A nourishing soup that is loaded with numerous health benefits comes your way through this simple yet delicious authentic Japanese miso soup. Considered as an elixir by the Japanese, this highly nutritious soup with an extra layer of savoury flavour can be easily made at home. In Japan, the healing soup is usually served along with steamed rice at the same time, but in Japanese restaurants outside the country, it is served before the main meal or salad. As the ingredients used in this delicate miso soup vary based on seasons and personal preferences in Japan, the locals never get bored of its taste. What’s more, you can make it within 15 to 20 minutes provided you have the miso paste ready. Not to mention, it is a must-have fare especially during the cold winter months of Japan.
In this version of miso soup, the soup has a milder yet deep flavor along with a sweet fragrance which gives it an umami flavour which is so delightful to have. On top, the soup have a lot going on health wise, and all of it is good.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serving Size: 4
- 4 cups Water
- 1 cup Dried Bonito Flakes
- 1/3 oz. Kombu or Dried Kelp
For Miso soup:
- 1 large Onion, chopped finely
- 1 cup Dashi Stock
- 1 tbsp. Awase or Yellow Miso Paste
- ½ of 1 Turnip, chopped
Method of Preparation:
- Begin by cleaning the Kombu or dried kelp with a damp cloth so that there is no dust particle in it. Soak the kombu for a minimum of 30 minutes or overnight if possible.
- Next, place the kombu and the stock in a large saucepan and heat it over medium-low heat.
- Bring the mixture to a boil over the low heat so that you can get the maximum umami flavor out of it.
- Before it starts boiling, discard the kombu.
- Now, spoon in the dried bonito flakes and allow it to simmer for ½ to 1 minute.
- Off the heat and allow it to cool.
- Once cooled, strain the dashi stock through a fine mesh.
- In the meantime, to make the miso soup, place 2 cups of the dashi stock into another deep saucepan and add the sliced turnip into it.
- Heat it over medium-low heat and bring the mixture to boil.
- When it starts boiling, reduce the heat to low and allow it to simmer or until the turnip becomes tender.
- Next, spoon in two tablespoons of the miso paste into the ladle and then gradually add it to the soup. Tip: Never over boil the soup after the miso is added, since all the nutrients will be lost.
- Finally, just before serving, stir in green onion.
- Serve it hot and enjoy it.
Tip: If you prefer, you can add more miso paste if you wish for a deeper flavor.
Toppings: If you wish, you can top it with ingredients like yuzu or blanched spinach.
Serve with: You can serve it with steamed rice and baked chicken katsu along with Japanese pickles.
Substitutions: You can use root vegetables like squash, carrot, and potato instead of turnip.
Nutritional Information per serving:
- Calories: 46Kcal
- Fat: 0.1g
- Carbohydrates: 10g
- Proteins: 0.7g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura