Miso paste, which is made from fermented soybeans, rice or barley, provides a tangy and umami taste. It contains probiotics which aid digestion, along with essential amino acids, and vitamins B and K.
The broth is also a crucial part of the soup. While it can be made with different types of dashi, using one made with fish flakes, called bonito flakes, is commonly used in Japanese cooking.
Miso soup is a fantastic addition to any meal and is consumed in Japan for breakfast, lunch, and dinner. It is vegetarian, vegan and gluten-free friendly depending on the dashi used.
Next time you are looking for a new soup to try, give miso soup a chance. It’s easy to make and will become a staple in your diet in no time.