|Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients.
In spring, consider fresh young greens, rape blossoms, bamboo shoots, snow peas. Summer brings okra, green beans, corn, tomatoes, and eggplant. In the autumn you’ll find daikon, mushrooms, sweet potatoes, squash, taro, and lotus root. Winter turnips, leeks, cabbage, carrots, and burdock roots are delicious.
When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland.
While miso soup was traditionally drunk at breakfast, with a bowl or rice and some pickled vegetables, it is now often served with other meals. To make it a full meal, you can add chicken, pork, clams, lobster, squid, crab, tofu, or even noodles or rice. Please your palate!