Miso Soup

Ingredients (serves 5)


  • - 3 cups (600ml) water

  • - 4g Dashi no moto (bonito soup stock powder)

    available at Suzuran
  • - 4 Tbsp Aka miso paste / 4.5 - 5 Tbsp Shiro miso paste

    available at Suzuran
  • - Examples of ingredients

  • - Pork/chicken + carrot + white radish + spring onion + burdock

  • - Salmon + carrot + cabbage + bean-shoot

  • - Tofu + spring onion + wakame (seaweed)

    available at Suzuran
  • - Spring onion + tofu + deep fried tofu pouch

    available at Suzuran

available at Suzuran

available at Suzuran


  1. 1. Cook your ingredients, ex: 200g firm tofu cut into 1.3cm cubes, 3 pieces deep-fried tofu pouch cut into 1cm wide strips, in 3 cups of water until they are cooked through.
  2. 2. Add miso paste, using a mesh ladle to dissolve miso paste is an ideal but not essential, simmer for another couple of minutes.
  3. 3. Pour into a soup bowl, add thinly cut spring onion and serve.
  4. Add miso little by little until getting the right amount for you. Do not boil miso for long time as it gets saltier.


Miso/味噌 is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin/麹菌. The traditional Chinese analogue of miso is known as dòujiàng/豆酱.
High in protein and rich in vitamins and minerals, miso played an important nutritional role for more than a millennium in Japan.
These have been some similar seasonings of fish and soy-based sauce produced throughout East Asia.