Explanation with photos of how to freeze miso soup and how to make miso balls [Carefully selected recipes]

Did you know that miso soup can be frozen?

Miso soup is an essential part of a healthy Japanese diet, but sometimes you may end up with leftovers or feel like it's a hassle to make. For such people, freezing is recommended.

If you have leftover food, you can divide it into smaller portions and freeze it for long-term storage. If you want to save time on making miso balls, we recommend making miso balls in bulk and storing them in the freezer.

Miso balls are especially convenient for people who live alone, are busy, or make their own lunch boxes.

We will not only explain how to freeze leftover miso soup and miso balls, but also explain how to make them and what to keep in mind when freezing them.

Advantages of freezing miso soup

Convenient to eat right away

It is convenient to store miso soup in the freezer so that you can eat it right away. Miso soup, a representative Japanese food, is nutritious and we recommend eating it every day for your health.

For many people, it may be difficult to prepare the soup stock, cut and boil the ingredients, and dissolve the miso every morning and evening. If you find instant miso balls to be bland and expensive, but would prefer to make homemade ones, we recommend freezing miso balls. By making a large amount when you have time and storing it in the freezer, you can enjoy the homemade taste just by adding hot water.

As I mentioned at the beginning, if you want to have miso soup right away without much effort, we recommend freezing miso balls. On the other hand, let's take a look at the benefits of making too much and having leftovers in the next section.

Easy to unzip, so you can use it easily

Freezing leftover miso soup allows you to preserve it for a long time. Miso, which is a fermented food, is susceptible to bacterial growth and spoilage when water is added to it. It depends on the ingredients and the season, but it is not recommended to store it at room temperature.

I tend to make it in bulk because it takes a lot of time, but I think you might end up with some left over. If you make too much and have leftovers, we recommend dividing them into smaller portions and storing them in the freezer.
　

I have listed two advantages of freezing food: it saves time in making food, and it can be stored for a long time. Next, we will introduce convenient ways to freeze miso balls and miso soup with photos.

Freezing method

How to freeze it as is

1) Once the miso soup has completely cooled, put the amount you will use at a time into an airtight container such as a Tupperware or Ziploc bag.

2) Store in the freezer.

*Thaw method
1) Move it to the refrigerator about half a day in advance, or thaw it at room temperature for about an hour.
2) Transfer to a pot and reheat, or transfer to a heat-resistant container and heat in the microwave.

If you don't have time, you can also boil it in hot water in an airtight container.

How to make and freeze miso balls

1) Make your favorite miso balls. (Chapter 4 introduces a recommended method for making miso balls.)

2) Wrap each serving in plastic wrap, being careful not to trap air.

3) Store in an airtight container such as a Tupperware or Ziploc bag in the freezer.

Miso doesn't freeze, so just put it in a bowl and pour boiling water over it. If you have a large amount of ingredients, let them come to room temperature a little before serving, or heat them in a low-temperature microwave to defrost them before serving.

So, what kind of miso soup and miso balls are suitable for freezing? We will introduce the recipe in the next chapter, including the ingredients you need to be careful about.

Miso soup recipes suitable for freezing

Frozen to enhance the flavor! Shijimi miso soup

Source: https://cookpad.com/recipe/4330971

☑〈材料3人分〉
・シジミ（砂抜き済みのもの）　100～200ℊ
・味噌　60ℊ
・わけぎ　適量
・水　600㎖

<How to make>
1) Put fresh clams and water in a pot and heat.
2) When the clams open, turn off the heat and dissolve the miso.
3) Once the miso has melted, turn on the heat and turn off the heat just before it comes to a boil.
4) After serving in a bowl, top with green vegetables such as chopped green onions and it's done.

When freezing, freeze before adding green vegetables such as green onions, then add on when serving. If you want to freeze greens together, add the miso and cook before melting.

*Freezing fresh clams makes it easier to absorb the flavor components and makes them more delicious. In addition, the nutritional content of ornithine increases by eight times when frozen, so it is recommended to keep fresh clams frozen.

