みそ汁 in 30 Sekunden
- A traditional Japanese soup made from dashi stock and fermented miso paste, serving as a dietary staple.
- Commonly includes ingredients like tofu, seaweed, and green onions, varying by season and regional preference.
- Culturally significant as 'soul food,' often associated with home cooking and the traditional Japanese breakfast.
- Typically consumed by drinking directly from a lacquer bowl, symbolizing comfort, health, and culinary balance.
みそ汁 (Miso-shiru) is more than just a soup in Japanese culture; it is the quintessential 'soul food' that defines the Japanese domestic palate. At its core, it is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. However, this simple definition barely scratches the surface of its cultural importance. For many Japanese people, the smell of miso soup is synonymous with 'home' and 'mother’s cooking' (ofukuro no aji). It is served at almost every meal, most notably breakfast, where it accompanies rice and grilled fish to provide a savory, probiotic-rich start to the day. The versatility of みそ汁 is found in its components: the dashi (base stock), the miso (fermented soybean paste), and the 'gu' (solid ingredients). Depending on the region, the season, and the household, these elements change dramatically. In the cold winters of the north, you might find hearty root vegetables and dark, salty red miso. In the humid summers of the south, a lighter white miso with delicate tofu and seaweed might be preferred. People use the term みそ汁 in daily conversation not just to refer to the dish itself, but often as a shorthand for 'a complete meal' or 'domestic comfort.'
- Daily Ritual
- In a typical Japanese household, making miso soup is a morning ritual. The dashi is prepared from scratch using kombu or katsuobushi, and the ingredients are chosen based on what is fresh at the market. It is the anchor of the 'Ichiju Sansai' (one soup, three sides) nutritional philosophy.
- Restaurant Context
- Whether at a high-end Ryokan or a cheap Teishoku-ya (set meal restaurant), みそ汁 is almost always included. It is often served in a small lacquer bowl with a lid to keep the aroma trapped until the moment of consumption.
朝ご飯に温かいみそ汁を飲むと、体が温まります。(Drinking warm miso soup for breakfast warms up the body.)
The term 'shiru' (汁) specifically denotes a liquid or broth, distinguishing it from 'suimono' (clear soups). Because miso is a fermented product, it is rich in enzymes and probiotics, leading many to associate みそ汁 with longevity and health. Historically, it was a vital source of protein for the Japanese population during periods when meat consumption was restricted. Today, it remains a staple of the Japanese diet, transcending class and age. From instant packets found in convenience stores to artisanal versions crafted in Michelin-starred restaurants, みそ汁 represents the fundamental balance of Japanese cuisine: simple, seasonal, and deeply nourishing. When you are invited to someone's home and they offer you みそ汁, it is a gesture of hospitality and intimacy, as every family has their own unique 'secret' recipe or preferred miso blend.
Using みそ汁 in a sentence requires an understanding of Japanese verbs related to consumption and preparation. While 'soup' in English is often paired with 'eat,' in Japanese, the primary verb is 飲む (nomu - to drink). This is because the majority of the dish is liquid. However, if you are focusing on the solid ingredients like tofu or clams, you might use 食べる (taberu - to eat). For preparation, the verb 作る (tsukuru - to make) is standard, but you might also hear 拵える (koshiraeru) in more traditional or older contexts. When ordering at a restaurant, you might say 'みそ汁を一つお願いします' (One miso soup, please). It is also common to describe the flavor profile of the soup using adjectives like 濃い (koi - strong/salty), 薄い (usui - weak/watery), or 出汁が効いている (dashi ga kiite iru - the dashi is flavorful).
- Describing Ingredients
- You can specify the type of miso soup by the main ingredient: '豆腐のみそ汁' (Tofu miso soup) or 'わかめのみそ汁' (Wakame seaweed miso soup). The word '具' (gu) is used to refer to these solid ingredients collectively.
- Expressing Preference
- To express a preference for a specific type of miso, you would say '赤だしのみそ汁が好きです' (I like red miso soup) or '白みその方がいいです' (I prefer white miso).
