Miso soup: Difference between revisions
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{{nihongo|'''Miso soup'''|味噌汁 or お味噌汁|miso-shiru or omiso-shiru|お-/o- being [[Japanese honorifics|honorific]]}} is a traditional [[Japan|Japanese]] [[soup]] consisting of [[miso]] | {{nihongo|'''Miso soup'''|味噌汁 or お味噌汁|miso-shiru or omiso-shiru|お-/o- being [[Japanese honorifics|honorific]]}} is a traditional [[Japan|Japanese]] [[soup]] consisting of [[miso]] in a ''[[dashi]]'' [[Stock (food)|stock]]. It is commonly served as part of an {{Nihongo||一汁三菜|[[ichijū-sansai]]}} meal 'one soup, three dishes' consisting of rice, soup, and side dishes.<ref>{{Cite book |last=Tsuji |first=Shizuo |title=Japanese Cooking: A Simple Art |date=17 February 2012 |publisher=Vertical |isbn=978-1-56836-388-2}}</ref> Optional ingredients based on region and season may be added, such as ''[[wakame]]'', [[tofu]], ''[[Allium fistulosum|negi]]'', ''[[abura-age]]'', and [[mushrooms]]. Along with ''[[suimono]]'' (clear soups), miso soup is one of the two basic soup types of [[Japanese cuisine]].<ref>{{cite book |last1=Sakai |first1=Sonoko |title=Japanese Home Cooking: Simple Meals, Authentic Flavors |date=19 November 2019 |publisher=Roost Books |page=118 |isbn=9780834842489 |url=https://books.google.com/books?id=xWusDwAAQBAJ&q=Miso+suimono+soup+basic&pg=PA118}}</ref> It is a representative of soup dishes served with rice. | ||
Miso soup is also called {{Nihongo|'''''omiotsuke'''''|御御御付}} in some parts of Japan, especially around [[Tokyo]]. | Miso soup is also called {{Nihongo|'''''omiotsuke'''''|御御御付}} in some parts of Japan, especially around [[Tokyo]]. | ||
== Miso | == Miso == | ||
{{Main|Miso}} | {{Main|Miso}} | ||
The type of miso | [[File:Miso 001.jpg|thumb|left|[[Miso]] is added to water or broth to make miso soup.]] | ||
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 fungus ''[[Aspergillus oryzae]]'', known in Japanese as ''[[:ja:麹|kōjikin]]'' (麹菌), and sometimes rice, barley, or other ingredients. It can be categorized as red (''akamiso''), white (''shiromiso''), or mixed (''awase'').<ref>{{Cite web|url=https://www.huffpost.com/entry/miso-paste_n_571e54ede4b0d0042da9e115|title=What Is Miso Paste, Anyway, And How Do I Use It? Help!|date=2016-04-26|website=HuffPost|language=en|access-date=2018-12-14|archive-date=2018-12-14|archive-url=https://web.archive.org/web/20181214164406/https://www.huffpost.com/entry/miso-paste_n_571e54ede4b0d0042da9e115|url-status=live}}</ref> There are many variations, including regional variations such as [[Shinano Province|Shinshū]] miso or [[:ja:仙台味噌|Sendai miso]]. | |||
The | 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.<ref>{{Cite web|url=https://www.bonappetit.com/story/how-to-use-miso|title=5 Ways to Use Miso That Don't Involve Soup|last=Delany|first=Alex|website=Bon Appetit|date=27 March 2018 |language=en|access-date=2018-12-14|archive-date=2018-12-14|archive-url=https://web.archive.org/web/20181214165725/https://www.bonappetit.com/story/how-to-use-miso|url-status=live}}</ref> | ||
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.<ref>{{cite book |last1=Shurtleff |first1=William|author-link=William Shurtleff|last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |date=2001 |title=The Book of Tofu & Miso |publisher=Ten Speed Press |isbn=1-58008-358-7 }}</ref> | 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.<ref>{{cite book |last1=Shurtleff |first1=William|author-link=William Shurtleff|last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |date=2001 |title=The Book of Tofu & Miso |publisher=Ten Speed Press |isbn=1-58008-358-7 }}</ref> | ||
== Stock == | == Stock == | ||
{{Main|Dashi}} | |||
[[File:Villorita cyprinoides 004 Black clam miso soup in a Japanese restaurant in Tokyo.JPG|thumb|Miso soup with ''[[Shijimi (clam)|shijimi]]'' clams]] | [[File:Villorita cyprinoides 004 Black clam miso soup in a Japanese restaurant in Tokyo.JPG|thumb|Miso soup with ''[[Shijimi (clam)|shijimi]]'' clams]] | ||
The most common ''dashi'' stocks for miso soup are made of ''[[niboshi]]'' (dried baby [[Sardines as food|sardines]]), [[kombu]] (dried [[kelp]]), ''[[katsuobushi]]'' (thin shavings of fermented, dried, and smoked [[bonito]]), or ''hoshi-shiitake'' (dried [[shiitake]]). The kombu can also be used with ''katsuobushi'' or ''hoshi-shiitake''. Kelp or shiitake ''dashi'' give a vegetarian soup stock.<ref>{{Cite web|url=https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786|title=How To Make Miso Soup|website=Kitchn|language=en|access-date=2018-12-14|archive-date=2018-12-14|archive-url=https://web.archive.org/web/20181214213936/https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786|url-status=live}}</ref> | |||
