Miso soup 味噌汁
A simple soup of miso paste dissolved in dashi stock, with tofu, seaweed or seasonal vegetables. It comes with rice at most traditional Japanese meals.
About Miso soup
- What it is: Dashi made from kombu, dried sardines or bonito flakes, with miso stirred in. Tofu, wakame seaweed and spring onion are common, but daikon, greens and shellfish are used too.
- Styles: Miso varies by region. White miso, such as Kyoto's shiro miso, is lighter and sweeter; red miso is deeper and stronger; awase is a blend.
- Where to try it: Almost everywhere: it is part of the traditional Japanese breakfast and of set meals of rice, soup and side dishes.
- How to eat it: Drink it straight from the bowl and eat the solid pieces with chopsticks.
SeasonAll year
Known for it
- KyotoSweet, light shiro (white) miso
Checked against: Miso soup | Wikipedia · Miso, an incredibly versatile and nourishing traditional Japanese fermented food | JETRO · Mini Encyclopedia: Miso soup | The Japan Forum.
Miso soup on Shibuya246
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