このみそ汁は、出汁がよく出ていて美味しいですね。(This miso soup has a great dashi flavor and is delicious, isn't it?)
In complex sentences, みそ汁 can be used to set a scene. For example, 'みそ汁の湯気が立ち上がる食卓' (A dining table where the steam from the miso soup rises) evokes a cozy, domestic image. When talking about health, you might say 'みそ汁は体にいいと言われています' (It is said that miso soup is good for the body). It is also important to note the formality. In very formal settings or when speaking politely about someone else's soup, you might add the honorific prefix 'o', making it 'おみそ汁' (o-miso-shiru). This is extremely common in polite daily speech and is often the preferred way for women and children to refer to the dish. Using just 'みそ汁' is neutral and perfectly acceptable in most casual and business contexts, but 'おみそ汁' adds a layer of refinement and gentleness to your speech.
You will encounter the word みそ汁 in almost every corner of Japanese life. In the home, it is the sound of a lid being lifted and the immediate question, '今日のみそ汁の具は何？' (What are the ingredients in today's miso soup?). On television, food travel shows (tabearuki) constantly feature regional variations, where hosts will exclaim about the richness of the local miso. In supermarkets, an entire aisle is often dedicated to miso paste and instant みそ汁 packets, catering to busy salarymen and students. If you visit a Japanese hotel for breakfast, the staff will likely ask, 'おみそ汁はいかがですか？' (Would you like some miso soup?). It is a staple of the 'Teishoku' (set meal) culture, where a tray invariably includes a bowl of rice, a main dish, pickles, and the ubiquitous みそ汁. You will also hear it in historical dramas (Jidaigeki), as miso soup has been a part of the Japanese diet for over a thousand years, though its form has evolved from a thick paste eaten by samurai to the refined soup we know today.
- In the Kitchen
- Mothers and fathers often teach their children how to dissolve the miso using a 'miso-koshi' (strainer), warning them not to let the soup boil once the miso is added, as it ruins the flavor and aroma.
- In Pop Culture
- Anime and Manga often use the preparation of miso soup as a symbol of domesticity or romantic interest. A classic (though now somewhat dated) marriage proposal was '毎日僕のためにみそ汁を作ってください' (Please make miso soup for me every day).
居酒屋の締めに、温かいみそ汁を注文しました。(I ordered warm miso soup to finish off the meal at the izakaya.)
Furthermore, in business lunch settings, the speed at which みそ汁 is served is often a point of pride for quick-service restaurants like Yoshinoya or Matsuya. You'll hear the staff shouting orders that include 'miso' as a shorthand. In health-conscious circles, you'll hear discussions about 'miso-katsu' (miso activity), referring to the practice of eating fermented foods like みそ汁 for gut health. Even in convenience stores, the automated voice of the checkout machine might ask if you'd like to heat up your 'cup miso soup.' The word is so deeply embedded that it is rarely explained; it is simply understood as the liquid foundation of Japanese existence. Whether it's the 'shijimi' (clam) miso soup touted as a hangover cure after a night of drinking or the 'tonjiru' (pork miso soup) served at winter festivals, the word みそ汁 is the background music of Japanese culinary life.
For English speakers, the most common mistake when talking about みそ汁 is using the wrong verb. In English, we 'eat' soup. In Japanese, if you say 'みそ汁を食べます' (miso-shiru o tabemasu), it sounds like you are only eating the solid chunks of tofu and seaweed and leaving the liquid behind, or that the soup is so thick it requires chewing. Always use '飲みます' (nomimasu) unless you are specifically referring to the 'gu' (ingredients). Another frequent error is the pronunciation of 'miso.' Many Westerners pronounce it as 'mee-soh' with a very heavy 'oh' sound, but in Japanese, the 'o' is short and flat. Similarly, 'shiru' is often mispronounced as 'she-roo.' The 'u' in Japanese is often devoiced, so it sounds more like 'shir' with a very slight 'u' at the end.
