How To Make Miso Soup

Different Types of Miso Paste and How They Affect Soup Flavor

Miso paste is a fundamental ingredient in Japanese cuisine, and your choice will determine not only the flavor but also the color and intensity of your soup.

Main Types of Miso Paste:

Shiro Miso (White Miso)

Its short fermentation results in a delicate and slightly sweet flavor, ideal for mild soups that allow you to appreciate the additional ingredients.
It adds a light golden color to the soup and a subtle aroma that doesn't overpower other elements.

Aka Miso (Red Miso)

Its long fermentation creates a deep, salty flavor, perfect for more substantial and comforting soups.
It gives an intense reddish-brown color and a robust aroma that dominates the preparation.

Awase Miso (Mixed Miso)

Combines the best of both misos, creating a balanced flavor profile that works in any soup variation.
Provides a medium amber color and versatile flavor that pleases most palates.

Recommended Proportions:

For soups with mild miso, use a ratio of 1 tablespoon per cup of broth to maintain a delicate and balanced flavor.
With strong miso, reduce to 1/2 tablespoon per cup to avoid overly intense or salty flavor.
For mixed miso, start with 3/4 tablespoon and adjust according to your personal preference.

Awase Miso is the most popular choice in Japanese restaurants for its versatility and balanced flavor that perfectly enhances the soup's other ingredients.

Can I Use Chicken Broth Instead of Dashi?

Chicken broth is a viable alternative to traditional dashi, although it will change the authentic flavor of miso soup.

Important Considerations:

Chicken broth provides a more Western and familiar taste, ideal for those who don't have access to Japanese ingredients.
When using chicken broth, reduce the amount of miso paste since the broth is naturally saltier.

Usage Recommendations:

Use low-sodium chicken broth for better control of the final flavor.
Add a small amount of nori or wakame seaweed to maintain a touch of marine flavor.
The ideal ratio is 3/4 tablespoon of miso paste per cup of chicken broth.

While chicken broth is a practical option, keep in mind that the flavor will be different from traditional Japanese miso soup.

Techniques for Cutting Tofu and Vegetables Correctly

The way ingredients are cut directly affects the texture and presentation of your miso soup.

Tofu Preparation:

Drain extra-firm tofu between paper towels for 15 minutes to remove excess moisture.
Cut the tofu into uniform 2.5-centimeter cubes to ensure even cooking.

Vegetable Cutting Techniques:

Green Onions

Cut into thin diagonal slices of 0.5 centimeters for better presentation.
Separate the white from the green parts, as they will be added at different times.

Wakame (Seaweed)

Cut into small 2-3 centimeter pieces before hydrating.
Remember they will expand considerably when in contact with water.

Carrots

Cut into fine julienne or thin diagonal slices for quick cooking.
Maintain a uniform thickness of 2-3 millimeters for even cooking.

Order of Incorporation:

Add harder vegetables like carrots first.
Add tofu when the broth is hot but not boiling.
Green onions and seaweed go in last as garnish.

Uniform ingredient size not only improves presentation but also ensures that each bite has the perfect combination of flavors.

Essential Ingredients for Miso Soup

To prepare an authentic miso soup, you'll need specific ingredients that provide the perfect balance of flavors and textures.

List of Ingredients:

Miso Paste (3-4 tablespoons) - Fermented soybean paste that provides the main flavor and color to the soup, adjusted according to the type chosen.
Dashi (4 cups) - Essential broth base that provides the characteristic umami flavor, made with kombu and katsuobushi.
Filtered Water (4 cups) - Dilutes the broth and helps control intensity, must be at the proper temperature.
Firm Tofu (200 grams) - Adds protein and a smooth, silky texture, cut into 2.5-centimeter cubes.
Wakame (2 dried tablespoons) - Seaweed that adds minerals and a subtle marine flavor, expands when hydrated.
Green Onions (2 stalks) - Provides freshness and an aromatic touch when serving, used as final garnish.
Carrot (1 medium, optional) - Adds natural sweetness and color, cut into thin slices or julienne.

These base ingredients will allow you to create a traditional miso soup, to which you can add other elements according to your preference.

How to Make Miso Soup, Step by Step

Making miso soup requires precision and a specific order to maintain the nutrients and characteristic flavor of each ingredient.

Step 1: Preparing the Dashi

Heat 4 cups of filtered water in a pot until it's about to boil, then lower the heat to maintain a constant temperature without reaching boiling point.
Add the dashi and stir gently until completely integrated, keeping the heat low to preserve the delicate flavors.

Step 2: Vegetable Preparation

Soak wakame (2 tablespoons) in cold water for 5 minutes, you'll notice how it expands; then drain and set aside for later use.
If using carrot, cut it into thin diagonal slices or julienne of 2-3 millimeters, maintaining uniform size for even cooking.
Cut green onions into thin diagonal slices of 0.5 centimeters, separating the white from the green parts to add them at different times.

