It‘s super easy to make authentic and homemade Japanese Miso Soup! In this recipe, I show you how to make quick and easy soup stock (dashi) from scratch, then create classic miso soup with tofu and wakame seaweed. It‘s delicious and has many health benefits.
Miso soup is a staple in Japanese cuisine and is soup for the soul. We enjoy it almost every single day for breakfast, lunch, or dinner. As a Japanese home cook, I would also say that miso soup is probably one of the easiest soups you can make at home.
There are many paths to making miso soup, but once you grasp the basics, you can explore and customize. This post aims to equip you with all the essential knowledge to make yourself a bowl of authentic miso soup at home any time of the day. And trust me, what you make will taste 10,000 times better than the miso soup from Japanese restaurants or the instant varieties.
Table of Contents
- Best Miso Soup Recipe
- 3 Simple Steps to Make Miso Soup
- What is Dashi?
- How to Make Dashi
- Best Miso Paste for Miso Soup
- How Much Miso Paste to Add to the Soup?
- How to Dissolve Miso
- When to Add Tofu to the Soup
- Reheating Miso Soup
- How to Store Miso Soup
- Key Points to Remember
- Advanced: Incorporating Other Ingredients in Miso Soup
- Health Benefits of Miso Soup
- Popular Miso Soup Recipes
Best Miso Soup Recipe
Most Japanese meals are served with a small bowl of steamed rice and a traditional Japanese soup called Miso Soup or Misoshiru (味噌汁). At its most basic, miso soup is simply made of three components:
- Dashi (Japanese soup stock)
- Miso (Japanese soybean paste)
- Soup ingredients of your choice, such as tofu and wakame seaweed
Depending on the region, season, and personal preference, we can make many kinds of miso soup. In addition to the classic tofu and wakame combination I’ll show you today, we also use different savory ingredients such as root and leafy vegetables, meat, and seafood to enhance the soup. That’s why we can never get bored with it.
In this post, I will guide you through the most authentic miso soup recipe and explain how it all comes together in detail.
If you are already familiar with making miso soup, check out my Seasonal Miso Soup Recipe Collection.
3 Simple Steps to Make Miso Soup
Making miso soup is simple, easy, and quick! Let’s master the basic miso soup with tofu and wakame seaweed. Here is the overview of the three steps:
- Make dashi (Japanese soup stock) [20 minutes]
- Add miso [2 minutes]
- Add tofu and wakame and serve [3 minutes]
Once you know how to make this classic Japanese miso soup, you can easily create endless variations by changing the ingredients.
Now let’s dive into each step.
What is Dashi?
Dashi (だし・出汁) is a Japanese soup stock and the base of many Japanese dishes. It is the easiest and quickest broth to make. To make authentic Japanese miso soup, you must use dashi as the soup broth and not chicken stock or vegetable stock. Remember, without dashi, it’s not miso soup.
The most common and basic dashi is Awase Dashi, which is made with kombu (kelp) + katsuobushi (dried bonito flakes). Another popular dashi used for miso soup in Japan is Iriko Dashi, made with anchovies.
💡Pro Tip
If you’re vegetarian or vegan, you can use Kombu Dashi (made with kombu) or Vegan Dashi (made with kombu and dried shiitake mushrooms).
Also, did you know there are 6 different types of dashi that you can choose from? Check out The Ultimate Dashi Guide to learn more.
How to Make Dashi
In general, there are three ways to make dashi.
- Homemade dashi — You can make a basic Awase Dashi from scratch by steeping kombu (edible kelp) and katsuobushi (dried bonito flakes) in water. If you’re vegetarian/vegan, use Kombu Dashi or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Dashi packet — The dashi packet is the best shortcut method that I use often. Similar to making tea, you steep the dashi packet in water and cook for a couple of minutes. Despite its quick method, the flavor of dashi is pretty good.
- Dashi powder — Dashi powder (dashi granules) is my least favorite method due to its lack of flavor. The flavor and fragrance do not last long. But you can make a quick dashi with just dashi powder and hot water.
In this recipe, I’ll show you how to make both Kombu Dashi (vegan-friendly) and Awase Dashi from scratch!
💡Pro Tip
We use dashi in many Japanese recipes to incorporate umami. You can make a big batch of dashi and store it in the refrigerator for up to 3-5 days or in the freezer for two weeks. Use dashi for different recipes throughout the week. With dashi on hand, you can make the basic miso soup in under 5 minutes!
