Miso soup
Miso soup ( Japanese 味噌 汁 misoshiru ) is a Japanese national dish . The main flavorings are dashi (fish stock) and miso (soybean paste). Solid ingredients or soup deposits are z. B. small pieces of tofu , wakame (thin green seaweed) and spring onions . Depending on the season, the ingredients can vary, so that mushrooms like shiitake can sometimes be found in the soup.
Miso soup is one of two basic types of soup in Japanese cuisine - the other is suimono , clear soup. Stews are known as nabemono .
Position in the Japanese kitchen
The miso soup can be served as a starter or as part of the main course. In Japan, however, it is mainly used for traditional breakfasts, where it is served with rice. However, an increasing, if still smaller, proportion of the Japanese now prefer the western breakfast.
On New Years, the miso soup is often refined by adding mochi (rice cake), which is cooked in the soup and thus becomes soft.
In Japan, miso soup is rarely eaten with a spoon, but mostly with chopsticks . The solid ingredients are eaten with the chopsticks and the soup is drunk from the bowl.
preparation
The miso is stirred into the dashi until the soup has acquired the desired taste. It should not be boiled afterwards, otherwise the taste will be lost. In many Asian shops, the miso soup is also available as an instant powder or as a light or dark paste for a spicy to bitter taste, but it does not replace the original production.