Step 3: Tofu Preparation

Wrap 200 grams of firm tofu in paper towels and place a light weight on top for 15 minutes to remove excess water.
Cut the tofu into uniform 2.5-centimeter cubes, handling it carefully to prevent crumbling.

Step 4: Base Cooking

Add the carrot and white part of green onions to the dashi broth, cook over medium-low heat for 3-4 minutes until tender but crisp.
Gently add the tofu cubes and cook for 2 additional minutes, avoiding excessive stirring to prevent breaking.

Step 5: Adding the Miso

In a small bowl, dissolve 3-4 tablespoons of miso paste with some hot broth until you get a smooth paste without lumps.
Add the miso mixture to the broth when it's warm (not boiling) to preserve the beneficial probiotics.

Step 6: Finishing

Add the hydrated wakame and turn off the heat immediately, allowing the flavors to naturally integrate.
Add the green part of the onions just before serving to maintain freshness and color.

A well-prepared miso soup should have a perfect balance between the umami of dashi, the creaminess of miso, and the freshness of vegetables. Serve immediately to enjoy all its flavors and benefits.

How to Prevent Tofu from Crumbling in the Soup

To maintain tofu's integrity in your miso soup, it's essential to follow these specific techniques:

Prior Preparation

Choose extra-firm or firm tofu, avoiding soft or silken tofu which is more prone to crumbling.
Drain and dry the tofu with paper towels for at least 15 minutes, placing a light weight on top to remove excess moisture.

Cutting Techniques

Cut the tofu into uniform 2.5-centimeter cubes while cold to achieve cleaner cuts.
Use a sharp knife and make smooth, decisive movements, avoiding excessive pressure.

During Cooking

Add the tofu when the broth is hot but not boiling, as aggressive boiling can break the cubes.
Avoid stirring the soup once you've added the tofu; instead, gently swirl the pot in circles if you need to mix.

Gentle handling and proper temperature are the keys to keeping tofu cubes intact in your miso soup.

At What Temperature Should Miso Paste Be Added?

Temperature is crucial for maintaining miso's beneficial properties:

Correct Temperature

The broth should be warm, never boiling, ideally between 60-80°C (140-176°F).
If you can keep your finger in the broth for a few seconds, it's at the right temperature.

Important Reasons

High temperatures destroy the beneficial probiotics in miso.
Excessive heat can also alter miso's delicate flavor.

Incorporation Technique

First dissolve the miso paste in a small amount of warm broth in a separate bowl.
Add this mixture to the main broth after you've turned off the heat.

The proper temperature is essential for preserving both the nutritional benefits and authentic flavor of your miso soup.

The Art of Serving Miso Soup: Temperature and Presentation

Proper presentation and temperature are fundamental for enjoying an authentic miso soup.

Serving Temperature

Serve the soup hot but not boiling, ideally between 70-75°C, to maintain miso's flavor and benefits.
Use preheated traditional Japanese bowls to maintain the proper temperature for longer.

Traditional Presentation

Serve in individual dark bowls that highlight the broth's amber color.
Distribute ingredients in a balanced way: tofu and vegetables should be visible but not crowded.

Final Touches

Add freshly cut green onions at the last moment to float on the surface.
Ensure wakame is evenly distributed and not clustered in one place.

Miso soup should be served immediately after preparation to enjoy its optimal aroma, temperature, and flavors.

Can Miso Soup Be Frozen?

Freezing miso soup is possible, but there are important considerations:

What Can Be Frozen

The base dashi broth can be frozen for up to 3 months in an airtight container.
Cooked vegetables and tofu can be frozen separately, though their texture will change slightly.

What Should Not Be Frozen

Don't freeze soup with miso paste already incorporated, as the probiotics will deteriorate.
Avoid freezing green onions and wakame, as they will lose their texture and freshness.

Recommended Method

Freeze the base broth with hard vegetables separately.
When ready to consume, thaw in the refrigerator and add fresh miso paste, wakame, and green onions.

The best option is to prepare fresh miso soup each time, but if you need to freeze, do so only with the base broth.

Frequently Asked Questions (FAQs)

Q: How much miso paste should I use per cup of broth?

A: For a balanced flavor, use 1 tablespoon of mild miso or 1/2 tablespoon of strong miso per cup of broth. If using mixed miso (awase), start with 3/4 tablespoon and adjust to taste.

Q: Can I use chicken broth instead of dashi?

A: Yes, you can use chicken broth as an alternative to dashi, but the flavor will be different from traditional. To maintain some of the characteristic marine flavor, add a small piece of nori or wakame seaweed to the broth.

Q: Why shouldn't I boil miso?

A: Miso should not be boiled because high temperatures destroy the beneficial probiotics and alter its delicate flavor. Always add miso when the broth is warm and after you've turned off the heat.

Q: How long can miso soup be stored?

A: Prepared miso soup should be consumed the same day to maintain its optimal flavor and nutritional benefits. If you need to store it, freeze only the base broth without the miso, wakame, or green onions.