What is Miso Soup?

Miso shiru or miso soup is a traditional soup in Japan. It consists of stock (dashi) which is mixed into a softened miso paste. Although the miso paste’s suspension into dashi is the main characteristic which really defines miso soup, a lot of other ingredients can also be added depending on the seasonal and regional recipes, also with consideration to a person’s taste and preference.

The selection of miso paste determines a great deal of a miso soup’s flavor and character. There are different categories of miso paste; mixed (awase), white (shiromiso) or red (akamiso). These themes also have a lot of variations which include various regional variations, like Sendai miso or Shinsu miso.

Miso Soup is based on Dashi Stock

Miso paste, which will ...

First the Dashi stock, then...

Miso soup’s standard dashi stocks are comprised of hoshi-shiitake (dried shiitake mushrooms), katsuobushi (thin shavings of smoked and dried skipjack tuna or bonito), kombu (dried kelp), niboshi (dried baby sardines). Kombu can also be utilized in combination with hoshi-shiitake or katsuobushi (the tuna). The shiitake dashi and/or kelp work as a stock for vegetarian soup. Credits for the Dashi stock image go to Wikipedia.

Outside Japan, European or American style of miso soup is usually done by dissolving miso in a vegetable stock that’s typically Western. Ingredients could include daikon radish, potato, carrot and negi onions . Western-style fish stock and other various non-dashi bases can also be used for other versions of the chicken stock dish.

Preparation and Serving

...add the flavor to the same named miso soup

There are many ways to prepare miso soup depending on the soup style and the chef. Most Japanese recipes call for meats and various vegetables to be cooked in simmering dashi, fish, tofu, potato, carrots, daikon and mushrooms in particular. To keep miso paste from cooking, miso is separaely suspended in some dashi stock removing from it the simmering mix. After the vegetables are cooked, stock is taken away from heat. Next thing to do is add the miso suspension and mix in the soup. Uncooked ingredients are then added. The dish is then ready to be served.

In Japan, traditional breakfast is comprised of white rice and miso soup. For centuries, the soup has been favored by royalties and commoners alike.

Miso soup is commonly served in lacquer bowls with lid on them. It is directly drank from the bowl. Chopsticks are used to eat the solid ingredients.

About Instant Miso Soup

Instant miso soup is also available in markets served in single packets. Generally, it contains dried tofu, soybeans and dried seaweed (wakame) which rapidly reconstitute when mixed with hot water. These are very popular in every workplace of Japan, where it can easily be prepared for lunch quite the same way as with green tea, and also making use of the same water.

The downside with instant miso soup though is that it contains up to 3 times the amount of MSG and sodium. It is available in some countries and sold in many grocery stores. Shelf life is 3-12 months.

Health Benefits

Researchers of Japan’s National Cancer Center claims that the brisk cancer risk is cut with the help of miso soup.However, it would be hard to for us to advice you now whether you would have to drink one cup a week or three a day. Just let’s keep in mind, that miso soup is healthy.  Let’s have a closer look why.

Nutritional Information

Miso is a great source for Vitamin B12, something that’s lacking from a usual vegan’s diet. The sodium level for miso soup is high which can be used as salt substitute in food. Trace minerals like manganese, zinc and copper can also be found in high amounts in the soup which boost the body’s energy levels. The soup being made from soybeans, high protein level is guaranteed. For the calories, I cup of miso soup is equivalent to 84 calories.

Miso soup consumption strengthens the immune system of the body since it’s very rich in antioxidants which help the body in getting rid of harmful toxins.

After learning so much about miso soup it might be time to make one…