Miso Soup is one of the Japanese national dishes. Miso Soup is served as a starter or together witrh the main course. But most of all it is a part of a traditional breakfast.
Miso is soybean paste that is divided in light (white) and dark (red) miso. The light tastes rather sweet and mild, the dark rather bitter, and pungent. A favorite is the mixed miso, (Awase-miso). Typical ingredients for miso soup are tofu, wakame (seaweed), aburaage (fried tofu) and chives. But of course you can use other ingredients as requested e.g. (radish, Chinese cabbage, and so on).
More information about how to prepare miso soup you find in our Recipe for Miso-Soup.
Miso paste, or soy bean paste, consists mainly of soybeans and rice. For production, steamed soy beans and rice are fermented using the koji mold. Miso can be found in many Japanese dishes - and of course in the miso soup!
You can portion and deep freeze the miso at home. This way the miso Past stays fresh longer and retains its fresh taste. Stored only in the refrigerator, the miso paste will get darker and saltier with time. The miso paste is not solidifying in the freezer, which is of course extremely simplifying the portioning.