Miso soup is a traditional Japanese soup that is very tasty and filling. ?Contrary to popular belief in the west, it is not vegetarian friendly! ?It is made with a stock called “dashi” which contains dried fish; however, you can find shiitake dashi which is made from dried shiitake mushrooms and water or kombu, which is made from dried kelp. ?The other fundamental ingredient to miso soup is miso paste, and there are a few different types of miso paste you can use depending on your taste preference. ?
Some ingredients are added to the miso soup to give it texture, flavor and color. ?The most commonly used added ingredients are tofu, negi (a type of onion), and wakame seaweed. ?Other ingredients can be used, but these are the most commonly used. ?Miso soup is part of a traditional Japanese breakfast, along with white rice and fish. ?
Miso soup varies from region to region in Japan. ?Miso itself is typically made from rice, soybeans or barley, depending on the region. ?However, the type of miso used within a region can vary. ?For example, in Hokkaido they use miso made from rice, which is typically red (akamiso). ??In the Kanto-Koshinetsu region, miso is made from barley, the soup is akamiso in color. ?Miso in the Chukyo-Tokai-Hokuriku region is made from soybeans and has a light color. ?Though miso soup tastes best when made from scratch, instant miso soup is readily available all over Japan, which is more convenient for those who work long hours or simply do not have the time to make homemade miso soup.