Misoshiru – Miso Soup
Misoshiru is the most commonly eaten Japanese soup. Tofu, vegetables and many other ingredients are cooked in dashi, then a teaspoonful of miso for each portion is added at the end. The taste of misoshiru varies from home to home as many different combinations of dashi – whether made with katsuo (bonito), konbu (kelp) or iriko (dried small fish) – and miso (akamiso or shiromiso) – are possible. Tofu and wakeme seaweeds are perhaps the most popular ingredients. However most vegetables, such as carrots, potatoes, onions, daikon radish, aubergine and various fungi, or eggs and thinly-sliced pork, are possible. As each home has its favourite combination of dashi, miso and other ingredients, misoshiru is often called “mother’s special flavour”.