Indulge in the comforting warmth and exquisite flavours of homemade White Miso Soup with Tofu and Spinach. This simple yet satisfying Japanese dish combines the umami richness of white miso paste with the delicate textures of tofu and vibrant spinach. A popular and nourishing choice, this soup offers a perfect balance of savoury notes and wholesome goodness.
Making authentic Japanese miso soup at home is incredibly easy! This soup isn’t just delicious but also brings numerous health benefits, being a staple in the Japanese diet.
In Japan, miso soup is always served with steamed rice. I first tried it as a side dish with fried rice in a London restaurant and instantly fell in love with its white miso, tofu, and spinach combination. It’s my go-to soup, simple to make yet incredibly delicious!
The main ingredient here is miso, a fermented soybean paste known for its savoury, salty taste and health benefits. This particular soup gets an extra healthy boost from the added vegetables.
Traditional miso soup includes tofu, green onions, and sometimes seaweed. Japan enjoys various versions based on regions, seasons, and personal tastes. There’s flexibility in ingredients, allowing for many different variations of this comforting soup.
What is White Miso soup with Tofu and Spinach made with:
Miso soup comprises three main elements: miso paste, dashi, and your chosen vegetables.
Dashi: Essential for an authentic miso soup, dashi is a Japanese stock providing a rich umami flavour. It’s usually made swiftly within 25 minutes using dried kelp (kombu) and dried shiitake mushroom for the vegetarian version, unlike traditional versions that use bonito flakes.
Miso: This fermented soybean paste is crafted from soybeans, barley, salt, and koji culture. There’s a variety of miso pastes available, allowing flexibility in making the soup.
Choice of Ingredients: Customise your soup with carrots, mushrooms, tofu, cabbage, or any preferred vegetables. Ensure you cook them based on density; start with root vegetables, then add quick-cooking ones like spring onions or cabbage later in the process.
Additionally, include toasted sesame oil, tamari (or soy sauce for non-gluten-free options), and ginger for added flavour.
What kind of Miso is used in Miso Soup?
You can use yellow, white, or red miso in this soup. The variety you use will help to determine the flavour, as each miso paste varies in saltiness and flavours. I typically prefer using white miso when making this recipe, because of its mellow flavour. You can also mix 2-3 types of miso together for more complex flavours.
A quick overview so you can compare different types of Miso
- Red Miso is the type of miso that is fermented the longest, and as a result, it has the richest and most pungent flavour. It also tends to use the highest percentage of soybeans and has the saltiest flavour when compared to other varieties.
- Yellow Miso is fermented for about a year, and is a little sweeter than red miso, while also being less salty.
- White Miso has the lightest and most mellow flavour compared to other varieties of miso. It is fermented for a shorter period of time and uses the lowest percentage of soybeans.
If you follow a gluten-free diet, it’s important that the miso you buy is certified gluten-free. Miso is made from a combination of beans and grains, so you need to make sure that a gluten-free grain is used, such as millet, rice, or quinoa.
Making White Miso Soup with Tofu and Spinach
Prepare this soup easily by starting with a mix of miso, toasted sesame seed oil, and ginger, setting it aside. To protect the beneficial probiotics in miso, simmer the other soup ingredients separately until the veggies are tender.
Take the soup off the heat, then pour some broth over the miso mix and stir until dissolved. This prevents clumps and cools the soup before adding the miso. Once combined, taste and adjust seasoning before serving warm.
When adding tofu to miso soup, always add miso before tofu. This preserves delicate silken tofu from breaking when dissolving miso paste in the soup.
Using Dashi Powder (Shortcut)
For a quick and convenient bowl of miso soup, consider using instant dashi powder, a time-saving solution readily available at Asian stores or online marketplaces like Amazon. A popular vegetarian option is Dashinomoto. Simply dissolve 1 packet (8g) of dashi powder in 750 ml of boiling water to prepare the soup effortlessly.
Helpful Tips and Tricks to make Miso Soup
- Miso Varieties: While white miso was used in this recipe, any type of miso can be used based on what you have available. Red miso can impart a saltier and richer flavour to the soup.
- Salt Consideration: Miso itself is salty, so it’s advisable to refrain from adding additional salt. If using a broth other than dashi, opt for low-sodium vegetable broth or water as the base. With water, consider seasoning the vegetables as they cook to develop a similar flavor profile.
- Tofu Addition: For a more traditional approach, incorporate cubed soft or silken tofu into the boiling soup instead of, or in addition to, mushrooms and carrots. To prevent tofu breakage, add it after the vegetables have cooked.
- Preserving Probiotics: Miso contains beneficial probiotics. To retain its nutritional benefits, avoid cooking it directly. Instead, add miso to the soup once the cooking process is complete and the soup is removed from heat. Never bring the soup to a boil after adding miso, as this can diminish its flavours and aroma.
Looking for More Delicious Recipes ?? Try these
- Velvety White Bean and Miso Dip
- Garlic Mushrooms with Miso and Balsamic Glaze
- Roasted Aubergine with Miso Glaze
- Asian Spinach Salad with Miso Dressing
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