- The 'Spoon' Faux Pas
- While not a linguistic mistake, a common cultural mistake is asking for a spoon. In Japan, you pick up the bowl with both hands and drink directly from the rim. Using a spoon for miso soup is generally seen as unnecessary or even slightly childish unless the soup contains very large, difficult-to-manage ingredients.
- Boiling the Miso
- When describing the cooking process, beginners often say 'みそを煮る' (boil the miso). This is a culinary error. Miso should never be boiled because it kills the healthy bacteria and destroys the delicate aroma. The correct term is 'みそを溶かす' (dissolve the miso) into the hot (but not boiling) dashi.
× スプーンでみそ汁を食べます。
○ みそ汁を（お椀から）飲みます。
Another nuance involves the word 'shiru' (汁). While it means soup, you cannot use it interchangeably with Western-style soups like corn chowder or minestrone. Those are called 'suupu' (スープ). Using 'shiru' for a Western soup sounds very strange and archaic. Additionally, pay attention to the kanji. While 'みそ' is often written in hiragana, the kanji for miso is '味噌'. However, 'みそ汁' is the most common way to write it in daily life, often mixing hiragana and kanji. Finally, don't confuse 'みそ汁' with '豚汁' (tonjiru). While tonjiru is a type of miso-based soup, it is considered a distinct dish because of its heavy pork and vegetable content. Calling tonjiru just 'miso-shiru' is like calling a beef stew 'beef broth'—it's technically related but misses the point of the dish's hearty nature.
While みそ汁 is the king of Japanese soups, there are several other types of 'shiru-mono' (soupy things) that you should know to enrich your vocabulary. The most common alternative is 吸い物 (suimono), which is a clear soup made with dashi, salt, and soy sauce, but notably without miso. Suimono is often served at formal occasions or with sushi, as its clean flavor doesn't overpower the delicate fish. Another relative is 豚汁 (tonjiru or butajiru), a hearty miso-based soup filled with pork, daikon radish, carrots, and burdock root. It is much thicker and more of a meal in itself compared to the standard みそ汁. There is also けんちん汁 (kenchinjiru), a vegan-friendly clear soup (or sometimes miso-based) filled with root vegetables and tofu that has been sautéed in oil before simmering.
- みそ汁 vs. 吸い物 (Suimono)
- みそ汁 is opaque and savory due to the miso paste. Suimono is transparent and delicate. You would have みそ汁 with a casual home meal, but Suimono at a high-end Kaiseki dinner.
- みそ汁 vs. 豚汁 (Tonjiru)
- みそ汁 is usually a side dish. Tonjiru is often the star of the meal. Tonjiru has a layer of oil on top from the pork, which keeps it much hotter for longer—perfect for winter.
今日はみそ汁の代わりに、お吸い物を作りました。(Today, instead of miso soup, I made a clear soup.)
For those looking for something even more substantial, there is ほうとう (houtou), a regional miso-based noodle soup from Yamanashi, or 粕汁 (kasujiru), which is made using sake lees (the byproduct of sake production) and miso, giving it a unique, creamy, and slightly alcoholic flavor profile. When navigating a menu, knowing these differences is key. If you want something light to wash down your rice, go for みそ汁. If you are cold and hungry, look for 豚汁. If you are at a fancy wedding, expect 吸い物. Each of these 'shiru' dishes plays a specific role in the harmony of a Japanese meal. Understanding that 'shiru' is a broad category, with みそ汁 being its most famous representative, will help you appreciate the depth of Japanese culinary vocabulary.
How Formal Is It?
Wusstest du?
In the Muromachi period, miso soup became a popular food among the masses. Before that, miso was so valuable it was used to pay the salaries of high-ranking officials.
Aussprachehilfe
- Pronouncing 'miso' as 'my-so'.
- Over-emphasizing the final 'u' in 'shiru'.
- Pronouncing the 'r' in 'shiru' as a hard English 'r'.
- Stress on the wrong syllable; it should be relatively even.
