Miso, tofu, and shoyu all come from what legume?
Tofu a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. Japanese miso soup is frequently made with tofu. "Dubu" plays an important part in Korean cuisine. Tofu is often pan-fried and served as "banchan" with a dipping sauce. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is called "dubu-jorim". "Dubu-kimchi" features blanched tofu served in rectangular slices around the edges of a plate with pan-fried "kimchi". This is a popular food to accompany alcoholic drinks ("anju").
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