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Miso Soup Ingredients Combination Chart

Miso Soup Ingredients Combination Chart

Ingredients of miso soup are usually the combinations of 2 or 3 items. Also depending on the preference, you can sprinkle some chopped scallion at the end.

Most often, ingredients are combination of different colored items, such as white and green. For instance if you use tofu as one of the ingredients, another would be wakame (seaweed), greens, shiitake mushrooms to make the soup colorful.

Daikon, tofu, wakame, white turnip, greens, cabbage, potatoes, shiitake mushrooms, scallions, eggplants are some of the ingredients people often use. As you need only small amount of items, you don’t need to buy something particularly for miso soup. Rather, keep some vegetables aside for the next day’s miso soup. It is also a good idea to keep dried wakame around, just in case you don’t find anything for miso soup in your refrigerator.

To make dashi, you can either use granulated store bought dashi base, such as dashinomoto, or extract dashi on your own. You can find how to make dashi from the following posts;

There are no definite rules, and you can experiment your own combinations. But here are some of the popular miso soup ingredients for generous two servings.

About the Amount of Miso

The amount of miso you need to use for miso soup depends on the personal preference, the salt content in the particular miso paste, and the strength of dashi.

When you buy miso paste, look at salt content in the nutritional information. Some are saltier than the others. Also store bought granulated dashinomoto contains some salt, so that you need to adjust the amount of miso accordingly.

Homemade dashi doesn’t contain salt. However, strong dashi tend to require less amount of miso, because the flavor of dashi itself is so satisfying, you wouldn’t feel the need of salt that much. Therefore, if you want to cut back the amount of salt intake, it is a very good idea to use strong dashi for your cooking.

The followings are for 2 servings of miso soup. You need 2 cups of your favorite dashi and 2 tbsp (or less) of miso in addition to the ingredients.

shiitake mushrooms and spinach miso soupShiitake Mushrooms and Spinach

Shiitake mushrooms are excellent in miso soup, as they add extra flavor. Slice 1 or 2 fresh shiitake mushrooms thin. Use 1/2 cup of baby spinach or equivalent amount of regular spinach cut into 1" in length. Boil dashi and add the ingredients. When spinach is boiled (it doesn't take long) turn off the heat and dissolve miso in the soup.
Daikon_WakameDaikon and Wakame

Julienne small amount of daikon, and 1/4 cup of dried wakame in boiled dashi over low heat and cook until both of the ingredients are done, for about 3 minutes. Turn off the heat and dissolve miso in the soup.
spinach_egg_miso_soupSpinach and Porched Egg

Use 1/2 cup of baby spinach or equivalent amount of regular spinach cut into 1" in length. To poach eggs in the dashi, keep the heat of dashi low and crack the eggs in the bowl. Slowly add the eggs in the dashi, put a lid on, and heat about 3 minutes or until the eggs are poached. Add spinach, turn off the heat, and dissolve miso in the soup.
turnip and its green miso soupWhite Turnip and It's Green

Depending on the size of the turnip, decide how many you use. Slice a large turnip in 1/4", small turnips may be cut into half or quarter. Chop the green into 1/4". Boil them in dashi broth about 3 minutes, turn off the heat, and dissolve miso.
cabbage_potato_miso_soupCabbage and Potato

Cut 1 or 2 cabbage leaves to 1" strips, and slice 1 potato to 1/4". Both ingredients need to be cooked in dashi until soften. Then turn off the heat and dissolve miso. White miso goes very well with this. Great in winter.
bokchoy and aburaageBokchoy and Aburaage

Cut 2~3 leaves of bokchoy into 1" and half aburaage sheet into 1/4" strips. If you don't have aburaage, it can be substituted with tofu. Put both ingredients in dashi and cook until bokchoy get softened a little, for about a couple of minutes. Turn off the heat and dissolve miso in the dashi.
GarlicChives_EggDropGarlic Chives and Egg Drop

Garlic chives can be found at Chinese grocery stores. Cut them up in 1". You only need about 1/2 cup. While cooking the chives in dashi for a couple of minutes, break one egg in a bowl. Dissolve miso in the dashi, and add the egg slowly in circling motion, so that the egg will be dispersed in the soup. It's ready when the egg rises to the top.
rapini and aburaage miso soupRapini and Aburaage

Cut 1 rapini into 1" and half aburaage sheet into 1/4" strips. If you don't have aburaage, it can be substituted with tofu. Put both ingredients in dashi and cook until rapini get softened a little, for about a couple of minutes. Turn off the heat and dissolve miso in the dashi.
broccoli_carrots_miso_soupBroccoli and Carrot

See the instruction.
kohlrabi_aburaage_miso_soupKohlrabi and Aburaage

See the instruction.
nagaimo_kohlrabi_misosoupNanaimo and Kohlrabi

See the instruction.
nattojiruNattojiru

See the instruction.
butajiruButajiru

See the instruction.
kale_potatoesKale and Potatoes

Kale is not an ordinary green in Japan. But I see it often in the United States. And it is great miso soup ingredients. Cook chopped kale and sliced potatoes in dashi, until they get tender. Turn off the heat and add miso to dissolve completely. Great winter miso soup.
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