This version of instant miso soup which is known as “Miso-Maru (miso round)” in Japan or “Miso balls” in other countries. It is perfect for those who are health conscious and busy. By just pouring hot water to a miso ball in a mug or a bowl, you can have Umami packed hearty miso soup instantly!
Benefits of instant miso soup
- Easy and cheap to make your own instant miso soup
- Convenient and saves your time
- Healthy and great to drink while fasting
- Can make them in bulk and freeze
- Look Cute and does not take much space to carry
Health benefit of miso
Miso is an essential condiment in Japanese cooking. Basically it is soybeans fermented with Koji – just in case you have never heard of it. Miso contains all eight essential amino acids to sustain life and is also rich in vitamins and minerals. Furthermore, the Probiotics in Miso are beneficial for your gut health.
What’s in Instant miso soup
- Miso paste – White miso (shiro miso), Red miso (aka miso), there are many different types of miso. You can use any type except sweet eating miso. Homemade miso is better because you know what’s in your miso paste.
- Dashi stock – If you use homemade miso to make theses miso balls, you need to add instant dashi powder or liquid dashi stock. If you use store bought miso, you need to check the ingredients. Some of the miso already contains dashi in it.
- Ingredients
– I used freeze-dried green onions, tofu, wakame seaweed, corn kernels, carrots etc as you can see in the photo below. You can also add sesame seeds as well.
Useful utensils to make miso soup
The one utensil that I absolutely love is “Miso Muddler
“. You can measure miso easily by just sticking it into the miso paste and turning it around. The larger end measures two tablespoons and the smaller end measures one tablespoon. Generally, miso soup recipe calls for one tablespoon of miso paste for one cup of dashi stock.
How to make instant miso balls
It is quite simple and easy. In short, combine miso paste and dashi powder and shape it into balls. You can mix dry ingredients into the miso, or as I did, roll miso balls on freezed dried ingredients.
How to store and how long does it last?
Great news! You can freeze them and it will not become solid hard. So you can take it out of the freezer and pour over hot water. Instantly you will have a hearty delicious miso soup. When you have time make them in bulk. They will keep for a month in the freezer and about a week in the refrigerator.
Perfect for any meal time
It is perfect for traditional Japanese breakfast, which typically consists of “Ichi-jyu, San-sai” which means one soup and three dishes. This instant miso soup is great for busy people. You can easily have one instant miso soup, three side dishes such as tamagoyaki, shiojake and tsukemono. Also you can take this for your lunch.
Instant Miso soup for fasting
Miso soup is a great soup to drink while you fast and some people purchase instant miso soup sachets. Miso soup is low in calories and has health benefits as mentioned above. Though, homemade instant miso soup is way better than store-bought. Many contain nasty chemicals such as MSG, so knowing what is in your miso is a bonus. If you make miso from scratch too, you know the soybeans are not genetically modified.
Other miso soup recipes to check
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Instant Miso Soup Balls 即席味噌玉
Ingredients
- 10 tbsp miso paste *Any type of miso *1
- 1 tbsp dashi powder *2
- 10 tsp freeze dried ingredients for miso soup *3 of your choice
Instructions
Dry ingredients coating outside
- Scoop 10 tbsp of miso paste on to a plate.
- Add dashi powder and combine them well.
- Divide and shape miso into 10 small balls with your hands.
- Place dry ingredients onto a shallow tray or a container.
- Roll each miso ball into the ingredients to coat the miso balls.
- Wrap them individually or keep them all in an airtight container.
- Place one miso ball into a small bowl, a cup or a mug and pour in 1 cup of hot water.
- Stir with a swizzle till all miso is dissolve.
Ingredients combined into miso paste
- Scoop 10 tbsp of miso paste into a mixing bowl.
- Add dashi powder and ingredients.
- Combing them all together well.
- Divide it on to 10 small cling wrap sheets.
- Wrap and shape it into balls and tie up with twist ties.
msg isn’t a nasty chemical, it’s naturally occurring and the stigma against it was a racist xenophobic article.
Can you freeze these? About how long would they last in the freezer? What container should we use when freezing?
Hi Starfox, yes you can freeze them. Keep them in a ziplock freezer bag. It should keep a month.
Hi! Love this idea. Is there any trick to using fresh raw veggies and tofu in this recipe?
Thanks,
Lauren
Hi Lauren yes, but will not last long.
These are just gorgeous! I can’t get those freeze dried veggies in the US, would you like to do a mail swap? I’ll send you some things you’d like from here and you can send me some of those?
Hi Cassandra, Thank you for the offer. I placed something similar from Amazon link in the post.
This is a great idea! I never thought about making my own instant miso soup. thank you
You are welcome 😀 Thank you for your lovely comment 😀
Amazing, thank you !
You are welcome 😀
Hi Shihoko!
Thanks for sharing this amazing recipe! I recently learned about homemade miso soup balls on a NHK TV program and now I want to make them for my Japanese friend who is studying and living alone. I think it would be a great Christmas gift for her as she is busy and doesn’t have much time to cook.
Can I ask where you found the freeze dried ingredients? I live on Sydney‘s North Shore and there are many Japanese and Asian grocery stores in my area so I was wondering if I can get these ingredients from a regular Japanese supermarket.
Thanks a lot!!! Take care!
Lilly
Hi Lilly, Thank you for your lovely comment and reading my blog. I actually bought it through Amazon.co.jp and get it sent over to Australia. But you can get dried wakame, and also dried miso soup ingredient called “Fu(お麩)” is also good for miso balls and any Japanese grocery should have those 😀
Lovely idea. Thanks.
Thank you for the comment too 😀