Easy Homemade Miso Soup – done in 5 minutes; can be enjoyed daily for comfort as well as for boosting our metabolism.
If you have ever wondered how to make miso soup, I have a good news for you: it is super easy to make it at home in about 5 minutes. All you need is to boil a mixture of water and vegetable soup, add cubed tofu and some seaweeds and mix in some miso paste in the end. Done!
I am aware that all ingredients for miso soup are not available everywhere in the world, so you are free to make substitutions. You can use either white or red miso paste, based on soybean with addition of barley or brown rice. For miso soup without dashi, use vegetable broth. Instead of bonito flakes, I used a few drops of fish sauce, which is totally optional and should be omitted if you’re making vegan/vegetarian miso soup. You can also add some other ingredients to your miso soup like ginger, udon noodles, shiitake mushrooms, daikon radish, leafy vegetables, shrimp etc.
Keep in mind that miso paste should be added at the end, when you already turn off the heat, because it is fermented food and high heat would kill both the aroma and healthful enzymes.
Easy Homemade Miso Soup has many health benefits and can be enjoyed daily for comfort as well as for boosting our metabolism.
- 1 cup vegetable broth
- 2 cups water
- a few drops fish sauce optional
- 1/3 Tablespoon dried seaweed soaked in water, like wakame
- 1/4 - 1/2 cup tofu cubed
- 1 - 1 1/2 Tbsp miso paste or to taste
- 1 Tbsp chopped green onion
Bring vegetable broth and water to boil.
Add fish sauce, and drained seaweed and cook for about 2 minutes. Turn off the heat.
Mix miso paste with about 1/3 cup hot soup and add to the pot.
Serve immediately, topped with some chopped green onion.