Miso soup is a staple of Japanese meals dating back over a thousand years, originally enjoyed by monks and later becoming a daily accompaniment to rice. It embodies the Japanese principles of simplicity, seasonal ingredients, and umami balance.

In Kansai, white miso (shiromiso) is common, giving a sweeter broth, while in Kanto, red miso (akamiso) creates a richer, saltier soup. Coastal regions often add clams or fish, whereas mountain areas may use wild mushrooms and local greens.

Miso soup is served in small lacquered bowls alongside rice, pickles, and other dishes as part of a balanced meal. It is poured hot at the table and eaten with a spoon or directly from the bowl.

Miso soup is enjoyed daily but also appears at special occasions such as New Year's (Oshogatsu) where a special version called "zōni" is made, and during tea ceremonies as a palate cleanser.

Miso soup exemplifies the Japanese focus on broth (dashi) as a flavor foundation, highlighting umami and seasonal produce. It complements other dishes by providing warmth and balance to the meal.

Traditional miso soup uses dashi made from kombu kelp and bonito flakes, miso paste, tofu, wakame seaweed, and green onions. Substitutes include vegetable broth for dashi, soy‑based miso for vegetarian versions, and other seaweeds or mushrooms for variety.

Miso soup pairs beautifully with steamed rice, grilled fish (such as salmon or mackerel), Japanese pickles (tsukemono), and side dishes like tamagoyaki (rolled omelette) or nimono (simmered vegetables).

Common mistakes include boiling the miso paste, which destroys its delicate flavor, and overcooking the tofu, which makes it tough. Also, adding miso too early can cause clumping.

Dissolving miso off the heat preserves its live enzymes and nuanced flavor, preventing bitterness and clumps that occur when miso is boiled.

Yes, you can prepare the dashi broth ahead and refrigerate for up to two days. Add tofu and dissolve miso just before reheating gently; avoid boiling when reheating.

The YouTube channel Drew Eats specializes in quick, approachable home‑cooking tutorials that focus on comfort foods, classic dishes, and practical kitchen hacks for everyday cooks.

Drew Eats emphasizes simplicity and minimal equipment, often adapting traditional Japanese recipes for the typical American pantry, whereas many Japanese cooking channels stick to authentic ingredients and more elaborate techniques.