Do you like miso soup?
Miso Soup is considered Japan’s national dish (OK, next to sushi), many have asked me how to make one.
As a native Japanese, I love miso-soup, as much as you do, but I never made it too often. (Japanese housewives, whether they are working or not, they are expected to make at least 一汁二菜 (ichiju nisai, meaning 1 soup (most often miso soup), and 2 dishes, plus rice. I’m only forgiven because I live in the US, and am married to an American…)
Why? Because I thought it was a pain to make it every time from scratch.
To save that hassle and satisfy my appetite for miso-soup (I like it especially in the morning with my bowl of hot rice), I’ve even bought one of these freeze-dried miso-soup from Japanese markets. Although they are pretty decent and not as expensive as $3-5 cup of miso soup from Japanese restaurants, they end up quite expensive.
As I started Kitchen Wizard, one of the things I experimented with was batching miso-soup.
It turned out to be a brilliant idea!
So, let me share with you the world’s easiest, fastest, home-made miso-soup recipe.
The World’s Easiest, Fastest, Home-Made Miso-Soup
(4-5 servings – multiply by the number of serving you want to make)
- Miso with dashi: 1/4 c (1 TBS per serving)
- Chopped green onions: 1 stalk (about 1/4 stalk per serving)
- Dried wakame about 3-4 TBS (about 1/2 -1 TBS per serving)
- Abura-age (fried tofu) cut in half, then into strips: 1 sheet (1/4 – 1/5 per serving)
- Lightly cooked/microwaved vegetables, cut in bite-size pieces: about 1/4 C (1 oz per serving), such as cabbage, onion
- Mix well miso and other ingredients that are cut in bite-size pieces. Make sure to add abura-age, especially if you plan to freeze this. Do not use things like tofu, potato, etc. that doesn’t freeze well. If you are planning to eat them quickly and not freeze, you can use anything including tofu.
- Divide into the number of servings and wrap each with plastic wrap. Keep in the refrigerator or freezer (Miso will not completely freeze.)
- When ready to eat, unwrap and pour boiling water.
- Optionally, you can garnish with chopped green onion on top.
You can make a large batch of softened miso, divide and add different vegetables for more variety.
You can also mix a little bit of liquid or powdered dashi into miso if you have any for more flavor. They are available at Japanese or Asian markets.
I know some (not so authentic) Japanese restaurants use chicken or vegetable broth for miso-soup… so if there’s no dashi in sight, you may try a bit of either one for flavor as substitution. Use only a little bit, especially if it’s liquid – you don’t want a soggy mess.
With this, you can have a nice bowl of miso-soup anytime you want… With rice for breakfast, just like in Japan, or you can even bring it to work for lunch.
Note: I split the pacakge into two, because these particular bowls don’t hold much liquid. The original miso-soup base only had green onion and abura-age, so I added dried wakame as extra before adding boiling water.