Miso is a kind of condiment, which is popular in Japan because of its rich nutrition and unique taste. Miso originated in China or western Thailand at first, and it is similar to miso (みそ) made from bean paste, soybean sauce, lobster sauce, etc. by mold propagation, also called Japanese soybean paste. The raw materials are mainly soybeans, rice, barley, salt, etc., and the finished product is mainly paste. It is a seasoning and is also used as a soup base.

Because miso is a fermented food, it is a natural source of healthy probiotics (also known as "probiotics"), which is good for your digestion, but for this reason, you must not boil miso soup, because it will kill healthy bacteria in miso.

Miso food, although the most common usage of miso is Japanese miso soup, miso will also add a unique flavor to sauces, marinades, Lamian Noodles or vegetable dishes. You can also use it to make Asian salad dressing.

Technology: Boiled miso soup/Korean miso soup/Japanese miso soup. Ingredients: 300 grams of snapper bone (red fish bone). Accessories: red and white shredded radish 1/2 cups each.

Seasoning: 80 grams of miso, tofu, kelp sprout, sugar, monosodium glutamate 1/8 tsps, and chopped green onion 2 tsps teach you how to make miso soup/Korean miso soup/Japanese miso soup, and how to make miso soup/Korean miso soup/Japanese miso soup is miso soup. In fact, miso is the sauce made of soybeans, and the soup made is milky white and yellowish. The taste is rich and fresh. Looks like a lot of chicken essence. You can usually cook soup with seafood, which is very delicious.

You can also make a Japanese-style miso soup with the following materials: 300 grams of snapper bone (red fish bone), 2 cups of red and white shredded radish1/,80 grams of miso, tofu, kelp sprouts, sugar and monosodium glutamate 1/8 tsps each.