what's miso soup? is it good?

Question

what's in it.

Answer 1

Miso is actualy reffered to fermented soybean paste. You can just simply get it from supermarket.

What's in it? Depends on the chef. When I dine in the Japanese restaurant and in the one I am working, I saw there are bean curd or "tofu" @ "tauhu" @ "taufu" (not the Japenese tofe made with egg but the one white in colour :> ) and some seaweed. They make it simple as that is Japanese style.

I think it is best added in some pork or chicken slices or lots of vegetables (as vegetables can reduce the salty)!!!!

My sister add in some oyster before seving (while it is boiling hot).

It jus depends...

Wow~~ asking about is it good... I personally think it is not so good for health as it is too concentrated, salty and much of PRESERVATIVES... Anyway, sometimes adding miso into our diet is fun~~

If you never tried it before, just have a try!

Others opinion is their bussiness. You must try and decide whether you like it or not. First time is always a bit horrible. Try a few times i should suggest. My first time try on miso soup is like a nightmare.. but if u ask me whether i love miso, I can tell you... I love miso...

It is just different from soya soup (soya bean + meat + water + salt). This one is very healty and dilicious but variaties add fun to life:)

Try~~try~~be brave :>

Answer 2

Miso soup is made from brewed soybean paste called Miso.. It is a light soup with leeks, nori and miso mixed in broth.. It's my favorite soup cause i love japanese food.. you should try it some time

Answer 3

Miso soup is a traditional japanese soybean soup. I am not sure what the base is, it is usually a chicken or vegetable stock with bits of tofu and seaweed in it...it is indeed very good. Nice mild flavor with nothing too scary in it.

Answer 4

Miso soup is made mainly from soybeans and there are many types. It is part of Japanese and Korean cuisine.
I find it delicious. It's salty and sometimes slightly sweet. Japanese people often put mushrooms, clams, or tofu in it.
http://en.wikipedia.org/wiki/Miso

Answer 5

Miso soup is a soup base of bonito flakes (shaved, smoked skipjack tuna). They add fermented soybean paste to this "bonito broth" to become a miso soup. There is traditionally some seaweed and tofu, and scallions (spring onion)

I think it's pretty tasty. I haven't met anyone that doesn't like it. Even though it is "fermented soybean paste", it's quite tasty, and not as bad as the name sounds.

Answer 6

Miso soup is a japanese soup made with beef broth, and tofu and seaweed or as the japanese people call it "nori" in it. It's very good, not only in taste but for you physically. I love it.

Answer 7

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.

The choice of miso paste for the soup defines a great deal of its character and flavour. Most miso pastes can be categorised into red (akamiso), white (shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier flavour. There are many variations within these themes, including regional variations, such as Sendai miso; pastes designed to be used with specific misoshiru ingredients, such as yasaimiso, a white miso for use with miso-vegetable soup; and seasonal variations.

The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines) or kelp (konbu) with thin shavings of katsuobushi (dried and smoked skipjack tuna). Sometimes, however, kelp or shiitake mushroom vegetarian dashi stocks are used. Outside of Japan, American or European style miso soup is sometimes made by dissolving miso in a western vegetable stock. The stock might include ingredients such as negi, carrot, potato and daikon radish. In some versions of the dish - which may be considered interesting variations or bastardisations by the Japanese, depending on whom one asks - chicken stock, Western-style fish stock, and other non-dashi bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true misoshiru. Christian Japanese refugees who came to the Philippines during the Edo period brought along miso soup, which has become a staple of Philippine cuisine, but the Filipino recipe differs mainly by the inclusion of tamarind, which gives it a more sour taste than the original Japanese version.

According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are considered a good combination. Ingredients that float, like wakame seaweed, and ingredients that sink, like potatoes, are also good combinations. No two solid ingredients should have the same color, texture, or flavor. That way, all the ingredients will contribute uniquely to the soup. Ingredients range from mushrooms to potatoes, from seaweeds to onion, and from shrimp or fish to grated or sliced daikon. Nearly any Japanese ingredient can be and is added to some type of misoshiru. Typically, however, misoshiru does not contain very many ingredients beyond the stock and miso.

According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are considered a good combination. Ingredients that float, like wakame seaweed, and ingredients that sink, like potatoes, are also good combinations. No two solid ingredients should have the same color, texture, or flavor. That way, all the ingredients will contribute uniquely to the soup. Ingredients range from mushrooms to potatoes, from seaweeds to onion, and from shrimp or fish to grated or sliced daikon. Nearly any Japanese ingredient can be and is added to some type of misoshiru. Typically, however, misoshiru does not contain very many ingredients beyond the stock and miso.

Answer 8

i lovee miso soup.
its a traditional japanese soup.
it usually contains softened miso paste, "dashi",
Ingredients that float, like wakame seaweed, and ingredients that sink, like potatoes, are also good combinations.ngredients range from mushrooms to potatoes, from seaweeds to onion, and from shrimp or fish to grated or sliced daikon

Answer 9

It is good.

http://en.wikipedia.org/wiki/Miso_soup