When the soup includes clams such as ''[[Venerupis philippinarum|asari]], ''[[Corbicula japonica|shijimi]], or ''[[Meretrix lusoria|hamaguri]]'', 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. The stock might include ingredients such as ''[[Allium fistulosum|negi]]'', [[carrot]], [[potato]] and ''[[daikon]]'' 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. | 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 as ''[[Allium fistulosum|negi]]'', [[carrot]], [[potato]] and ''[[daikon]]'' 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|date=July 2025}} | ||
== Other ingredients == | == Other ingredients == | ||
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If [[pork]] is added to miso soup it is called ''[[tonjiru]]'', meaning 'pork soup'. Tonjiru is a soup served for dinner and lunch and not usually eaten for breakfast. | If [[pork]] is added to miso soup it is called ''[[tonjiru]]'', 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 include [[daikon]], deep-fried tofu | Hearty and robust cold-weather variations may include [[daikon]], deep-fried tofu (''[[abura-age]]''), potatoes, onions and dark miso. Lighter variations are better suited for spring and summer and made with ingredients such as [[cabbage]], [[Oenanthe javanica|seri]] [[myoga]] and/or [[eggplant]]. | ||
== Preparation and serving == | == Preparation and serving == | ||
[[File:Aka-Dashi 001.jpg|thumb|Red miso soup with [[tofu]] and [[nameko]] mushrooms]] | [[File:Aka-Dashi 001.jpg|thumb|Red miso soup with [[tofu]] and [[nameko]] mushrooms]] | ||
[[File:Mixed beef croquette lunch of Yoshinoya.jpg|thumb|Miso soup is usually part of a Japanese ''teishoku'' (meal set), shown here with rice, fried ''[[Japanese jack mackerel|aji]]'', ''[[korokke]]'' and ''[[karaage]]]] | [[File:Mixed beef croquette lunch of Yoshinoya.jpg|thumb|Miso soup is usually part of a Japanese ''teishoku'' (meal set), shown here with rice, fried ''[[Japanese jack mackerel|aji]]'', ''[[korokke]]'' and ''[[karaage]].]] | ||
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 simmering ''dashi'', 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 miso | 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 simmering ''dashi'', 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.<ref>{{cite news |last1=murai |first1=Yuichiro |title=The idea that "enzymes die when miso soup is heated" is a double misunderstanding... The real reason why fermented foods are good for your health |url=https://president.jp/articles/-/80612?page=5}}</ref> | ||
Miso soup and white [[rice]] 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.{{Clarify|reason=I don't understand the connection. Are other things eaten *in addition to* miso soup, *in* miso soup, or *instead of* miso soup?|date=July 2025}} They are all quite small, some include egg, fish, and [[nattō]] which is a fermented soybean. The soup is usually served in [[lacquer]] [[bowl]]s with lids and drunk directly from the bowl, though the solid ingredients are eaten with [[chopsticks]]. The bowl sometimes has a lid to keep heat and aroma in as well as to improve the presentation.<ref>{{cite news |last1=Matsune |first1=Kaz |title=Why Is Miso Soup Sometimes Served With a Lid? |url=https://slate.com/human-interest/2016/10/why-is-miso-soup-sometimes-served-with-a-lid.html |work=Slate |date=21 October 2016 }}</ref> | |||
=== Instant miso soup === | === Instant miso soup === | ||
[[File:Asage(Instant miso soup).jpg|thumb|Instant miso soup]] | [[File:Asage(Instant miso soup).jpg|thumb|Instant miso soup]] | ||
Instant miso soup is available in single-serving packets. It is usually sold in dehydrated powder and paste forms, | Instant miso soup is available in single-serving packets. It is usually sold in dehydrated powder and paste forms, and sometimes [[Freeze-drying|freeze dried]]. It generally contains dried toppings such as wakame and tofu with soybeans that reconstitute rapidly on the addition of hot water.<ref>{{Cite web|url=https://matcha-jp.com/en/849|title=A Great Souvenir! Learn How To Make Instant Miso Soup|website=MATCHA - JAPAN TRAVEL WEB MAGAZINE|language=en|access-date=2018-12-14|archive-date=2018-12-14|archive-url=https://web.archive.org/web/20181214164619/https://matcha-jp.com/en/849|url-status=live}}</ref> 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''=== | ===''Wappani''=== | ||
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== Health benefits == | == Health benefits == | ||
