Talk:Miso soup

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I'm not sure where this idea of adding miso after soup has cooled is coming from. It is definitely not Japanese. Perhaps some US health-food perspective? Let me quote from Japanese cooking: A simple art by Shizuo Tsuji, the founder and teacher of Japan's largest cooking school for professional chefs. These quotes are in order from page 157 of the book.

• soften the miso...by adding 2 Tbsps tepid stock and blending with wire whisk.
• Gradually ladle the softened miso into the stock...simmering over medium heat.
• Keep the soup at a simmer a few minutes until mushrooms and tofu are heated.
• Remove from heat just before boiling point [emphasis added].

So here are many minutes of cooking the miso followed by heating right up until just before the boiling point. The Japanese have no concept of not cooking miso.

Arthur 02:58 Feb 8, 2003 (UTC)

updated

This article was frankly kind of pathetic for a dish that is absolutely central to Japanese cuisine, so I have tried to reorganise it a lot and add some more information. I am a wikipedia noob though, so I know it still needs a lot of work. Some feedback and suggestions would be great!

Regarding what Arthur wrote in 2003 above, I have asked Japanese people about cooking miso and most of them agree not to boil it. However, the soup is not usually cooled before adding the miso, and it should not boil after the miso has been added... boiling it changes the flavour pretty noticeably. --Erk|Talk 20:51 Nov 5, 2006 (UTC)

Soy sauce?

Is soy sauce (tamari or shoyu) ever traditionally used in miso soup -- either in the dashi or while cooking the soup? Or is it ever added by the person eating the soup? Badagnani 04:58, 15 March 2007 (UTC)

High in sodium?

Is miso soup traditionally high in sodium? --70.167.58.6 (talk) 15:06, 26 May 2008 (UTC)

That section definitely needs to be changed. The site it was taken from makes a handy nutritional information placard, but gets its information from the USDA database. 275g of miso paste would be bat *#%$ insane to consume. The actual serving size is about 15ml, which is probably about 15g as per the bottle of miso paste itself. In appropriate amounts the sodium (720mg) seems to be the only real contribution to nutrition. 98.215.249.241 (talk) 11:50, 5 November 2009 (UTC)

Breast cancer??

The claim about breast cancer risks being cut by consumption of Miso soup is backed up by a reference to a BBC news article. Surely if the study is from 2003 either a proper scientific citation, some statistics and possible follow-up research should be included? In the current form this subsection does not contain any useful information. —Preceding unsigned comment added by Carolus m (talk • contribs) 22:16, 14 August 2010 (UTC)
I could not agree more. I also consider this health claim frivolous since the artcile cited also contains this caution from Dr Tim Key, Cancer Research UK: "The study is too small to be definitive and more work is needed in this promising area." Hskoppek (talk) 08:46, 28 March 2018 (UTC)

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MSG in instant soup

The article implies MSG to be a bad thing, but this is not supported by any researches, according to the MSG article. -su88 (talk) 17:12, 12 January 2012 (UTC)

Removed text from "Health Benefits" section

I have removed the following text from the health benefits section:

Pure miso paste nutritional information:

Although very high in sodium (over 400% DV), one cup (275 g) of miso paste is an excellent source of dietary fiber (59% DV) and protein (64% DV), as well as a good source of minerals. Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content, although the balance is six times greater for omega-6 than omega-3.

It is unimaginable that someone would eat a whole cup of miso paste, so I think having these statistics is pointless. AtHomeIn神戸 (talk) 00:53, 13 July 2015 (UTC)

References

oxalate rich, watch kidneys

in abcs...patient's booklet miso oxalate rich for a soup. bottled condensed soup. miso meaning, I couldnt catch but I caught the 'pig soup' in japanese. — Preceding unsigned comment added by 148.75.121.81 (talk) 20:45, 1 January 2017 (UTC)

Miso fermentation

What is the fermentation process including enzymes involved. Temperature, methods, and intermediate processes for fermentation, and how this affects the sensation of miso and its derivatives. A further look at Ogasawara, M. et al's study will explain how the taste of miso will be affected by the length of ripening.

References

Additional section for the article?

I wonder if a "cultural significance" section could be added to the current article, since miso is so important for Japan? E.g. how there are two traditional forms of proposal to a maiden: for pre-arranged marriage the groom says Will buy make me miso soup every day? while to marry in love he says Will you lay in the same grave? There are probably many other fixed phrases and formal situations where miso soup is involved? 79.120.147.61 (talk) 21:33, 30 December 2018 (UTC)

Wappani

"Hot rocks retain their heat for hours after being taken from the fire, so a hot meal can be prepared without the use of fire." Umm, does anyone else see something wrong with this sentence? — Preceding unsigned comment added by 8.24.109.231 (talk) 22:12, 13 December 2021 (UTC)