Known in Japan as misoshiru (味噌汁), miso soup combines miso dissolved in dashi broth with ingredients that often include tofu, wakame seaweed, spring onion or vegetables. Light but rich in umami, it is served alongside rice and other dishes. It can be enjoyed at breakfast, lunch or dinner, and its recipe varies according to the region, the season and the habits of each Japanese family.
The preparation method mainly depends on the form of the miso.
Soups made with miso paste generally contain a sachet of seasoned miso, sometimes accompanied by a second sachet containing tofu, wakame, spring onion or other ingredients. Simply empty the contents into a bowl, add very hot but not boiling water, and mix well until the paste has dissolved.
Powdered miso soups are even simpler: the dehydrated mixture and its ingredients are rehydrated together directly in the bowl. Some products also come as small freeze-dried blocks that regain their texture when hot water is added.
The amount of water varies according to the concentration of the preparation, but one serving generally corresponds to a small Japanese soup bowl rather than a large mug. After mixing, wait a few moments to allow the tofu, vegetables and seaweed to rehydrate. For a completely homemade version, our basic miso soup recipe explains how to combine miso, dashi and other ingredients.
The type of miso largely determines the character of the soup.
White miso generally produces a mild, light and slightly sweet broth, which is often easier to enjoy when trying misoshiru for the first time.
Red miso has a stronger, saltier flavour that lingers longer on the palate, while awase miso, which combines several types of miso, offers a more balanced profile.
The ingredients included in the sachet can then help refine your choice: tofu adds texture, wakame seaweed is used in the most traditional recipe, while spinach, spring onion and other vegetables produce a more generous soup.
The broth is also important: some soups use bonito dashi, while plant-based versions are more likely to contain kombu, shiitake mushrooms or a fish-free seasoning.
