Miso soup is healthy, savoury, and wonderful for cool spring nights and those really cold winter nights. It is simple to make and can easily be vegan.
At Green Cuisine, miso soup appears often at the soup buffet.
Miso Paste is Tasty and Healthful
Made from soybeans and most importantly, “koji”, miso can also contain a grain such as rice, rye, or barley. Koji is the starter culture of the Aspergillus oryzae mould. The soybeans, koji, and grain are mixed together and left to ferment. The Aspergillus oryaze mould digests and ferments the components in the miso paste for a period of time. The resulting product has a distinct flavour and contains many probiotics. It is advisable to add miso paste right before removing the soup from heat in order to not kill these beneficial probiotics by overheating.
Miso originates from Japan, where it has a long history.
There are three main types of miso paste that you can find at the grocery store: shiromiso, which is a white miso; shinshumiso, which is yellow miso; and akamiso, the red miso.
White miso: Usually light yellow in colour. It is the mildest in flavour because it has been fermented for a relatively short amount of time compared to the other miso pastes. It is made with fermented soybeans and rice.
Yellow miso: A light brown coloured miso paste, it is stronger than white miso. It is composed of fermented soybeans and barley.
The white miso and the yellow miso are both good for salad dressings, soups, sauces, marinades, and glazes.
Red miso: The strongest flavoured miso of the three, the colour of this miso paste ranges from dark brown to red. You will find this miso to be the saltiest and sharpest tasting of the three. Only a small amount will add a lot of flavour and salt to your dish. In order to prevent a flavour calamity, you should always taste before deciding to add more.
I wouldn’t make miso soup from red miso paste. This paste would be wonderful for marinades, sauces, and glazes.
How To Make Miso Soup
You will need:
3 tbsp miso (white or yellow)
4 cups (1L) water
1 tbsp dried wakame seaweed
cubed soft tofu (about 100 grams but you can add more as desired)
½ cup or more of green onions
Put 4 cups of water in a saucepan and heat until the water comes to a boil. Add the wakame seaweed and cook this on medium heat for approximately 5 minutes.
In a bowl, mix the miso paste with some warm water until combined.
Remove the saucepan from heat. Now add this miso paste to the contents in the saucepan and stir. Add the cubed tofu and green onions. Enjoy!