The first time I tried miso soup, I was instantly hooked. Its deep umami flavor and soothing warmth felt like a hug in a bowl. Naturally, I wanted to recreate it in my own kitchen. I loved how simple yet versatile it was—perfect as a light side dish but just as satisfying when packed with vegetables, mushrooms, or even meat. It was the kind of dish that welcomed experimentation. 

But before I could dive in, I had to track down the key ingredients: dashi, miso paste, and wakame. Surprisingly, they weren’t easy to find in the K-stores or J-stores near me. After searching for a while, I finally opted to buy them online. I ended up scoring a 1kg pack of miso paste for just P200—a steal, considering how long it would last! There are also different types of miso paste (that I recently discovered) White miso, is mild, slightly sweet, and light in color. Best for soups and delicate dishes, Red miso is bold, salty, and rich with deep umami, ideal for hearty stews, and ramen, and Mixed miso, a blend of white and red miso, offering a balanced flavor. A great all-purpose miso. It is all about preference on how strong you want your miso to be.

Once I had everything I needed, making miso soup turned out to be incredibly quick and easy. With just a few simple steps, I could enjoy a bowl of warm, flavorful comfort anytime I wanted.