Is Miso Soup Healthy?

Miso soup is often considered a healthy part of a balanced diet because it's relatively low in calories and is lighter than cream based soups. It's commonly eaten daily in Japan as part of a regular meal. Miso soup does contain sodium since miso paste is fermented with salt. However, it’s traditionally served in small bowls and paired with other foods, rather than as a large standalone dish.

Can I make miso soup without dashi?

Yes you can. The easiest way to achieve the exact same taste without actually buying dashi powder is to purchase miso paste that already contains dashi. If you simply prefer not to use dashi at all, you can use powdered vegetable stock or seaweed. The soup will taste a little different but still be delicious.

How long does miso soup last in the fridge?

For up to 3 days, stored in an airtight storage container.

Can I reheat miso soup?

Yes you can but it has to be on low heat. To reheat miso soup, put the miso soup in a pot and simmer on low heat. Do not boil miso soup as it's bad for the miso paste and will affect its taste and delicate aroma.

Does this miso soup contain gluten?

It depends of the miso paste used. It's important to read the label if you suffer from gluten allergies since some miso pastes can contain fermented grains like wheat and barley. Look for one that is 100% gluten-free .

Can I freeze miso soup?

Yes you can freeze it too! Let the miso soup cool to room temperature first. Next, divide the soup into individual serving size so it's easier to thaw and reheat. Use airtight storage containers or freezer bags. Freeze for up to 3 months.

Miso Soup (Easy & Authentic)

Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 large onion, thinly sliced; 4 cups water; 1 tablespoon powdered dashi; 3-4 tablespoons preferably white miso paste or awase miso paste; Ichimi togarashi (optional)

Miso Soup

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5 from 27 reviews

This delicate and savory miso soup only needs 4 ingredients and comes together in minutes.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Soup
Method: Stove top
Cuisine: Japanese
Diet: Low Calorie

Ingredients

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1 large onion, thinly sliced
4 cups water
1 tablespoon powdered dashi
3-4 tablespoons preferably white miso paste or awase miso paste
Ichimi togarashi (optional)

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Instructions

Make the broth. Put the sliced onions, water and powdered dashi in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.
Add the miso paste. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
Serve. Turn the heat off and serve.
Add a little heat (optional). Sprinkle a little ichimi togarashi for heat.

Notes

This miso soup will keep for 3 days, refrigerated in an airtight container.

Nutrition

Serving Size: 4
Calories: 42
Sugar: 1.7g
Sodium: 23.4mg
Fat: 0.8g
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 7.1g
Fiber: 1.4g
Protein: 2.1g
Cholesterol: 0.3mg

Find it online: https://pickledplum.com/japanese-miso-soup-recipe/