Miso soup is an everyday part of Japanese home cooking. Its foundation is dashi, a light Japanese stock, combined with fermented miso paste and whatever seasonal ingredients are available.
Miso is made by fermenting soybeans with koji. In addition to its deep savory flavor, it contains naturally occurring soy compounds such as isoflavones. Fermented soy foods continue to be studied for their possible connection to long-term health, making miso an interesting ingredient to include as part of a balanced diet.
This recipe pairs miso with mushrooms and spinach. Both vegetables are easy to find, require little preparation, and turn a simple bowl of soup into something more satisfying. The mushrooms add savory depth, while the spinach brings freshness and color.
Ingredients
Makes 3 small bowls.
- 1 Japanese dashi packet
- 2½ cups (600 ml) water
- 4 oz (115 g) mushrooms
- 2 packed cups baby spinach
- 2½ tablespoons Japanese awase miso paste
- Sliced green onion, optional
Button mushrooms, cremini mushrooms, or shiitake mushrooms can be used.
How to Make Miso Soup
1. Prepare the vegetables
Clean the mushrooms and cut them into thin slices.
Rinse the spinach if necessary. Cut any large leaves into smaller pieces.
2. Make the dashi
Place the water and dashi packet in a saucepan.
Bring the water to a gentle boil and cook the packet for 2–3 minutes. Remove the packet.
3. Cook the mushrooms
Add the sliced mushrooms to the dashi.
Simmer for 3–4 minutes, or until the mushrooms are tender and have flavored the broth.
4. Add the spinach
Add the spinach and cook for about 30 seconds, just until the leaves begin to wilt.
Reduce the heat to low.
5. Dissolve the miso
Place the miso paste in a small bowl or ladle. Add a little hot dashi and stir until smooth.
Pour the dissolved miso back into the saucepan and mix gently.
Do not boil the soup after adding the miso. Gentle heating preserves its aroma and delicate flavor.
6. Serve
Divide the soup between small bowls.
Finish with sliced green onion if desired and serve immediately.
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Choosing Miso for This Soup
Awase miso combines red and white miso. It has more depth than white miso while remaining milder than many red varieties, making it suitable for an everyday bowl of soup.
For this recipe:
MIKO Awase Miso Soybean Paste — 500g
An Easy Way to Make Dashi
Traditional dashi can be prepared with kombu and dried bonito flakes. A dashi packet makes the process easier: simmer one packet in water for a few minutes, remove it, and the soup base is ready.
For this recipe:
YAMASAN KYOTO UJI Umami Dashi Stock Packets — 15 Packets
Other Vegetables You Can Use
Miso soup is not limited to one fixed combination. Japanese households change the ingredients according to the season and what is already in the kitchen.
Once you know the basic method, try:
- Potato and onion
- Cabbage and carrot
- Tofu and green onion
- Cherry tomatoes and tofu
Add firm vegetables to the dashi first and simmer until tender. Leafy vegetables only need to be added shortly before the miso.
An Even Faster Option
Japanese households also use instant miso soup when there is no time to cook.
For a quick bowl, add hot water to the instant miso and tofu ingredients. It is useful for busy mornings, work lunches, or keeping in the pantry.
For a quick option:
Miko Brand Instant Miso Soup with Tofu