Miso Soup Recipe from "Just One Cookbook": A Culinary Journey to Japanese Flavors - Today Resepi Ideas

Miso Soup Recipe from “Just One Cookbook”: A Culinary Journey to Japanese Flavors

Dive into the savory world of Japanese cuisine with our exploration of miso soup, a beloved culinary staple that has graced Japanese tables for centuries. This comforting and versatile dish embodies the essence of Japanese cooking, showcasing a harmonious blend of umami-rich flavors and wholesome ingredients.

Join us as we unravel the secrets behind this culinary gem, from its humble origins to the tantalizing variations that have evolved over time. Guided by the expertise of “Just One Cookbook,” we’ll embark on a culinary adventure that will delight your taste buds and deepen your appreciation for the art of Japanese cooking.

Introduction to MISO Soup Recipe

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Miso soup, a cornerstone of Japanese cuisine, has a rich history and cultural significance. Its origins can be traced back to the 7th century, when Buddhist monks introduced fermented soybean paste (miso) to Japan from China. Over the centuries, miso soup evolved into a beloved dish, enjoyed by people of all ages and backgrounds.

Traditional miso soup is prepared with a simple yet nutritious blend of ingredients. The base is a flavorful broth made from dashi, a stock typically prepared from kombu (kelp) and katsuobushi (bonito flakes). Miso paste, the star of the soup, is added to the broth, providing a savory and umami-rich flavor.

Other common ingredients include tofu, wakame seaweed, and scallions, each contributing to the soup’s texture and nutritional value.

Ingredients and Nutritional Value

  • Dashi: Rich in iodine, calcium, and magnesium, dashi forms the flavorful base of miso soup.
  • Miso paste: A fermented soybean paste, miso is a good source of protein, fiber, and vitamins B and E.
  • Tofu: Made from soybeans, tofu is a plant-based protein source, providing essential amino acids.
  • Wakame seaweed: A type of brown algae, wakame is rich in vitamins, minerals, and antioxidants.
  • Scallions: Providing a fresh, slightly pungent flavor, scallions are a good source of vitamin C and potassium.

Overview of the Recipe

The miso soup recipe from “Just One Cookbook” provides a simple and authentic approach to creating this classic Japanese dish. The recipe emphasizes using high-quality ingredients and traditional techniques to achieve the best flavor and nutritional value.

Ingredients and Substitutions

To craft a delectable miso soup, gather these essential ingredients:

  • Miso paste: The heart of the soup, available in various types that impart unique flavors.
  • Dashi: A savory broth made from kelp and bonito flakes, providing a rich umami base.
  • Tofu: Silken or firm, adding a delicate or chewy texture.
  • Vegetables: Typically wakame seaweed, green onions, and carrots, enhancing the soup’s freshness and crunch.


For a flavorful alternative to dashi, consider using vegetable broth. If silken tofu is unavailable, firm tofu can be crumbled for a similar texture.

Miso Paste Types

The type of miso paste used significantly influences the soup’s flavor profile:

  • White miso: Mild and sweet, suitable for beginners.
  • Yellow miso: Slightly stronger in flavor, with a hint of nuttiness.
  • Red miso: Robust and earthy, offering a rich and savory taste.

Step-by-Step s

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Preparing miso soup is a straightforward process that involves a few key s. Here’s a detailed guide to help you create a delicious and authentic miso soup:

Preparing the Dashi or Using a Substitute

Dashi is the flavorful broth that forms the base of miso soup. Traditionally, dashi is made from kombu (dried kelp) and katsuobushi (dried bonito flakes). However, if you don’t have access to these ingredients, you can use a store-bought dashi powder or a substitute such as vegetable broth.

  • To make dashi from scratch, soak the kombu in cold water for at least 30 minutes. Bring the water to a boil, then remove the kombu and add the katsuobushi. Simmer for 5-7 minutes, then strain the dashi through a fine-mesh sieve.
  • If using a dashi powder, follow the instructions on the package.
  • To use vegetable broth as a substitute for dashi, add a teaspoon of soy sauce and a pinch of salt to the broth to enhance the flavor.

Variations and Additions

Miso soup offers a versatile base for endless customization, allowing you to tailor it to your preferences and dietary needs.

Experiment with different additions to enhance the flavor and nutritional value of your soup. Here are some popular variations:


  • Add cooked noodles, such as udon, soba, or ramen, for a heartier and more satisfying meal.
  • For a gluten-free option, use rice noodles or shirataki noodles.


  • Incorporate seafood, such as shrimp, clams, or mussels, for a boost of protein and flavor.
  • Be sure to cook the seafood thoroughly before adding it to the soup.


  • Expand the vegetable base by adding additional vegetables, such as carrots, celery, or spinach.
  • Roast or sauté the vegetables beforehand to add depth of flavor.


Customize your miso soup by adjusting the ratio of miso paste to water to achieve your desired flavor intensity.

Experiment with different types of miso paste, such as white, red, or barley miso, to explore their unique flavor profiles.

Add garnishes, such as scallions, sesame seeds, or nori strips, to enhance the presentation and flavor of your soup.

Serving Suggestions and Accompaniments

Miso soup can be served as a starter or a side dish to complement a main meal. It can also be enjoyed as a light meal on its own.

Traditional accompaniments to miso soup include rice, pickles, and seaweed salad. Rice is a good choice as it helps to soak up the flavorful broth. Pickles add a sour and salty flavor to the soup, while seaweed salad provides a crunchy texture and a source of iodine.

Creative Uses

Miso soup can also be used as a base for other dishes. For example, it can be used to make a flavorful marinade for fish or chicken. It can also be used to make a creamy sauce for pasta or vegetables.

Final Conclusion

As we conclude our exploration of miso soup, we’ve uncovered a world of culinary possibilities that extend far beyond its traditional form. Whether enjoyed as a comforting starter or a versatile base for creative dishes, miso soup’s versatility and flavor profile continue to inspire culinary enthusiasts worldwide.

Common Queries

Can I use vegetable broth instead of dashi?

Yes, vegetable broth can be an acceptable substitute for dashi, although it may result in a slightly less flavorful soup. For a more authentic experience, consider using a pre-made dashi powder or granules.

What are the different types of miso paste and how do they affect the soup’s flavor?

There are various types of miso paste, each with its own unique flavor profile. White miso, the most common type, is mild and slightly sweet, while red miso is bolder and more robust. Other varieties include yellow miso, which offers a balance of sweetness and saltiness, and hatcho miso, a dark and earthy paste with a strong umami flavor.

Can I add noodles or other ingredients to my miso soup?

Absolutely! Miso soup is a versatile dish that welcomes customization. Consider adding noodles, such as udon or soba, for a more substantial meal. Vegetables like carrots, mushrooms, or spinach can also enhance the soup’s nutritional value and flavor profile.

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