Miso Soup
OriginJapan
Year700s
Key IngredientsMiso/Dashi/Tofu
About Miso Soup
Fermented soybean paste dissolved in dashi broth with tofu and wakame seaweed. Miso arrived from China by the 700s. Buddhist monks spread it through Japan. A bowl accompanies nearly every Japanese breakfast. The miso should never be boiled, which kills the aroma. Over 1,000 types of miso exist, from white to aged red.
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