"Miso" is Japanese fermented soybean paste. That may not sound too tempting, but diluted and used as a base for soups or sauces, miso has a rich, warm salty taste quite unlike most of the spices in western cooking. Miso soup is the classic dish for miso, where it is mixed with a fish soup stock and tofu, seaweed or other vegetables and served at pretty much every meal in a Japanese household.
Miso is Japanese fermented soybean paste. It originated in China and was brought to Japan in the 6th century AD. Since then it has been one of the most basic elements of Japanese cooking.
The Japanese.
Miso Soup originate from Japan.
Miso is fermented to begin with, so in that sense it's already not "fresh". In terms of cooking however, if you keep it moist and sealed in your refrigerator miso is good for at least a year. The different colors of miso, (white, red, etc.) come from how long the miso has aged. As miso ages its color darkens and its taste gets stronger, but that doesn't mean it has gone "bad".
It is Miso....
Are you sure you don't mean "mesotherapy"?
no it is not. Miso is a veggi from the miso plant and tofu is soy bean paste made in to cube form. You may think that miso is from tofu because almost all miso soups are made with miso and tofu
You can buy miso paste to make miso soup at WEGMANS.
In the Miso Soup was created in 1997.
In the Miso Soup has 192 pages.
Pietro di Miso died in 1174.
does all miso come from Japan, or is there a American alternative
Josef Miso was born on 1973-10-18.
"Traditional" Miso Soup that you would probably order in a restaurant is NOT actually vegan, because one of the ingredients is "dashi", which is made from fish. However, Miso Soup can easily be made to be vegan.
Don't you mean soup made with pasta? You may mean miso soup of ramen noodle soup