Interested in creating the most delicious miso soup, then we have a great easy miso soup recipe for you. We will also look at what you need for a delicious red miso soup recipe that will be the best miso soup recipe you have ever eaten.

What is Miso?

Miso is a paste that come from the fermentation process. The basic ingredient of miso is rice that has been cooked in a huge wood-fired steamer. Once the rice is cooked, a powder called Aspergillus Oryzae is sprinkled onto the rice which is then enclosed into wood covered boxes and stored overnight in warm rooms. The fermentation process is enhanced by workers moving the boxes around. 

Once the rice has fermented, soya bean is foot stomped into the rice and then stored in cyprus vats where fermentation is allowed to continue. The end result is a pungent nutrient packed paste which can then be used as a marinade or a flavoring for soups and dishes.

Varieties of Miso

There are many varieties of miso, some may be dark whilst others can be yellow and sour in taste. One of the most common types of miso is a yellow miso. There is a white miso made from rice, barley, and soybean which is only aged for a few weeks. Another popular miso is red miso which gets its distinctive color and flavor from being fermented for a number of years, which has the effect of turning the miso to a reddy brown color, great for a red miso soup recipe. There is a story in Japanese folklore of a famous shogun who created a miso by fermenting soybeans and rice for over 4 years. The resulting miso had a pungent and intoxicating taste and smell and was used for the first red miso soup recipe. These days, red miso soup recipes have many fans in Japan as well as other countries.

A History Of Miso

It’s not clear when the classic miso recipe came to Japan, although there are references to it as far back as the 1600s. Nobody really knows whether Chinese monks brought it or if the Japanese and Chinese invented the paste at roughly the same time. One thing we can say is that the classic miso recipe, when used with a soup stock becomes an entirely Japanese creation and can be dated to around the 14th century.

The Japanese have a tradition of consuming miso for breakfast, lunch, and dinner as it has become the cornerstone of every nutritious Japanese meal.

A Miso for All Occasions

It is often thought that the classic miso recipe is fixed and always made with the same ingredients. However, this is not the case as miso soup can be as changeable as the seasons themselves. In wintertime the Japanese are known to consume a dish called Dashi. They will mix different types of miso, some made with barley which are more earthy in taste, with a white miso which is sweeter to make and wonderfully looking as well as super suave soup.

The fantastic thing about miso is you can add absolutely anything to it to create an exotic oriental delicacy. Try adding pork and sliced root vegetables, and it becomes the enchanting sounding Tonjiru. Japanese restaurants pride themselves on creating their own miso, where they may use fish heads, pungent tofu, or even vegetable stocks, to create the distinctive miso soup.

If you want to create your own classic miso soup at home you could start by getting some dried kombu and a little sea salt, place in a pot of boiling water, add some seaweed and some clams and then boil together. Once boiled, remove the kombu and the clams but only after they all open. 

At this point, mix in some miso, some white and red paste, then pour over the clams with a sprinkling of wild Japanese parsley. Now you have a classic miso recipe which is also a salty little number with a clear taste of the clam.

The Soup

For the classic miso soup, the stock of the soup itself is best suited to a chicken flavor. To achieve a complex layered broth it is recommended to boil the bones of the chicken until the rich flavors have permeated the boiling water. For that extra flavor, you could try to use chicken wings as they contain a rich mixture of gelatine, skin, bone, and marrow that will break down to leave a gelatinous brew. 

Once the stock is ready, add some essential Japanese flavorings and the result will be a miso recipe that compliments your noodles to perfection, or indeed whatever ingredients you decide to put into the soup. 

Also be sure to add a generous sprinkling of ginger, kombucha, shiitake mushrooms, and soy sauce to achieve a restaurant quality standard soup.

Super Easy Japanese Miso Recipe

Ingredients:

4 eggs

1 cup bean sprouts

1 cup fresh bean sprouts

10 oz dried ramen noodles

1/2 cup sliced bamboo shoots canned

1/2 cup corn kernels fresh, frozen or canned

1/3 cup spinach leaves fresh or frozen

8 cups vegetable broth

2 teaspoons instant dashi granules

1 tablespoon soy sauce or to taste

4 tablespoons miso paste

1 green onion finely chopped

To create this amazing classic miso soup you should start by boiling some eggs. Cook the eggs until they are mostly done but the yolk still a little liquidy. If you boil the eggs for approximately 7 minutes that should be sufficient to have a hard white and soft yolk. Cool the eggs down and peel, slice each egg in half.

