... Homemade Miso Soup Recipe | Dance of Stoves

Homemade Miso Soup Recipe

Miso soup - danceofstoves.com
We bring you another light recipe to compensate for the Christmas excesses while still enjoying a delicious, exotic, easy and also warm dish, which with the cold, is what you want.

Miso soup is one of the main dishes in Japanese cuisine

The most crucial ingredient is miso, a flavoured soy paste; it also usually contains dashi (fish broth), chives and leeks, although you can also add other vegetables. 

Our version is 100% vegetable, so we have dispensed with the dashi and only added vegetables (chives and leeks).

Also Read: Gingerbread Cookies Recipe

Miso soup - danceofstoves.com
There are two types of miso, the white or Shiro-Miso and the red or Aka-Miso; the main difference besides the colour is that the red is more robust and has more salt

We have used red because it is the one we have found, but white can serve you perfectly. 

If you cannot find the wakame seaweed, you can do without it or replace it with another seaweed such as kombu, nori or whatever you can find. 

The tofu is also optional, and you can substitute the vegetables or add the ones you like the most. 

Also Read: How To Make Veganesa In 5 Minutes

The only ingredient that we consider essential is miso

I do not know if they will sell it in large stores, we buy it in a huge Asian supermarket in the centre of Seville, which has everything at an excellent price.

Wakame seaweed - danceofstoves.com
In this photo, you can see what the dehydrated algae we bought were like, although if you find them fresh, much better. 

Some soak them beforehand, but it is easier for us to cook them directly, and in 5 minutes, they are ready and delicious.

Also Read: Vegan Salad With Beet & Peas

Miso soup - danceofstoves.com
When you have made your soup, I recommend that you try it and rectify the salt if necessary, adding more or adding a little more water not to be so strong. 

The amount of miso can also vary depending on your taste, so I recommend adding 2 or 3 tablespoons; try and add more if you like a more robust flavour.

We eat this soup often because it is swift and convenient for day to day, we love its intense flavour, and the algae have excellent properties; we recommend that you include them in your diet if you have the opportunity.

Have you tried the miso soup? It sure surprises you.

Also Read: Peach And Pistachio Tart

Miso soup - danceofstoves.com
Miso soup

Miso Soup
Miso soup is one of our favourite soups, and we make it all the time. It’s ready in 20 minutes and is so nutritious.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 15 mins
  • Total: 20 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Side Dish
  • Cuisine: Vegan, Japanese

Ingredients SCALE (1x)

  • 1 litre of water
  • 12 grams of dehydrated wakame seaweed
  • Three tablespoons miso
  • 175 grams of tofu
  • 100 grams of vegetables (leek and chives)

Ingredients SCALE (2x)

  • 2 litre of water
  • 24 grams of dehydrated wakame seaweed
  • Six tablespoons miso
  • 350 grams of tofu
  • 200 grams of vegetables (leek and chives)

Ingredients SCALE (3x)

  • 3 litre of water
  • 36 grams of dehydrated wakame seaweed
  • Nine tablespoons miso
  • 525 grams of tofu
  • 300 grams of vegetables (leek and chives)


  1. We put the water in a pot, and when it starts to boil, we take a little water into a glass to dissolve the miso. In the rest of the water, we add the wakame seaweed. We leave them for about 5 minutes or are fully hydrated (they will turn green and increase a lot in size).
  2. We dissolve the miso in the water by turning it over with a spoon. We booked.
  3. Add the diced tofu and cook the soup over medium heat for about 5 minutes. You can add the vegetables at this time if you like them well done, at the last minute so that they are slightly soft or serve them raw in your soup so that they are crisper and make the most of their nutrients; it is a matter of taste.
  4. When the soup is ready, we remove it from the heat, add the miso with the water, stir, and it is ready to serve.

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