- Saying 'miso' with a long 'z' sound (mizo) instead of 's'.
Schwierigkeitsgrad
Easy to read in hiragana; kanji 味噌汁 is slightly harder but common.
Hiragana is easy; writing the kanji for 'miso' requires practice.
Simple pronunciation, though 'shiru' requires a bit of care with the 'u'.
Very easy to recognize in daily life and media.
Was du als Nächstes lernen solltest
Voraussetzungen
Als Nächstes lernen
Fortgeschritten
Wichtige Grammatik
Noun + の + Noun (Specification)
豆腐のみそ汁 (Tofu miso soup)
Verb (Potential Form) + ようになる
みそ汁が作れるようになった。 (I became able to make miso soup.)
Adjective + くなる (Change of State)
みそ汁が温かくなる。 (The miso soup becomes warm.)
Verb (Te-form) + 飲みます (Sequence/Method)
座ってみそ汁を飲みます。 (I sit and drink miso soup.)
Particle 'も' for Emphasis/Addition
みそ汁も注文しました。 (I ordered miso soup too.)
Beispiele nach Niveau
みそ汁を飲みます。
I drink miso soup.
Uses the object particle 'o' and the polite verb 'nomimasu'.
みそ汁が好きです。
I like miso soup.
Uses the 'ga suki' pattern for preferences.
これ、みそ汁ですか？
Is this miso soup?
A simple question using 'desu ka'.
みそ汁を一つください。
One miso soup, please.
Uses 'o hitotsu kudasai' for ordering.
朝ご飯はごはんとみそ汁です。
Breakfast is rice and miso soup.
Uses 'to' to connect two nouns.
おいしいみそ汁ですね。
It's delicious miso soup, isn't it?
Uses the adjective 'oishii' and the particle 'ne'.
おみそ汁、飲みますか？
Would you like to drink some miso soup?
Uses the honorific 'o' for politeness.
みそ汁は熱いです。
The miso soup is hot.
Uses 'wa' for the topic and 'atsui' for temperature.
豆腐のみそ汁を作りました。
I made tofu miso soup.
Uses 'no' to specify the ingredient and the past tense 'tsukurimashita'.
みそ汁の中にわかめがあります。
There is seaweed in the miso soup.
Uses 'no naka ni' to indicate location.
お母さんのみそ汁は一番おいしいです。
My mother's miso soup is the most delicious.
Uses 'ichiban' for the superlative.
レストランでみそ汁を注文しました。
I ordered miso soup at a restaurant.
Uses 'de' for the location of an action.
毎日みそ汁を飲んでいます。
I drink miso soup every day.
Uses the 'te-iru' form for habitual action.
みそ汁にネギを入れますか？
Do you put green onions in your miso soup?
Uses 'ni' to indicate where something is being put.
このみそ汁は少し辛いです。
This miso soup is a little salty/spicy.
Uses 'sukoshi' as an adverb.
温かいみそ汁を飲んでください。
Please drink some warm miso soup.
Uses the 'te-kudasai' form for a request.
みそ汁は体にいいので、毎日飲みます。
Since miso soup is good for the body, I drink it every day.
Uses 'node' to indicate a reason.
出汁をしっかりとると、みそ汁が美味しくなります。
If you make the dashi stock properly, the miso soup becomes delicious.
Uses the conditional 'to' and the change of state 'narimasu'.
インスタントのみそ汁も最近はとても美味しいです。
Instant miso soup has also become very tasty lately.
Uses 'mo' for 'also' and 'saikin' for 'recently'.
地方によって、みそ汁の味が違います。
The taste of miso soup differs depending on the region.
Uses 'ni yotte' for 'depending on'.
みそ汁を沸騰させないように気をつけてください。
Please be careful not to let the miso soup boil.
Uses 'youni ki o tsukete' for a specific caution.
冷蔵庫にある野菜でみそ汁を作りました。
I made miso soup with the vegetables that were in the fridge.
