What Is Miso Ball?
Miso ball (Miso-dama) is literally miso ball made from miso paste. This is extremely useful item which allows you to make miso soup in a moment.
All you need to do to make miso soup with this miso ball is putting it in a bowl, then pour boiled water! That’s it!
So, how to make these?
It’s super easy! Just mix 1 tbsp miso paste (for 1 serving) with your favorite ingredients, for instance, minced green onion, dried vegetables, pickles, or dried wakame seaweed. And most importantly, please don’t forget to put 1 tsp dried bonito shavings because it works as dashi for miso soup. If you like to use dashi powder instead of dried bonito shavings, that’s good too. Please use a pinch of dashi powder if that’s the case. Furthermore, vegetables that take a long time to cook should be avoided.
How long does it last?
If it is refrigerated it can last about 1 week.
If it is frozen storage it can last about 1 month.
As you would expect, it tastes better to eat early.
Here, I made 4 different types of miso balls, and used for Japanese breakfast ideas below.
Please check how to make the miso balls and each breakfast recipes at the same time!
On YouTube video, you can see details of making these breakfast and miso balls!
1. Grilled Rice Ball Breakfast
Ingredients (for 1 serving)
Grilled rice ball
・4.5 oz (130g) Cooked rice
・1 tsp Butter
・1 tsp Soy sauce
Rolled omelette
・3 Egg
・1 oz (30g) Crab stick (Imitation crab)
・2 tbsp Minced green onion
・A pinch of Salt
・1/2 tsp Oil
Miso soup (made with miso ball)
・1 tbsp Miso paste
・1 tsp Dried bonito shavings or A pinch of Dashi powder
・1-2 tsp Minced green onion
・Fu (wheat gluten)
・0.7 cup (170ml) Boiled water
Direction
1. Make rice balls, and grill them with butter. Add soy sauce, and grill until browned.
2. Mince green onion and chop crab stick. Mix them with beaten egg and a pinch of salt.
3. Add oil to heated frying pan. Pour in egg liquid little by little, and make rolled omelette.
4. Dissolve miso ball with boiled water.
Ready to eat!
2. Spicy Cod Roe & Pickled Plum Rice Ball Breakfast
Ingredients (for 1 serving)
Rice ball
・6 oz (170g) Cooked rice
・1/2 tsp Salt
・Nori seaweed
・1 Pickled plum
・1 tbsp Spicy cod roe
Rolled omelette
・2 Egg
・A pinch of Salt
・A pinch of Sugar (optional)
・1/2 tsp Oil
Carrot warm salad
・1.7 oz (50g) Carrot
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
・1/3 tsp Grated garlic
・A pinch of Salt
・1/2 tsp White sesame seeds
Broccoli
・1 oz (30g) Broccoli
・Salt and pepper
Miso soup (made with miso ball)
・1/2 tbsp Miso paste
・1 tsp Dried bonito shavings or A pinch of Dashi powder
・1-2 tsp Minced green onion
・1 tsp Pickled plum
・1 tsp Black sesame
・0.7 cup (170ml) Boiled water
Direction
1. Shred carrot, and microwave at 500W for 1.5 minutes.
2. Cut broccoli into bite-sized, and microwave at 500W for 30-40 seconds. Sprinkle salt and pepper.
3. Add sesame oil, soy sauce, grated garlic, and salt into cooked carrot. Stir to combine. Add white sesame seeds as you like.
4. Crack egg, and make beaten egg after adding salt and sugar (optional).
5. Add oil to heated frying pan. Pour in egg liquid little by little, and make rolled omelette.
6. Make 3 rice balls. Put small piece of pickled plum and spicy cod roe respectively inside 2 of rice balls. (Wet your hands with water first, and put rice after spreading salt a little on your palm.) Wrap rice balls in seaweed as you like.
7. Dissolve miso ball with boiled water.
Ready to eat!
3. Kombu & Cheese Rice Ball Breakfast
Ingredients (for 1 serving)
Rice ball
・4.5 oz (130g) Cooked rice
・1 tbsp Salted kombu*
・1 tbsp Cubed cheese
・1 tsp White sesame seeds
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
*Please use regular kombu and salt when you don’t have salted kombu.