Best Miso Paste for Miso Soup
Miso (味噌) or fermented soybean paste is made from soybeans, grains (steamed rice or barley), salt, and koji culture (麹, a fermentation starter).
There are many different types of miso in the market. In the US, most miso available at mainstream grocery stores goes by colors, such as white miso (shiro miso), red miso (aka miso), and yellow miso (awase miso or mixed miso). If you want to learn more about miso, check out our detailed post.
Each miso paste and brand varies in saltiness and flavor. When it comes to miso soup, there is no “right” miso for your miso soup. Taste and adjust the miso amount. You can mix two to three miso brands/types for more complex flavors or enjoy its unique characters using just one type, especially if you have good-quality miso.
My favorite miso is this Kodawattemasu from Hikari Miso (organic slow-aged red koji miso). It has a more rounded character that goes well with any ingredients. If you want to make miso from scratch, check out How to Make Homemade Miso post.
💡Pro Tip
Dashi-included miso (だし入り味噌) may seem convenient as you don’t need to prepare dashi; however, you can’t expect to enjoy the same health benefits from it. To maintain quality and taste while preventing the container’s expansion, the manufacturer has to add additives and sterilize it by heating, which stops the action of yeasts. Therefore, I don’t recommend opting for dashi-included miso.
How Much Miso Paste to Add to the Soup?
A general rule of thumb in Japan is to add one tablespoon (18 g) of miso paste per miso soup bowl, which holds 200 ml of dashi.
If you are using a US cup, use one tablespoon of miso per cup (240 ml) and add more after tasting it.
💡Pro Tip
When you are trying out a new miso, always start with less than the “one tablespoon per miso soup bowl” rule.
How to Dissolve Miso
Make sure to turn off the stove’s heat so you don’t accidentally boil the miso soup. Always dissolve miso paste first in a ladle, a separate bowl, or a strainer, and never add miso paste directly to the soup! Otherwise, you may find miso clumps while drinking the soup!
You can get my favorite Miso Muddler (One side of the whisk measures 2 Tbsp and the other 1 Tbsp) and a fine-mesh strainer to help dissolve miso.
💡Pro Tip
Add miso paste to dashi right before serving. Why? It’s to savor miso’s best flavor and aroma! Miso will lose its flavor and aroma if you keep reheating the miso soup.
Before adding miso, make sure to bring dashi to a slow boil (205°F/96°C). This temperature is considered the most fragrant stage for miso soup. By the time you are ready to enjoy the soup, it is at an ideal temperature (167ºF or 75ºC) for drinking.
When to Add Tofu to the Soup
How about the tofu? We always add tofu after dissolving miso. This way, you won’t accidentally break up the tofu while mixing in the miso paste. Besides tofu, dried wakame seaweed and green onions are also added at the same time.
Tofu warms up nicely with the remaining heat (unless you put a lot of it) as it doesn’t require “cooking” it. (Did you know it’s edible out of the package? Try Chilled Tofu and Tofu Salad recipes!) Be careful, when you overheat tofu, the water content inside the tofu will seep out, resulting in hardened tofu.
After adding tofu, wakame seaweed, and green onion, serve miso soup immediately while it’s warm. By the time you are ready to enjoy the soup, it is an ideal temperature (167ºF or 75ºC) for drinking.
Types of tofu: You may wonder what type of tofu works best for miso soup. There is a misconception that you have to use silken/soft tofu for miso soup, but that’s not true.
You can use silken or soft tofu (kinugoshi tofu 絹ごし豆腐) for a custardy texture and medium to medium-firm tofu (momen tofu 木綿豆腐) for a spongy texture. In Japan, silken tofu is a slightly more popular choice than medium tofu, but both types of tofu are equally used in miso soup.
💡Pro Tip
Did you know it is common to cut tofu on your palm in Japan? You might have seen it in Japanese dramas or animes. I recommend using a cutting board if you have never done this. The typical tofu size in miso soup is ½ inch (1.3 cm) cubes.
Reheating Miso Soup
If your miso soup is no longer warm, reheat it until simmering (190°F/88°C) and NEVER boil it. Miso soup will lose its flavor and aroma (nothing to do with probiotics—see below).
If you are reheating the leftover miso soup, add about 1 tablespoon (18 g) of miso to the soup (you may need to add more dashi or water). This way, you can enjoy the warm aroma of freshly dissolved miso.
