Learning how to make miso soup might seem intimidating, but with our help, you will surely learn it quickly. We will also help you understand how to eat miso soup. But before everything else, we must understand what is the soup exactly, and only then we can proceed and learn how to make it.

If you have been following the rich Japanese culture and cuisine for a while, you will without a doubt, encounter the miso soup. It is a dish always served hot consisting of two main parts, the stock (Daishi) and the miso paste. There are various recipes that come from different regions which affect how the soup is made and taste.

Mori-Nu Silken Organic

It is also important to know that this delicacy is relatively low in calories but is high in protein content. This makes it extremely beneficial for your body, and can be eaten multiple times a day. However, learning to make this soup that is beloved by old Japanese since ancient times is not an easy feat.

While the origins of this soup go as back as the Asuka period, it became really popular during the Kamakura period (12th – 14th century) and since then a new custom was born. Entities to serve the miso soup with everyday meals.

In order to help you learn how to make miso soup, we went for a hunt and found one of the best recipes out there. You can find it here, and we advise you to open it appears to this article. Here we will analyze it and give you power tips as well as provide you with the necessary ingredients before you make your way onto the actual recipe and making the fish. In the end, we will also show you how to eat miso soup but all in due time first we need to learn how do you make miso soup.

Ingredients

  • 1/2 cup dried wakame (a type of seaweed)
  • 1/4 cup shiro miso (white fermented-soybean paste)
  • 6 cups Dashi
  • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup thinly sliced scallion greens
Tofu

As you can see from the ingredients list, there are not a lot of ingredients which means it will be fast to make and relatively easy. However before we proceed on learning how do you make miso soup, please check these two ingredients. We want to help you to have all the necessary ingredients before proceeding, and from our experience, these two are the most likely to be missed from your kitchen arsenal.

Dried Wakame

pure dried
Pure Dried Wakame

A pure dried Wakame made in West Japan.


Soft Tofu

Mori-Nu Silken Organic Tofu
Mori-Nu Silken Organic Tofu

Organic and made with non genetically modified soybeans. Great alternative to meat, eggs, and dairy.


As you can see from the recipe, there are two main steps in the first one is to combine the seaweed with the warm water and let it stay. Timing this stuff is crucial, and hitting the right temperature will distinguish you from someone who just wants to know how to make the miso soup from those who can teach you how to make miso soup.

When moving to the second step, be careful of the simmering process. You should use moderate fire and depend on the type of the pan you should also try to mix it as it is heated. As we mentioned before, we will give you some power tips so that you can customize your own recipe and potentially give you some ideas on how can you do that in the future as well.

As you can see from the recipe, there are two main steps in the first one is to combine the seaweed with the warm water and let it stay. Timing this stuff is crucial, and hitting the right temperature will distinguish you from someone who just wants to know how to make the miso soup from those who can teach you how to make miso soup.

When moving to the second step of how to make miso soup, be careful of the simmering process. You should use moderate fire and depend on the type of the pan you should also try to mix it as it is heated. As we mentioned before, we will give you some power tips so that you can customize your own recipe and potentially give you some ideas on how can you do that in the future as well.

Some of my friends at the various spices during the simmering process, some even add Bailey leaves to bring out different aromas. In the beginning we strongly recommend that you follow the recipe by the book, however, as you get more skilled you should open your mind to experimentation. How do you make miso soup should be up to your imagination and in time maybe you will create a brand new recipe. This is but a few points of the process that you can modify to your taste and your imagination. However, if this is your first time you should focus on how to make the soup the regular way first.

The final step involves stirring the miso soup mixture and adding the Scallion green leaves immediately before serving. So if you have ever wondered how do you make miso soup this is the way.

There are also various suggestions that point to kelp. Kelp also known as kombu is usually also added to the miso soup and makes for an interesting variant. If you would like to try this one as well, it is very simple. During the simmering process, you now would also add that the kelp and after some time remove it from the stock while adding the heat and bonito flakes. Draining the content into the main stock at the end adds of these flavors to the final dish. How do you make miso soup? If you think there are some ingredients that we missed please let us know.

By now you are aware of how do you make miso soup and feeling confident to proceed eating your dish, however, how to eat miso soup?

There is a very simple reason why you need to learn how to eat miso soup properly. This token component of Japanese dining is a very common all over Japan. It is probably one of the most used side dishes that accompany all other bigger dishes in restaurants or fast food stalls. The only place where you probably won’t encounter to miso soup is the internationally themed restaurants, however we are not interested in those. Now let us go on to the etiquette on how to eat miso soup.

The ingredients of the soup such as tofu or meat are eaten using chopsticks, whereas the actual soup is directly consumed from the bowl. Pick up the ball with both of your hands and drink from it imagining like it is a cup. While eating you might also see people staring the soup which their chopsticks usually if a cloudy paste begins to settle. When the practicing how to eat miso soup you must remind yourself that slurping is usually not acceptable.

Sometimes the miso soup is served in small cups, and while it is very similar to the bowls there are a couple of key differences. If eating from a small bowl proceed as following. Take the small bowl in one of your hands, usually in the nondominant hand and use your forefingers to support the base of the bowl. Your thumb should be in a neutral position or rest with little pressure on the side of the bowl.

Again you shouldn’t be surprised because there will be no spoon and will be expected from you to drink from the bowl. Usually when smaller bowls are being used you can drink the soup without using the chopsticks at all, however, if you notice bigger pieces of ingredients in the soup it will probably be wise to use chopsticks. Similarly to the previous scenario, you would use your chopsticks to eat bigger pieces of ingredients from the soup and then making a pause to take a sip or two from the bowl. If you’re feeling uncomfortable with sipping from the bowl with one just one hand feel free to use your dominant hand to support the bowl while you drink.

As you can see it is not that difficult compared to some other dishes in Japanese cuisine. Japanese cuisine has a lot of interesting recipes and styles of eating, but before we proceed on more complicated dishes it is wise to master the basics and it is wise from you to choose to do so. Musical soup is probably that this you will encounter to most if you ever visit Japan. As we mentioned before it is very common to be served as a side dish usually with everything you order, and it will be expected from you to eat it and the locals will be very offended if you leave the soup aside.

Thank you very much for taking the time to go through this article and learn something new today. If there is only one thing is he will take away from this article, please take away the patients needed to master the basics. While it is an overused term, it is nonetheless very true. In our case, if you fail to understand how to eat the miso soup properly and how to make it, it will be very hard for you to move forward taking into account that this soup is very wildly spread.

But this is not a reason to be down, and we applaud your adventures. We hope that you will come to this site again to look for guidance. We will be waiting for you and we wish you luck on your journey.

John Hashimoto
Born in Chiba, Japan, but raised in Austin, Texas, John is a very active promoter of Asian culture in the United States, particularly the rich Japanese culture, which he is very passionate about. He is here to guide you about the best products in the market and provide honest-to-goodness reviews and information about commercially available products in the market today. John is a Computer Science graduate from the University of Texas in Austin, but his passion for Japanese culture, particularly its food and unique culture that has taken over the international scene, is one of the things that excites him the most.

John will help you to assess Japanese products, especially when it comes to commercial Japanese food and how to find the authentic ones. His father once told him that he seems to have been born out of ramen, and as an adult, it really shows because John knows this dish like the back of his hand.