Japanese miso soup is easy to make at home with our foolproof recipes. We have light miso soups for a starter, as well as heartier miso-flavoured broths to serve with noodles for a warming main dish.
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish flakes). Instant dashi granules are sold in conveniently sized jars or sachets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Shiitake mushrooms, ginger and a stock made with dried kombu seaweed bring rich savoury flavours to this Oriental broth, which is quick and easy to make. With delicate tofu and slightly peppery watercress, the resulting soup is ideal for a deliciously healthy first course before a stir-fry of mixed vegetables with noodles.
Tonight's dish is a simple to prepare Japanese meal. Nikujaga is a home-cooked dish, a meat, potato and onion stew cooked in sweetened soy sauce. It is served with a bowl of rice and miso soup.
I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.
This is an authentic recipe from Korea that's eaten with rice and other side dishes. It includes tofu, courgette, mushrooms and onions. Garnish with sliced spring onions. You might have to go to an Asian shop to buy some of the ingredients.
Make your very own Japanese miso soup from scratch. It's easy to do at home! Perfect for a starter or light, warming lunch.
A flavourful Japanese soup, made with soft-boiled turnips and a sake, miso paste and kombu (seaweed) stock. Serve hot.
A healthy and filling Japanese soup recipe, full to the brim with healthy green veggies.
Lightning-quick to prepare, miso makes a nutritious base for a light Japanese-style broth with tofu, mushrooms and watercress. Serve with bread.