💡Pro Tip
There’s a misconception that boiling miso soup will kill probiotics. However, probiotics are destroyed when the temperature of miso soup is above 140°F (60°C). Rather, the warning for not boiling miso soup is to preserve its flavor and aroma. The Japanese don’t treat miso soup as merely a source of probiotics. To reap the probiotic benefits, use miso in salad dressing and dipping sauces. Miso soup is chock full of protein, fiber, and minerals unaffected by heat!
How to Store Miso Soup
In general, it‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. If you like to keep the leftover, let your miso soup cool to room temperature (up to 4 hours; any longer and it will spoil) and then refrigerate. You can keep it for up to 2 days in the refrigerator. You can freeze miso soup for up to 2 weeks. However, you have to remove the tofu before freezing as the texture will change.
To reheat, see the above section for reheating tips.
If you want to make a big batch to store for later, it‘s best to refrigerate the soup without adding the miso. When ready to use, add the miso paste only for the portion you need.
Key Points to Remember
- You can make a big batch of dashi and keep it in the refrigerator for 3-5 days.
- Add miso right before serving. Not mealtime yet? Wait until you’re ready to serve.
- Bring dashi to a slow boil (205°F/96°C), turn off the stove’s heat, and add miso. This temperature is the most fragrant stage for miso soup. By the time you enjoy the soup, it is an ideal temperature (167ºF or 75ºC) for drinking.
- Use one tablespoon per cup or miso soup bowl (200ml) and adjust the taste. Dissolve miso first in a ladle, a separate bowl, or a miso strainer to avoid clumps in the soup.
- Add tofu after dissolving miso (as well as wakame and green onion).
- Never boil miso soup because it loses its flavor and aroma.
Advanced: Incorporating Other Ingredients in Miso Soup
This is a bit more advanced topic, but I’d like to give a quick introduction to it here.
If you’re using root vegetables, place them in cold dashi and cook until they become tender, approximately 10-15 minutes, depending on the vegetable’s density and cut.
For leafy vegetables and mushrooms, you can add them to already simmering dashi (with or without other cooked ingredients) and cook for a few minutes.
Besides tofu and wakame seaweed, you can add seasonal and year-round ingredients to your miso soup. Check out a collection of seasonal miso soup recipes on Just One Cookbook.
Health Benefits of Miso Soup
Japanese people drink miso soup daily, as we believe this delicious and healing soup is a gateway to excellent health. Much like green tea, you can say miso soup is the elixir of the Japanese diet. Here are just some of the health benefits of miso soup:
- Good source of nutrients. Miso is rich in essential minerals such as copper, manganese, protein, Vitamin K, and zinc. Therefore, drinking a bowl of miso soup daily is like taking a natural supplement for your health.
- Good for bones. Miso soup provides many bone-building minerals like calcium, magnesium, and manganese, which help to reduce the risk of developing osteoporosis.
- Improve heart health. The natural compounds in miso, including Vitamin K2, linoleic acid, and saponin, are known to reduce the risk of heart disease and lower cholesterol.
To fully enjoy the fantastic health benefits of miso soup, make your own miso soup. Instant miso soup may not be as beneficial, as it often contains higher sodium and additional preservatives. However, some reputable brands are available, so be sure to read the label.
Now that you’ve learned how to make miso soup at home, I hope you enjoy this nourishing soup every day!
Popular Miso Soup Recipes
- Homemade Instant Miso Soup
- Vegan Miso Soup
- Vegetable Miso Soup
- Kabocha Miso Soup
- Tonjiru (Pork & Vegetable Miso Soup)
- Clam Soup (Asari Miso Soup)
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Homemade Miso Soup with Tofu
Video
Ingredients
For the Dashi (makes a scant 4 cups)
- 4 cups water
- 1 piece kombu (dried kelp) (⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm)
- 1 cup katsuobushi (dried bonito flakes) (packed; I used a loosely packed 3 cups in the video for stronger flavor)
For the Miso Soup
- 7 oz soft/silken tofu (kinugoshi dofu)
- 4–5 Tbsp miso (use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi)
- 1 Tbsp dried wakame seaweed
- 1 green onion/scallion
Instructions
- Before we start… I make Awase Dashi with kombu and katsuobushi in this recipe. You can also make dashi with a dashi packet or powder. For vegan/vegetarian, make the Kombu Dashi I showed below or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Gather all the ingredients.
