Miso soup is one of the simplest and most comforting dishes in Japan. Traditionally, it’s made with tofu and wakame seaweed, but the best part is that you can customize it with any ingredients you like. My recent favorite is tomato—it’s unusual, but full of umami and surprisingly delicious! Pork is a popular choice for meat, and miso soup made with fish heads or bones is amazing. (If you use fish, blanch it once to remove any strong smell.)
Here’s a simple recipe for two servings:
Ingredients (2 servings)
- 1 ½ cups water
- ½ tsp dashi (soup stock) or veggie broth
- 1–1 ½ tbsp miso paste
- Your choice of veggies, meat, fish, or egg
材料（ふたりぶん）
- みず 1 ½ カップ
- だしまたはやさいブロス こさじ½
- みそ おおさじ1〜1½
- おこのみのやさい、にく、さかな、たまご
How to make
- Heat the water and add dashi or broth.
- Add your favorite veggies, meat, fish, or egg, and simmer until cooked.
- Turn off the heat and stir in the miso paste.
- Pour into bowls and enjoy!
つくりかた
- みずをあたため、だしまたはブロスをくわえる。
- おこのみのやさい、にく、さかな、たまごをくわえ、ひがとおるまでにる。
- ひをとめて、みそをときいれる。
- うつわにそそいで、めしあがれ！
If you can get some miso, definitely give miso soup a try! It’s a simple dish, but it’s full of flavor and a little taste of Japan in every bowl.
