味噌汁(みそしる)

みそしる
noun
miso soup
1. miso soup
A traditional Japanese soup consisting of dashi stock mixed with miso paste and various ingredients.
朝(あさ)ご飯(はん)に味噌汁(みそしる)を飲(の)む。
I have miso soup for breakfast.
In Japanese, soup is 'drunk' (飲む) not 'eaten'
味噌汁(みそしる)の具(ぐ)は何(なに)がいいですか。
What ingredients would you like in your miso soup?
お袋(ふくろ)の味(あじ)といえば味噌汁(みそしる)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(とうふ)とわかめの味噌汁(みそしる)が定番(ていばん)です。
Miso soup with tofu and wakame is a classic combination.
味噌汁(みそしる)は沸騰(ふっとう)させると味噌(みそ)の風味(ふうみ)が飛(と)んでしまうので、味噌(みそ)を入(い)れたら火(ひ)を止(と)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 味噌(みそ) varies by region:

  • 白(しろ)みそ (white miso) - milder, sweeter, popular in Kansai
  • 赤(あか)みそ (red miso) - stronger, saltier, popular in Chubu
  • 合(あ)わせみそ (mixed miso) - combination

Common ingredients (具(ぐ)):

The expression 「味噌汁(みそしる)で顔(かお)を洗(あら)って出直(でなお)してこい」 (go wash your face with miso soup and start over) means 'come back when you've come to your senses'.

Related Words

Related: 味噌(みそ) (miso (ingredient))
Contrast: 吸(す)い物(もの) (clear soup)
Contrast: お吸(す)い物(もの) (clear soup; refined)
core
Added 2026.1.14 21:50 · Revised 2026.6.4 1:09
04500/04954_misoshiru