Updated: January 12, 2018
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Miso Soup, A Staple Of Japanese Cuisine, But How to Make it?

Miso soup is a central part of Japanese cuisine. Although it is a very simple dish, a lot of people don't know that dashi (fish broth) is also a necessary ingredient, and that is what gives it its deep umami taste.

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Miso Soup

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Miso soup is a very important element to Japanese cuisine, although it is a very easy dish to make, it has a deep and rich taste. Because of the mix of miso, fish broth and seaweed, it is a mix of different types of umami tastes. It really is a complimentary flavor to most Japanese dishes.
Miso soup is very comforting to Japanese people, a lot like chicken soup is comforting to Westerners when they are feeling unwell.

What are the benefits of eating miso soup?

Since miso soup is a fermented aliment, it is full of probiotics and is great for a good gut health. It is known as a cancer-fighting food, it also helps to prevent inflammation, regulates digestive health, relieves fatigue, decreases cholesterol and blood pressure.

Let's now see how we can make this delicious soup!

Miso Soup Recipe

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There are different types and flavors of miso pastes, you can choose any type you like. It is preferable to use organic miso as soybeans are often GMO aliments.

-1/3 of a block of soft tofu
-1 teaspoon of dashi granules + 300 ml of water
-2 tablespoons of miso paste
-2 teaspoons of dried wakame seaweed

1.Cut the tofu into bite-size pieces
2.Add the dashi and water mixture to a pan and heat it, and add the tofu.
3.When you are ready to eat, add the miso paste with a small strainer in order to dissolve the paste. Add the wakame. Bring to a simmer and serve.

And there! You are now on your way to mastering Japanese cuisine!


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Miso soup is a very simple dish to make, but a lot of people get it wrong and forget the fish broth. Now that you have mastered this staple dish, you can impress your family or guests with your delicious miso soup!
Lili Wanderlust
I love traveling and discovering new cuisines. Japan has a panoply of local dishes to try. I also love yoga, coffee, reading, and cycling.

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