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    You are in: Home / Recipes / Miso Shiru Soup Recipe
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    Miso Shiru Soup

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on January 30, 2004

      Great Recipe! I could have miso soup every day (and do sometimes). I used white miso instead of red, as I like the milder flavor, and I omitted the mushrooms, and added wakame seaweed (dried and boiled in the soup until it expands). Delicious!

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    • on April 15, 2011

      I love miso soup! This one, with all of the goodies in it, was a wonderful, light dinner. The only changes I made were for personal preference- I like my soup a bit more heavily flavored, so I used more bonito and more miso. The method works perfectly, and the soup comes together in a flash! Thanks for posting!

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    • on March 11, 2010

      Trying to add more tofu to our diets. This soup is delicious. There is noticable salt, but no more than any good home made chicken soup. You can always lighten the bonita stock by adding more water, but not me. Loved it.

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    • on February 21, 2010

      This makes a fairly light dashi, but there's so much flavor in the miso, that's okay. I used awari miso, which is half red and half white. I added 1 tbsp dried wakame and 2 oz udon to the dashi and boiled it for 4 minutes before adding the miso. It's even better the second day, when the tofu has absorbed some of the miso flavor. For a real textural garnish, add a few pieces of french-fried onions (the kind that come in a can).

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    • on April 17, 2009

      Thank you for a traditional miso soup recipe. I prefer white (shiro) miso which has a milder flavor. I do cheat and use dashi no moto, a packaged dashi. In a pinch you can use the dashi packet from ramen and make miso ramen instead. I used fried egg strips to garnish the dish.

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    • on March 05, 2009

      Impossible to find ingredients for :(

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    • on February 28, 2008

      This was my first attempt at Miso Soup. I loved your recipe, Bergy. I had to go to three stores before I found the bonita flakes, miso and seaweed. I did a few things different from using your basic recipe, and after reading several others, I added about a tablespoon of shoyu to the dashi, and 1/2 cup fresh chopped spinach leaves to the miso with the tofu, and 1/2 teaspoon of toasted sesame oil and 1/3 cup mirin after removing the soup from the heat. Tastes very much like what we get at our favorite hibachi restaurant. Thanks for a good basic recipe. I will make this often

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    • on January 04, 2008

      We didn't like this recipe too much. The dashi was too bland for our taste. It seems like the dashi is what makes or breaks a miso soup so not much more to say.

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    • on October 08, 2006

      A great recipe for miso soup. Most Japanese eat this 2 or more times a day. It's very traditional to eat for breakfast (and much better for you then most breakfast food). I've added miso soup to my daily diet. Thanks for the great for homemade miso!

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    • on June 16, 2006

      I used instant dashi instead of making it from scratch (we couldn't find bonita flakes anywhere!)

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    • on September 27, 2004

      Very Traditional. It turned out perfectly! The time was well worth it.

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    Nutritional Facts for Miso Shiru Soup

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 40.6
     
    Calories from Fat 15
    38%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 323.2 mg
    13%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.0 g
    4%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    dashi

    kelp

    bonito tuna

    Detailed Nutrition Values About Nutrition Info
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