- Cut 1 green onion/scallion into thin rounds.
To Make the Dashi (can make in advance)
- Add 4 cups water and 1 piece kombu (dried kelp) to a medium saucepan. If you have time, soak the kombu in water for 30 minutes. NEVER wash kombu and do not remove the white substance—that’s umami! These days, it‘s pretty clean, so just make sure there are no dirt particles.
- SLOWLY bring it to a boil (about 10 minutes) on medium-low heat so you can extract as much umami from the kombu as possible. Right before the stock boils, remove the kombu and set it aside for another use. (If you leave the kombu, it gets slimy and yields a bitter taste.) Now, what you have is Kombu Dashi. If you’re vegetarian/vegan, use this kombu dashi for your miso soup.
- If you‘re not vegetarian/vegan, add 1 cup katsuobushi (dried bonito flakes) to the kombu dashi and bring it back to a boil again. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds.
- Turn off the heat and let the katsuobushi sink to the bottom, about 10 minutes. Then, strain through a fine-mesh sieve.
- Now you have roughly 4 cups of Awase Dashi. You can store the dashi in the refrigerator for up to 3–5 days and in the freezer for up to 2 weeks. Reserve the spent katsuobushi and repurpose it; see the suggested recipes that follow at the end of the instructions.
To Make the Miso Soup
- Add the dashi to the saucepan. If you are using dashi from the refrigerator, bring it to a slow boil (205°F/96°C) over medium heat and turn off the heat.
- Add 4–5 Tbsp miso. Put the miso in a ladle, slowly add the dashi into the ladle, and stir with chopsticks to dissolve completely. Here, I‘m using a miso muddler. If you accidentally add too much miso, dilute the miso soup with dashi (or water).
- Here, I‘m using a fine-mesh miso strainer, which helps you dissolve the miso faster. After dissolving the miso in the strainer, you may see rice koji (especially when it‘s koji miso). It‘s up to you if you want to include it in the miso soup or discard it (personal preference).
- Cut 7 oz soft/silken tofu (kinugoshi dofu) into ½-inch (1.3 cm) cubes and add to the miso soup. Tip: Add the tofu after the miso is completely dissolved; otherwise, you might break the tofu when stirring in the miso. Note: It is very common to cut tofu on your palm in Japan. However, I recommend using a cutting board if you have never done this.
- Add 1 Tbsp dried wakame seaweed and the chopped green onions to the pot right before serving to keep their fresh fragrance and color. Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water to get rid of the saltiness, instead of rehydrating it in the soup itself. If reheating, warm up the miso soup until it is just hot. NEVER BOIL miso soup because it loses flavor and aroma.
To Serve
- Serve immediately. Place on the right side of the table setting; you can read about this in my post Ichiju Sansai (One Soup Three Dishes).
To Store
- In general, it‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. Let your miso soup cool to room temperature (up to 4 hours; any longer and it will spoil) and then refrigerate. Keep for up to 2 days in the refrigerator. If you want to make a big batch to store for later, it‘s best to refrigerate the soup without adding the miso. When ready to use, add the miso only for the portion you need. You can freeze miso soup for up to 2 weeks. However, you have to remove the tofu before freezing as the texture will change.
To Reheat the Miso Soup
- Heat the miso soup in a pot over medium heat, but do not boil. Miso loses its nutrients, flavor, and aroma at high temperatures.
What to do with the spent katsuobushi and kombu?
- Save the spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month.
- With the spent kombu, you can make Simmered Kombu (Kombu Tsukudani).
- You can also make Homemade Furikake (Rice Seasoning).
Nutrition
Editor’s Note: The post was originally published on Mar 3, 2011. The recipe was revised and updated on June 7, 2022. The post was updated with new images, a new video, and more helpful content on February 2, 2024.
Ah~ those red serving bowls look gorgeous!
I think you mentioned on another article that there’s also DASHI miso paste. That’s the one I use (HIKARI miso brand) as dried konbu is rather expensive in my country! I like red miso because it is just the right intensity for me 🙂 I love how the miso can bring out all the flavors together!
