Which miso paste for soup

I also tossed a handful of cole slaw style cabbage shreds in lieu of the chard the first time I made it. When I made it with swiss chard I felt it had a sweetness, also omited the nori in that one. Thank you for all the great recipes and inspiration shared. I have some red miso paste in my fridge from another recipe and I was wondering if it would be possible to use it in this recipe instead of white miso paste.

I know that red miso paste is stronger and saltier so maybe I could just use less of it? I made this last night when I had a fever and it was very comforting. Easy to make. I added a kelp seasoning blend.

May have used too much kale, but it was good. First time that I have made miso soup. Super delicious and easy to make. I added fine noodles when I added baby greens from my garden. Thank you so much! I used this recipe as a base to make a ramen type dish and it was lovely! I used tempeh as I had no tofu, I added some sliced mushrooms fried in garlic and ginger and added a sliced chilli for some spice.

I then simmered with rice noodles for a few mins…delicious! I have made this recipe times in the last couple of months. I use kale for the greens. Thanks, Mary Pat! Next time would you mind adding a rating to your review?

Thank you for this delicious recipe. The only addition was a chopped green chilli I put at the bottom of the bowl before adding the cooked soup. I used? It was so easy, I cooked it and had it for lunch while preparing a Moroccan veg stew for dinner. I actually ate the entire pan of the miso soup in two helpings, one immediately after the other. That is how good it is! Miso is definitely best when fresh, but a couple days might be okay.

If you give it a try, let us know how it goes! I cooked it in a pan first then added it as the same time you suggested adding the green onion. My nori broke apart so I will probably add that later next time. Added a brick of millet and brown rice ramen as well. It was delicious! This soup is fantastic! My first time making miso soup… I ate the entire pot myself. Topped with a splash of tamari for extra flavour. Thanks so much for the lovely review, Lisa.

I tried miso soup for the first time last weekend from a chain called Teriyaki Experience, and loved it so I decided to buy some white miso paste and try it on my own. For reference, the miso I had at the fast food place tasted very savory, salty and kind of reminded me of the over processed Mr. Noodles with the flavor packet? I will be using this recipe when I try it again , because I always love MB recipes, and they never disappoint.

SJ, the flavor will depend directly on the broth and miso you use. You can use water, as the recipe suggests. Or, for more robust flavor you can use vegetable or chicken broth!

Make sure to start with a broth you have used before and enjoy for best results. This is what gives your soup the smokey flavor that you were missing but only using the miso. You can find those in the dry section of your local Asian store. Simmer the flakes, then strain the broth using cheese cloth Add your greens or whatever other ingredients you are using. Then add the miso paste.

Hope this helps! I also did find that it needed a bit more flavor so I added an extra sheet of nori and then created a topping of crushed nori and sesame seeds. I also added a splash of Tamari. To bulk it up for dinner I served it all over steamed brown rice. I made this recipe and it came out beautifully. I doubled the recipe and used firm silken tofu, and added about 1 tsp of sea salt.

Everyone gobbled it up! This was really delicious and warming. One of my pregancy cravings has been brothy soups. I ended up just using the entire bunch of chard so it was heavy on the greens.

I added a few more cups of water to thin it out and more miso to taste. I always wanted to try using miso paste. I love miso soup, and have been wanting to make it at home for a long time now!

Ty for the recipe! I have some vegetarian friends and it is pretty hard to find vegetarian friendly recipes. Ty again! Lemon seems like a good idea, especially if you use bonito. Let us know if you give it a try! I have made this recipe four times.

I absolutely love it. Hubs orders sushi takeout and while we wait I whip this up and we have a little appetizer before the food comes. I have used Lacinto kale instead of spinach, perfect sub. Will continue to make this for a long time to come!

I always make my own Dashi, living in Hawaii the ingredients are easy to get. I also make my own sushi. The kitchen is my domain.

I love to cook, I usually have a bowl of miso for breakfast, along with udon noodles, quick and easy. This is a great recipe, but beware of calling it healthy.

Each bowl has 1, mg of sodium, which is mg shy of half of your daily allowance for salt. I use Kirkland stock Costco which has a lower sodium content and water knowing that miso is high in sodium. Plenty of flavor still. My first go at Miso eggs. Miso paste wrapped the hard-boiled egg in a covering of Miso then in the fridge for 4 hours.

Came here to find out how to use the miso once it is used to wrap the eggs. Looking forward to the soup made from the leftover miso combined with some greens from the garden.

Simple and so easy to modify with different veggie, sauces, etc. We will make this recipe again, probably slightly different each time for fun. I just made this because I am on the Atkins diet but after researching about miso I learned that it has a very high sodium content and that may lead to sugar cravings, Your thoughts?

Keep in mind that miso soup has been consumed as part of Japanese cuisine for a long time! This soup is amazing! I added a chicken stock flavour shot to the water and used tuscan kale as the green and at the end i added a half spoon of crushed garlic and a spoon tip of sesame oil at the end.

