Miso soup is a traditional Japanese dish that is a staple of local cuisine. The Japanese consume it both on a daily basis and on festive occasions. The key ingredient in the soup is the two ingredients that build its flavour -. miso paste i dashi fish stock.

Miso paste is made from fermented soya beans. Barley or rice, sea salt and yeast are added to it. The paste gives the soup its characteristic umami taste - hard to compare with others. This is the so-called fifth taste, which scientists have singled out.

The base of the soup is a dashi broth usually made from kombu seaweed and dried tuna flakes. Simply dissolving miso paste in hot broth is enough to make the famous miso soup. The Japanese also add shiitake mushrooms, wakame algae and tofu to it.

The soup is not only tasty and nutritious, but also healthy. Thanks to the fermented soya, it contains plenty of probiotics to support the digestive system. It also helps to strengthen the body. The dish is versatile and can be modified depending on the availability of ingredients or the season.