10 MINUTE MISO SOUP - 4 INGREDIENTS- THE PERFECT EASY, COZY SOUP FOR ANY MEAL. PROBIOTICS AND FIBER!

I’ve been making miso soup without a recipe for over 15 years. It’s something I “recreated” out in high school when I had to use my own part-time job money to buy ingredients, and I’ve been doing it this way ever since! Its what you do when you dont live in an asian hub and you love asian food.

If you’re looking for an authentic recipe, I’d recommend checking out any Japanese cooking creator. This recipe is just what came from me throwing ingredients into a pot because I didn’t have a recipe at the time (circa mid 2000s).

Pro tips for a better miso soup:
1. Simmer, don’t boil. Rolling boils aren’t your friend.
2. Use a mesh strainer to dissolve the miso into the broth—no clumps!
3. Add your miso about 5 minutes before the soup is done to keep some of its nutrients.
4. Some people use dashi or dashi powder, but I like to just add extra miso (as you’ll see in the video).

Honestly, it’s better than a lot of the mediocre restaurant versions I’ve had. So here it is—my self-taught, high-school-student miso recipe. Hope you enjoy!

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