To like miso soup, but you never thought of doing it yourself? Ordering this slightly salty, slightly cloudy, dashi- or broth-based soup with chunks of tofu and scallions sticking out is usually a no-brainer if you’re going out for sushi or Japanese food. But it’s actually incredibly easy to do at home, as long as you know what you’re doing. And no, we don’t want to pretend with instant wrap that you heat up and eat. It doesn’t count.
We mean take the time to make your miso soup like a real Japanese chef, that’s why we turned to the Executive Chef Taishi Yamaguchi at Katsuya NYC for her expert advice, tips, and recommendations for miso soup toppings.
Follow his tips below and you’ll be mastering traditional soup in no time.
Related: Best Slow Cooker Soup Recipes
What is miso soup?
Miso soup is considered the soup of Japan with many variations, depending on the prefecture and region of Japan, but it is made from miso (fermented soybean paste), Katsuobushi (fermented and dried bonito flakes) and konbu (dried kelp). ).
Does the miso you use matter?
Feel free to use any miso of your choice for the miso soup. A very typical miso soup is a basic dashi broth with a mixture of red and white miso called miso Awase. The base can be made with just konbu if you prefer vegan miso soup, but keep in mind that there are currently over 100 different types of miso in Japan, so feel free to experiment.
Related: Japanese Onion and Mushroom Soup
Miso soup ingredients
There are many different types of ingredients for miso soup: tofu, scallions, onions, carrots, pork, daikon radish, seaweed, rice cake… just to name a few. A very basic mix of ingredients for a miso soup is tofu, seaweed, and green onions.
For this recipe, we used the following ingredients:
- 4 cups dashi stock (recipe below)
- 2-3 tablespoons of miso paste
- Green onions
How to make miso soup
Here is a handy chart to guide you:
- Pour 4 cups of dashi into a soup pot and heat until simmering.
- Use a whisk to emulsify the miso paste into the simmering dashi.
- In a small soup bowl, put your desired ingredients (tofu, green onions, etc.).
- Pour the hot miso soup into a bowl and serve.
How long does Homemade Dashi Broth last?
Can you freeze miso soup?
Yes! Simply remove any toppings like tofu, scallions, etc., and store in a different bag before freezing. Then thaw, boil, eat!
Related: 10 Best Soups to Make That Freeze Well
What does miso soup taste like?
The taste of miso soup varies depending on the ingredients used and the type of miso used. Northern regions and central regions of Japan typically use Shiro miso, or Saikyo miso, which is a milder version of miso. The Kansai region and Chubu region of Japan will use a darker red miso, or Haccho miso, which has a slightly bitter finish. The Tohoku region of Japan will use Mugi (barley) miso or Koji (sake lees) miso, which has a milder aftertaste.
How to serve miso soup
In the west, miso soup is usually served before your meal as an appetizer. In Japan, miso soup is served with the meal as an accompaniment to the meal.
Katsuya is also known for its creative sushi menu, Spicy Tuna Crispy Rice, Pop Rock Shrimp, Wagyu Gyoza, Tai Whole Snapper, Miso Glazed Black Cod, and Baked Crab Rolls, all of which go well together. all exceptionally good with their classic miso soup.
Best Miso Soup Toppings
There are literally hundreds of variations of miso soups. Some unique miso soup toppings are: clams, lobster, abalone, mochi, fish heads, king crab, whole fish, shrimp heads, salmon and salmon roe and list s elongates again and again.