Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner.
Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well.
Create your simple homemade fresh Miso soup by following these simple steps.
Serves 2 - 3
Preparation time - 5 mins
Cooking time - 15 mins
For the Dashi (stock)
Ingredients for the soup
For the Miso
Soak the Dashi for at least 30 minutes or longer in cold water, bring to boil, then remove the Kombu seaweed. If you'd like to add vegetables, add these now and cook until your desired softness. Add the rest of your ingredients and let it cook for a few more minutes, remove from the heat and add your miso*.
*There are many ways of adding the miso into your soup. Here are a few ways:
*Tip: Do not let your soup boil after you have added the miso - as this will kill the miso's fermentation process.
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All our recipes are 100% vegan (no meat, fish, dairy, eggs, or gelatine) and refined sugar free
Enjoy this golden tonic with a pungent after taste of our Clearspring Apple Cider Vinegar with The Mother. This can be enjoyed hot on a cold cloudy day with your blanket or chilled on a sunny summer morning to wake our bodies.
I love this hot, soothing miso soup as a pick-me up at any time of the day. Simply pop the ingredients in a tea cup, top up with hot water, done! Or, bring them to work portioned up and ready to go – perfect for meal prep. You can vary this recipe indefinitely, just include something a little spicy or acidic to lift the salty miso. I like a few spoons of oats in mine to make it a little more substantial, almost like rice!