Choose Your Miso Paste Carefully

There are different types of miso paste available, ranging from light to dark. Depending on the type of miso paste you use, the taste and color of your soup will vary. Lighter miso paste will give you a milder and sweeter flavor, while darker miso paste will give you a stronger, saltier flavor.

Don’t Boil Your Soup

Be sure not to boil your soup once you’ve added the miso paste, as boiling it will destroy the probiotics and other beneficial enzymes found in the miso paste. This can also lead to a grainy texture.

Don’t Overcook Your Wakame Seaweed

Wakame seaweed cooks very quickly and tends to become slimy when overcooked. To avoid this, add the wakame seaweed towards the end of the cooking process, and only let it cook for a couple of minutes.

Customize Your Soup

You can add additional ingredients like sliced mushrooms, corn, or even shrimp to your miso soup to add some variety. However, avoid adding ingredients that are hard to cook, as this will affect the overall taste of your soup.

Adjust Your Seasonings

The amount of soy sauce and mirin can be adjusted to your liking. If you prefer a sweeter soup, you can add more mirin, or if you like a saltier taste, you can add more soy sauce.

Store Your Soup Properly

Miso soup can be stored in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container and reheat it gently to avoid breaking down the delicate enzymes found in the miso paste.