Miso Soup — 味噌汁
Cuisine: Japanese · Origin: Japan
Miso soup is a foundational Japanese dish consisting of a simple dashi broth (made from kombu seaweed and bonito flakes) combined with miso paste, a fermented seasoning made from soybeans, salt, and koji mold. Typically served in a small bowl, it features delicate toppings such as tofu cubes, wakame seaweed, green onions, and occasionally clams or mushrooms. The soup is prepared by dissolving miso paste into hot broth just before serving, preserving the paste's probiotic qualities. Rich in umami flavor, miso soup appears at nearly every Japanese meal and represents comfort and nourishment in Japanese cuisine. Its simplicity belies nutritional depth—the fermented miso provides essential amino acids and beneficial bacteria. Regional variations exist throughout Japan, with different miso varieties (red, white, or mixed) creating distinct flavor profiles. Beyond Japan, miso soup has become globally recognized as an accessible introduction to Japanese culinary traditions and umami-based cooking.
Standard serving: ~40 kcal (1 bowl (200g), estimate)
Miso soup is so integral to Japanese culture that it's traditionally eaten at breakfast, lunch, and dinner—some Japanese people consume it daily for decades. The fermented miso paste used contains beneficial probiotics that have been valued for digestive health for centuries.
Photo by Ocdp (CC0), source.
味噌湯 — 味噌汁
料理：Japanese · 起源地：Japan
Miso soup is a foundational Japanese dish consisting of a simple dashi broth (made from kombu seaweed and bonito flakes) combined with miso paste, a fermented seasoning made from soybeans, salt, and koji mold. Typically served in a small bowl, it features delicate toppings such as tofu cubes, wakame seaweed, green onions, and occasionally clams or mushrooms. The soup is prepared by dissolving miso paste into hot broth just before serving, preserving the paste's probiotic qualities. Rich in umami flavor, miso soup appears at nearly every Japanese meal and represents comfort and nourishment in Japanese cuisine. Its simplicity belies nutritional depth—the fermented miso provides essential amino acids and beneficial bacteria. Regional variations exist throughout Japan, with different miso varieties (red, white, or mixed) creating distinct flavor profiles. Beyond Japan, miso soup has become globally recognized as an accessible introduction to Japanese culinary traditions and umami-based cooking.
標準份量：約 40 kcal（1碗（200克），估計值）
味噌湯在日本文化中佔有重要地位，傳統上早、午、晚餐都會享用，有些日本人甚至數十年如一日地天天喝。味噌湯所使用的發酵味噌醬含有益生菌，幾個世紀以來一直被推崇為有助消化健康的食品。
圖片來源：Ocdp（CC0）— 來源