Miso never requires added salt! It is still plenty salty. I would consider modifying your instructions about the option of adding sea salt. Banni, since making this recipe I also realized cooking miso is unnecessary, so I just updated the recipe! Hope that helps. Meanwhile I cook the Japanese noodles. Put the noodles in the serving bowl, throw in some cut up greens and green onion, and pour soup over it.

I usually add some rice vinegar and sesame oil, and squeeze in a bit of lime. Not really traditional Japanese but delicious.

Im 28y. I always have this in my kitchen!! Definitely in my top 3! I made this for the first time and it was amazing. It was also the first time tasting it.

I added mushrooms. It will be a regular in our house! I used red miso, great flavor. You never let me down with your recipes. I cook plant based. Your my favorite plant based chef!

First of all, you recipe looks beatiful. I love the artistic pictures on this post. I love making miso soups and I am wondersing what kind of miso do you use on this recipe? The plasic package looks like one from Marukome, but I am not sure. Have you tried miso paste from Miyasaka?

Thank you for sharing this variation of miso. This food has a medicinal vibe for me. I always feel like I am treating myself when enjoying miso.

It is an earthy delight that I need to enjoy more often. This is simple and quick. Your pictures were wonderful, I am headed to the Asian grocery and making some with bok choy. Made this last night for supper and it was quite tasty. I am fairly new to cooking with miso. I used a bit over 3 tbs of white miso paste, and next time, might increase for a bit more flavor.

No chard so substituted fresh chopped spinach, and liked. I did not use tofu, so added very thin sliced chicken breast meat. Also cooked a packet of Koyo ramen noodles and added to the soup along with the Asian Vegetable spice packet. What a yummy, low calorie vegan lunch! I made it with kale and had it with a slice of bread- so yummy! Not sure why I never made miso before!!! Very Good recipe. My basic ingredients are water, scallion, daikon radish, shiitake mushroom, tofu, and seaweed.

Great recipe! I love making miso soup, and needed a refresher. Always pleasantly surprised how simple it is. I substituted Tofunafysh sauce vegan, and made right here in Portland , and it was a great vegan substitute!

I omitted the seaweed. I quickly stir fried the green onions and tofu in a dash of avocado oil and Fysh Sauce before adding the water. I added a few extra shakes at the end along with a small handful of green onions and toasted sesame seeds. Perfect for a winter evening.

Thanks so much for the lovely review and for sharing your modifications, Liz. Most Japanese cooking requires or uses dashi…. You need to use Bonito fish shavings or flakes soaked with nori to make dashi. If you only use water, you miss out on the true taste of miso soup. Thanks for sharing, Monia! We went for a simpler version with this recipe, but for a more traditional version that certainly sounds like a great suggestion! This is the most delicious, easy and quick to make soup ever.

And I can see much miso soup in my future! Thank you Soo much for this fabulous recipe. Hi Sheila, it is normal for the broth to not be completely clear. The miso paste adds a cloudiness. Yes this is correct. Once you have boiled your other ingredients, then turn off the heat.

Add miso paste as it cools slightly then serve. Miso can be fish, soya or even fermented rice which are all produced in different parts of Japan. The live bacteria will not exist in dried packets.

I was planning on making this but then I saw some of the ingredients. I was wondering if I had to add chard. Not sure, but miso is definitely best when fresh. A couple days should be okay but a week may be a little long. I always come back to this recipe as a base for my miso soups — great proportions of ingredients!

I also always use nori, red miso paste, as well as a generous couple of tbsps of grated fresh ginger to the broth, which gives is a great zing! I was about to say the same thing but scrolled through comments first because I was pretty sure someone else would point that out. Very important not to boil miso. For that entire week I had it every day at breakfast.

Taking it in, it seemed both delicious and medicinal; in that its light feel and taste seemed as though it must be cleansing.

A real delight for someone who prefers a savory vs. I do struggle to enjoy or even tolerate nori, therefore I very much like the idea of supplementing with collard greens or char. I used bok choy instead of swiss chard. I also tweaked it with the pepper grinder. If you are being treated for breast cancer, just be a little careful with foods containing soy if you are being treated with letrozole or other anti-hormones.

Soy contains phytoestrogen and is one of the foods that should be eaten in moderation. As in, not two cups, and not every day. Great Soup! We added a bit of chili paste to punch it up a bit. Does it really have that much sodium?

Miso tends to be a higher sodium food. I just made this for dinner, it was quite nice. I added a couple of florets of broccolini and a cube of Massel vegetable stock, plus a little bit more water. Love the chard! If not, about three days? Been dying to make some homemade miso soup, but for the bonito, do we add it in with the miso paste or at another time? What a great and easy to make, recipe?!

