Miso soup is a traditional Japanese soup in which “dashi” stock and melted miso paste are mixed together. Based on regional and seasonal recipes, several ingredients are added according to personal preference. Miso soup is one of Japanese cuisine’s two main soup types – the other is suimono, meaning clear soup.
Miso is eaten at least once a day at either breakfast, lunch, or dinner by three-quarters of the Japanese population. More than 80% of all miso paste is used to make the dish, including white miso paste, red/brown miso paste, and barley miso paste.
On a cold winter day, this is truly the perfect recipe. To learn how to make your own miso soup at home, follow the steps below. With this recipe, you will not have to go out to eat every time you want miso soup.
About Japanese Miso Soup
It is assumed that Chinese Buddhist monks introduced miso to the Japanese in the 6th or 7th century AD. Initially, it was either consumed as it was or spread to other foods. Samurai warriors began to enjoy a simple soup made from miso paste and a savory broth during the Kamakura or Muromachi times. This miso soup then fell into the diets of the most ordinary people, where it has since remained a prominent part of Japanese cuisine.
Traditional miso soup is made from scratch, stirring hot dashi miso paste together with prepared toppings. Many now favor the faster form of instant miso soup packets. Such packets can be made in seconds by adding hot water and stirring the mixture together.
Based on the chef and the type of soup, miso soup can be prepared in several ways. Japanese recipes usually require the cooking of most vegetables and meats, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish, in the simmering dashi. For more international recipes, click here.
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