SUMMARY

Most Japanese meals are served with a bowl of steamed rice and a traditional Japanese soup called Miso Soup (味噌汁). Depending on the region, season, and personal preference, you can find many varieties of miso soup enjoyed in Japan. In addition to the classic tofu and wakame combination, we also use a lot of different ingredients to make the soup. That’s why we can never get bored with it.

INGREDIENTS that are added BEFORE bringing dashi to a boil

• Carrot
• Clams
• Daikon radish
• Kabocha squash/pumpkin
• Manila clams
• Onion
• Potato
• Turnip

INGREDIENTS that are added AFTER dashi is boiling

• Aburaage (deep-fried tofu pouch)
• Bean sprouts
• Cabbage/napa cabbage
• Egg
• Eggplant
• Green onions/scallions
• Mushrooms such as enoki, maitake, nameko, shiitake, shimeji, etc
• Negi (long green onion/leeks)
• Okra
• Somen noodles
• Spinach
• Tofu (silken or medium firm)
• Wakame seaweed
• Yuba (soybean curd)