Uses a relative clause 'reizouko ni aru' to describe the vegetables.
みそ汁は日本の食卓に欠かせないものです。
Miso soup is something indispensable to the Japanese dining table.
Uses 'kakasenai' (indispensable) as an adjective.
友達にみそ汁の作り方を教えました。
I taught my friend how to make miso soup.
Uses 'kata' for 'way of doing'.
旬の食材をみそ汁の具に使うのが日本の知恵です。
Using seasonal ingredients for miso soup is Japanese wisdom.
Uses 'no ga' to nominalize the phrase.
赤みそと白みそを混ぜて、自分好みの味にします。
I mix red and white miso to make a flavor to my liking.
Uses 'te' form for sequence and 'ni shimasu' for decision/result.
海外に行くと、無性にみそ汁が飲みたくなります。
When I go abroad, I find myself craving miso soup intensely.
Uses 'mushou ni' for 'intensely/unreasonably'.
みそ汁は発酵食品なので、健康維持に役立ちます。
Since miso soup is a fermented food, it helps in maintaining health.
Uses 'yakudachimasu' for 'to be useful'.
具だくさんのみそ汁があれば、おかずは少なくて済みます。
If you have a miso soup with lots of ingredients, you can get by with fewer side dishes.
Uses 'sumimasu' to mean 'to be sufficient/get by'.
伝統的なみそ汁の文化を次世代に伝えたいです。
I want to pass on the traditional culture of miso soup to the next generation.
Uses 'tsutaetai' for 'want to convey'.
みそ汁の香りが家中に広がって、幸せな気分になります。
The aroma of miso soup spreads throughout the house, making me feel happy.
Uses 'ni narimasu' for a change in feeling.
忙しい朝でも、みそ汁だけは欠かさず飲むようにしています。
Even on busy mornings, I make sure to never skip my miso soup.
Uses 'youni shite iru' to indicate an effort or habit.
みそ汁の具の組み合わせには、無限の可能性があります。
There are infinite possibilities in the combination of miso soup ingredients.
Uses 'mugen no kanousei' (infinite possibilities).
料亭で出されるみそ汁は、出汁の深みが全く違います。
The miso soup served at traditional high-end restaurants has a completely different depth of dashi.
Uses 'dasareru' (passive form) and 'fukami' (depth).
日本人のアイデンティティは、一杯のみそ汁に凝縮されていると言っても過言ではありません。
It is no exaggeration to say that Japanese identity is condensed into a single bowl of miso soup.
Uses 'itte mo kagon de wa arimasen' (no exaggeration to say).
味噌の種類や熟成期間によって、みそ汁の風味は劇的に変化します。
Depending on the type of miso and the aging period, the flavor of miso soup changes dramatically.
Uses 'gekiteki ni' (dramatically).
最近では、豆乳を加えた洋風のアレンジみそ汁も人気を博しています。
Lately, Western-style arranged miso soup with soy milk added has also been gaining popularity.
Uses 'ninki o hakushite iru' (gaining popularity).
みそ汁を飲むという行為は、日本人にとって一種の瞑想のようなものです。
The act of drinking miso soup is like a kind of meditation for Japanese people.
Uses 'isshu no' (a kind of).
戦国時代の武士にとって、みそ汁は貴重な栄養源であり、士気を高めるものでした。
For samurai during the Warring States period, miso soup was a precious source of nutrition and something that boosted morale.
Historical context with 'shiki o takameru' (boost morale).
飽食の時代だからこそ、素朴なみそ汁の良さが再認識されています。
Precisely because we live in an age of abundance, the merits of simple miso soup are being rediscovered.
Uses 'dakara koso' (precisely because).
みそ汁という日常の極致にこそ、日本文化の真髄が潜んでいる。
It is precisely in the everyday peak that is miso soup where the essence of Japanese culture hides.
Literary style using 'koso' and 'shinzui'.
作家はその小説の中で、冷え切ったみそ汁を家庭崩壊の象徴として描いた。
In the novel, the author depicted cold miso soup as a symbol of family breakdown.
