4 PCS Traditional Japanese Bowls Lightweight Rice/Miso Soup Bowls with Lid Black & Red Color (2 Bowls & 2 Lids)

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The verdict: Awase miso is the best miso paste for miso soup. Unless you love a lot of smoke (like Ben does) in which case red miso paste will be your go-to ingredient. The deep flavor of red miso pairs very well with hearty ingredients such as seafood. In particular, seafood such as shell fish and white wish pair lovely with the robust flavor of red miso. Miso soup provides many bone-building minerals like calcium, magnesium, and manganese, which help to reduce the risk of developing osteoporosis. 4. Improve your heart Aka (赤) means red and as you can guess, aka-miso has a deep reddish brown colour. It contains much more salt than shiro-miso. Unlike shiro-miso, which has shorter fermentation period, aka-miso takes more than a year to ferment, resulting in the dark colour. Aka-miso has a rich flavour and people in northern part of Japan tend to consumes aka-miso. Now that you’ve learned how to make miso soup at home, I hope you enjoy this nourishing soup every day! Other Variations of Miso Soup You May Enjoy

We’ll go over how it all works together in detail below. How to Make Classic Miso Soup with Tofu and Wakame

Awase-miso sits in the middle from both a colour and saltiness perspective. Most miso paste you can buy at supermarkets outside Japan are awase-miso and I think that this is the most commonly used miso in Japan as well. Miso Soup Ingredients There are many different types of miso paste but the three most popular ones used for miso soup are: Shiro (白) means white and as the name implies, shiro-miso is a light coloured miso. It contains less salt than other types of miso and you can even taste a sweetness. It is preferred by the people in the western part of Japan such as Kyoto and Osaka. The most famous shiro-miso is called Saikyo Miso (西京味噌) meaning Kyoto style miso.

I used firm tofu called momen-dofu as I like its flavour better than silken tofu and it is easier to handle. Silken tofu is also fine but be careful not to break the cubes as they are very soft. Eextra firm tofu does not suit a delicate soup like this. The quantity of tofu is also flexible. If you like tofu, increase the amount. The same applies to quantity of wakame. Depending on the type of miso and the brand within the same type of miso, saltiness varies. So you might have to adjust the amount of miso to add to the dashi. I used awase-miso in this recipe. Although it is common to cut tofu on your palm in Japan (you have probably seen this in Japanese drama or manga), it’s not required. I recommend using a cutting board if you have never done this. Two Important Cooking TipsThere 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. Read this post if you want to dive deep into miso. If you want to make your own miso at home, read about it here. In our last recipe post, we shared that we would be introducing different miso soup recipes using different miso pastes and ingredients. This time we will be introducing a miso soup recipe using red miso paste. Miso(味噌), fermented soybean paste, is made from soybeans, grains (steamed rice or barley), salt, and kojiculture (麹, a fermentation starter). Types of Miso