Miso Soup

Miso is a fermented paste of soybeans mixed with either barley or rice and salted to flavor. Miso fermented with rice is predominantly used in the majority of miso products in Japan. White Miso (Shiro Miso), a popular variety of this type, is light in flavor and slightly sweet. A darker variety (Shinshu Miso) is more robust in flavor and salty. The dark variety is favored in the eastern area of Japan, while White Miso is preferred in the western area.
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well. The soup is made by mixing miso paste and fish stock (dashi) and commonly prepared with vegetables, tofu or a protein of seafood or chicken. Miso Soup is easily prepared from scratch and a concentrated instant version is also available.