Miso soup originated in which country?
Miso soup 2003, researchers at Japan's National Cancer Centre suggested that "eating three or more bowls of the Japanese delicacy Miso soup every day could cut women's risk of developing breast cancer". Miso soup also tends to be low in calories, but is filling because of the high protein content. Miso soup Miso soup is one of the two basic soup types of Japanese cuisine – the other one is suimono (clear soup). The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with
Miso soup However, "misoshiru" does not typically contain many ingredients beyond the stock and miso. If pork is added to miso soup, it is called "tonjiru", meaning "pork soup". Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables and meats to be cooked in the simmering "dashi", particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. The miso is suspended separately in some dashi stock removed from the simmering mix, to keep the miso paste from cooking, which alters the flavour, kills beneficial bacteria, and reduces the health