For this month’s #Food of the World event, we are visiting the beautiful country of Japan. My knowledge of Japanese food is very limited and I’ve only eaten it a couple of times. We have a Mitsuwa close to our house with a huge food court, but I didn’t find many vegetarian options there, so never really tasted Japanese food outside except for the couple of dishes I made at home.
As I was looking for Japanese recipes to make, I found this simple Miso noodle soup recipe in Vegetarian Times magazine. I had all the ingredients on hand, so made it right away. It is a light and tasty soup. I slurped the entire bowl you see in the picture 🙂 I added a few dashes of hot sauce to spice it up but otherwise it is a great tasting soup.
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a fungus, known as koji in Japanese and sometimes rice, barley or other ingredients. Miso is a thick paste that is used for sauces and spreads, pickling veggies and to make soups. It is high in protein and rich in vitamins and minerals.