Analyzing literature with 'shouchou' (symbol).
発酵の神秘が織りなすみそ汁の複雑な旨味は、科学的にも解明されつつある。
The complex umami of miso soup, woven by the mystery of fermentation, is in the process of being scientifically elucidated.
Scientific register using 'kaimei sare-tsutsu-aru'.
古来より、みそ汁は単なる食物を超え、共同体の絆を深める儀礼的側面も持っていた。
Since ancient times, miso soup has transcended mere food, possessing a ritualistic aspect that deepened community bonds.
Sociological analysis with 'gireiteki' (ritualistic).
器の美学と相まって、みそ汁は五感で楽しむ総合芸術へと昇華される。
Coupled with the aesthetics of the vessel, miso soup is sublimated into a comprehensive art form to be enjoyed with all five senses.
Aesthetic register using 'shouka sareru' (sublimated).
グローバル化の波に洗われながらも、みそ汁は不変の『心の拠り所』であり続けている。
While being washed by the waves of globalization, miso soup continues to be an unchanging 'spiritual anchor'.
Metaphorical language with 'kokoro no yoridokoro'.
出汁の成分が味噌の塩分と調和し、究極の均衡を保つその一滴に、宇宙を見る。
In that single drop where the dashi components harmonize with the miso's saltiness to maintain the ultimate balance, one sees the universe.
Philosophical register.
みそ汁の味の継承は、言葉なき文化伝承の最たる例である。
The inheritance of the taste of miso soup is the prime example of wordless cultural transmission.
Abstract concept with 'saitaru rei' (prime example).
Häufige Kollokationen
Häufige Phrasen
— Asking what ingredients should go in the soup. Very common in household cooking.
「今日のみそ汁の具は何がいい？」「豆腐がいいな。」
— Used to express how the soup feels deeply nourishing or comforting, especially when tired.
寒い日に飲むみそ汁は、体に染みますね。
— To slurp miso soup. While slurping noodles is common, slurping soup is also done to cool it down.
音を立ててみそ汁をすする。
— To boil the miso soup (often used as a warning NOT to do so).
みそ汁を沸騰させると香りが飛びます。
— Mother's miso soup. A nostalgic phrase for home cooking.
おふくろのみそ汁の味が忘れられない。
— To make the dashi flavor stand out in the soup.
出汁を利かせたみそ汁は美味しい。
— To moisten one's mouth with miso soup before eating rice.
まずはみそ汁で口を潤してから、ご飯を食べる。
— The specific bowl used for miso soup.
みそ汁の椀を両手で持つ。
— The happiness found in a single bowl of miso soup.
みそ汁一杯の幸せを噛みしめる。
— To ladle or serve miso soup into a bowl.
お椀にみそ汁をよそってください。
Wird oft verwechselt mit
Miso is the paste; miso-shiru is the soup. You can't drink miso alone.
Usually refers to Western-style soups like corn soup or consommé.
A clear soup base without miso paste.
Redewendungen & Ausdrücke
— Go wash your face with miso soup and come back. A harsh way to tell someone to reconsider their foolishness or failure.
そんな下手な企画、味噌汁で顔を洗って出直してこい！
Rough / Slang— Literally 'to put miso on something,' but idiomatically means to mess something up or make a blunder.
大事なプレゼンで味噌を付けてしまった。
Casual— Wives and miso soup are better the older they are. An old proverb suggesting that long relationships and aged miso are best.
昔の人は「女房と味噌汁は古いほどよい」と言ったものだ。
Archaic— Miso kills the doctor. A proverb implying that eating miso soup keeps you so healthy that doctors go out of business.
味噌の医者殺しと言うから、毎日みそ汁を飲もう。
Proverb— Singing one's own praises. Comes from the fact that everyone thinks their own home-made miso is the best.
手前味噌ですが、私の作った料理は最高です。
Neutral— Treating miso and feces as the same. Used when someone fails to distinguish between things of completely different quality.
