Miso soup (味噌汁, miso shiru?) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes as well as personal preference.

Yakiudon and miso soup... yum!

Nori, normally sold in dry sheets, has become more prevalent in North America because of the increase in popularity of sushi. Wakame is the type of seaweed most commonly used in the traditional Japanese miso soup. Dulse is one of the few algae that is not of Japanese origin. It can be found in Ireland, Scotland, Wales, and Iceland. In Canada, it

Delicious Japanese-inspired soup using left-over salmon, some rice, miso and veggie broth.

The simple soup (Japanese broth) created only with the chinese cabbage and the mushroom. It is fit in the putting suiting etc. of the deep-frying thing to say nothing of the miso soup taking the place. The smell of sesame oil favors delicious.

Have you gained from the health benefits of this popular Japanese condiment? It seems to be everywhere now, restaurants, supermarkets, recipe books, and for good reason. Miso, a fermented soybean paste originating in Japan, is a good substitute for salt, is low-fat, and full of nutrients.