How To Make Miso Soup
Many years ago, I was introduced to Japanese food; sushi and sashimi is the most famous dish of Japanese food. I love the test of raw fish dipped in soy souse and wasabi (hot and spicy Japanese green mustard). Besides cold raw fresh fish, a hot steamy miso soup is my favorite. Miso soup is the perfect soup for every meal, either served as a side dish or the main cause. It takes less time to prepare and make, especially for a person who has little time in the kitchen. More than a delicious taste and quick prepare, miso soup is good for health, body and soul.
Miso soup, a hot brown caramel-colored soybean soup, was originally from Japan, and Japanese eat miso soup in every meal, especially for a hot steamy breakfast. Even though soybean paste is an important ingredient of miso soup, every household still has its own recipe for miso paste. In Kyushu and Honshu, we will find a steaming bowl of breakfast soup seasoned with winy mugi (barley) miso; or in Nagoya, we will find burnished brown Hatcho miso soup with cubes of tofu. In Shikoku and Kansai, we also find creamy sweet Saikyo miso.