Miso Balls (Instant Miso Soup Recipe) Recipe
A quick and easy Instant Miso Soup recipe featuring flavorful miso balls made from white miso paste combined with dashi stock and a variety of traditional Japanese ingredients. These miso balls can be frozen and used whenever you want a comforting bowl of authentic miso soup in minutes. Perfect for a nourishing, savory soup without any fuss.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 8 servings
- Category: Soup
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/2 cup (150 g) white miso paste
- 1 1/2 tbsp (15 g) dashi stock granules
- 1/3 cup (35 g) finely chopped green onions
- 1-3 tsp chopped green onion (optional for garnish)
- 1 tsp dried wakame (seaweed)
- 1 tbsp fu (wheat gluten)
- 1 tbsp kiriboshi daikon (dried daikon)
- 1 tbsp aburaage (fried tofu sheet)
- 1 tbsp koya tofu (freeze dried tofu)
- 1 tbsp freeze dried vegetables (carrots, corn, peas, etc.)
Instructions
- Prepare the Miso Base: Add the white miso paste and dashi stock granules to a mixing bowl. Mix thoroughly until the dashi is completely incorporated into the miso paste, forming a smooth mixture.
- Add Optional Ingredients: Mix in the finely chopped green onions, dried wakame, fu, kiriboshi daikon, koya tofu, and freeze dried vegetables. If using aburaage (fried tofu sheet), toast it on high heat for 2 minutes until crispy and then slice it into thin pieces before mixing it in. Combine everything well.
- Divide for Variations (Optional): If you'd like to create different flavor variations, divide the miso base into separate bowls, then add different optional ingredients to each bowl and mix well.
- Form Miso Balls: Spoon out the mixture into 8 equal portions, approximately one heaping tablespoon each (20-25 grams). Place each portion into silicon muffin tins or an ice cube tray for shaping. Once shaped, store the miso balls in an airtight container or tightly wrap the ice cube tray. Freeze for up to three months.
- Prepare Miso Soup: When ready to serve, place one miso ball into a bowl. Add 200 ml of hot water and whisk briskly until the miso ball fully dissolves, creating a flavorful broth.
- Add Cooked Ingredients: Optionally, add cooked vegetables such as spinach or mushrooms to enhance the soup's texture and nutritional value.
- Serve: Enjoy your instant, comforting bowl of miso soup, perfect for a quick meal or starter.
Notes
- Aburaage should be toasted before use to add a crispy texture and deeper flavor.
- Miso balls can be stored frozen for up to three months for easy meal prep.
- Feel free to add cooked vegetables to customize your miso soup.
- Dashi granules provide the umami base but can be substituted with homemade dashi or powdered bonito flakes if preferred.
- Use silicon muffin tins or ice cube trays to easily portion and freeze miso balls.
