Miso soup
Miso Soup
Miso soup is perhaps the single most representative dish in Japanese daily cooking, a bowl of dashi broth dissolved with a spoonful of miso paste and served at virtually every breakfast, lunch and dinner throughout Japan. It is deceptively simple but endlessly variable: the choice of miso (white, red or mixed), the quality of the dashi, and the selection of ingredients added to the bowl can produce hundreds of different results from the same basic preparation. Getting it right, achieving a clear, deeply savoury broth that is neither salty nor flat, is one of the most important basic skills in Japanese home cooking.
The dashi is the foundation. A proper ichiban dashi made from kombu and katsuobushi produces a broth with the umami depth that makes miso soup genuinely satisfying rather than merely warm. Instant dashi granules are a reliable shortcut that most Japanese home cooks use regularly without shame, the important thing is the quality of the miso dissolved into it. White shiro miso from Kyoto is sweet and delicate; Sendai red miso is deeply savoury and earthy; awase miso, a blend, provides a middle ground that works well with almost any combination of ingredients.
The ingredients added to miso soup are equally important. Tofu and wakame seaweed is the classic combination, simple, clean and balanced. Nameko mushrooms produce a slightly thicker, more satisfying bowl. Clam miso soup, called shijimi, is a famous hangover remedy with a deep, briny character that is completely different from any of the vegetable versions. Root vegetables like daikon and carrot, thinly sliced and simmered until tender, make a more substantial bowl suited to cold weather.
The collection covers the tools and ingredients for all of these approaches, from the saucepan and ladle to the bowls and miso.
Discover more in our subcategories:
Serve in our bowls with a quality ladle and browse our saucepans for the right pot.
How to make miso soup: the daily Japanese ritual, dashi, miso types and the best ingredient combinations.
Showing 10 products
AVAILABILITY: In stock (-6 items)
The Miso Muddler, Japanese whisk-style tool for quickly dissolving miso paste into hot dashi. Coiled wire head breaks up miso clumps and disperses them evenly through the broth in seconds. Culinary Typology Dual-Ended Paste Measuring Whisk & Mudder (みそマドラー) Package...
AVAILABILITY: In stock (496 items)
Japanese Miso Soup Bowls in a traditional lacquer-style finish, lightweight and heat-insulating for comfortable handling of hot miso soup without burning your hands. Includes 4 bowls Dimensions 12 × H7.2 cm (4.7 × H2.8") Capacity 200 ml (8 oz) each...
AVAILABILITY: In stock (-4 items)
Cooking Chopsticks Hinoki, extra-long Japanese hinoki cypress wood chopsticks for cooking and serving. Their length keeps hands safely away from hot oil and steam. Country of Origin MADE IN JAPAN Package Includes 1 Pair of Professional Cooking Chopsticks Material Natural...
AVAILABILITY: In stock (-3 items)
The Miso Strainer, Japanese stainless steel wire ladle with a fine mesh bowl for dissolving miso paste into hot dashi without lumps. Perfect miso soup every time. Traditional Nomenclature Miso-Koshi (味噌漉し, Specialized Japanese Deep Basket Strainer) Primary Utility Straining unground...
AVAILABILITY: In stock (-2 items)
The Yukihira Saucepan, classic Japanese hammered aluminium saucepan that has been a home kitchen staple for generations. Lightweight, fast-heating, with a comfortable side-pour spout built into the rim. Artisan Manufacturer Yoshikawa Cookware (Est. 1946) Surface Engineering Traditional Tsuchime Dimpling (Optimizes...
AVAILABILITY: In stock (-1 items)
Tsubamesanjo Yukihira Saucepan | Hammered Aluminium The iconic Japanese Yukihira saucepan from Tsubame-Sanjo, hammered aluminium body, pouring spouts on both sides, heats quickly and evenly. A standard fixture in Japanese kitchens for generations. Includes 1 saucepan (size variant selected) Sizes...
AVAILABILITY: In stock (4 items)
The Akebono Dashi Maker is a Japanese cold-brew dashi infuser pot for making clean, complex dashi stock overnight in the fridge with kombu and katsuobushi - no heat required for the finest flavour extraction. Product Type Microwave Soup Base Infuser...
AVAILABILITY: In stock (500 items)
Replacement lid for the Yukihira aluminium saucepan, domed design with steam vent and heat-resistant knob for safe handling. Fits ×16-18 cm saucepans Material Stainless steel Care Dishwasher safe. Not microwave or oven safe. Origin Made in Japan 🇯🇵 (Yoshikawa, Niigata)...
AVAILABILITY: In stock (0 items)
Sakura Bowls with Lids (set of 2) are Japanese lidded bowls with a delicate cherry blossom Sakura motif - an auspicious and beautiful gift celebrating Japan's most beloved seasonal flower. In the Box Set of 2 Japanese Utility Bowls &...
AVAILABILITY: In stock (0 items)
Japanese Miso Paste, the fermented soybean paste at the heart of Japanese cooking. Rich in umami, it transforms soups, marinades, dressings, and glazes with a depth of flavour impossible to replicate. Contents 700g Salt 20% reduced (no additives) Origin Made...