Please help improve this article or section by expanding it. Further information might be found on the talk page or at requests for expansion. This article has been tagged since January 2007.

Miso soup with miso, wakame, negi and aburaage

Miso soup packets

Miso soup (味噌汁, miso shiru^?) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes as well as personal preference. Image File history File links This is a lossless scalable vector image. ... Image File history File linksMetadata Instant_miso_soup. ... Image File history File linksMetadata Instant_miso_soup. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Binomial name (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Wikipedia does not have an article with this exact name. ... Image File history File linksMetadata Download high-resolution version (614x770, 520 KB) Miso Soup I, the creator of this work, hereby release it into the public domain. ... Image File history File linksMetadata Download high-resolution version (614x770, 520 KB) Miso Soup I, the creator of this work, hereby release it into the public domain. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Stock is a flavoured liquid. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ...

Miso paste

Main article: Miso

The choice of miso paste for the soup defines a great deal of its character and flavor. Most miso pastes can be categorized into red (akamiso), white (shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier flavor. There are many variations within these themes, including regional variations, such as Sendai miso; pastes designed to be used with specific misoshiru ingredients, such as yasaimiso, a white miso for use with miso-vegetable soup; and seasonal variations. Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... This April 2007 does not cite its references or sources. ...

Stock

Main article: Dashi

The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked skipjack tuna) or hoshi-shiitake (dried shiitake mushrooms). The konbu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock. Outside of Japan, American or European style miso soup is sometimes made by dissolving miso in a western vegetable stock. The stock might include ingredients such as negi, carrot, potato and daikon radish. In some versions of the dish - which may be considered interesting variations or bastardisations by the Japanese, depending on whom one asks - chicken stock, Western-style fish stock, and other non-dashi bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true misoshiru. Christian Japanese refugees who came to the Philippines during the Edo period brought along miso soup, which has become a staple of Philippine cuisine, but the Filipino recipe differs mainly by the inclusion of tamarind, which gives it a more sour taste than the original Japanese version. Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Niboshi (煮干し) are Japanese dried baby sardines (sometimes translated as anchovies). ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Insert non-formatted text hereLink title Families Alariaceae Chordaceae Laminariaceae Lessoniaceae Phyllariaceae Pseudochordaceae For other uses, see Kelp (disambiguation). ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Binomial name Katsuwonus pelamis (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... Shiitake mushroom lentinus edodes (=lentinula edodes) Shiitake mushrooms (椎茸) are an edible mushroom typically cultivated on the shii tree (Pasania cuspidata--a relative of the oak). ... World map showing the location of Europe. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Topics in Christianity Movements · Denominations Ecumenism · Preaching · Prayer Music · Liturgy · Calendar Symbols · Art · Criticism Important figures Apostle Paul · Church Fathers Constantine · Athanasius · Augustine Anselm · Aquinas · Palamas Luther Calvin · Wesley Arius · Marcion of Sinope Pope · Archbishop of Canterbury Patriarch of Constantinople Christianity Portal This box:      A Christian () is a person who... The Edo period ), also called Tokugawa period, is a division of Japanese history running from 1603 to 1868. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ...

Solid ingredients

According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are considered a good combination. Ingredients that float, like wakame seaweed, and ingredients that sink, like potatoes, are also good combinations. No two solid ingredients should have the same color, texture, or flavor. That way, all the ingredients will contribute uniquely to the soup. Ingredients range from mushrooms to potatoes, from seaweeds to onion, and from shrimp or fish to grated or sliced daikon. Nearly any Japanese ingredient can be and is added to some type of misoshiru. Typically, however, misoshiru does not contain very many ingredients beyond the stock and miso. Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Binomial name (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...

If pork is added to miso soup, it is called tonjiru, meaning "pork soup". Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Tonjiru or Butajiru (豚汁) - both literally mean pig/pork soup - is a Japanese soup with made with pork and miso paste. ...

Preparation and serving

Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. The miso is suspended separately in some dashi stock removed from the simmering mix, kept relatively cool (still hot, but below boiling) to keep the miso paste from cooking, which alters the flavour (there is some belief that cooking the miso "kills" it and reduces the health benefits of biologically active miso paste). When the vegetables are cooked, the stock is removed from heat, the miso suspension is added and mixed into the soup, any uncooked ingredients are added, and the dish is served.

In Japan, miso soup and white rice make up the central dishes of the traditional Japanese breakfast, and so most Japanese people eat miso soup at least once a day. The soup has been a favorite of commoners and royalty alike for many centuries. This article needs additional references or sources for verification. ...

The soup is usually served in lacquer bowls with lids and drunk directly from the bowl, though the solid ingredients are eaten with chopsticks. In a general sense, lacquer is a clear or coloured coating, that dries by solvent evaporation only and that produces a hard, durable finish that can be polished to a very high gloss, and gives the illusion of depth. ... A salad in a bowl sits next to a small pie in a pie dish Chawan, drinking bowls used in a Japanese tea ceremony Bowls used as construction tools in contemporary India. ... Chopsticks is also the name of a simple piece of music for piano. ...

Instant miso soup

Instant miso soup is available in single-serving packets, and generally contains dried wakame and tofu that reconstitute rapidly on the addition of hot water. These are popular in the Japanese workplace, where miso soup can be made with lunch as easily as green tea, and using the same water. Instant miso soup is also available in many grocery stores outside of Japan. These have an expiration date between 3-12 months.

External links

Wikibooks has a book on the topic of

Cookbook:Miso soup

Wikimedia Commons has media related to:

Miso soup

• Miso soup recipe
• Keiichiro's Misunderstanding Thoughts of a native Japanese on soup in Japan and soup in the west.
• Varieties of Miso Soup and Miso Soup by Season from Ajinomoto, an influential Japanese food company.
• Kosher Miso soup recipe chabad.org