Miso soup - the nostalgic flavors of "Mother's taste" 「お味噌汁は母の味」

The unique and nostalgic flavors of Miso soup associated with the dishes prepared by one's mother or grandmother, representing the comforting and cherished home-cooked meals from childhood that evoke feelings of warmth and love. These dishes often hold a special place in people's hearts, as they symbolize the care and affection that only a mother's cooking can bring.

Picture this: a steaming bowl of miso soup, a daily ritual for the Japanese. Within its depths lie eight essential amino acids, the very building blocks of a robust body, complemented by a treasure trove of brain-boosting B-group vitamins. But that's not all! The magic of fermentation brings forth the wonders of gut health, making miso soup a champion of digestion.

What's even more enchanting is that these soy-based wonders offer beauty and weight-management secrets, while keeping lifestyle diseases at bay. It's no wonder that miso soup and varieties of vegetable are hailed as the ultimate superfood heroes in the realm of Japanese gastronomy – a tale of flavors, health, and nourishment that captures hearts and palates alike!

日本では「お味噌汁は母の味」って言われるくらい、一瞬にして記憶を子どもの頃へワープさせてしまうのが味噌汁よね。誰もが心の中の大切な場所にしまってあるノスタルジックな味わいと香り。。。　身も心も温めてくれるんだなあ。

私達世代の子供の頃は、必ずって言っていいほど、朝の食卓にはお馴染みの味噌汁だけど、実は理由があるのよね。豊富なアミノ酸や、脳の活力ビタミンB群、それだけじゃなくて、発酵食ってのはなんてったって腸活にいいんだから最高よね！

最近は日本以外にも、大豆ベースの食べ物は美容にも体重管理にも良いって知られてきてるでしょ。やっぱり、いろんな種類の野菜や具材とお味噌汁の相性って抜群の組み合わせだわ。香り良し、健康に良し、なおかつ心にも栄養を与えるなんて究極のスーパーフードだと思うわけよ！

How to make basic Miso soup

Some of traditional Miso soup ingredients are Tofu and Wakame (seaweed) . But basically you can add veggies you like. I added zucchini because it was in my fridge! Cut the tofu into cubes and finely chop the zucchini.

In a pot, add 4 cups of water and 1/2 teaspoon of "dashi" (Japanese soup stock) and bring it to a boil. Once it starts boiling, add the tofu and the zucchini then let it cook for about 1 minute. I like to add the dried kelp seaweed for enhancing flavor. into soup stock. Let it simmer for a moment.

Dissolve miso in the soup and mix it well. Sprinkle the chopped green onions (if you would like) and another 1/2 teaspoon of "dashi" on top, and stir everything together.