Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Japanese Miso

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

Remember to have a look at Tallyrand's regular recipe column and his tips <click here>

This Japanese Miso (soup) is served every morning in Japan, but can be served at anytime of the day. Miso is available in many forms, the most common ones are: red bean (soya) paste and golden.

They are both available as either shiro-miso paste (mild and low in salt), aka-miso (very salty and has a different, stronger fragrance than shiro-miso).

Traditionally, salty miso is used during the hot summer months and sweet white miso is used during the winter months. Hatcho miso is a very good standard dark salty miso and is available in natural food markets and some Asian markets that specialise in Japanese ingredients. Saikyo miso is the standard sweet white miso from Kyoto, Japan.

Selecting several different types of miso to blend together is quite acceptable and will create finished soup that has many interesting characteristics.

The soup base is made out of a bonito fish stock called dashi. Almost any vegetable can be added to this soup, from lettuce to snow pea pods.

Types of gu (vegetables) and preparation suggestions:

  • Cabbage, cut into bite-size squares or triangles
  • Lettuce, cut into bite-size squares or triangles
  • Green onions, sliced
  • Onions, sliced
  • Leeks, sliced or chopped
  • Okra, chopped
  • Snow pea pods
  • Mushrooms, sliced
  • Bean sprouts
  • Tofu, cut into small cubes
  • Wakame seaweed
  • Natto beans, minced
  • Green beans
  • Daikon, thinly sliced *
  • Potatoes, thinly sliced *
  • Sweet potatoes, thinly sliced *
  • Butternut squash, thinly sliced *

Not recommended:

  • green pepper
  • celery
  • vegetables with strong flavour

* Denotes they require pre-cooking


1 lt water
100 gm miso (Japanese red bean paste)
2 tsp bonito stock powder
sq tofu
sq wakaame (Japanese seaweed)


  • Bring water to the boil
  • Add the miso and stock powder, gently whisk to combine and re-boil
  • Place the wakaame and tofu into the serving bowls
  • Pour in the soup and serve while piping hot

Enjoy and bon appetit . . . . .

sufficient quantity (add to taste)
piece, meaning a whole one of