How to make Miso Soup

How to make healthy miso soup

We often hear "but how do you make miso soup?" It is so easy! Miso already has so much umami and flavour that you don't really need to do much.

Traditionally, we make dashi (stock), cook a few seasonal vegetables, tofu or seaweed in it, and add miso (about a table spoon -15g per portion) at the end after you turn the heat off. The reason for this is to preserve aroma of miso in the soup but this also ensures to minimize the loss of enzymes and other live nutrients. 

Please click here for more information on dashi to make authentic Japanese style miso soup but we want to stress that dashi is not essential! The purpose of dashi is to add different sources of umami to deepen the flavour of the soup but vegetables such as mushroom, tomatoes, onions, carrots, cabbage, wombok, potatoes are high in umami too. You can simply cook a few varieties of vegetables in water, add miso at the end and, voila, your miso soup is ready in just a few minutes! You can also use other stock such as chicken stock.  

Here are some examples of vegetables (and tofu) you can find at your local supermarkets and ideas of how to prepare them for your soup - although there are no rules and you can cut them in bigger chunks or think strips as you wish. You can pick a few to many from here (great way to get lots of vegetables into your children). Mini tomatoes are not traditional, but they are fun to add to your soup - just be careful they are not too hot as they are like little bombs that explode in your mouth! 

And you can throw in a few flakes of dried wakame (seaweed) at the end for mineral supplement if you can source them from your local Asian grocery. Wakame expands dramatically when it absorbs water so start with very little quantity.

If you are on the go, you can always try our vegan Instant Miso Soup range too. We have added Tasmanian wakame and Koji to a blend of Aka (Red) and Shiro (White) miso for extra umami. Click here for more info on our Organic Instant Miso Soup Range