Freezing is recommended! Mushroom miso soup

Source: https://cookpad.com/recipe/2893790

☑〈材料〉
・きのこ　半パック
・昆布　1片
・味噌　お玉半分
・水　雪平鍋半分

<How to make>
1) Spread the mushrooms in a well-ventilated area and let them dry in the sun for about an hour.
2) Fill a Yukihira pot with about half of the water, add the kelp and soak in water for about an hour.
3) Once the kelp absorbs enough water and becomes soft, cut it into thin pieces and return it to the pot.
It is convenient to use kitchen shears.
4) Remove any stones from the mushrooms and add them to the pot while tearing them apart with your hands.
5) Heat a pot over medium heat, bring to a boil, then reduce heat to low and simmer for about 3 minutes.
6) Once the ingredients are cooked, turn off the heat, dissolve the miso, and serve in a bowl.

You can also add some Japanese pepper or shichimi to your taste, or sprinkle some green onions on top to make it even more delicious.

*Mushrooms, like the freshwater clams mentioned above, can be stored frozen to break down the cells and bring out the flavor components more easily.

Freezing it will soften it, but it will also increase the flavor and make it more delicious, so give it a try.

In the next section, we will introduce ingredients that are suitable for freezing and ingredients that are not suitable for freezing, including precautions.

Precautions when storing frozen

Freezing the clams and mushrooms introduced above breaks down the cells and brings out the flavor. Root vegetables such as daikon radish and carrots are also suitable for freezing because their cells break down, softening them and allowing them to retain their flavor.

On the other hand, ingredients that are not suitable for freezing are potatoes, konnyaku, and eggs.
Avoid freezing potatoes in chunks, as the insides will become mushy. If you want to freeze something that contains potatoes, crush or remove them before freezing.

Frozen konnyaku also has a rubbery texture. If there is konnyaku in it, we recommend cutting it into small pieces or removing it before freezing.

As for eggs, if only the whites are in clumps, they are not suitable for freezing. As long as the eggs are beaten, it's okay to freeze them.

Frozen tofu has different tastes. Although it will be a bit runny, it is similar to Koya tofu, so if you like it, please try it.

instant! Miso ball recipe

The key to making miso balls is to reduce the amount of water and freeze them immediately after cooking.
Please refer to "3.3 Precautions when storing in the freezer" and try arranging the ingredients with other ingredients.

This is a classic! Simple miso balls

Source: https://cookpad.com/recipe/1403806

☑〈材料10個分〉
・味噌　150～180ℊ（1個分の目安は大さじ1弱です）
・長葱　1～2本
・油揚げ　1～2枚
・乾燥わかめ　15ℊ
・顆粒だし　大さじ3

<How to make>
1) Add wakame, miso, and dashi granules to a bowl and mix well.
2) Cover 1) with plastic wrap and leave for half a day until the wakame becomes soft.
3) Spread the chopped green onion on a heat-resistant plate with kitchen paper and heat it in the microwave without plastic wrap until it starts to steam.
Be careful not to burn it.
4) Cut the fried tofu into bite-sized pieces.
5) Place about 1 tablespoon of 2) on top of the plastic wrap, then put appropriate amounts of 3) and 4) on top of it, and secure the wrapper with a rubber band to prevent air from getting in. It's done.
You can use raw wakame or green onions without heating them, but the more water they contain, the faster the deterioration will occur, so be sure to eat them up as soon as possible.

Enjoy a cup! Miso balls with lots of ingredients

Source: https://cookpad.com/recipe/4587412

☑〈材料5個分〉
・大根　2～3cm程度
・人参　小1/2本
・ほうれん草　1束
・麩　小10個
・味噌　大さじ3と1/3
・顆粒だし　小さじ5

<How to make>
1) Add miso and dashi granules to a bowl and mix well.
2) Cut the radish and carrot into 1-2cm cubes, boil them with the spinach, and cook.
When frozen, the fibers break down and become soft, so it's okay if it's hard.
3) Soak the spinach in water, squeeze it well, and cut it into 1-2 cm pieces.
4) Place the 5 pieces of 1) and the prepared vegetables/fu on the spread plastic wrap, and secure the opening with a rubber band.
The wheat gluten is dry and can be stored for a long time, so you can put it in a bowl when you eat it.

Conclusion

How do you freeze miso soup?

Miso soup that tends to be leftover is easily perishable, so you can freeze it by placing individual servings in airtight containers such as Tupperware or Ziplock. If you live alone or want to easily enjoy miso soup for lunch, we recommend freezing miso balls.

Ingredients that benefit from freezing are bivalves, mushrooms, and root vegetables. However, be careful when storing potatoes, konnyaku, eggs, and tofu in the freezer.

Please try the freezing method to easily have hot, nutritious miso soup on your daily table.