Spinach egg
・1 Egg
・1 oz (30g) Spinach
・A pinch of Salt
・1/2 tsp Oil
Miso soup (made with miso ball)
・1 tbsp Miso paste
・1 tsp Dried bonito shavings or A pinch of Dashi powder
・1-2 tsp Minced green onion
・1 tsp Dried wakame seaweed
・0.7 cup (170ml) Boiled water
Direction
1. Put rice in bowl. Add salted kombu, cubed cheese, sesame oil, soy sauce, and sesame seeds. Stir to combine, and make rice balls.
2. Make soft scrambled egg. While cooking, add spinach. If you use Japanese spinach, boil in advance to get rid of its harsh taste.
3. Dissolve miso ball with boiled water.
Ready to eat!
4. Wakame Rice Ball Breakfast
Ingredients (for 1 serving)
Rice ball
・3.5 oz (100g) Cooked rice
・2 tsp Dried wakame seaweed
・1/2 tsp White sesame seeds
・1/2-1 tsp Sesame oil
・1/2 tsp Mirin
・1/2 tsp Soy sauce
・A pinch of Salt
Cabbage stir-fry
・1.7 oz (50g) Cabbage
・1 oz (30g) Sausage
・1/2 tsp Mirin
・1/2 tsp Soy sauce
Scrambled egg
・1 Egg
・1/2 tsp Oil
・1/2 tsp Ketchup
Miso soup (made with miso ball)
・1 tbsp Miso paste
・1 tsp Dried bonito shavings or A pinch of Dashi powder
・1-2 tsp Minced green onion
・0.7 cup (170ml) Boiled water
Direction
1. Soak dried wakame seaweed in hot water. After 30 seconds, drain hot water. Mince wakame.
2. Cut cabbage into bite-sized. Stir-fry with sausage. Add mirin and soy sauce, then stir to combine.
3. Mix rice with minced wakame seaweed, sesame seeds, sesame oil, mirin, soy sauce, and salt. Make rice ball.
4. Dissolve miso ball with boiled water.
Ready to eat!
5. Pickled Plum Rice Ball Breakfast
Ingredients (for 1 serving)
Rice ball
・3.5 oz (100g) Cooked rice
・1 Pickled plum (Salted plum)
・Nori seaweed
Miso soup
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・1 oz (30g) Nanohana*
・Half of thin deep-fried tofu
*Nanohana is cruciferous green vegetable, closely related to rapini and broccoli, which is commonly used in Japanese cuisine. Please use your favorite green vegetables!
Grilled shishamo smelt
・1.4 oz (40g) Shishamo smelt
・1/2 tsp Oil
Direction
1. Chop nanohana. Cut thin fried tofu into rectangles.
2. Pour water in pot, and cook nanohana and thin fried tofu.
3. Pour oil in pan, and cook shishamo smelt. Grill for 3 minutes on each side.
4. Make rice ball, and place pickled plums in middle (remove seed in advance).
5. Wrap seaweed on sides.
6. Add miso paste to soup in pot. Dissolve miso.
Ready to eat!
6. Egg & Crab Stick Rice Ball Breakfast
Ingredients (for 1 serving)
Rice ball
・6 oz (170g) Cooked rice
・1 oz (30g) Crab stick (Imitation crab)
・1 Egg
・Salt and pepper
・2 tbsp Minced green onion
・1/2 tsp Soy sauce
・A pinch of Salt
Snap peas
・0.7 oz (20g) Snap peas
・A pinch of Salt
・1/2 tsp Olive oil
Miso butter potato
・6 oz (170g) Potato
・2 tsp Miso paste
・1 tsp Honey
・1/2 tsp Butter
Direction
1. Remove string from snap peas. Microwave them at 500W for 30 seconds to 1 minute.
2. Mince green onion and chop crab stick. Peel potatoes, and remove potato eyes.
3. Microwave potatoes at 500W for 4 minutes until soft.
4. Crack egg, and stir after putting salt and pepper. Make hard scrambled egg.
5. Mix miso paste, honey, and butter in bowl. Stir in cooked potatoes.
6. Sprinkle salt and olive oil on cooked snap peas, and stir to combine.
7. Mix rice, scrambled egg, green onion, and crab stick in bowl. Add soy sauce and salt. Stir to combine, and make rice balls.
Ready to eat!
