 | |
| Type | Soup |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot |
| Main ingredients | Dashistock,miso paste |
| Similar dishes | Doenjang-guk,doenjang-jjigae |
Miso soup (味噌汁 or お味噌汁,miso-shiru or omiso-shiru; お-/o- beinghonorific) is a traditionalJapanesesoup consisting ofmiso in adashistock. It is commonly served as part of anichijū-sansai (一汁三菜) meal 'one soup, three dishes' consisting of rice, soup, and side dishes.[1] Optional ingredients based on region and season may be added, such aswakame,tofu,negi,abura-age, andmushrooms. Along withsuimono (clear soups), miso soup is one of the two basic soup types ofJapanese cuisine.[2] It is a representative of soup dishes served with rice.
Miso soup is also calledomiotsuke (御御御付) in some parts of Japan, especially aroundTokyo.
The type of miso chosen for the soup defines a great deal of its character and flavor. Miso is a Japanese seasoning produced by fermenting soybeans with salt and the fungusAspergillus oryzae, known in Japanese askōjikin (麹菌), and sometimes rice, barley, or other ingredients. It can be categorized as red (akamiso), white (shiromiso), or mixed (awase).[3] There are many variations, including regional variations such asShinshū miso orSendai miso.
The fermentation time affects the flavor: short fermentation, as for white miso, provides a lighter, sweeter flavor, while longer fermentation, as for red miso, gives the miso soup a stronger, deeper flavor.[4]
More than 80% of Japan's annual production of miso is used in miso soup, and 75% of all Japanese people consume miso soup at least once a day.[5]
The most commondashi stocks for miso soup are made ofniboshi (dried babysardines),kombu (driedkelp),katsuobushi (thin shavings of fermented, dried, and smokedbonito), orhoshi-shiitake (driedshiitake). The kombu can also be used withkatsuobushi orhoshi-shiitake. Kelp or shiitakedashi give a vegetarian soup stock.[6]
When the soup includes clams such asasari,shijimi, orhamaguri, prepared dashi is often not used.
Outside Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. It can also be made with chicken broth. The stock might include ingredients such asnegi,carrot,potato anddaikon radish. In some versions of the dish, chicken stock, Western-style fish stock, and other non-dashi bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true miso soup.[citation needed]
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According toJapanese custom, ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thusnegi andtofu, a strongly flavored ingredient mixed with a mildly flavored ingredient, are often combined. Ingredients that float, such aswakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients may include mushrooms (nameko orshiitake), potato,taro, seaweed,green laver, onion,nira,common bean,mitsuba,shrimp,fish, clams, and sliceddaikon. Almost any Japanese ingredient may be added to some type of miso soup. However typical miso soup recipes contain a small number of additional ingredients beyonddashi stock and miso.
Ifpork is added to miso soup it is calledtonjiru, meaning 'pork soup'. Tonjiru is a soup served for dinner and lunch and not usually eaten for breakfast.
Hearty and robust cold-weather variations may includedaikon, deep-fried tofu (abura-age), potatoes, onions and dark miso. Lighter variations are better suited for spring and summer and made with ingredients such ascabbage,serimyoga and/oreggplant.
Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables to be cooked in the simmeringdashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. There is a common myth that when miso paste is heated, the microorganisms are killed and the health benefits are reduced, but this is incorrect. In fact, the health benefits are due to nutrients produced by enzymes produced during the miso making process, not the bacteria in the miso.[7]
Miso soup and whiterice are the central dishes of the traditional Japanese breakfast. The soup has been a favorite of commoners and royalty alike for many centuries, but there are also many other dishes involving breakfast.[clarification needed] They are all quite small, some include egg, fish, andnattō which is a fermented soybean. The soup is usually served inlacquerbowls with lids and drunk directly from the bowl, though the solid ingredients are eaten withchopsticks. The bowl sometimes has a lid to keep heat and aroma in as well as to improve the presentation.[8]
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Instant miso soup is available in single-serving packets. It is usually sold in dehydrated powder and paste forms, and sometimesfreeze dried. It generally contains dried toppings such as wakame and tofu with soybeans that reconstitute rapidly on the addition of hot water.[9] These are popular in the Japanese workplace, where miso soup can be made with lunch as easily as tea. Instant miso soup is available in many grocery stores outside Japan and has a shelf life of 3 to 12 months.
Wappani (わっぱ煮), a miso-soup-based dish, is unique toAwashima island off the coast ofNiigata,Japan. A cedar flask ("wappa" [ja]) is filled with miso soup, fish and vegetables. It is then heated by dropping in hot rocks, which quickly brings it to a simmer. Hot rocks retain their heat for hours after being taken from the fire, so a hot meal can be prepared without the use of fire.[10]
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In 2003, researchers at Japan's National Cancer Centre suggested that eating three or more bowls of miso soup every day could lower the risk ofbreast cancer in women.[11]
Studies in 2020 showed that habitual consumption of miso soup has the effect of loweringblood pressure andheart rate,[12] causing proliferation of goodbacteria in the intestines and helping to preventconstipation.[13]
A 2003 epidemiology study in Japan discovered that persons who consume miso soup daily have a lower risk ofstomach cancer andheart disease. In 2019 research concluded that fermented soy foods, such as miso, have antidiabetic,antioxidant (anti-aging), anti-obesity,anti-inflammatory, anticancer andantihypertensive (lowering blood pressure) properties.[14]
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