The most common soup in Japan is miso soup which is seasoned with miso (soy bean paste). As typical Japanese-style meals include a bowl of miso soup, making miso soup is the basic of Japanese cooking.
Basic Steps for Making Miso Soup:
- Prepare dashi soup stock in a pan and bring to a boil.
- Add hard ingredients and cook until softened.
- Add soft ingredients and heat for a short time.
- Scoop out some dashi soup from the pan and dissolve miso paste in the soup.
- Gradually return the moistened miso in the dashi soup and stir gently.
- Turn off the heat before the soup boils. Add green vegetables.
The flavor of miso soup varies depending on the type of miso, soup stock, and ingredients. It's best to choose your favorite type of miso and ingredients. In fact, several different kinds of miso soup is served daily in Japanese homes.
Common Ingredients for Miso Soup:
Tofu, potato, onion, daikon radish, wakame seaweed, clams, abura-age (deep fried tofu), green onion, green peas, cabbage, carrots, and lots more.