How It’s Made: Miso Soup

Miso soup is a staple on the menu of nearly every Japanese restaurant. The simple soup packs a lot of flavor and plenty of health benefits. The original version of miso soup was traditionally eaten with rice, but today, when you order it in a Japanese restaurant, you usually just get the broth with pieces of tofu and seaweed in it. What is exactly is miso soup, and how is it made? Here is what you need to know.

Miso Soup Ingredients

Although other ingredients are sometimes added, miso soup at its core contains only two ingredients: dashi and miso paste. Dashi is a Japanese soup broth that is made from anchovy, kelo, and bonito flakes. Dashi is used frequently in Japanese dishes, and if you’ve eaten at Japanese restaurants, there is a good chance that you’ve smelled its distinctive aroma in the air. Miso paste is made from fermented soybeans, and frequently, salt. The miso paste doesn’t dissolve in the broth completely, and it gives miso soup its recognizable cloudy appearance. In addition to these ingredients, there are many different twists on miso soup recipes. Families tend to have their own preferences that include everything from adding radishes to adding potatoes to the mix.

Making Miso Soup

For a simple miso soup, the dashi and miso paste are heated together gently until it is time to serve. It’s important for the soup to never boil, which will cause the flavor of the miso to break down. After the two are combined, salt may be added. At this point, the addition of other ingredients, like tofu and seaweed, can occur. Miso paste comes in a variety of colors, and the darker the color, the stronger the flavor. This is an important consideration when preparing the soup.

Let House of Genji do the work for you, and stop by our restaurant for a steaming cup of miso soup plus a delicious teppanyaki meal. Contact us today to find out more about our menu of Japanese food in San Jose by dialing (408) 453-8120.

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