Miso Soup
(味噌汁)
Miso soup is a traditional soy-based soup made from a stock called dashi, miso paste, and various additional ingredients such as seaweed or tofu. It is estimated that more than 70% of Japeanese people consume the soup for breakfast, although it is commonly available at any time of the day.
In Japanese restaurants in the United States, miso soup is often offered as an appetizer. The soup is thought to have medicinal properties, as it alkalizes the blood and revives the nervous system. The main ingredient is called miso - a combination of rice, salt, water, and fermented soybeans, shaped into a paste that is similar to peanut butter in texture.
Miso is centuries old, and its roots are in chiang - a fermented soybean paste invented in China by Buddhist priests more than 2500 years ago. Since miso soup is relatively quick and easy to prepare, in Japan, there are even instant cups of the soup available in vending machines for a small amount of money, acting as a testament to the soup's enormous popularity.
Recipe variations
Red Miso Soup
READY IN 7minThis recipe was adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji, a cookbook considered to be a Bible of Japanese cooking. Its main ingredient is red miso, making the soup somewhat saltier than the variations with the white miso. According to the author, this is only one among the limitless versions of miso soup.
White Miso Soup with Wakame
READY IN 35minSince the main ingredient is white miso, the resulting soup has gentler taste than the red miso-based variations. Wakami algae and scallion greens add some character, and the soup should be served hot.
Miso Soup with Green Onions
READY IN 15minSimple and basic, this recipe is easy to make and can be enriched by adding meat, potatoes, or vegetables or by serving it with a side of rice. The type of miso paste is not specified — choose the one that suits you best.
Miso Soup Authentic recipe
This recipe was adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji, a cookbook considered to be a Bible of Japanese cooking. Its main ingredient is red miso, making the soup somewhat saltier than the variations with the white miso. According to the author, this is only one among the limitless versions of miso soup.
WHERE TO EAT The best Miso Soup in the world (according to food experts)
