{"id":59466,"date":"2015-04-13T04:00:28","date_gmt":"2015-04-13T02:00:28","guid":{"rendered":"https:\/\/ellerepublic.de\/miso-suppe-mit-shiitake-pilzen-und-pak-choi\/"},"modified":"2026-03-24T09:34:39","modified_gmt":"2026-03-24T08:34:39","slug":"miso-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/miso-soup\/","title":{"rendered":"Miso Soup with Shiitake Mushrooms and Baby Bok Choy"},"content":{"rendered":"\n

Not only does miso paste give everything an umami blas<\/a>t, but using it to make miso soup is so easy — it\u2019s virtually impossible to mess up.<\/p>\n\n\n\n

What I love most about miso soup, aside from its salty and rich flavor, is it\u2019s wonderful versatility \u2013 you can make it with noodles, mushrooms, seafood, tofu, you name it. There are no hard and fast rules to making miso soup.<\/p>\n\n\n\n

\"Miso
Miso soup is something I always order when I go out for sushi. As a cultural melting pot, Vancouver must have as many sushi places Germany does bakeries! So I\u2019ve had my fair share. Sadly, decent quality sushi costs an arm and a leg in Hamburg \u2013 just imagine, 9\u20ac for a California roll — with imitation crab at that!<\/p>\n\n\n\n

So needless to say, sushi isn\u2019t a weekly occurrence. And since many of my Japanese favorites are pretty doable at home, with a little know how and the right ingredients, I can enjoy then as often as I like!<\/p>\n\n\n

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Miso-Paste<\/figcaption><\/figure>\n<\/div>\n\n\n

Traditionally miso soup is made from a combination of miso paste and dashi. Dashi<\/a> is soup stock and a vital ingredient for almost all Japanese cooking. Like miso paste, it also imparts umami \u2013 the fifth taste 1) sweet 2) sour 3) salt 4) bitter, and 5) umami \u2013 think parmesan cheese, it\u2019s got the umami thing going on too. Warning: yumminess like this is a little bit addictive!<\/p>\n\n\n

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\"Miso<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Miso Soup with Shiitake Mushrooms and Baby Bok Choy<\/h2>
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