Miso soup is from Japan and is made from a foundation stock called ‘dashi’ that is combined with miso paste; from this other ingredients may be added.
Miso is not just used in Japanese food, this is a recipe from Korea which also includes tofu, zucchini, mushrooms and onions.
I am a big fan of miso soup, and this one is fairly straightforward, with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.
The two essential ingredients of miso soup are dashi, which is available in granule form, and miso paste. You can experiment with yellow, red or white miso paste - all taste different.
Miso soup is served as an appetiser with most Japanese meals. Shiitake mushrooms and kombu seaweed add rich savoury flavours.
Your basic vegetarian ramen noodle soup with miso, simple to make and so satisfying. If you like you can add some chilli sauce to spice it up.
This tofu, miso, spring onion and wakame seaweed soup is a great appetiser and easy to make from scratch.
This is a simple meal for one, super healthy and fat free. Vegetables are simmered and served with a miso broth while still crunchy.
A shortcut method for a healthy and filling Japanese-style soup, full to the brim with healthy green veggies. Makes one large bowl.
Potatoes help make this more filling than traditional miso soups. A very tasty and healthy light meal.
I love this simple Japanese style soup recipe, once I found miso paste I have never looked back and don’t need to go to restaurants to eat soup anymore.