We’ve looked into Japanese Miso soup previously in this space. And discussed why it’s become a sta-ple in the island nation’s unique culinary tradition. But what could be a new ‘movement’ says Miso Soup may be evolving into a new Main!
If true, that’s a small step for a soup, but a giant leap for Asian dining! And one that may be hundreds of years late for it own party…
What it is
Miso is simply a fermented Soy paste that makes up into what may be the ultimate umami infusion to flavour all manner of Japanese dishes.
As Sora News explains, “A traditional Japanese meal has at least three cor-nerstones: rice, miso soup, and another food, such as grilled fish or simmered vegetables, known as ‘okazu‘ in Japan-ese.” Though substantial, okazu is not considered equivalent to the Western ‘Main’, but an adjunct to the rice course. In modern Japanese cuisine, okazu can also accompany noodles.
“Rice acts as the backbone of the meal,” as it does to most Japanese repasts, morning, noon an night. “[T]he okazu brings a little nutritional pizzazz, and miso soup serves a kind of nebulous role as both a liquid food and side dish that whets your whistle while also having a fla-vorful kick and health benefits of its own.”
But that’s about as far as Miso has gotten: Annual ‘Best Supporting Actor’ nominations at the annual Asian Food Oscars…
Evolving as we speak
Tokyo-based startup Misovation has now created what it calls, ‘the next evolution in Miso soup’.
The eponymous range of rich, ingredient-stuffed soups, also called ‘Misovations’, uses different kinds of Miso from across Japan and combines it with a large amount of complementary ingredients. That’s a departure from many traditional Japanese food forms in that rice and broth are always plentiful. But ‘solids’ are usually provided on the side, to be eaten off the rice, in small, but flavourful ‘doses’.
One thing all these hearty soups have in common is that there’s enough nutrition for each one to stand as a meal on its own.
And that’s just fine with me. I love Vietnamese Pho, and the ‘standalone’ soups of similar Asian cui-sines since I first encountered them. Loads of solid ingredients – particularly simmered veggies – is a hallmark of their styles. So similar to Miso soups!
The Misovation concept
While traditional Miso soup my require long simmering (depending on the additions, and what it takes to make their solids tender). But the mew Misovation approach involved simply placing flash-frozen ingredients into a bowl an adding boiling water. The resulting soup is then simmered in the microwave for 6 minutes, to allow the myriad ingredients to mingle and marry into a united flavour experience.
The solids are carefully chosen and portioned to ensure that they deliver a compete dietary protein, fiber, essential vitamins and minerals, probiotics, and other good stuff the body needs in a single, self-contained meal.
Call me gauche, but…
I’ll pass on the rice when I order Misovation-style Miso Soup as a full meal, in the future, thank you. Give me Buckwheat-based Soba Noodles with this dish, please!
Any protein deficiency in the additions list can be addressed by the convenient fact that Buckwheat provides a complete dietary protein complex on its own. Making a Soba-noodle version all the healthier.
My take
Fortunately, we don’t have to wait for Misovation brand ‘meal’ packs to appear on our side of the Pacific to enjoy the overall concept. It’s simple to apply the brand’s evolutionary principles to your own home-made Miso soup. Making your own also lets you control he amount of salt and MSG you use. Not to mention tailoring the additions to your personal preferences!
Even if the Misovation vision doesn’t catch on with the masses, I’ll be adding it to my own, personal pantheon of go-to Asian dishes…
~ Maggie J.