{{Expand section|date=April 2009}} | {{Expand section|date=April 2009}} | ||
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 of breast cancer in women.<ref>{{Cite news|url=http://news.bbc.co.uk/2/hi/health/2999852.stm|title=Miso soup 'cuts breast cancer risk'|date=2003-06-18|access-date=2018-12-14|language=en-GB|archive-date=2017-07-29|archive-url=https://web.archive.org/web/20170729211134/http://news.bbc.co.uk/1/hi/health/2999852.stm|url-status=live}}</ref> | 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 of [[breast cancer]] in women.<ref>{{Cite news|url=http://news.bbc.co.uk/2/hi/health/2999852.stm|title=Miso soup 'cuts breast cancer risk'|date=2003-06-18|access-date=2018-12-14|language=en-GB|archive-date=2017-07-29|archive-url=https://web.archive.org/web/20170729211134/http://news.bbc.co.uk/1/hi/health/2999852.stm|url-status=live}}</ref> | ||
Studies in 2020 showed that habitual consumption of miso soup has the effect of lowering blood pressure and heart rate,<ref>{{Harvnb|Ito|2020}}</ref> causing proliferation of good bacteria in the intestines and helping to prevent constipation.<ref>{{Harvnb|Ichikawa|2020}}</ref> | Studies in 2020 showed that habitual consumption of miso soup has the effect of lowering [[blood pressure]] and [[heart rate]],<ref>{{Harvnb|Ito|2020}}</ref> causing proliferation of good [[Gut microbiota|bacteria in the intestines]] and helping to prevent [[constipation]].<ref>{{Harvnb|Ichikawa|2020}}</ref> | ||
A 2003 epidemiology study in Japan discovered that persons who consume miso soup daily have a lower risk of stomach cancer and heart disease. In 2019 research concluded that fermented soy foods, such as miso, have antidiabetic, antioxidant (anti aging), anti-obesity, | A 2003 epidemiology study in Japan discovered that persons who consume miso soup daily have a lower risk of [[stomach cancer]] and [[heart disease]]. In 2019 research concluded that fermented soy foods, such as miso, have antidiabetic, [[antioxidant]] (anti-aging), anti-obesity, [[anti-inflammatory]], anticancer and [[antihypertensive]] (lowering blood pressure) properties.<ref>{{cite journal |last1=Saeed |first1=Farhan |last2=Afzaal |first2=Muhammad |last3=Shah |first3=Yasir Abbas |last4=Khan |first4=Mujahid Hassan |last5=Hussain |first5=Muzzamal |last6=Ikram |first6=Ali |last7=Ateeq |first7=Huda |last8=Noman |first8=Muhammad |last9=Saewan |first9=Shamaail A. |last10=Khashroum |first10=Ashraf O. |title=Miso: A traditional nutritious & health-endorsing fermented product |journal=Food Science & Nutrition |date=December 2022 |volume=10 |issue=12 |pages=4103–4111 |doi=10.1002/fsn3.3029 |pmid=36514754 |pmc=9731531 }}</ref> | ||
== Gallery == | == Gallery == | ||
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* [[List of Japanese soups and stews]] | * [[List of Japanese soups and stews]] | ||
* [[List of soups]] | * [[List of soups]] | ||
* [[Dashi]] | |||
== References == | == References == | ||
| Line 91: | Line 91: | ||
=== Works cited === | === Works cited === | ||
*{{cite journal |last=Ito |first=Koji |date=2020-08-31 |title=Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate |url= |journal= Environmental Health and Preventive Medicine |volume=25 |issue=1 | | *{{cite journal |last=Ito |first=Koji |date=2020-08-31 |title=Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate |url= |journal= Environmental Health and Preventive Medicine |volume=25 |issue=1 |article-number=45 |doi=10.1186/s12199-020-00883-4 |pmid=32867671 |pmc=7461326 |doi-access=free |bibcode=2020EHPM...25...45I }} | ||
*{{cite journal |last=Ichikawa |first=Tomomi |date=2020-03-25 |title=若年女性における排便状況と食事からの発酵食品摂取の関係 |trans-title=A Study of the Relationship between Constipation Assessment and the Intake of Fermented Foods in the Diet of Young Women |url=http://harp.lib.hiroshima-u.ac.jp/hju/metadata/12320 |language=ja |journal=Journal of the Faculty of Human Life Studies |volume=7 |pages=17–21 |access-date=2020-10-03 |archive-date=2021-08-05 |archive-url=https://web.archive.org/web/20210805185337/http://harp.lib.hiroshima-u.ac.jp/hju/metadata/12320 |url-status=dead }} | *{{cite journal |last=Ichikawa |first=Tomomi |date=2020-03-25 |title=若年女性における排便状況と食事からの発酵食品摂取の関係 |trans-title=A Study of the Relationship between Constipation Assessment and the Intake of Fermented Foods in the Diet of Young Women |url=http://harp.lib.hiroshima-u.ac.jp/hju/metadata/12320 |language=ja |journal=Journal of the Faculty of Human Life Studies |volume=7 |pages=17–21 |access-date=2020-10-03 |archive-date=2021-08-05 |archive-url=https://web.archive.org/web/20210805185337/http://harp.lib.hiroshima-u.ac.jp/hju/metadata/12320 |url-status=dead }} | ||