Miso Accoutrements

No miso soup is ready for consumption without a good dose of vegetables. If you decide to use spinach, be sure to cook it first and when done, remove from the water squeezing out all the liquid residue from the spinach. It’s important that the spinach has no water left that may dilute the broth and weaken the flavors.

Another great vegetable edition to miso is bean sprouts. You can add them into the same pot of water that you used for the spinach, but only cook for about 1 minute as you want to keep them crunchy. Do not throw out the water as you will use it soon.

If you have decided to use noodles with your best miso soup recipe, then use the boiling water you already have to cook your noodles. While it is always a good idea to read the instructions on the noodle packet, you should taste the noodles when you believe they are done, to make sure they are fully cooked. Then rinse them in cold water to stop them cooking.

When you mix your miso paste with the rich chicken stock your easy miso soup recipe will magically transform into what the Japanese call dashi. Add soy sauce to taste and bring back to the boil.

The review

Myojo Chukazanmai Instant Ramen Miso

Myojo Chukazanmai

You get what you pay for and never was that more true than with this brand of noodles. The cost comes in dehydrating the noodles naturally in much the same way as Italian pasta. This creates a texture that is spongy and easy to deep fry, great for your easy miso soup recipe.

Myojo Chukazanmai comes in a variety of flavors including some that aren’t commonly available in the U.S. The three main flavors, miso, soy sauce, and oriental are all readily available in Asian grocery stores or online at stores like Amazon.

These noodles come with two flavoring packets instead of the normal single packet. One of them is filled with a powdered soup base, made from salt, sugar, and various other dehydrated and pulverized seasonings, while the second contains a liquid seasoning. This is what makes this broth so delicious. 

There is nothing better than a liquid concentrate, it just retains flavors that powder cannot as well as containing oils for that extra authentic fresh taste.

These noodles look and taste different to the norm, they look less uniform and seem denser even firmer. Another interesting difference is that these noodles are not fried so cannot be eaten straight out of the packet. They will take longer to cook but it’s well worth the wait. Once the noodles are softened, you add in the powder and liquid seasoning packets, stir it up, and serve this will make the best miso soup you can imagine.

Moyjo Chukazanmai noodles are easily as good as fresh noodles and is saying something because they cost half as much.

Myojo Chukazanmai

Instant ramen miso Flavor


Miyasaka Japanese Miso Soup

Miyasaka Japanese

Another strong miso soup that is highly recommended it should be used to make the best miso soup recipe. Inspired by one made at the Brooklyn restaurant Ganso Yaki, it uses a strong dashi blend mixed with a mild miso. This miso is only made with soybeans as opposed to other that use both rice and soybeans.

There are eight packs of dry material and eight packs of liquid material in each package. When cooking combine the dry liquid with boiling water. Leave for a few minutes and enjoy. Remember all miso is high in sodium, but this is brand tends to be less salty than other miso pastes.

Miyasaka Japanese

Miyasaka tofu 8 pack instant miso soup


Kikkoman Instant Tofu Miso Soup

Kikkoman Instant

Quick and easy to make Kikkoman Tofu Miso Soup is an instant authentic miso soup with tofu, perfect for any mealtime. An authentic Japanese product, Kikkoman Tofu Miso Soup is made to the highest standards of quality that we have all come to expect from Kikkoman.

A serving of delicious and healthy tofu miso soup is made from a blend of real white and red miso, and firm tofu.
All you need to do is mix contents of one packet into a bowl of boiling water for instant soup. Each package contains three instant packets. The nutritional values are: 35 calories from fat, carbohydrates 3g, sodium 740 mg, dietary fiber 0g and sugars 0g, protein 3g. Kikkoman make the best miso soup recipe around, guaranteed!

Kikkoman Instant

Enjoy a serving of delicious and healthy tofu miso soup anywhere you go!


Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.