How to Make the Alton Brown Miso Soup Recipe at Home

Alton Brown Miso Soup Recipe

Alton Brown is a world-known chef, author, and television personality. Brown is best known for his time on the Food Network channel’s hit show Good Eats, which he created. The show ran for 14 seasons and introduced millions of people to Alton and good eats.

This master chef has also been the host of Iron Chef and Cutthroat Kitchen. A graduate of the New England Culinary Institute, Alton Brown authored more than one big book of recipes and knows his way around a kitchen.

Over his career, he has developed an immense number of recipes. Reinventing and reworking classics like his Japanese Miso soup recipe that you can easily make at home.

How To Make The Alton Brown Miso Soup Recipe At Home


  • 12 ounces of tofu (silken and firm)
  • 2 quarts of dashi
  • 2 tablespoons of light or white miso
  • 2 tablespoons of dark or red miso
  • 3-4 green onions (scallions) chopped
  • *special tool: instant read thermometer


  1. Take the tofu and wrap it in 2 layers of paper towels, lay it on a plate.
  2. Place another plate on top of the tofu.
  3. Then place a heavy object line a can or jar on top. Leave in place for 20 minutes. (this is to get rid of fluid).
  4. Then cut the tofu into 1/4 inch squares.
  5. Heat the dashi in a large saucepan over a medium heat.
  6. When the dashi stock reaches a temperature of 100 degrees (use your instant thermometer), ladle 1 cup into a small bowl.
  7. Add in your dark and light miso and whisk until smooth.
  8. Bring the remaining dashi to a simmer (about 10 minutes), then add the miso mixture and whisk well.
  9. Return to the simmer, using care not to boil the stock (this will kill the miso health benefits).
  10. Add in the tofu and green onions and cook until heated, about 1 minute.
  11. Remove from heat, ladle the soup into bowls, and serve immediately.

It Looks Delish, But What Exactly Is Miso?

Miso is a thick and pasty Japanese seasoning. It’s created by fermenting soybeans with koji (a fungus) and salt. This Japanese staple is used in everything from sauces, and spreads to soups and fish.

Miso is very healthy with high levels of protein, vitamins, and minerals. This paste is usually salty, but depending on what else is used in the fermentation process, it could be fruity, savory, sweet, or earthy. The other ingredients include:

  • barley
  • hemp seed
  • buckwheat
  • brown rice
  • cycad pulp
  • millet

While the exact timing of miso’s creation is unclear, we do know that fish and soy-based sauces have been used in Japan since the Neolithic Era (14,000-300 BC).

What Are Some Suggestions So That I Don’t Mess Up The Miso Soup?

Even with its simple ingredients and directions, there are still ways to mess up the miso. Follow these tips so the miso stays magnificent.

1. Use The Proper Tofu

You must use silken tofu. This tofu type is like pudding, so it will melt into broth, improving the overall flavor.

2. Don’t Use Cheap Miso

We all want to save a few bucks, but this soup uses so few ingredients to begin with, splurge on the good miso because it WILL make a difference. Just get the good stuff, and you’ll have a sixth month’s supply to boot.

3. Don’t Add The Miso Too Early

Remember that miso is fermented, which means it has live cultures (like yogurt). Adding it to boiling water for too long will kill the probiotics that are super healthy for us. Wait until the soup is almost done and at a simmer, not boil, then add your miso.

4. Serve It Right Away

Because almost nobody likes cold soup, and if it’s let to sit for too long, all the miso will sink to the bottom.

What Goes Well With The Alton Brown Miso Soup Recipe?

There’s no mistake that Miso soup is absolutely delish, but let’s be honest, it’s not the most filling food. If you’ve ever had a bowl, then you know that you’re probably going to need a little something to go with it. Here are some ideas for great pairing with miso soup.

1. Fried Tofu

Fried tofu will definitely help fill you up, and it can be dipped in the soup or chopped up and tossed right in the soup.

2. Kimchi

This sour cabbage dish is a great side with soup . You can even add some to the miso for a whole new flavor.

3. Steamed Vegetables

Keep them on the side, add them to the soup, it’s up to you.

4. Fresh Sashimi Salad

It is full of healthy raw fish and vegetables. This choice will give you tons of energy.

5. California Rolls

A classic pairing. Light, refreshing, and healthy.

6. Edamame

A super healthy green vegetable.

7. Grilled Fish

If you’re not a fan of raw fish, you can throw some on the grill to go with your soup.

8. Rice Balls

Made with rice and seaweed, this side is nutritious and filling.

Here are Some Cool Japanese Food Facts

  • Fortune cookies originated in Japan. It wasn’t until after World War II that China took over the manufacturing.
  • Sake (Japanese wine) can be made by chewing and spitting out rice. That’s not how it’s actually made though.
  • The consumption of meat was forbidden until Japan opened up to western countries after 1860.
  • The Japanese eat rice with every meal.
  • Garlic, oil, and chili are used very sparingly.
  • What we use in the west as Bento boxes come from the way Japanese workers’ lunchboxes were designed.
  • The Japanese love their condiments. The dishes are relatively simple, so they live jazzing up dishes with dipping sauces, citrus, wasabi, ginger, and pickles.
  • Tokyo has 14 Michelin 3 star restaurants. More than any other city in the world.
  • Tea is considered an art. Much like music, dance, and theater, people study to earn the privilege of brewing and serving tea.
  • Etiquette is valued. Being polite is of the upmost importance at a Japanese table. It is rude to lay chopsticks across a table. You can slurp soup with noodles, but not soup that has rice. Never leave your napkin crumpled up on the plate. You must fold it or tie it in a bow.

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