Miso soup is a staple of Japanese cuisine, included in breakfast and enjoyed year-round. And it’s actually pretty easy to make at home if you want to enjoy it without having to go out to a restaurant. Here is some advice for making the best homemade miso soup you can.
Add the Miso at the End
You may think that it makes sense to add your miso paste early on to give time for the flavors to develop, but you’ll actually want to add it after you take the soup off of the heat so that the hot water doesn’t kill all of the active probiotic cultures in the miso which have lots of health benefits you don’t want to miss out on.
Make a Miso Slurry First
Miso paste is quite thick, so if you add it directly to your soup, it might end up clumpy. To avoid this, first dissolve your miso paste by whisking it in a bit of warm broth in a small bowl. After that, it will incorporate into the rest of the soup much more smoothly.
Choose Your Miso Wisely
There are multiple kinds of miso paste you can choose from for your soup—white, yellow, and red. White miso will result in a more mellow, sweet soup, while red will be more intense in flavor.
