Miso has been part of Japanese food for more than 1300 years. It is also said that the fermented paste of soya bean, salt, and rice, first originated in ancient China and was introduced to Japan from mainland China by Buddhist priests. Miso was apparently such a valuable commodity that it was also used for gifting purposes. Now, Miso has become such an indipensible part of Japanese cuisine that you find it in almost every Japanese households at all times. The traditional seasoning can be eaten as it is, used as a spread or as a flavouring for broths and soups.
Miso soup is a popular soup that is often served in a traditional Japanese sit-down meals during the first or one of the initial courses. It is very easy to make at home and this recipe is prepared with combination of veggies, dashi, tofu and miso paste. Serve it hot with green onions.