Hi Carrie! Thank you, I got them in Takayama when we were traveling last summer. That’s a great idea for those who can’t get dashi ingredients. I rarely have red miso in my fridge. Miso is really up to people’s preference. 🙂
I got all the ingredients better start cracking on these ones
Thank you for your blog. I just discovered it and can’t wait to try your recipes! I hope I can find dashi packets in my supermarket, because I have a small kitchen and like really simple yet flavorful recipes, which is why I like your blog. From the ingredients, it looks like you’ve narrowed down recipes to be flavorful and easy. Thank you. A friend who is Japanese-American and a busy doctor may really like your blog, too.
Thank you for your kind comment, Alice! Hope you enjoy my recipes and if you have any question, feel free to leave a comment or email me. 🙂
Can I add shiitake mushroom and add shiitake dashi to my fish dashi for my miso soup?
Hi Marie! Sure! 🙂
I just made a bunch of your miso recipe (and some of the baked chicken katsu) for the first time, and I have to say: I’ve never been able to make a recipe taste just right the first time before. They both turned out great! I couldn’t find the awase dachi, so I used some benito dachi and mixed it with the konbu dachi and it turned out really nice. I also used the shiro miso paste because I’m not a fan of the taste of salt. The flavor is nice and light, which is exaactly what I was looking for.
I have a question about reheating the miso: I know you said it’s good for 2-3 days, but what method do you use to reheat it without ruining the miso flavor or breaking down the tofu?
I have another question about the wakane: I accidentally rehydrated too much. Is it ok to put it in the fridge and use it tomorrow?
Hi Cat! I’m so happy to hear you enjoyed my recipes and thank you for your kind feedback! 🙂 Here are my answers:
1) Reheating miso – you can reheat over stove just like how you reheat other types of soup. But just be careful not to “boil” the soup. When it’s hot enough, turn off. Only stir when you serve the soup, so you won’t be breaking the tofu.
2) Wakame – yes, you can save the rehydrated wakame for several days in the fridge, maybe 3 days. You can use wakame for salads too. Here are wakame recipes:
https://www.justonecookbook.com/?s=wakame
Thanks!
Is this soup ( miso) good as a base for…oh say fish and ,or shrimp? How about adding broccoli and other veg’s?
Hi Ric! We sometimes put seafood in miso soup and all kinds of vegetables! A lot of root vegetables such as turnips, daikon, carrot, potatoes, gobo (burdock root), lotus root, onion, etc and cabbage, eggplant, napa cabbage, spinach, etc… whatever you like! P.s. broccoli is not a common miso soup ingredient, but if you like, of course you can add. 🙂
Hi! I just want to say I love your cookbook page! Today is obviously Valentine’s day and I’m so excited to make soba noodle soup for the first time! Wish me luck <3
Hi Joyce! Hope you enjoyed soba noodle soup. I’m happy to hear you enjoy my blog, and thanks so much for your kind feedback! 🙂
I’ve only found your site three days ago but have already made your kimchi chigae, oniguri, and this miso soup. So comforting, simple to make, and DELICIOUS! Thanks for all the future recipes I make too. ^.^
Aww thanks so much for trying my recipes already! I’m so happy to hear you enjoy them. 🙂
I love miso soup, can’t wait to make this! I think you’re the first person I know who uses awase miso. I love it much better than white (because of the stronger flavour) and again, much better than red (because it has too much flavour; salty). Well, I can’t wait! I was just wondering, but have you ever added aburaage to the miso soup? I sometimes visit my friend who adds aburaage into the soup and I thought it tastes amazing! 🙂
Hi Megumi! I always use awase miso. Or if I don’t have it, I combine red and white by myself too. 🙂 Yes, aburaage + wakame + tofu is my favorite combination of miso soup. I will update this post with more information on what kind of ingredients we put in miso soup in January or so.
Sounds good! Thanks for putting out the recipe!
Hi Nami! Quick question:
I’ve been using the Marushima Dashinomoto (the only packets I could find that are MSG-free) to make our Misoshiru. The ingredients are glucose, salt, yeast extract, dried bonito powder, and soy sauce powder.
Is this equivalent to Iriko Dashi?
Would the taste of the soup be milder if I started using your kombu dashi homemade recipe instead?
Thanks so much for your help!
HI Leila! Is that all the ingredient?
If the package is this one: http://www.amazon.com/Marushima-elements-Katsuodashi-bags-boxed/dp/B0064ULVZS
The Japanese on the package says Kombu and Katsuo (bonito flakes) included.
