Traditional Miso Soup Recipe

We bring you another light recipe to compensate for holiday party excesses while still enjoying a delicious, exotic, easy and also warm dish, which with the cold weather, is what you want.

Miso soup is one of the main dishes in Japanese cuisine. The most important ingredient is miso, a flavored soybean paste, it also usually has dashi (fish broth), chives and leeks, although you can also add other vegetables. Our version is 100% vegetable, so we have dispensed with the dashi and have only added vegetables (spring onion and leek).

There are two types of miso , white or Shiro-Miso and red or Aka-Miso , the main difference besides color is that red is stronger and has more salt .We have used red because it is the one we have found, but white can serve you perfectly.

If you can’t find wakame seaweed, you can do without it or replace it with another seaweed such as kombu, nori or whatever you can find. The tofu is also optional and you can replace the vegetables or add the ones you like the most. The only ingredient that we consider essential is miso.

In this photo you can see what the dehydrated seaweed we bought looked like, although if you find it fresh it’s much better. Some people soak them beforehand but it is easier for us to cook them directly and in 5 minutes they are ready and delicious.

When you have made your soup, I recommend that you try it and rectify the salt if necessary, adding more or adding a little more water so that it is not so strong. The amount of miso can also vary depending on your taste, so I recommend that you add 2 or 3 tablespoons, try and add more if you like a stronger flavor.

We eat this soup often because it is very quick and convenient for day to day, we love its intense flavor and the algae have some wonderful properties, we recommend that you include them in your diet if you have the opportunity .

Have you tried miso soup? It sure surprises you.

Check out: 5 minute vegan miso ramen