Miso soup is a classic Japanese dish made with miso paste, dashi (Japanese soup stock), and various ingredients such as tofu, seaweed, scallions, and sometimes seafood or vegetables. It’s a staple in Japanese cuisine and commonly served as a side dish or part of a traditional Japanese breakfast.
In fact, miso soup is consumed almost every day by Japanese people. This soup is well-known for its health benefits, being rich in protein, vitamins, and minerals, while also being low in calories and fat, making it a nutritious and satisfying meal option.
Today, I made miso soup with potatoes and onions, which are easily available ingredients.
- Green onion
What is Miso?
Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and koji, a type of fungus. The fermentation process can also include other ingredients such as rice, barley, and wheat.
The resulting paste has a rich, savory, and slightly sweet flavor that is widely used in Japanese cooking.
Miso is a versatile ingredient that can be used in a variety of dishes, including soups, stews, marinades, dressings, and glazes. It is also used as a seasoning for vegetables, fish, and meat.
Miso has many health benefits as well. It is a good source of protein, fiber, vitamins, and minerals, and contains beneficial bacteria that can promote digestion and improve gut health.
Since when have Japanese people been drinking miso soup?
When was miso soup first made and why was it created? Miso soup has been a staple of Japanese cuisine for centuries, with its origins dating back to the Nara period (710-794 AD).
It is believed that the soup was initially created as a way to preserve soybeans during the winter months, which would then be used as a source of protein and nutrition. Over time, the recipe for miso soup evolved and other ingredients, such as seaweed, tofu, and vegetables, were added to enhance the flavor and nutritional value. Today, miso soup remains a popular and beloved dish in Japan and around the world.
Miso Soup 10 Minute : Quick, Easy, And Delicious
Here is the easiest way to make miso soup.
Wash and peel potato.
Cut potato into pieces that can be easily cooked quickly.
Cut the onion into thin slices.
Cut the green onions finely chopped.
Place 400 ml of water, potatoes and onions in a small saucepan and bring to a boil.
Bring to a boil and add 1 teaspoon of dashi.
When potatoes are soft, turn off heat.
Put miso in a ladle and dissolve while stirring little by little with chopsticks.
Stir and turn the heat back on. Then turn off the heat just before it comes to a boil.If miso is added and then brought to a boil, the miso soup will taste unpleasant.
Finally, topped with green onions to taste.
- Amount Per Serving
- Calories 268
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.4g2%
- Sodium 1513mg64%
- Potassium 1176.5mg34%
- Total Carbohydrate 55g19%
- Dietary Fiber 6.9g28%
- Sugars 8.4g
- Protein 9.1g19%
- Calcium 6%
- Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If miso is added and then brought to a boil, the miso soup will taste unpleasant.