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Japan's Superfood - Miso Soup

  • Writer: Hitomi
    Hitomi
  • Sep 26
  • 4 min read
Bowls of diverse miso soups on a wood background. Text reads: Miso Soup, a gut-healthy Japanese staple. Various vibrant ingredients.


In Japan, miso soup is more than just a side dish—it’s a daily staple. Many families enjoy it at every meal, and for good reason.


MISO is a fermented food made from soybeans and koji—a gut-friendly mold rich in enzymes and beneficial microbes. Every sip of miso soup supports your digestive system, microbiome, and overall health.  👉 Learn More About Miso


DASHI [Japanese Soup Stock], the light broth base, is mineral-rich, gentle on the gut, and adds the signature umami flavor. Traditional dashi often uses katsuobushi (fermented bonito flakes), which are packed with protein and amino acids. For a vegan version, kombu (kelp) and shiitake mushrooms make a delicious alternative. 👉 Learn More About Dashi


When paired with natto and grilled salmon, miso soup becomes a classic Japanese breakfast: warm, protein-rich, and gut-loving.


CONTENTS



FIVE KINDS OF TRADITIONAL MISO SOUP |


1. Nameko & Tofu Miso Soup


Why it’s special: Nameko mushrooms are naturally coated in polysaccharides that act as prebiotic fibers. They also provide beta-glucans and antioxidants for gut and immune health.

Mushrooms and sliced leeks floating in a pot of miso soup. The setting suggests a kitchen environment.

Ingredients (Serves 2):

  • 400ml Dashi broth

  • 1 pack Nameko mushrooms

  • 1/4 block of tofu (cubed)

  • A few slices of thinly cut green onions

  • 1–2 tbsp miso (adjust to taste)


Instructions:

  1. Rinse the nameko gently under cold water. Cube the tofu and slice the green onion.

  2. Bring your dashi to a boil

  3. Add the nameko and tofu. Simmer for ~2 minutes.

  4. Turn off the heat and gently stir in the miso until dissolved.

  5. Add green onions at the end and serve immediately.

2. Baby Spinach & Aburaage Miso Soup


Why it’s special: Baby spinach brings fiber, iron, and beta-carotene, while aburaage (fried tofu) adds plant-based protein.

Pot of miso soup with spinach leaves, tofu pieces, and a light broth. The liquid is gently simmering, creating a warm and cozy feel.

Ingredients (Serves 2):

  • 400ml Dashi broth

  • 2 cups baby spinach

  • 1 sheet aburaage (cut into bite-sized strips)

  • 1–2 tbsp miso (adjust to taste)


Instructions:

  1. Bring your dashi to a boil.

  2. Add baby spinach and sliced aburaage. Simmer for ~2 minutes.

  3. Turn off the heat and gently stir in the miso until dissolved.



3. Baby Spinach & Japanese Eggplant Miso Soup


Why it’s special: Eggplant is high in fiber and potassium, and soaking it before cooking removes bitterness for a smoother taste.

Miso soup with spinach and eggplant slices simmering in a silver pot. Steam rises, creating a warm and inviting mood.
Ingredients (Serves 2):

  • 400ml Dashi broth

  • 1 Japanese eggplant

  • 2 cups baby spinach

  • 1–2 tbsp miso (adjust to taste)


Instructions:

  1. Slice eggplant and soak in water for 10 minutes to remove bitterness.

  2. Bring your dashi to a boil.

  3. Add eggplant and spinach, simmer for 3 minutes.

  4. Turn off the heat and gently stir in the miso until dissolved.

4. Daikon & Seaweed Miso Soup


Why it’s special: Daikon adds fiber and digestive enzymes, while wakame seaweed is rich in iodine, fucoidan, and minerals.

Pot of miso soup with sliced daikon and seaweed, simmering. The liquid has a golden hue, creating a warm and appetizing mood.
Ingredients (Serves 2):

  • 400ml Dashi broth

  • About 1.5 inches daikon, peeled & julienned

  • 3–5 g dried cut wakame

  • 1–2 tbsp miso (adjust to taste)


Instructions:

  1. Peel and julienne daikon.

  2. Bring your dashi to a boil.

  3. Add daikon and simmer ~5 minutes, or until tender.

  4. Turn off the heat and gently stir in the miso until dissolved.

  5. Add dried wakame, cover, and let sit for 2 minutes. Ready to serve!

5. Manila Clam Miso Soup


Why it’s special: Clams provide minerals like iron, zinc, and vitamin B12, making this soup light yet deeply nourishing.

Pot of simmering miso soup with green onions and manila clam, on a stovetop. The surface reflects light, creating a glossy effect.
Ingredients (Serves 2):

  • 400 ml dashi broth

  • 10-12 pieces Manila Clam

  • Thinly sliced negi (Japanese green onion) 

  • 1–2 tbsp miso (adjust to taste)


Instructions:

  1. Prep Clams: Mix 200 ml water with 1 tsp salt in a bowl. Add the clams, cover loosely with aluminum foil, and leave at room temperature for about 1 hour to purge sand. Just before use, rinse the clams under running water, rubbing them together to clean.

  2. Bring your dashi to a boil.

  3. Add the washed clams into the pot and simmer for about 2 minutes.

  4. Turn off the heat and gently stir in the miso until dissolved.

  5. Add the sliced green onions and serve immediately.



TIPS FOR PERFECT MISO SOUP |


  • Don’t boil miso — high heat kills beneficial enzymes. Always add it at the end.

  • Adjust saltiness — miso and store-bought dashi vary in sodium, so taste and adjust gradually.

  • Prep ingredients properly — soak eggplant to remove bitterness, rinse fresh wakame to remove excess salt, and purge clams to avoid sand.

  • When using fresh wakame (seaweed), rinse well, soak briefly in water to remove excess salt, then cut into bite-sized pieces before adding to the soup.



FINAL THOUGHTS |

Miso soup is simple, versatile, and endlessly customizable. Whether you choose earthy mushrooms, mineral-rich seaweed, or nourishing clams, each variation supports gut health with a mix of probiotics, prebiotics, fiber, minerals, and antioxidants.


With just a few ingredients, you can enjoy a bowl that is warming, satisfying, and deeply nourishing—true Japanese comfort food for your gut and soul.


✨ Happy Fermenting!




 
 
 

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