Miso soup is practically a standard in Japanese restaurants. The broth can appear nearly clear, translucent, or a muddy brown. A bowl will have pieces of seaweed, scallions, and even tofu. The flavor (depending on the amount of miso paste used) can run from very subtle to very strong. Miso paste is made of fermented barley, rice, and soybeans. It dates back to times of the Samurai who consumed it for its high nutritional value. There are many varieties available in Japan. There are brands of instant miso soup available at most Asian or specialty markets. We suggest a brand with no msg, such as Miko Brand. Do you like miso soup?
Tuesday, June 16, 2009
Tuesday's cup: Mysterious Miso
Japanese Miso is a savory winner
Miso soup is practically a standard in Japanese restaurants. The broth can appear nearly clear, translucent, or a muddy brown. A bowl will have pieces of seaweed, scallions, and even tofu. The flavor (depending on the amount of miso paste used) can run from very subtle to very strong. Miso paste is made of fermented barley, rice, and soybeans. It dates back to times of the Samurai who consumed it for its high nutritional value. There are many varieties available in Japan. There are brands of instant miso soup available at most Asian or specialty markets. We suggest a brand with no msg, such as Miko Brand. Do you like miso soup?
Miso soup is practically a standard in Japanese restaurants. The broth can appear nearly clear, translucent, or a muddy brown. A bowl will have pieces of seaweed, scallions, and even tofu. The flavor (depending on the amount of miso paste used) can run from very subtle to very strong. Miso paste is made of fermented barley, rice, and soybeans. It dates back to times of the Samurai who consumed it for its high nutritional value. There are many varieties available in Japan. There are brands of instant miso soup available at most Asian or specialty markets. We suggest a brand with no msg, such as Miko Brand. Do you like miso soup?
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