Miso dama
Miso dama is a small ball of miso mixed with dashi and other dried pantry ingredients so you can make delicious miso soup just by adding hot water. You can meal prep these ahead of time and enjoy miso soup throughout the week.
The history of miso dama can be traced back to the Sengoku period, the same era when the TV show Shōgun is set. Back then, samurai carried miso balls as a portable meal during travel and battle. In recent years, miso dama has become popular again because it fits a busy lifestyle while still allowing people to enjoy a warm, nourishing bowl of miso soup at home. Since miso dama are mostly made with shelf stable pantry ingredients, they keep well and are very convenient.
Dashi Pack
A dashi pack contains finely ground dashi ingredients sealed inside a small packet. Normally, you steep and simmer the packet in water to make dashi broth. You can easily find dashi packs online or at Japanese grocery stores. For miso dama, you simply cut open the packet and use the dashi powder inside. You can also use Hondashi, which is instant dashi granules.
The dashi pack I use makes about four portions of miso soup per packet. Each brand is a little different, so check the package instructions to see how many servings it yields and adjust the amount of miso accordingly. If you are using Hondashi, replace the dashi pack with 1 teaspoon of Hondashi.
Ingredients
For this recipe, I’m using dried seaweed and coating the miso balls with toppings such as toasted sesame seeds, aosa (seaweed flakes), and tororo kombu. You can also add fu, which is dried wheat gluten often used in miso soup. If you plan to eat the miso balls within three days, you can also add fresh chives for extra flavor.
You can wrap each miso ball individually with plastic wrap or store them together in an airtight container. When shaping the miso balls, make sure to use clean hands or wear gloves.
How Long Do They Last?
Miso dama will keep for about one week in the refrigerator and up to three months in the freezer. If you freeze them, let them sit at room temperature for about 30 minutes before using so the miso soup doesn’t turn out lukewarm.
To make the soup, place one miso ball in a bowl and add about 180 - 200 ml of hot water. Use chopsticks to mix well until the miso dissolves. If it tastes too strong, simply add a little more hot water.
Health Benefits of Miso
Miso is a fermented food made from soybeans, and fermentation helps support gut health by promoting beneficial bacteria. Miso also contains protein, vitamins, and minerals, and some studies suggest it may help support heart health and lower cholesterol levels.
Because miso soup is light yet flavorful, it’s a great way to add one more nourishing dish to your meal. However, miso does contain lots of sodium, so many people aim to enjoy about one to two bowls of miso soup per day as part of a balanced diet.
Once you make miso dama, you can pour hot water and you can eat it right away. Enjoy!
Miso-dama
Prep time 10 min
Total time 10 min
Serves 4
Ingredients
1 dashi packet (about 8 g)
80 g miso
2 tablespoons dried wakame
Toppings (optional)
Toasted sesame seeds
Aosa seaweed
Tororo kombu
Preparation
Cut open the dashi packet and add the dashi powder to a bowl. Add the miso and dried wakame, and mix everything very well. Divide the mixture into 4 even portions and shape them into balls.
Coat each miso ball with toppings such as toasted sesame seeds, aosa seaweed, or tororo kombu.
Store in an airtight container or wrap each one individually with plastic wrap.
To serve, place one miso ball in a bowl and add about 200 ml (7 oz) of hot water. Mix well until the miso dissolves. Adjust the amount of hot water to your liking.
Storage
You can store the miso balls in the refrigerator for up to one week. They can also be frozen. If frozen, let them sit at room temperature for about 30 minutes before using so the miso soup doesn’t become lukewarm.