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Miso Soup, Japanese Cuisine
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22501 (65 in 7 days)
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9839 (36 in 7 days)
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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. 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.
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| Zuppa, Miso, Zuppa di Miso, Misoshiru, Soia, Orzo, Riso, Fermenti, Enzimi, Alga, Alghe, Alga Wakame, Wakame, Vegetali, Verdura, Giappone, Giapponese, Cucina, Cucina Giapponese, Soup, Miso, Miso Soup, Soy, Soy Beans, Dashi, Paste, Negi, Carrot, Potato, Daikon, Daikon radish, Japan, Japanese, Cuisine, Japanese Cuisine, 味噌汁, 若布 |
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