6 Simple Ways to Cook Miso Soup for a Light Japanese Meal

Cut the tofu into small pieces

Depending on your preference, you can choose either white tofu or soft tofu. In this recipe, TasteVN uses 1 piece of white tofu, cutting it in half lengthwise with a knife and then cutting it into 4 pieces crosswise to get small tofu cubes.

Cooking Miso Soup

You place a small pot or a pot on the stove, add about 500ml of water to the pot, and heat it up. When the water starts to bubble, add the tofu, cover with a lid, and cook for 5 minutes until the water boils vigorously.

At this point, add about 1 tablespoon of dried Wakame seaweed to the pot, cover with the lid, and cook for another 5 minutes until the seaweed expands and softens.

Then, turn off the heat and add 2 tablespoons of miso dashi sauce, stirring until the sauce dissolves evenly, and you can scoop it into a bowl and enjoy.

Product Result

This is the simplest miso soup recipe that you can easily make. The miso soup is rich, has a light sweetness, and a fragrant seaweed aroma, and eating it with soft, creamy tofu makes it even more delicious.

Prepare the Ingredients

Slice the onion into long strips. After peeling and washing the carrot, cut 1/4 of it for the soup. Cut the carrot into thin slices and then julienne it.

For the enoki mushrooms, cut off the stems, then slice them in half. If the mushroom stems are stuck together, separate them, soak in salt, then rinse and drain.

Cooking miso egg soup

You place a pot on the stove, add the sliced onion and carrot into the pot, and bring it to a boil over medium heat.

When the water boils for about 5 minutes and the vegetables start to cook, add the enoki mushrooms, and bring it back to a boil. When the water bubbles vigorously, crack 2 eggs into the soup pot. Cook until the eggs are set to your desired doneness, then turn off the heat.

Finally, add 2 tablespoons of miso paste to the soup pot, stir well until the paste dissolves, and it’s done.

Final Product

Miso egg soup when served will have a naturally sweet taste from the vegetables and the distinctive aroma of miso paste. When eating, you will feel that the vegetables still retain a slight crunch, combined with the chewy mushrooms and rich poached eggs, making it look very appetizing.

Prepare the Ingredients

Trim the roots of the green onion, wash it thoroughly, and then chop it finely. Slice the white radish thinly. After washing the okra, cut it into small pieces.

Marinate the Meat

Add a pinch of salt to the ground meat, along with 1 teaspoon of soy sauce, 1 teaspoon of sake, chopped green onion, and 1/2 teaspoon of minced ginger. Use your hands to mix and knead the meat until it absorbs the flavors and becomes sticky.

Cooking miso soup with meatballs

You prepare a pot, add 400ml of water to the pot and place it on the stove, then add the white radish and bring it to a boil.

When the water boils and the radish is cooked, you shape the meat into round balls and add them to the soup pot. Cook for about 5 minutes, until the meatballs float, indicating they are cooked. Remember to skim off the white foam to make the broth look nice.

At this point, add the okra, let the soup boil once more, then turn off the stove, mix 2 tablespoons of miso paste into the pot until well dissolved, and you’re done.

Final product

This miso meatball soup is nutritious and suitable to be served as a main soup dish rather than as a side dish. The broth is sweet and fragrant with miso paste. The meatballs are flavorful, with a bit of richness from the fat and the tenderness of the meat.

Prepare the Ingredients

Cut the asparagus into bite-sized pieces about 4 – 5cm long. If the ends of the asparagus are thick, split them in half.

Cut the onion into long slices. The cherry tomatoes just need to be halved. Cut the smoked pork belly into small bite-sized pieces as well.

Cook the Tomato Miso Soup

Place a pot on the stove, add 400ml of water, and bring to a boil with the onion. When the water boils, add the asparagus and smoked pork belly, and cook for another 5 minutes until done. Next, add the cherry tomatoes to the pot, stir briefly, and then turn off the heat.

Add 2 tablespoons of miso sauce to the pot and stir until the sauce is well dissolved.

Final product

This miso soup recipe will have a somewhat unique flavor. The broth will have a light sweet taste, asparagus will be crunchy and delicious, the smoked meat will be tender, and the tomatoes will be juicy. All of these blend together with the miso sauce to create a refreshing and delicious soup.

Prepare the ingredients

Green onions should be trimmed at the root, washed clean, and chopped finely. The white radish and carrot should be sliced thinly. The burdock root should be sliced diagonally.

The pork belly should be cut into bite-sized cubes.

Cook the pork miso soup

Prepare a pot, add 400ml of filtered water, and place it on the stove. Add the white radish, carrot, and burdock root to cook for about 10 – 15 minutes.

When the vegetables are soft, add the pork and tofu, and cook for another 5 minutes until the meat is cooked. Remember to skim off the foam for better-tasting broth.

Once the soup is cooked, turn off the heat, add 2 tablespoons of miso paste to the pot, and stir well until the paste is dissolved.

Final Product

When serving the pork miso soup in a bowl, sprinkle a little green onion on top. This hot soup is not only visually appealing but also very fragrant and has a delicious taste. This will be a tasty, easy-to-make soup, suitable for nourishing your family.

Prepare the Ingredients

Cut the onion into square pieces, and cut the carrot and potato into bite-sized pieces. Slice the sausage thinly.

The corn used in this recipe is pre-cooked and canned. If you use fresh corn, please remove the kernels and boil them until cooked.

Cook the Fresh Milk Miso Soup

Prepare a pot, add the ingredients including onion, carrot, and potato into the pot, pour in 280ml of water, and bring it to a simmer until soft. When the ingredients are soft, add the sausage and corn, and add 1/2 teaspoon of miso seasoning powder.

Add 120ml of fresh milk to the soup, cover it, and cook until the milk bubbles and is warm, then turn off the heat. Add 1/2 tablespoon of soy sauce and 1.5 tablespoons of miso soybeans to the pot, stir to dissolve the seasonings evenly, then ladle the soup into bowls.

Final Product

This fresh milk miso soup recipe is cooked with a variety of nutritious vegetables, making it a delicious dish that mothers should try cooking for their children.

The soup has a mild sweetness, creamy milk flavor, and delicious soft sausage combined with perfectly cooked vegetables, creating a miso soup that is both unique and appealing.