Today’s miso soup features Wakame seaweed and eggs. This may be our easiest and quickest miso soup yet. Wakame doesn’t need to be rehydrated; it can be added directly to the Dashi, and it will soften in the soup. Eggs add good protein and substance to this miso soup, and they’ll be cooked in no time. This is a perfect miso soup for breakfast or a busy weeknight dinner. Hope you give it a try!
Today’s miso soup is made with vegetable broth. You can clean out any leftover vegetables from your fridge, cooking them in convenient store-bought broth. Then, season with the miso paste of your choice to create an easy-to-make, tasty miso soup for any time of day. Even without dashi, this miso soup offers plenty of umami flavor and a touch of natural sweetness from the vegetables and broth. The only thing you need to be careful about is adjusting the amount of miso paste depending on the type of vegetable broth you use. Many store-bought broths contain sodium, so add the miso paste gradually to avoid it becoming too salty. Other than that, this healthy miso soup is great because it’s not only delicious but also incredibly nourishing. Plus, all the ingredients can be found locally without a trip to the Japanese market. Vegetarian and vegan-friendly too. I hope you give this a try!
Today’s miso soup features Harusame glass noodles. Harusame (春雨) are smooth and glutenous noodles made from potato starch. Harusame is typically sold as hard, dried white sticks, but once cooked, they becomes soft and clear noodles. Harusame literally means “spring rain” in Japanese, which is quite poetic. Harusame is often used in Nabe hot pot dishes or salad in Japanese cuisine, but it’s also great in miso soup. As long as it’s not a large amount added to the soup (as it will absorb liquid), there’s no need to rehydrate it beforehand. We also added Fu (麩), glutenous wheat bread, which tastes like soft croutons in the soup but acts more like a garnish here. Flower-shaped Fu, as used in the recipe, adds a splash of color, perfect for springtime. We hope you give it a try!
Today’s miso soup is made with ground chicken and Daikon radish. Because ground chicken imparts a rich savory chicken flavor, we skipped the Dashi and used just water. Daikon is a versatile vegetable to have in the pantry; it can be used in miso soup, salads, and can keep well for at least a couple of weeks in the fridge if wrapped properly. It’s crunchy when raw but becomes tender and melts in your mouth when cooked for a long time. You can enjoy different textures depending on how long you cook it. Nowadays, many US markets sell daikon radish, so the ingredients for this miso soup can be easily sourced locally. Like many of our miso soups, miso soup with ground chicken and Daikon is easy to make, healthy, and delicious! We hope you give it a try!
Today’s miso soup features a delightful combination of onion, pork belly, and tofu. The natural sweetness from the onion, combined with the savory miso taste, complements the rich flavor of the pork belly. With the addition of quality protein from tofu, this soup becomes a hearty and satisfying dish. As with many of our other miso soups, this recipe is quick and easy to prepare. Consider making extra for dinner and enjoying the leftovers for breakfast. Pairing this miso soup with steamed rice and pickled vegetables creates a simple yet fulfilling morning meal. Give it a try, and we hope you enjoy the wonderful blend of flavors in this miso soup!
Miso Soup (味噌汁) is a traditional Japanese soup, and it’s served with any Japanese meal at any time of the day. Tofu and wakame seaweed miso soup is probably the most well known and popular, but the possibilities of ingredients are endless. You can use all sorts of meat, seafood, eggs, and vegetables that you already have in your fridge at home.
If making Dashi stock from scratch sounds too much work, you can use instant dashi packet or powder that are readily available online and at supermarkets. They are very convenient and flavorful, and we use it, too, on a regular basis. Most of our miso soup recipes are ready in 15 to 20 minutes! Hope you can try one of our simple and easy recipes below, or you can come up with your own combinations of ingredients.
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Today’s miso soup is made with carrot and egg. This miso soup is definitely an everyday dish with simple ingredients that are already in your fridge. The sweetness from the carrot makes the taste of the soup nice and mild, and the fluffy egg is irresistibly tempting. You can make this miso soup at a moment’s notice. Hope you like it!
Today’s miso soup is made with white miso, sliced onion, and grape tomatoes. White miso is sweeter and milder than regular miso, and it tastes almost creamy. The flavor of the miso balances well with the tartness and umami from tomatoes.
Today’s miso soup is made with potato dumplings. Dumpling soups, known as Suiton, are found in many regions in Japan, and the dumplings are usually made from flour and water. Suiton is a simple and hearty dish, loved as comfort food. Here, Suiton dumplings are made with grated raw potatoes. The texture of the dumplings becomes chewy once they are cooked in the soup, and they are delicious. And it’s so easy to make with the ingredients you already have. Add whatever vegetables you have in the fridge; there is no need to shop for this miso soup. It’s warm and filling, making it a perfect dish for cold nights. Hope you try it!
Today’s miso soup is made with frozen seafood mix. Frozen seafood mix are widely available at supermarkets, and they typically include frozen shrimp, squid, and scallop. They are handy to keep in the freezer as we can add to various soup and stir-fried dishes. In this recipe, we also added onion and napa cabbage, but you can use any vegetables you have at home. Hearty and flavorful soup is ready in 15 minutes!