10 Ways to Make Healthy and Nutritious Japanese Miso Soup a.k.a. MISOSHIRU

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Cut bok choy and carrot into small pieces. Mince shiso leaves and garlic, and mix them with ground chicken. Add oyster sauce, soy sauce, and sugar to the meat and knead well.

Put water, dashi powder, and carrots in a pot and bring to a boil. Cook for a few minutes until carrots are slightly tender. Spoon meatballs from the bowl of chicken mixture. Drop them into the boiling broth.

When the meatballs are almost cooked, add bok choy. Heat for 1 to 2 minutes and turn off the heat. Dissolve miso paste and it’s done!

Wash okra and rub salt into okra surface. Wait for 1 minute and rinse well. Mince okra.

Put water in a pot and bring to a boil. Add okra and dashi powder, then cook for 1 minute.

Make sure it is boiling strongly, and drop beaten egg. When the egg is cooked turn off the heat. Dissolve miso paste and it’s done!

Shred daikon and fried tofu.

Put water, daikon, and fried tofu in a pot and bring to a boil. Cook until daikon is soft.

Add dashi powder. When the daikon is cooked turn off the heat. Dissolve miso paste and it’s done!

Dice tofu. Put water in a pot and bring to a boil. Add tofu and bring to a boil again.

Add dashi powder and dried wakame seaweed. After simmering for 2 minutes, turn off the heat. Dissolve miso paste and it’s done!

Slice onion and cut kabocha into small pieces.

Put water, kabocha, and onion in a pot and bring to a boil. Cook until kabocha is soft.

Add dashi powder. When the kabocha is cooked turn off the heat. Dissolve miso paste and it’s done!

Cut all the ingredients into small pieces. Put water, daikon, carrot, and gobo in a pot and bring to a boil. Cook until these vegetables are almost soft.

Add tofu and dashi powder. Bring to a boil and add pork and sake. When the vegetables are cooked turn off the heat. Dissolve miso paste and it’s done!

Slice onion and carrot. Put water, onion, and carrot in a pot and bring to a boil. Cook until these vegetables are almost soft.

Add dried wakame seaweed, minced green onion, and dashi powder. Bring to a boil. After making sure the water is boiling, crack the eggs into the pot. When the eggs are cooked to the desired consistency, turn off the heat. Dissolve miso paste and it’s done!

Cut salmon and cabbage into small pieces. Pour sake over salmon and let stand for 1 minute.

Put water and cabbage in a pot and bring to a boil. Cook until the cabbage is slightly soft.

Add salmon and dashi powder. Bring to a boil. When the salmon is cooked turn off the heat. Dissolve miso paste and it’s done!

Cut all the ingredients into small pieces. Put water and onion in a pot and bring to a boil. Cook until onion is almost soft. Mix milk, miso paste, ground white sesame seeds, chicken stock powder, and sugar in a bowl in advance.

Add chicken and simmer for a minute or so, then add bok choy, and the miso sauce. Simmer for a while and it’s done!

Mix all ingredients well with cooked rice to make rice balls.

Cooking Techniques

Equipment Needed

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Dietary

Allergens