Miso soup (misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed.
Many ingredients are added depending on regional and seasonal recipes, and personal preference.

The choice of miso paste for the miso soup defines a great deal of its character and flavor.
Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin, and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase).
There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso.

If you use Futaba’s dashi pack “Hongatsuo dashi pack”  (bonito soup stock pack) you can easily prepare delicious miso soup.

Hongatsuo dashi pack

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＜How to cook＞

①  Drop a pouch of Hongatsuo dashi pack into boiling water.

Cook for 5 minuets over medium heat.

②  Remove the pack with ladle gently.

Golden soup of bonito soup stock

Recommended recipe for miso soup

Pork and vegetable miso soup【Tonjiru】

Ingredients_4 servings

Hongatsuo dashi pack soup 【bonito soup stock】  800ml
miso                              40g
white giant radish     100g
carrot                            50g
onion                             50g
pork                             100g

＜How to cook＞

①  Cut white giant radish, carrot, onion, and pork in a bite size.

②  Cook vegetables in 800ml  Hongatsuo dashi pack soup on the medium heat.

③  Add pork when the vegetables are cooked, cook until the pork is tender.

④  Place the strainer in the soup pot, add miso gradually into the soup while softening with some stock and dissolving.

Healthy and tasty!