Thanks for this, new find miso paste. Here, in Norway, you can only find this in the World Market store. By the way, this turned out super for our taste buds and easy on our digestive systems. I was reading this enjoyable thread and actually made my first miso soup, prior to which made dashi, of course and all worked nicely. Lots of pointers from this thread so this canning question is so unexpected as to make me think LBK did not read it, really.

Should be safe, too, for an extended stay on the ISS. I have an allergy to seaweed, but seeing as it keeps coming up in so many recipes that catch my eye these days, I think I really need to find a good substitute. Please tell me you know of something that can go in its place?! Thanks in advance! Hi Annie, you can sub for more greens! I made a variation of this last night for dinner and my family loved it! Then after turning off the heat mixed in 1 Tbsp dark miso and 1 Tbsp white miso then topped it off with some fresh scallions.

This made enough for 4 of us. It was so easy and so delicious. Thanks to Dana and many of the commenters for inspiring me to finally make my own miso soup at home, declared better than we get from restaurants by my family! Your recipe is wonderful and well made, but you cannot call it miso soup because it does not meet the true meaning of miso soup.

So you need to figure out another name for this kind of soup. I hope this will help you to figure out how to cut between authentic thingies and new made thingies :. I want to share with you my way of making a perfect dashi. It takes most of the time, but when finished, the miso soup can be made in less then 10 minutes :. To make dashi prepare every ingredient separately. Because you can combine the dashi eventually by taste, flavour, season, seasoning, colour, kind of miso used etc..

I like my miso soup in the morning and late evening light and a bit sweet in taste, so I use shiro miso. The same you do with the Niboshi, or Katsuobushi, or Shiitake, what ever you prefer and like to combine afterwards. I have only 1 heat source, so it takes me 6 hours work for 2 ingredients :.

But it is worth the effort!!! I really really ensure you! Eventually, you can for example when you have 2 ingredients prepared separately, like Kombu and Shiitake, if you want some more heavier taste, use 1 measure Kombu and two measures of Shiitake…or if you want a perfect balance, use 2 of each, etc.. This way you can choose the strength, balance and so on of the dashi in combination with the miso of your choice. The market sold low-sodium miso - may try that when I'm out of the current one.

Diana S. Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often Oh, I bought the miso paste and dashi from Asiangrocer. Rating: 4 stars. I suggest using firm tofu it is easier to handle and letting it drain first.

Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better absorb the flavor of the broth. This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato approximatly 2 medium potatoes, sliced 3 mm thick or so and sliced onion one small onion, cut in half vertically, and then into thin slices, again vertically.

Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion negi , spinach add a minute or so before adding the miso are other winter possiblities - add in any combination you prefer. I often add thinly sliced deep-fried tofu abura-age in Japanese to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere.

Don Reilly. This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.

I have a Japanese neighbor and she stated that you cannot just wisk in the miso, you need to put the miso in a very fine strainer, put the strainer half way in the water and press miso thru with a spoon. Miso has some left over bits and pieces that for some reason does not ever melt.

This is supposed to be disposed of. The second time I did as my neighbor stated and it turned out better. She also gave me some bamboo roots to put in it.

Eusebio calls this affordable red miso paste from Shirakiku his favorite it is also the red miso we found most readily available online. Yellow miso is more fermented than white miso but still has a mild flavor. Kim specifically likes the one from Cold Mountain, which is more readily available online.

Gaby Dalkin, an L. Awase miso is a cross between red miso and white miso. While several of the chefs we spoke to recommend buying the two types separately and then mixing them as needed for recipes, Lawrence told us he loves this already blended awase miso from Horikawaya Nomura. Vuong, chef and co-founder of Yaki Tiki and Rule of Thirds , recommends a barley miso.

Carolina Santos Neves, the executive chef of American Bar , told us about South River Miso Company, which is a Massachusetts-based, family-owned operation that makes a line of organic miso.

The same folks who make Keep Well Vinegar expanded their repertoire to include many different kinds of miso. You can also find black walnut miso, sunchoke miso, African runner peanut miso, and more varieties in their shop, with detailed descriptions of each.

The miso is a yellow soybean miso made by He Nai Chuan. After you make it, have fun using miso in other ways in your kitchen. It adds savory, umami flavor to all of these recipes:. Notify me of follow-up comments via e-mail. Actually, I learned from Japanese that you cook everything like a normal soup with boiling then turn off the heat then add miso at the end, little by little, to make sure miso dissolve properly, no need to stir it up separately.

Hi Appy, stirring the miso with a little bit of water helps break up any clumps so that it dissolves. The miso is added at the end off heat to ensure the prebiotic are not lost as high heat destroys them.

This sounds delightful. Also, my tofu is soft, not silken. Thanks but I got lost in this recipe. Went back over and over to read and got more confused. Hi K, see the recipe card at the bottom of the post just above the comments , the instructions are listed step by step. I understand that the silken is better for the soup, but if you only had high-protein tofu on hand, would you use it anyway?