Miso soup recipes contain miso paste which is basically fermented soy bean paste.
It is a basic ingredient in Japanese cooking. Japanese chefs use it in soups, stews, marinates, seasonings and dips. I believe there are countless miso recipes but the most common is, of course, the miso soup.
Miso is very easy to use and find in the supermarkets. It is therefore quite common in home kitchens.
I love the small bowl of basic miso soup with its signature colour, small pieces of soft silken tofu and healthy wakame seaweed. Not sure why but it goes so well with Japanese short grain rice.
There are white miso, red miso and brown miso. The darker the color, the more flavoursome and salty the miso paste.
Photo source: richardmasoner
You can make the stock for the miso soup from scratch with the miso paste and hondashi stock or buy the ready-made miso packets from major supermarkets.
Follow the instructions on the packaging to make the stock.
And don't restrict yourself with what you can do with the miso paste.
I used to substitute the soup packets in my instant or ramem noodle with miso paste instead. It gives a richer flavour and I am sure it has less monosodium glutamate. A pseudo miso ramen. (^_^)
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