Miso soup is a staple of Japanese cuisine, with miso paste being a key ingredient. This fermented soybean paste is believed to have originated in China and was introduced to Japan 1,300 years ago. The process of fermentation allows ingredients to develop umami, resulting in a range of flavors from light and mild to strong and intense.

A recipe for miso soup from a well-known Japanese restaurant is available, highlighting the use of miso paste in traditional Japanese cooking. Miso soup is commonly eaten in Japan, often served with rice at breakfast or dinner.

Further details about the recipe and the history of miso paste can be found through additional sources, including Serious Eats.