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Miso Soup with Pickles Recipe
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Broth so silky, absolutely divine!|Pickles add perfect tangy contrast!|Comforting warmth in every spoonful!|Wagamama copycat that's spot-on!|Low-cal but incredibly satisfying!|Spring onions give perfect fresh bite!|Makes weeknight dinners feel special!|Wakame adds beautiful umami depth!
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Wagamama

Miso Soup with Pickles Recipe

Master how to make authentic Wagamama-style miso soup with pickles in just minutes! This quick and easy recipe combines silken tofu, wakame seaweed, and spring onions in a light white miso broth for a satisfying low-calorie meal or starter. Perfect warming recipe for cold days!

Prep

10 mins

Cook

15 mins

Serve

2

Kcal

56

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 litre vegetable stock</li><li class="ingredients-single-item">3 tbsp white miso paste</li><li class="ingredients-single-item">200g silken tofu, cut into 2cm cubes</li><li class="ingredients-single-item">20g dried wakame seaweed, soaked in cold water for 5 minutes and drained</li><li class="ingredients-single-item">4 spring onions, finely sliced diagonally</li><li class="ingredients-single-item">100g Japanese pickles (tsukemono or fukujinzuke), drained and chopped</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tbsp light soy sauce</li><li class="ingredients-single-item">1 tsp grated fresh ginger</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pour the vegetable stock into a large saucepan and bring to a gentle simmer over medium heat. Be careful not to let it boil rapidly as this can affect the delicate flavors we're aiming for.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a small bowl, take about 4 tablespoons of the warm stock and whisk in the white miso paste until completely smooth with no lumps. This technique prevents the miso from clumping when added to the main pot.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Reduce the heat to low and add the miso mixture back into the saucepan, stirring gently to incorporate. Add the soy sauce, grated ginger, and sesame oil, then simmer for 2 minutes to allow the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Gently add the cubed silken tofu to the broth, being careful not to break the delicate pieces. Simmer for another 2 minutes until the tofu is just heated through.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the soaked and drained wakame seaweed to the soup and stir gently. The wakame will expand further in the hot broth, so don't worry if it still looks like a small amount.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Reserve about a quarter of the sliced spring onions for garnish, then add the rest to the soup. Simmer for just 30 seconds - we want the spring onions to retain some crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Add most of the chopped Japanese pickles to the soup, saving some for garnish. Stir gently and remove from heat immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Ladle the soup into serving bowls, ensuring each bowl gets a good amount of tofu, wakame, and pickles. Garnish with the reserved spring onions and pickles on top. Serve immediately while hot for the best flavor experience.</li></ol>
FAQ for
Miso Soup with Pickles Recipe

What makes authentic Japanese miso soup so special compared to instant versions?

Authentic Japanese miso soup features freshly dissolved miso paste (never boiled), dashi stock (instead of vegetable stock), and traditional ingredients like wakame seaweed and silken tofu. The complex umami flavour profile and delicate balance cannot be replicated in instant varieties.

How do you prevent miso paste from clumping in soup?

To prevent miso paste from clumping, never add it directly to hot liquid. Instead, take a small amount of warm (not boiling) broth in a separate bowl and whisk the miso until smooth. Then gently incorporate this mixture back into the main soup pot while stirring continuously.

Can I make miso soup vegan while maintaining its traditional flavour?

Yes! Use kombu-based vegetable stock instead of bonito-based dashi, ensure your miso paste is free from bonito (many white miso varieties are), and focus on traditional plant-based ingredients like tofu, seaweed, and spring onions to maintain authentic flavour.

What's the difference between white, yellow and red miso paste?

White miso (shiro) is mild and sweet, fermented for a shorter time. Yellow miso (shinshu) offers medium strength with a slightly earthier flavour. Red miso (aka) is fermented longest, delivering intense, robust flavour and saltiness - best for hearty dishes.

How long does homemade miso soup keep in the refrigerator?

Homemade miso soup keeps for 2-3 days in the refrigerator when stored in an airtight container. For best results, store the solid ingredients separately from the broth and combine when reheating. Never boil when reheating as this destroys miso's beneficial enzymes.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Be careful not to let it boil rapidly as this can affect the delicate flavors we're aiming for." }, { "@type": "HowToStep", "name": "Prepare Miso", "text": "In a small bowl, take about 4 tablespoons of the warm stock and whisk in the white miso paste until completely smooth with no lumps. This technique prevents the miso from clumping when added to the main pot." }, { "@type": "HowToStep", "name": "Combine Flavors", "text": "Reduce the heat to low and add the miso mixture back into the saucepan, stirring gently to incorporate. Add the soy sauce, grated ginger, and sesame oil, then simmer for 2 minutes to allow the flavors to meld together." }, { "@type": "HowToStep", "name": "Add Tofu", "text": "Gently add the cubed silken tofu to the broth, being careful not to break the delicate pieces. Simmer for another 2 minutes until the tofu is just heated through." }, { "@type": "HowToStep", "name": "Add Seaweed", "text": "Add the soaked and drained wakame seaweed to the soup and stir gently. 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Serve immediately while hot for the best flavor experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "128" }, "review": [ { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-18", "reviewBody": "This miso soup recipe is extremely authentic. The combination of wakame and silken tofu is perfect, and the addition of Japanese pickles adds a wonderful dimension I hadn't tried before. Reminds me of the soup my grandmother used to make!", "name": "Authentic Japanese Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Svetlana Petrov", "datePublished": "2024-04-15", "reviewBody": "I've been looking for a good miso soup recipe for ages and this one is simply divine! The technique of mixing the miso separately is a game-changer - no clumps and perfect flavor distribution.", "name": "Perfect Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-10", "reviewBody": "Made this for my family last night and everyone loved it! The instructions were clear and the soup turned out delicious. The sesame oil adds just the right amount of nutty flavor. Will definitely make again.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalil", "datePublished": "2024-04-05", "reviewBody": "As someone new to Japanese cooking, I found this recipe approachable yet authentic. I was able to find all ingredients at my local Asian market and the result was a comforting, flavorful soup that's now part of my weekly rotation.", "name": "Great for Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-02", "reviewBody": "This soup is incredibly healing and delicious. The balance of flavors is spot on and I appreciate the attention to detail in the instructions. The pickles add a nice textural contrast that elevates this beyond basic miso soup.", "name": "Healing and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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