This series will explore what people eat for breakfast around the globe. These recipes should be considered “inspired by” these cuisines rather than strictly authentic
How to make good miso soup used to be a mystery to me. All of the recipes I came across, somehow, left out the basis for the soup itself, dashi stock, and instead just used water. Making miso soup this way makes it taste more or less like watered down soy sauce: in other words, not very pleasant.