We all know by now cooking with miso adds a savoury flavour to foods that satisfies our fifth taste sensation known as umami, and can add the rich flavour that might be missing in meat-free dishes. It is also rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Miso also provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy and in turn benefits our overall mental and physical wellness.

Drinking miso soup is a simple yet delicious way to harness all the benefits miso has to offer and it can be easily made with 2 basic ingredients; miso paste and dashi. Read our ‘Best Home-made Vegetarian Miso Soup with Dashi from Scratch‘ post for the recipe. Our Miso Soup Kits are perfect for those of you who are time poor or for those of you wanting an alternative on your tea or coffee break, simply add hot water and stir!

If you are a regular on Miso Tasty then this is probably all old news to you, but did you know that there are many different ways to take your miso soup to the next level!?

We’ve put together 6 Miso Soup Recipe Ideas We Know You Will Love.

Dashi

First off, each recipe requires dashi or a vegetable/beef/chicken stock. You can use plain water if you wish to but we recommend using dashi or a stock of your choice as it will make a huge difference to the end result. Dashi is a light Japanese stock that is thin like a broth and made from simmering dried tuna flakes, kombu seaweed, shitake mushrooms or a combination of them. As a swap out, a light vegetable stock can be used if you cannot get hold of the ingredients. Read our Simple Home-made Miso Soup with Vegetable Stock recipe here or try our Best Home-made Vegetarian Miso Soup with Dashi from Scratch here. As with a chicken or veal stock in French cuisine, dashi is the foundation of Japanese cooking so we usually have some pre-made in the fridge. You can store it in the refrigerator for up to 5 days, or portion it out and store in a container in the freezer. The time-pressed can opt for instant dashi powder instead. Natural versions with no additives can be found in most good Asian supermarkets.

Roast Leek Miso Soup

Ingredients (serves 2)

  • 1 small leek
  • Olive oil
  • 1.5 tbsp of white miso paste
  • 1.5 tbsp of red miso paste
  • 500ml of water/dashi or vegetable stock.

Method

Simply clean, chop 1 small leek into rings and lay out in a roasting tin with a drizzle of olive oil to coat. Roast in an 180 degree fan oven for 20 minutes until the leeks are soft and tender and a little golden on the edges.

Meanwhile, make your miso soup base.

  1. Boil 500ml of hot water, vegetable stock or dashi in a pan, see section above titled Dashi.
  2. Ladle a cup of the stock into a small bowl and stir in the two types of miso paste, until smooth. Lower the heat to a low simmer and pour the miso into the pot and stir again.
  3. Add the roasted leeks and simmer for 1 minute before serving into 2 bowls.
  4. Add freshly chopped spring onions and sesame seeds to serve (optional).
Miso Tasty - 8 Miso Soup Recipe Ideas We Know You Will Love

Roast Parsnip and Carrot miso soup

Ingredients (serves 4)

  • 800ml of water/ dashi/ vegetable stock
  • Half a small onion, diced
  • Half a stick of Celery, diced
  • 2 cloves, crushed Garlic
  • 300g Parsnips
  • 200 Carrots
  • 2 Carrots
  • 3 tbsp olive oil
  • Salt and pepper
  • Pumpkin seeds
  • 2.5 tbsp. White Miso paste
  • Parsley

Method

  1. Pre heat oven to 180 fan
  2. Line a tray, peel and chop the root vegetables, drizzle with olive oil and roast for 25 mins until tender.
  3. In a large saucepan, warm up a tbsp of olive oil and then add the celery, onion and garlic, and sautee for 5 minutes, before adding the water or dashi/stock then simmer for a further 10 mins, before seasoning with salt and pepper.
  4. Now add the roasted vegetables to warm through, then blend until smooth.
  5. Add the miso paste at the end, by mixing it first with a small bowl of soup mixture, before adding it back to the soup pot.
  6. Toast the pumpkin seeds and chop parsley to garnish.

Spinach and Pea miso soup

Ingredients (serves 4)

  • 800ml of water/ dashi/ stock
  • Half a small onion, diced
  • Half a stick of Celery, diced
  • 2 cloves, crushed Garlic
  • 500g spinach leaves
  • 250g of frozen peas
  • 3 tbsp olive oil
  • Salt and pepper
  • 2.5 tbsp. White Miso paste
  • 2 tbsp of toasted, crushed walnuts (optional).

Method

  1. In a large saucepan, warm up a tbsp of olive oil and then add the celery, onion and garlic, and saute for 5 minutes, before adding the water or stock then simmer for a further 10 mins.
  2. Now add the spinach to cook for a few minutes – it will shrink quite quickly in the pan, before adding the frozen peas and cook for a further 3-4 minutes.
  3. Blend until smooth using a hand-blender or food processor.
  4. Add the miso paste at the end, by mixing it first with a small bowl of soup mixture, before adding it back to the soup pot.
  5. Serve with crusty bread, a drizzle of extra virgin olive oil and a crunchy topping of sesame seeds or crushed walnuts (optional).

Chicken, Tarragon & Miso Consommé / Broth

Ingredients (serves 2)

  • 500ml of water or chicken stock,
  • 1.5 tbsp of white miso paste
  • 1.5 tbsp of red miso paste
  • 150g cooked chicken breast or thigh meat, sliced into bite size pieces
  • 2 tablespoons of roughly chopped tarragon leaves (avoid the stem).

Method

  1. Boil 500ml of hot water or chicken stock
  2. Add the chicken pieces and the tarragon to the hot liquid.
  3. Ladle a cup of the stock into a small bowl and stir in the two types of miso paste, until smooth.  Lower the heat to a low simmer and pour the miso into the pot and stir again.
  4. Simmer for 1 minute before serving into 2 bowls.
  5. Add freshly chopped spring onions and sesame seeds to serve (optional).

Beef, Carrot and Miso Consommé / Broth

Ingredients (serves 2)

  • 500ml of water or beef stock,
  • 1.5 tbsp of white miso paste
  • 1.5 tbsp of red miso paste
  • 150g roast beef leftovers, or sliced beef steak
  • 1 small carrot, peeled and diced small
  • 2 tsp of chopped chives (optional).

Method

  1. Boil 500ml of hot water or beef stock, with the carrot pieces until the carrot is tender,
  2. Lower the heat and add the beef pieces to the hot liquid.
  3. Ladle a cup of the stock into a small bowl and stir in the two types of miso paste, until smooth.  Lower the heat to a low simmer and pour the miso into the pot and stir again.
  4. Simmer for 1 minute before serving into 2 bowls.
  5. Add freshly chopped chives to serve (optional).

Try this recipe with…

4 x miso tasty organic red + white miso paste 200g
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