Miso Shiru
みそしる, 味噌汁
Soybean Paste Soup
I still remember the morning on a flight from Paris to Tokyo I took some decades ago. After the plane entered the skies of Japan, a flight attendant of that French airline served the passenger something special. It was Miso Shiru, a Japanese comfort soup. Such a fabulous treat for a Japanese who had spent a fortnight on a staple of croissants and café au lait (of course, they are good, too!). Even though their soup didn’t contain any ingredients usually floating within, it was more than enough to entertain an oriental palate. Since then, it has become one of the best Miso Shiru I’ve ever had. Well, Miso Shiru (or “miso soup”) is a soup made of Miso and comprises a Japanese staple, together with Gohan (cooked rice). Ingredients? Almost anything you can eat can become one: Abura Age, Daikon (radish), Hakusai, Neghi (Welsh onions), potato, onion, Tōfu, Wakame (a kind of kelp)... take your pick! It’s a bit rare and, therefore, not cared for by many Japanese people, but you can put even fresh lettuce, cucumber, or tomato. My mother sometimes added tomatoes to the soup to her children’s chagrin. She used to say she had learned it from her Uncle Takizō, who had once lived in the U.S.
Miso Shiru with Wakame and Abura Age.
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Miso Shiru with mushrooms and Neghi.
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Miso Shiru of Moyashi and Abura Age.
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Miso Shiru of Naga Neghi (white Neghi) and Abura Age.
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Miso Shiru with Fu floating.
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Miso Shiru of Shiro Miso (white Miso) with Daikon and Abura Age.
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Miso Shiru with Wakame and Abura Age.
Miso Shiru with mushrooms and Neghi.
Miso Shiru of Moyashi and Abura Age.
Morokyu with Moromi Miso (fermented Miso ingredients) sprinkled over cucumber.
Miso Shiru of Shiro Miso (white Miso) with Daikon and Abura Age.
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