Miso soup
Miso Soup
Miso Soup (pronunciation: mee-soh soop) is a traditional Japanese dish primarily made from a fermented paste called miso, dashi broth, and various other ingredients.
Etymology
The term "Miso Soup" is derived from the Japanese words "miso" meaning "fermented beans" and "soup". Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, and sometimes rice, barley, or other ingredients.
Ingredients
The primary ingredients of Miso Soup are:
- Miso: A fermented paste made from soybeans, salt, and koji (a type of fungus). It is a staple ingredient in Japanese cuisine and is used in a variety of dishes, including Miso Soup.
- Dashi: A class of soup and cooking stock used in Japanese cuisine. It forms the base for Miso Soup and is made from ingredients such as kombu (edible kelp) and bonito flakes (dried and fermented skipjack tuna).
- Tofu: A food made from condensed soy milk that is pressed into solid white blocks. It is a common ingredient in Miso Soup.
- Green onions: Also known as scallions, these are often used as a garnish in Miso Soup.
Preparation
Miso Soup is typically prepared by dissolving miso paste in dashi broth. Additional ingredients, such as tofu, seaweed, and green onions, are then added to the soup. The soup is usually served hot and is often consumed as a starter dish in Japanese cuisine.
Health Benefits
Miso Soup is known for its various health benefits. It is rich in protein, vitamin B, vitamin E, and antioxidants. It also contains beneficial bacteria due to the fermentation process of the miso paste, which can aid in digestion and boost the immune system.
Related Terms
- Japanese cuisine: The food and dishes of Japan, which includes Miso Soup.
- Fermentation (food): The process by which food is exposed to bacteria and yeasts, either via inoculation or naturally through the air. Fermentation is used in the production of miso paste.
- Umami: A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates. Miso Soup is known for its umami flavor.
External links
- Medical encyclopedia article on Miso soup
- Wikipedia's article - Miso soup
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