Japanese Recipe: Miso Soup

Ahhh Miso soup… a delicious bowl of warming Japanese soup that somehow leaves you feeling both contently satisfied and wanting more at the same time. It’s so simple and healthy, a beautifully light dish for all comfort eaters. I couldn’t resist re-blogging kitsunejourney’s post so even more people can enjoy reading it and have a go at making their own Miso soup. If you can get hold of the ingredients it’s a pleasure to make and eat!

Note: for anyone in the Birmingham area, I can advise you to go to the China town part of Birmingham the Arcadian – there are stores that sell a variety of Asian ingredients.

kitsunejourney

Miso is a paste made from fermenting soy beans with salt and a specific fungus. It is often fermented with rice, barley or other grains added to bring a different flavour or depth to the paste. The most common pastes are aka (red) miso which has a fuller, saltier taste; shiro (white) miso, which is lighter and sweeter, and awase (mixed) miso. I enjoy awase miso fermented with barley the most. It is rich and salty, with a little sweetness behind it. The Japanese say that barley is also good for the gut, so barley miso has more health benefits than rice or plain miso.

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Sitting down to Mama’s miso soup each morning was always a little time of comfort in an otherwise hectic morning on my exchange programme back in 2003. I have always remembered her soup as a comfort food and something I have often craved as an…

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