File:Shrimp_Head_Miso_Soup.jpg · Wikimedia Commons · See Wikimedia Commons
Miso soup is a Japanese soup made with miso, a flavorful paste ingredient. It's a staple in Japanese cuisine and is commonly eaten as part of traditional meals.
AI-generated from the Wikipedia summary — may contain errors.
In the Vinony graph
Vinony's link graph records 591 inbound references to miso soup, and connects out to soy sauce, okonomiyaki and tofu skin.
It is catalogued under topics including Japanese soups and stews, Soy-based foods and Vegetarian dishes of Japan.
Vinony links it to 48 Wikipedia language editions.
Key facts
- Type
- Soup
- Place of origin
- Japan
- Serving temperature
- Hot
- Main ingredients
- Dashi stock , miso paste
- Similar dishes
- Doenjang-guk , doenjang-jjigae
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 34 products
- Energy
- 274 kcal
- Fat
- 8 g
- — of which saturates
- 1.4 g
- Carbohydrates
- 32.2 g
- — of which sugars
- 17.2 g
- Fibre
- 7.8 g
- Protein
- 18.1 g
- Salt
- 12.6 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Miso Soup 001.jpg
Show 2 more facts
- Commons category
- Miso soup
- native label
- 味噌汁
via Wikidata · CC0
~10 min read
Encyclopedic overview
Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru; お-/o- being honorific) is a traditional Japanese soup consisting of miso in a dashi stock. It is commonly served as part of an ichijū-sansai (一汁三菜) meal 'one soup, three dishes' consisting of rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, and mushrooms. Along with suimono (clear soups), miso soup is one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice.
Miso soup is also called omiotsuke (御御御付) in some parts of Japan, especially around Tokyo.
Excerpted from Wikipedia’s “miso soup” article, available under the CC BY-SA 4.0 licence.