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Loaded Miso Soup

Miso & tofu dance with earthy mushrooms & crisp greens in this umami explosion. Dive into homemade comfort! Steaming broth, chewy tofu, & umami magic await. One sip of this homemade Loaded Miso Soup & you’re home. #WarmFromWithin #JapaneseHomeCooking

There’s something almost magical about miso soup. This humble Japanese bowl holds a universe of comfort, a savory hug in a steaming cup. It’s the essence of home cooking, the first sip warming you from the inside out on a chilly day, the perfect prelude to a hearty meal. But beyond its delicious simplicity, miso soup boasts a rich history and endless possibilities.

My miso soup journey started at home, watching countless YouTube videos of Japanese expert chef’s coaxing flavour from kombu and bonito flakes. Imagining the aroma of dashi filling the air, promising a taste of pure umami magic. Today, I recreate that magic, but with my own twist – a loaded miso soup brimming with vibrant ingredients and personalized twists.

Forget the instant packets! Making homemade miso soup is surprisingly easy. The heart of it all is the dashi, a symphony of seaweed (kombu) and fish flakes (bonito). It’s the foundation for this culinary canvas, and while powdered versions exist, there’s nothing quite like the depth and nuance of the real deal.

But dashi can be more than just kombu and bonito. Clams, for instance, add a delightful depth to my red miso creation, while barley miso brings a touch of earthiness to my repertoire. The variations are endless, a playground for experimentation and personal preference.

And then there’s the miso itself, the soul of the soup. From the sweet and mild white miso to the robust and earthy red, each variety offers a unique personality. I love mixing and matching, finding the perfect balance for each occasion.

But the true beauty of loaded miso soup lies in its infinite customization. This isn’t a dish bound by strict rules, but an invitation to play. Tender tofu cubes, fragrant mushrooms, crisp greens – each addition sings its own melody, harmonizing with the dashi and miso in a beautiful chorus of flavours.

So, ditch the instant packets and embark on your own miso soup adventure. Discover the depth of homemade dashi, explore the world of miso, and play with your favourite ingredients. With each bowl, you’ll not only nourish your body, but also create a culinary memory that will warm you from the inside out.

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Loaded Miso Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Japanese

Description

Miso & tofu dance with earthy mushrooms & crisp greens in this umami explosion. Dive into homemade comfort!


Ingredients

Units Scale

Dashi

Soup


Instructions

  1. Place the kombu and water in a large pot and bring to a simmer over medium heat. Do not let it boil.
  2. Once simmering, remove the kombu and discard.
  3. Add the shiitake mushrooms and simmer for 5 minutes.
  4. Add the bonito flakes and bring to a simmer again. Reduce heat to low and simmer for 10-15 minutes, allowing the flavours to infuse.
  5. Strain the dashi through a fine-mesh sieve into a clean pot.
  6. Separate the shiitake mushrooms and thinly slice them, once sliced, set it aside.
  7. Heat the dashi over low heat and whisk in the miso paste until dissolved. Avoid boiling as this can make the miso bitter.
  8. Stir in the spring onions, wakame and sliced shiitake
  9. Divide the tofu among bowls.
  10. Pour the hot soup over the tofu.

Notes

You can add any desired optional ingredients like carrots, bok choy or eggs.

 

View Comments

  • Absolutely and utterly cannot wait to make this! Have not had a miso soup awhile!!! Unfortunately an on-line shopping trip to 'Essential Ingredient' has to come first . . . some stuff missing!!! Thanks a million !!!

    • When I crave for something savory miso soup does the job, so we have it so often. I also love soups so in an event we dont have soup served during meal time, I whip up something like this or if I am in a hurry the instant ones

    • Wakame the bright green colour when rehydrated has a milder flavor and is usually added in salads and soups, while kombu the darker green is known for flavoring stocks due to its rich umami flavour not usually eaten like wakame.

  • This looks fantastic, Raymund, and most ingredients are on hand regularly. I have never made miso soup, yet I always look forward to sushi dates so I can have it. Time to make it at home — so healthy!

  • I cannot say I'm a huge fan of miso soup, but you've described it in a such poetic way that I'm now craving some! :) This version looks hearty and tasty!

Published by
Raymund
Tags: SoupTofu

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