Miso is a fermented soybean paste, mixed with salt and koji mold.There is a wide variety of Miso pastes in Japan. White, light brown, brown, deep brown, mild, salty, mixed with barley... This is because of the region in which they originated, related to the climate and daily life style of that area.Miso soup is a famous Japanese healthy soup, mixing Miso paste with fish broth and adding tofu or vegetables. At breakfast, lunch, dinner, buffet, restaurants, schools, home... Miso soup is served on many occasions and in many ways!Dango is a sticky rice powder ball which is mixed with water and then kneaded well.When I was a kid, my grandmother always made a special dango miso soup for me at breakfast whenever I stayed overnight. Even after I grew up, or for a short visit, she always made it for me. Dango miso soup is my favorite and reminds me of my grandmother!You can get fish broth packets, miso paste and dango powder in the US through Amazon or Jungle Jim's in Cincinnati, OH, if you are near there.#heirloom

I read an article on Miso soup that it is so healthy it is one of the reasons for the Japanese peoples longevity..It was given as a steady diet to the victim's of Nagasaki & Hiroshima for Nuclear contamination & worked so well that it was given to the Russian victims at Chernobyl

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom.(Youtube video: https://youtu.be/VZFw75myrew)

Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetablesIt's very common for Japanese to eat pork miso soup (tonjiru) at cold day.

I don't use miso with dashi, so I've always made miso soup this way.The reason for turning the heat off at Step 2 is to prevent the ingredients in the soup from becoming over-cooked, which would make the soup too rich.The sake dissipates while cooking, so it's fine to serve this soup to children.If you are using miso with dashi already mixed in, you can omit the dashi granules.Adjust the amount of miso to your taste, but I recommend adding a little more than you're used to! For 2 servings. Recipe by Sarami19

Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.

Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.)  Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.

Miso soup.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4

This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare

Miso soup is a traditional Japanese soup.Try it with your favorite ingredients.#japanesefood #washoku