Miso soup is made from, you guessed it, Miso, as many would know, is a salty, savory, tangy, umami-flavored paste made by fermenting soybeans with salt and koji – often seaweed and barley are also added to it during the fermentation process. It is so popular in Japanese cuisine that you will find it added to almost all dishes, not just soup. You can use any one of the three kinds of miso available – yellow, white, and red miso.
Miso soup is made by mixing miso paste in ‘dashi’ – which is a uniquely Japanese stock made with just three ingredients: water, kombu (dried kelp), and bonito fish flakes and tastes like the ‘essence of the sea’. To this one can add anything they want depending on which region or season we are talking about – but some regulars are mushrooms, potatoes, seaweed, onion, shrimp, fish, clams, and sliced daikon. Well, that sure looks like more than a mouthful! Seems like just the thing to start off a nice sushi dinner.
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