Miso Soup: A Warm Welcome Home

Miso soup is a comforting and nourishing dish that has long been a staple in Japanese cuisine. At its heart is the savoury miso paste, mixed with dashi (a type of broth).

For many Japanese people, miso soup is more than just a dish—it’s true soul food. It’s the kind of comforting meal that reminds you of home, and for those returning from overseas, miso soup is often the first thing they crave when they get back to Japan. “みそ汁めっちゃ飲みたい” (I really want to drink miso soup!) is a common sentiment.

Simple, warm, and full of flavour, it’s a bowl of nostalgia that brings a sense of peace after being away.

What Are the Popular Ingredients in Japan?

In Japan, miso soup is a daily staple, and the ingredients can vary greatly depending on the region and season. However, there are some classic favourites that you’ll often find in Japanese homes:

• Tofu and Wakame – This combination is by far the most common. The balance of soft tofu with the chewy texture of wakame makes for a simple yet satisfying soup.

• Daikon Radish – Especially popular in winter, daikon radish adds a mild sweetness and is often used in regional varieties.

• Potatoes,Carrots and Onions – In some regions, like Hokkaido, root vegetables such as potatoes and carrots are added to make the soup more substantial, especially in colder months.

• Clams (Asari / Shijimi) – In coastal areas, clams are a favourite, adding a depth of flavour that makes the soup feel special.

• Nameko Mushrooms – These small, slippery mushrooms are a favourite in Japan for miso soup. Their texture is quite unique and beloved for its slipperiness, which might take some getting used to!

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Stay tuned for more recipes, tips, and cool finds from Japan, all designed to make life a little brighter!