Miso soup, the taste of Mom’s dishes!
taizoyokhamatotsuka
What is Miso soup?
We Japanese have been drinking Miso soup(Miso-Shiru in Japanese) on a daily basis since we were little kids and are familiar with it.
It is an essential part of traditional Japanese meal, Miso soup is made with Miso(soy bean paste) and a soup stock which is gotten from Kombu(sea tangle),dried bonito, or dried sardine fry. Additional ingredients may include any of a wide variety of vegetables, tofu, clams, and seaweeds. Packaged instant miso soup is now widely available.
(adapted from japan: An Illustrated Encyclopedia.Tokyo: Kodansha,1993)
Miso soup is roughly divided into 3 types:
- ShiroMiso (White Miso): A white or beige-colored paste popular in Tokyo.
- Aka Dashi (Red Miso): A dark brown color, it is common in the Nagoya area.
- AwaseMiso (Mixed Miso): White miso and red miso are mixed. bright brown color.
How to make Miso soup(Easy virsion of making Miso soup)
Ingredient for 2 persons
- Water: 400ml
- Granular soup stock(Dashi no moto) which is possible to buy at supermarket. : 1-1.5 Tea spoon
(The soup stock of genuin Miso soup is gotten from Kombu(sea tangle) or dried bonito.) - Materials as your preferance
Typical Miso soup includes :- Tofu（cut as 10mm cube shape)
- Wakame(A kind of seaweed)
- Chopped Green onion
(Other common Materials)- Clams
- Onion
- Nameko Mushrooms
- Radish
- Carrot
The taste of miso soup depends highly on the family because of the soup stock or ingredients they add. As a result, some Japanese, including myself, yearn for the taste of miso soup as one of Mom’s dishes.