Latest revision as of 14:22, 13 November 2025
Template:Short description Template:Infobox food
Script error: No such module "Nihongo". is a traditional Japanese soup consisting of miso in a dashi stock. It is commonly served as part of an Script error: No such module "Nihongo". meal 'one soup, three dishes' consisting of rice, soup, and side dishes.[1] Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, and mushrooms. Along with suimono (clear soups), miso soup is one of the two basic soup types of Japanese cuisine.[2] It is a representative of soup dishes served with rice.
Miso soup is also called Script error: No such module "Nihongo". in some parts of Japan, especially around Tokyo.
Miso
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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 fungus Aspergillus oryzae, known in Japanese as kōjikin (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 as Shinshū miso or Sendai 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]
Stock
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The most common dashi stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of fermented, dried, and smoked bonito), or hoshi-shiitake (dried shiitake). The kombu can also be used with katsuobushi or hoshi-shiitake. Kelp or shiitake dashi give a vegetarian soup stock.[6]
When the soup includes clams such as asari, shijimi, or hamaguri, 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 as negi, carrot, potato and daikon 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.Script error: No such module "Unsubst".
Other ingredients
According to Japanese custom, ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a mildly flavored ingredient, are often combined. Ingredients that float, such as wakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients may include mushrooms (nameko or shiitake), potato, taro, seaweed, green laver, onion, nira, common bean, mitsuba, shrimp, fish, clams, and sliced daikon. 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 beyond dashi stock and miso.
If pork is added to miso soup it is called tonjiru, 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 include daikon, deep-fried tofu (abura-age), potatoes, onions and dark miso. Lighter variations are better suited for spring and summer and made with ingredients such as cabbage, seri myoga and/or eggplant.
Preparation and serving
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 simmering dashi, 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 white rice 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.Template:Clarify They are all quite small, some include egg, fish, and nattō which is a fermented soybean. The soup is usually served in lacquer bowls with lids and drunk directly from the bowl, though the solid ingredients are eaten with chopsticks. The bowl sometimes has a lid to keep heat and aroma in as well as to improve the presentation.[8]
Instant miso soup
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Instant miso soup is available in single-serving packets. It is usually sold in dehydrated powder and paste forms, and sometimes freeze 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
Script error: No such module "Nihongo"., a miso-soup-based dish, is unique to Awashima island off the coast of Niigata, Japan. A cedar flask (Template:Ill) 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]
Health benefits
Script error: No such module "Unsubst". 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 of breast cancer in women.[11]
Studies in 2020 showed that habitual consumption of miso soup has the effect of lowering blood pressure and heart rate,[12] causing proliferation of good bacteria in the intestines and helping to prevent constipation.[13]
A 2003 epidemiology study in Japan discovered that persons who consume miso soup daily have a lower risk of stomach cancer and heart disease. In 2019 research concluded that fermented soy foods, such as miso, have antidiabetic, antioxidant (anti-aging), anti-obesity, anti-inflammatory, anticancer and antihypertensive (lowering blood pressure) properties.[14]
Gallery
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See also
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References
Works cited
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Further reading
- The Miso Book: The Art of Cooking with Miso, by John Belleme & Jan Belleme, Square One Publishers
External links
Template:Japanese food and drink Template:Soy
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