Instant Freezer Miso Soup Mix
Instant Freezer Miso Soup Mix
Ingredients
For the Miso Soup Mix
- 200 g miso paste
- 1/4 cup wakame, dried, or as needed
- 1/4 cup spring onions, chopped
- 2 aburaage, fried tofu pouches, diced
- 1 cup enoki mushrooms, cut into 1-inch pieces
For Serving
- 1 cup hot water, per serving, as needed
- 1 teaspoon dried shrimp, optional garnish, per serving
Instructions
- 1
Place the 200 grams of miso paste into a rectangular storage container suitable for mixing and freezing.
⏱️ 1 min
- 2
Add the dried wakame, chopped spring onions, and diced aburaage to the container with the miso paste.
⏱️ 3 min
- 3
Using kitchen shears, cut the enoki mushrooms directly into the container, aiming for roughly 1-inch pieces.
⏱️ 3 min
- 4
Using a spoon or spatula, thoroughly mix all the ingredients (miso paste, wakame, spring onions, aburaage, and enoki mushrooms) together in the container until they are well combined and evenly distributed.
⏱️ 5 min
- 5
Cover the container with a lid and store the prepared miso mixture in the freezer. The miso paste will prevent the mixture from freezing solid, allowing it to remain scoopable.
⏱️ 1 min
- 6
To prepare a single serving of miso soup, scoop a desired amount of the frozen miso mixture (approximately 1/4 of the total mix for one serving) into a serving bowl.
⏱️ 1 min
- 7
Pour about 1 cup of hot water over the miso mixture in the bowl.
⏱️ 1 min
- 8
Stir the mixture with chopsticks or a spoon until the miso paste and other ingredients are fully dissolved and combined with the hot water, forming a soup.
⏱️ 1 min
- 9
Optionally, garnish the prepared miso soup with dried shrimp for added flavor and texture.
- 10
Serve immediately and enjoy your quick and healthy miso soup.
Kitchen Tools
Instant Freezer Miso Soup Mix
For the Miso Soup Mix
- 200 g miso paste
- 1/4 cup wakame, dried, or as needed
- 1/4 cup spring onions, chopped
- 2 aburaage, fried tofu pouches, diced
- 1 cup enoki mushrooms, cut into 1-inch pieces
For Serving
- 1 cup hot water, per serving, as needed
- 1 teaspoon dried shrimp, optional garnish, per serving
Instructions
- 1
Place the 200 grams of miso paste into a rectangular storage container suitable for mixing and freezing.
⏱️ 1 min - 2
Add the dried wakame, chopped spring onions, and diced aburaage to the container with the miso paste.
⏱️ 3 min - 3
Using kitchen shears, cut the enoki mushrooms directly into the container, aiming for roughly 1-inch pieces.
⏱️ 3 min - 4
Using a spoon or spatula, thoroughly mix all the ingredients (miso paste, wakame, spring onions, aburaage, and enoki mushrooms) together in the container until they are well combined and evenly distributed.
⏱️ 5 min - 5
Cover the container with a lid and store the prepared miso mixture in the freezer. The miso paste will prevent the mixture from freezing solid, allowing it to remain scoopable.
⏱️ 1 min - 6
To prepare a single serving of miso soup, scoop a desired amount of the frozen miso mixture (approximately 1/4 of the total mix for one serving) into a serving bowl.
⏱️ 1 min - 7
Pour about 1 cup of hot water over the miso mixture in the bowl.
⏱️ 1 min - 8
Stir the mixture with chopsticks or a spoon until the miso paste and other ingredients are fully dissolved and combined with the hot water, forming a soup.
⏱️ 1 min - 9
Optionally, garnish the prepared miso soup with dried shrimp for added flavor and texture.
- 10
Serve immediately and enjoy your quick and healthy miso soup.