packed with flavor, protein and fiber. And it’s also very easy to make at home—you don’t need any special ingredients or cooking skills. This miso soup recipe will be ready in 30 minutes or less!
What is Miso Soup?
Miso soup is a Japanese soup made from miso paste. It’s simple, healthy and easy to make at home.
Miso paste is made from fermented soybeans, rice or barley. The fermentation process gives it a rich flavor that can be described as savory or meaty (like cheese). You can buy it in jars at the grocery store or make your own with this recipe: Homemade Miso Paste Recipe (Instant Pot Version).
The Health Benefits of Miso
Miso is a fermented soybean paste that has been used in Japanese cuisine for thousands of years. It’s made by fermenting beans, grains, or vegetables with salt and yeast, then straining out the solids and adding more ingredients to create different flavors.
Miso soup is one of the most popular ways to enjoy miso–and there are plenty of reasons why! The health benefits of this simple dish include:
- A great source of protein (9g per cup) and fiber (2g per cup).
- High levels of probiotics (10 billion CFU/gram), vitamins, minerals like zinc and iron; low sodium content; no fat or cholesterol–all things you’ll want in your diet!
How To Make Miso Soup Recipe in 30 Minutes or Less
Miso soup is a staple in Japanese cuisine. It’s delicious, healthy and easy to make with just a few ingredients!
- Prepare the broth: In a medium saucepan over high heat, bring 4 cups water and 1 tablespoon miso paste to boil until thickened (about 5 minutes).
- Cook the noodles: Meanwhile, cook 1/2 cup dried soba noodles according to package instructions; drain well and set aside until ready to serve.
- Serve immediately: Divide cooked noodles among bowls; ladle hot broth over them; add thinly sliced scallion greens or chives for garnish if desired.
Ingredients
- Dried Wakame Seaweed
This is the most important ingredient in this soup. It will give your miso soup an authentic taste and texture, as well as provide additional minerals and vitamins to your meal. You can find dried wakame seaweed at most Asian grocery stores or online here: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=dried+wakame+seaweed&rh=n%3A162967011%2Ck%3Adried+wakame+seaweed
Prepare the broth.
- In a large pot, combine the water, miso paste and dried wakame seaweed. Bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and set aside until ready to serve (you can also make this soup in advance).
- Discard dried wakame seaweed before serving
Cook the noodles.
To cook the noodles, bring a pot of water to a boil. Add the noodles and cook them according to package directions. Drain, rinse with cold water (this will help prevent sticking), and set aside.
- Don’t overcook your noodles! If you do, they’ll be mushy and not as enjoyable to eat later on in this soup recipe.
- Don’t add salt or oil when cooking your noodles–it’s unnecessary and can change how well they absorb liquid later on in this recipe for miso soup (see step 7).
- Also avoid adding vinegar or sugar–these ingredients aren’t necessary either!
Add the ingredients in a bowl and serve immediately.
Add the ingredients in a bowl and serve immediately.
The miso soup is ready to eat!
If you are looking for another soup recipe, try this easy and delicious miso soup recipe in 30 minutes or less!
Miso soup is a traditional Japanese dish that is made from fermented soybeans and grain. It’s typically served hot with wakame seaweed, tofu, scallions and sometimes other vegetables.
Miso soup has many health benefits including aiding in digestion and boosting the immune system.
To make miso soup:
- Prepare the broth by bringing 2 quarts of water to a boil in a large pot over high heat; add 1/2 teaspoon salt (optional). Add 1/2 cup dried shiitake mushrooms if desired; reduce heat to medium-low; simmer until tender (about 5 minutes). Remove from heat; strain through fine sieve lined with cheesecloth into a bowl set over ice bath (or use slotted spoon) until cool enough to handle comfortably but still warm enough not too cool off your hands too quickly when handling them later on during this recipe process! This step ensures that all dirt particles are removed from your broth so there aren’t any leftovers afterwards which might affect its taste negatively towards others who try eating it later down their own lineups..
Conclusion
We hope you enjoy this easy and delicious miso soup recipe in 30 minutes or less!