The “dried bonito powder” means Katsuobushi. So what you have is actually Katsuo Dashi (if it doesn’t say Kombu).
If Katsuobushi and Kombu, then Awase Dashi.
And yes, you might taste less flavor if you were used to katsuobushi based dashi and just use kombu (more subtle).
Hope this helps!
Hi Nami! I love your blog. I learned a lot of Japanese cooking from my Mom, but after a summer in Japan last year (my first visit back in 18 years!), I have been dying to learn new dishes and recreate some of the ones I enjoyed last year. I’m so happy I found your page; I have gotten great use out of it, so thank you! Anyway, I looked at your miso recipe because I was curious which miso paste you use (same as my mom and me). Have you ever tried adding kabocha to your miso soup? I actually like it very much! It adds a little extra flavor and texture to make it a hearty soup (I did it on a whim because I had kabocha I needed to use). Let me know if you try it!
Hi Mariko! Thank you so much for your kind words! I’m happy to hear you found my blog and I hope you enjoy my recipes.
My all time favorite miso paste is Hikari Miso.
https://www.justonecookbook.com/pantry_items/miso/
Unfortunately I haven’t uploaded the brand (type) of miso that I have been using for years in this page. I recently took renewed pictures of my pantry ingredients and I hope to update the page soon. The miso is imported from Japan, so I’m not sure about the English name…
Kabocha miso soup is a common miso soup in fall in Japan along with matsutake mushrooms and satsumaimo (sweet potatoes). 🙂 We have distinct seasons so we enjoy more seasonal ingredients. Oh have you tried kabocha miso soup cold? I make a little bit extra and keep in the fridge overnight. The next day I drink cold kabocha miso soup. SO delicious. I think it’s better than hot (IMHO). That applies to cabbage miso soup…. cold is better. 🙂 Thank you again for writing! xo
I lived in Japan for almost 4.5 years from 1989 to 1994. During this time i had an opportunity to savor great taste of Japanese food and tastes. Most of the times i remember of Miso soup and sticky rice (Gohan) and specially i recall taste of Khare-Rice which was very famous during our school time.
Since 1994, i have been looking for opportunities to come to Japan again however, time and opportunity has not favored me. I am reminded of how i used to love Miso soup and Khare-Rice when i was there in Tokyo.
Thank you for your time for this recipe. I am not sure if we find Dashi here in Nepal but i surely want to make one and try it myself.
Arigato Gojaimas.
Hi Niranjan! It’s nice to know that you had a wonderful time in Japan. I hope you will be able to visit Japan once again. Meanwhile, I hope my recipes will bring Japan closer to you. Thank you so much for writing! 🙂
I’ve tried making several miso recipes at home, and they always taste very bland and boring. Not the case with your recipe! It was amazing! I’m trying to cut carbs, especially in the morning, ad think I might start having a bowl of miso soup for breakfast. What better way to start a day?
Hi Madeline! I’m so happy to hear you enjoy my miso soup recipe! Miso soup is definitely a good start! Thank you for the kind feedback! 🙂
Hi Nami,
I am thinking of introducing you’re recipe on miso soup for my 8 month old baby (sadly, she doesn’t take milk very well). Is there a lighter version for babies? And is 8 month a good time to introduce this?
Thanks 🙂
Hi Ginnyito! Miso is salty, so what we usually do is to scoop out small portion of the soup before adding miso for the family and make a lighter version in another pot for the baby. Or a lot of moms scoop up the upper area of the soup to serve for baby as well. Make sure your baby doesn’t have any allergic to soybeans. Or introduce the amount slowly in the beginning, just like how you introduce new food to the baby. I’m not a specialist so please consult with your pediatrician as well. 🙂
Happy Holidays! Quick question, is there a dashi product or base I can buy without MSG…..When I go to markets lots of Japanese products have MSG and I get bad reaction from it…I’m seriously into short cuts when available…:)
Yes there are many kinds in Japan already but outside of Japan it can be hard to find. Japanese supermarkets carry no MSG brand but I haven’t seen any Asian markets carry no MSG dashi yet (especially if Japanese products are limited in the store). Have you tried on Amazon? I listed some MSG free dashi package in my Pantry page, I think.
I use MSG free dashi packet – if you find those they are the best short cut method without compromising the flavor. 🙂
Thanks…going to LAX tomorrow- perhaps Dec 26 I can find Dashi with out MSG…I’ll let you know..