Miso soup is super easy to make at home, especially with Miso Paste. You can add in all kinds of ingredients like, Green Onions, Chives, Mushrooms, Tofu or various other meats. As well as Hondashi, which traditional Miso Soup is based off of. It can be enjoyed as a Breakfast, Lunch, or Dinner filled out with added ingredients or as a side dish, most popular with Sushi.While the Hondashi & Miso Paste is extremely quick and easy to make Miso soup with. There are some key points you will want to keep in mind when making Miso Soup for the best possible outcome.
Servings: 4
Equipment
- 1 Pot
- 1 Small Bowl for tempering miso paste
Ingredients
- 2 C Water
- 2 tsp Hondashi
- 1-2 tsp Soy Sauce - Optional - more or less depending on preference of salt levels.
- 2 Tbl Miso Paste - Red, White, or Yellow - see notes
- 1-2 Stalks Green Onions - Optional
Instructions
- Place Water, Hondashi, and Soy Sauce in a small soup pot and bring to a boil.
- Shut the heat off and wait a few minutes for the hondashi broth to cool a bit. Add 2 Tbl or slightly more of the hot broth to 2 Tbl of Miso Paste to mix well and ensure it is dissolved. Empty into the pot and mix.
- After the miso paste has dissolved into the soup. Optionally add Green Onions and other quick cook ingredients. Ladle into serving bowls and serve right away.
Notes
Type of Miso Paste: While any miso paste can be used to make miso soup. Typically, white miso is used to serve in small sipping bowls, usually served with sushi.
Portions: The portions for this is for a small bowl on the side for sipping, which is about 1/2 C for 4 servings. For a lunch or dinner, double the recipe for a portion of 1 C of Miso with added Vegetables & Protein, maybe some noodles too.
Vegetables: If cooking with root vegetables, simmer them in the broth until softened, about 10–15 minutes, depending on size. Any Leafy Greens or Mushrooms can be added to simmer for about 5 minutes or until tender to your liking.
No Clumping: For finer control and to ensure no clumping, run the tempered miso paste through a fine sieve.