► Miso soup recipe for beginners | Purple avocado (2024)

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► Miso soup recipe for beginners | Purple avocado (1)
► Miso soup recipe for beginners | Purple avocado (2)
Today I have a miso soup recipe for you that you can eat as a full-fledged main course or (in the slimmed-down version without noodles) perfect as a starterSushi Abendcan serve. This classic from Japanese cuisine is allowed on mineSushi Tricks Blogdefinitely not missing.

► Miso soup recipe for beginners | Purple avocado (3)

Miso Paste (pour, dark, root)

Miso Paste*is the Japanese equivalent of our well-known vegetable broth and consists mainly of fermented soybeans and salt. A particularly positive property of fermented products is that they last forever. I keep my miso paste in a plastic bag in the pantry, but you can also store it in the refrigerator.

They come in light, red and dark, with increasing intensity. I like to use the red paste for my miso soup. Just try out what you like best.

Be sure to pay attention to the ingredients when purchasing, especially if you are on a gluten-free or vegetarian/vegan diet. Some miso pastes have more ingredients than the fingers on both hands - you should “stay away” from those. TheMiso paste from Arche*for example, contains nothing but whole grain rice, soybeans, salt, water and the mold needed for the fermentation processAspergillus flavus oryzae(With this new knowledge you can now show off anywhere).


For miso soup you need firm (white) tofu. Don't accidentally grab silken tofu because it's too soft. If you miss out, you can make a delicious one out of itSeidentofu-Schoko-Moussemake.

I now only buy organic tofu and prefer to use Taifun’s. The difference in taste compared to supermarket products is huge. Since I bought Taifun I have enjoyed eating both natural tofu (in salads) and smoked tofu raw.

Wakame (dried seaweed)

Without seaweed, a miso soup wouldn't be a real miso soup. That's why you should definitely have them in dried form in your pantry. Dried seaweed is very economical and just a few teaspoons are enough for one serving, as it swells as soon as it floats in the broth.

► Miso soup recipe for beginners | Purple avocado (4)

Udon noodles

Udon is a type of Japanese noodle that is thicker than regular noodles and also forRamenis used. You can get them very cheaply in Asian markets, either in small, shrink-wrapped packages or from the freezer.

Shiitake mushrooms (fresh or dried)

If you get fresh shiitake mushrooms – Yay! Good for you! If not, then try the dried ones. You can get dried mushrooms in the Asian market (or online). These must be soaked in hot water for at least 20 minutes before use. Then you can cut them into strips and fry them like fresh mushrooms. The consistency is a little more rubbery than fresh mushrooms and is actually not for everyone (I'm really into it).

► Miso soup recipe for beginners | Purple avocado (5)

And what comes after the miso soup?

If you think that soup consists of 99.0% water and cannot be considered a complete meal, then you are in good company. I also need something 'between my teeth' so that my stomach understands that it's time to feel full at some point. However, this soup has enough ‘consistency’ to be a main course. The protein-rich tofu, mushrooms and udon noodles ensure that you will definitely be full.

If you are using the soup as a starter (for example...a sushi evening) want to cook, I would recommend leaving out the filling side dishes. In addition to the broth, I usually only use diced tofu and spring onions.

► Miso soup recipe for beginners | Purple avocado (6)

Miso soup recipe

► Miso soup recipe for beginners | Purple avocado (7)

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Quick and healthy recipe for Japanese miso soup with miso paste

Author:Sabrina Dietz / Purple Avocado

Typ:Soup, starter

Cuisine:Vegan, vegetarian, Japanese

Portions / Serves:2-4 people (as a main course or starter)




  • 1 piece of tofu (my favorite is the organic brand Taifun)
  • ½ bunch of spring onions
  • 2-3 THEWakame Algae*
  • Shiitake mushrooms (fresh ordried*)
  • 1 package of udon noodles*(you can get it in the Asian market in small, shrink-wrapped packages or in the frozen section)
  • Fried onions as needed
  • Chili sauce as needed
  • Herbs (cilantro or flat-leaf parsley) as needed


  1. Soak shiitake mushrooms (if dried) in hot water for at least 20 minutes and then cut into strips. Remove coarse dirt from fresh shiitake mushrooms with a brush or soft cloth.
  2. Dice the tofu. Wash and finely chop the spring onions.
  3. Peel the onion, chop finely and fry in a pot with a little oil until translucent.
  4. Add the shiitake mushrooms and fry for a few minutes.
  5. Meanwhile, bring a liter of water to the boil in the kettle.
  6. Add approx. 5 tablespoons of miso paste to the pot, fry briefly and stir with the chopped onions and mushrooms. Deglaze with the boiling water and stir until the miso paste has dissolved (this should happen relatively quickly).
  7. Add the tofu, spring onions and dried seaweed and bring the soup to the boil.
  8. Season to taste every now and then and add a little more miso paste if necessary.
  9. When the seaweed has swollen, add the udon noodles to the soup and continue to simmer for a few minutes. The udon noodles are pre-cooked and only need a few minutes to be ready.
  10. Serve in bowls and garnish with fried onions, chili sauce and chopped herbs if desired


* are affiliate links. I'll link the articles so you know what to look for. You can get all the ingredients in the supermarket / organic market or cheaply in the Asian market (I recommend the latter first)

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► Miso soup recipe for beginners | Purple avocado (2024)


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