How to Store Miso Soup (5 Steps)
Miso soup is a rich, savory broth made with fermented soybean paste. Miso paste is a delicate ingredient. Once added never boil the soup, or the flavor of the miso will be ruined and the live beneficial bacteria in the miso will be killed. The seaweed-flavored broth base, called dashi, keeps fresh well for several days, but according to cookbook author, Trevor Corson, prepared miso soup does not last long. For best results, eat the miso soup immediately after adding the miso paste, but if needed, you can store the finished soup for up to 2 days.
Things You'll Need
- Airtight container
- Cooking pot
- Whisk
Instructions
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Remove the prepared miso soup from the heat and cool to room temperature for 30 minutes. Transfer the soup to an airtight container.
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Refrigerate the prepared soup for 1 to 2 days.
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Return the soup to a cooking pot just before serving.
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Heat the soup slowly over low heat, while whisking to stir the separated miso back into the broth. Do not boil the soup.
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Serve when the soup has heated through.
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