Japanese · soup
Miso Soup (味噌汁)
Miso Soup (味噌汁) reads umami 7.6, sourness 5.1 and funk & ferment 3.6 on Palate's 0–10 flavor X-ray — a Japanese soup, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.3 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 5.1 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 2.1 / 10
- Aromatic & Spice — 3.1 / 10
The measured notes (of 18)
Umami 7.6 · Sourness 5.1 · Funk & Ferment 3.6 · Salinity 3.4 · Herbaceous 2.9 · Allium 2.2 · Sweetness 2.0 · Richness 1.9 · Earthy 0.9
What's in it (5)
- 4 cups dashi made from 1 piece kombu (4 inches) and 1/2 oz katsuobushi
- 3 tbsp white
- 6 oz soft tofu, cubed
- 2 tbsp dried wakame seaweed
- 2 scallions, sliced
Time & effort: about 20 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 206.2 kcal, 13.9 g protein, 10.7 g fat, 13.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Prepare dashi by steeping kombu in cold water, bringing to a simmer, removing the kombu, adding bonito flakes, and straining.
- Reheat dashi, add tofu and wakame, then dissolve miso in a ladleful of broth before stirring it back in without boiling.
- Serve immediately garnished with scallions.
Dishes with a similar flavor shape
- Longganisa (Filipino Pork Sausage) — Filipino
- German Meatballs — German
- Rassolnik — Russian
- Hot and Sour Soup (酸辣汤) — Chinese
- Adobo (Chicken or Pork in Vinegar and Soy) — Filipino
Keep reading: what umami, sourness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.