How to cook Japanese miso soup

How to cook Japanese miso soup

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One of the most common dishes in Japan is miso soup. This soup is increasingly gaining popularity in our country. It is based on miso paste (soybean). This is a thickened mass, the result of fermentation of millet, barley and rice with soybeans.

It has a number of useful properties, because it contains a lot of iron, calcium, vitamins of structure “A” and “D”, as well as zinc.
Variations of miso soup are many, they differ in color and taste. Very suitable for making this soup red color miso paste.

Pasta has in its composition a lot of microorganisms necessary for health (they normalize the activity of the intestine). There are many colors of pasta, as well as varieties of texture. Japanese soup is different: sour, salty, sweet (depends on the paste). The dish includes a variety of vegetables, meat and seafood. Usually presented to the table in front of the main dish, and you can use it at any time of the day.

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