Miso Soup Recipe

Water: The base of the soup, used to dissolve the other ingredients.

Dashi granules: A Japanese soup stock that provides a rich umami flavor.

Miso paste: A fermented soybean paste that gives the soup its unique taste.

Tofu: Adds protein and texture to the soup.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

When adding miso paste to the soup, it's best to dissolve it in a small amount of hot water first before incorporating it into the pot. This ensures a smoother consistency and prevents clumps from forming.

• water - Substitute with vegetable broth: Adds more depth and flavor to the soup.

• dashi granules - Substitute with kombu and shiitake mushroom broth: Provides a similar umami flavor that dashi offers.

• miso paste - Substitute with soy sauce and tahini mixture: Mimics the salty and slightly nutty flavor of miso paste.

• tofu - Substitute with tempeh: Offers a similar texture and protein content, with a slightly nuttier flavor.

• green onions - Substitute with chives: Provides a similar mild onion flavor and a touch of color.

• Allow the miso soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled miso soup into an airtight container. Make sure to leave some space at the top if you plan to freeze it, as liquids expand when frozen.
• For short-term storage, place the container in the refrigerator. The miso soup can be kept in the fridge for up to 3-4 days.
• If you want to store it for a longer period, place the container in the freezer. Miso soup can be frozen for up to 2 months without significant loss of flavor or texture.
• When you're ready to enjoy the miso soup again, thaw it in the refrigerator overnight if frozen.
• Reheat the miso soup gently on the stovetop over low heat. Avoid boiling, as this can alter the flavor of the miso paste and make the tofu rubbery.
• If the miso soup appears separated after thawing, give it a good stir to reincorporate the ingredients.
• For best results, add fresh green onions after reheating, as they can lose their vibrant color and crisp texture during storage.

• Gently reheat the miso soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent the tofu from breaking apart. Avoid bringing it to a boil, as this can affect the flavor of the miso paste.
• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plate to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is warmed through.
• If you have a steamer, place the miso soup in a heatproof bowl and steam it gently until it reaches the desired temperature. This method helps maintain the delicate flavors and textures of the tofu and green onions.
• For a quick and even reheating, use a double boiler. Place the miso soup in the top part of the double boiler and gently heat over simmering water. This indirect heat method prevents the soup from overheating and preserves its delicate flavors.

• Pot: Used to bring water to a boil and cook the soup.

• Stirring spoon: Essential for stirring the dashi granules and miso paste to ensure they dissolve properly.

• Knife: Needed to dice the tofu and chop the green onions.

• Cutting board: Provides a safe surface for cutting the tofu and green onions.

• Measuring cups: Used to measure the water and tofu accurately.

• Measuring spoons: Used to measure the miso paste and dashi granules precisely.

• Ladle: Useful for serving the soup into bowls.

Prepare ingredients in advance: Dice the tofu and chop the green onions ahead of time to streamline the cooking process.

Use instant dashi: Opt for dashi granules instead of making dashi from scratch to save significant time.

Dissolve miso off heat: Mix the miso paste in a small bowl with some hot water before adding it to the pot to ensure it dissolves quickly and evenly.

Pre-boil water: Use an electric kettle to boil the water faster and then transfer it to the pot.