This miso soup looks really authentic (bowl and spoon, included) 😀
I wonder if it will taste as authentic if I use chicken stock. The Shiro Miso you recommended sounds worthy. Let me check out my nearby korean grocer. :p Thks!
I wish I was content enough to read your posts without commenting…you know, just blurking. But you are just too much fun not to write and say how much I enjoyed this post.
I’ve wanted to make my own miso soup but wasn’t sure what exactly was needed. I love the prozac paste. I must search to find exactly that brand here in England. I want a happy face too.
Hi, you have a very beautiful blog!
I am gonna try your miso soup…it looks easy enough for me, and I should be able to get all the ingredients…thanks for sharing your recipe =)
[…] If you have fresh shitake – you can use those. I always have a stash of dried mushrooms in my pantry. If I know I’ll be using them the next day, I’ll just throw a few in a bowl with water and leave to soak overnight. If I’m pressed for time, I’ll use hot water and also microwave for 10 minutes (timing really depends on how thick your mushrooms are) In this dish, I actually prefer dried mushrooms, as they have a deep, earthly flavor and I like the slightly chewy texture for this dish. If you use fresh shitake, the Hoisin+Oyster might mask the shitake’s true flavor. I’d rather save the fresh shitake for simple, light stir-fries or in My 10 Minute Miso Soup […]
First of all, this page is the only page that I could find in Google that best describe and explain how to make miso soup.
Many many thanks, I definitely bookmark this page.
Just a question however, my siblings are vegan, will the taste be very bad if we do not have the Dashi?
Thanks for the recipe. Am giving it a go this evening though I’ll be using miso paste with dashi included in it – can’t read Japanese either but the label at the supermarket pointed it out.
This miso soup looks really authentic (bowl and spoon, included) 😀
I wonder if it will taste as authentic if I use chicken stock. The Shiro Miso you recommended sounds worthy. Let me check out my nearby korean grocer. :p Thks!
Jaden, this is exactly how I made miso almost everyday! And Shiro Miso is my top fav, too. 🙂 Always have some on hand.
[…] Make Miso Soup – its super easy and only takes 10 minutes […]
I wish I was content enough to read your posts without commenting…you know, just blurking. But you are just too much fun not to write and say how much I enjoyed this post.
I’ve wanted to make my own miso soup but wasn’t sure what exactly was needed. I love the prozac paste. I must search to find exactly that brand here in England. I want a happy face too.
Gotta love happy faces! 😀 I love this recipe and all the product recommendations. I’m going to bookmark this. Thanks Jaden!
Tigerfish- I was desperate once and used diluted ckn stock, it was ok, not bad and fixed my craving.
Anh- It is so healthy that I think I should have some every day too. Maybe miso soup instead of bfast?
Melinda- you are too kind!
Amy- thank you!
yes, i am wondering where to buy that “seaweed fortified with prozac”! ;] but seriously, i do want to try this recipe too!
Hi, you have a very beautiful blog!
I am gonna try your miso soup…it looks easy enough for me, and I should be able to get all the ingredients…thanks for sharing your recipe =)
Cindy- well its probably special order from a shady seaweed dealer
Happy Homebaker- Thank you! I think you are such a talented baker – would love to try the chocolate marble bread. I think my kids would love it.
can you make make miso soup without tofu
Dondon- certainly. the only must haves are miso and dashi. The rest are “condiments”
[…] If you have fresh shitake – you can use those. I always have a stash of dried mushrooms in my pantry. If I know I’ll be using them the next day, I’ll just throw a few in a bowl with water and leave to soak overnight. If I’m pressed for time, I’ll use hot water and also microwave for 10 minutes (timing really depends on how thick your mushrooms are) In this dish, I actually prefer dried mushrooms, as they have a deep, earthly flavor and I like the slightly chewy texture for this dish. If you use fresh shitake, the Hoisin+Oyster might mask the shitake’s true flavor. I’d rather save the fresh shitake for simple, light stir-fries or in My 10 Minute Miso Soup […]
Hi,
First of all, this page is the only page that I could find in Google that best describe and explain how to make miso soup.
Many many thanks, I definitely bookmark this page.
Just a question however, my siblings are vegan, will the taste be very bad if we do not have the Dashi?
Ivon- Use vegetable stock that is diluted…it will taste just as good…and definitely healthy!
Thanks for the recipe. Am giving it a go this evening though I’ll be using miso paste with dashi included in it – can’t read Japanese either but the label at the supermarket pointed it out.
YUMMMM MISO SOUP !
I LOVE ASIAN FOOD ❤