1.
miso soup
A traditional Japanese soup consisting of dashi stock mixed with miso paste and various ingredients.
朝ご飯に味噌汁を飲む。
I have miso soup for breakfast.
In Japanese, soup is 'drunk' (飲む) not 'eaten'
味噌汁の具は何がいいですか。
What ingredients would you like in your miso soup?
お袋の味といえば味噌汁だ。
When it comes to mom's home cooking, it's miso soup.
お袋の味 means the taste of mother's cooking
豆腐とわかめの味噌汁が定番です。
Miso soup with tofu and wakame is a classic combination.
味噌汁は沸騰させると味噌の風味が飛んでしまうので、味噌を入れたら火を止めるのがコツだ。
If you let miso soup boil, the flavor of the miso will be lost, so the trick is to turn off the heat after adding the miso.
A staple of Japanese home cooking, served with almost every traditional meal. The type of miso varies by region:
- 白みそ (white miso) - milder, sweeter, popular in Kansai
- 赤みそ (red miso) - stronger, saltier, popular in Chubu
- 合わせみそ (mixed miso) - combination
Common ingredients (具):
- 豆腐 (tofu)
- わかめ (wakame seaweed)
- ねぎ (green onion)
- 油揚げ (fried tofu)
- 大根 (daikon)
- なめこ (nameko mushrooms)
- あさり (clams)
The expression 「味噌汁で顔を洗って出直してこい」 (go wash your face with miso soup and start over) means 'come back when you've come to your senses'.