良い作品と悪い作品を、味噌も糞も一緒に評価するな。
Vulgar— Miso soup on a crying face. A play on 'salt in a wound,' though less common than 'nakitsura ni hachi' (bee on a crying face).
失敗した上に叱られて、泣きっ面に味噌汁だ。
Casual— Not even good enough to be an ingredient in miso soup. Means someone or something is completely useless.
あいつは味噌汁の具にもならない奴だ。
Harsh— To eat miso. Sometimes used to mean being scolded or criticized.
上司に味噌を食わされた。
Slang— To cool down miso soup. Idiomatically can mean to dampen the mood or spoil the atmosphere.
彼の冗談が、せっかくの場の味噌汁を冷ましてしまった。
RareLeicht verwechselbar
Both are miso-based.
Tonjiru is much heartier, contains pork, and is often treated as a main dish rather than a side soup.
お腹が空いている時は、みそ汁より豚汁がいい。
Both contain miso.
Hiyajiru is served cold, often over rice, and is a regional specialty from Miyazaki.
夏は冷や汁でさっぱりと食べる。
Appearance can be similar.
Kasujiru uses sake lees (kasu) as well as miso, giving it a creamy texture and boozy scent.
かす汁を飲むと体がポカポカする。
It's a Japanese soup.
Sanpeijiru is a Hokkaido specialty made with salt-preserved fish and vegetables, usually without miso.
北海道で三平汁を食べる。
Vegetable-heavy Japanese soup.
Traditionally clear (soy sauce based) and vegan, though some variations use miso. It emphasizes sautéed vegetables.
精進料理のけんちん汁を頂く。
Satzmuster
[Food] を飲みます。
みそ汁を飲みます。
[Ingredient] のみそ汁。
わかめのみそ汁。
[Reason] から、みそ汁が好きです。
温かいから、みそ汁が好きです。
[Verb-dictionary] のにみそ汁は最適です。
体を温めるのにみそ汁は最適です。
[Noun] といえばみそ汁だ。
日本の味といえばみそ汁だ。
[Noun] は [Adjective] です。
みそ汁は美味しいです。
[Place] で [Noun] を飲みました。
うちでみそ汁を飲みました。
[Noun] の作り方を知っていますか？
みそ汁の作り方を知っていますか？
Wortfamilie
Substantive
Verben
Adjektive
Verwandt
So verwendest du es
Extremely High - Encountered daily in Japan.
-
Using a spoon for the broth.
→
Drinking directly from the bowl.
It's culturally standard in Japan to lift the bowl to your mouth. Using a spoon is usually reserved for Western soups or specific dishes like ramen.
-
Saying 'Miso-shiru o taberu'.
→
Saying 'Miso-shiru o nomu'.
Because it is primarily a liquid, the verb 'to drink' (nomu) is used. You only use 'taberu' if you are focusing on the solid chunks.
-
Boiling the soup after adding miso.
→
Adding miso after turning off the heat.
Boiling ruins the flavor profile and nutritional benefits of the fermented miso paste.
-
Calling any soup 'Miso-shiru'.
→
Only calling dashi+miso base 'Miso-shiru'.
Clear soups (suimono) or Western soups (suupu) are different categories entirely.
-
Pronouncing it as 'Mee-so-shoo-roo'.
→
Pronouncing it as 'Mi-so-shi-ru'.
Keep the vowels short and the 'r' light. The 'u' at the end is almost silent.
Tipps
Don't overcook the 'gu'
If you are using delicate ingredients like tofu or spinach, add them at the very end so they don't lose their texture or color.
Hold the bowl correctly
Place your four fingers under the bottom rim (the 'kodai') and your thumb on the top rim to hold the bowl securely and elegantly.
Use fresh dashi
While powder dashi is convenient, making it from scratch with kombu and bonito flakes will elevate your miso soup to a professional level.
Add lots of vegetables
To make a more nutritious meal, add 'gu-dakusan' (lots of ingredients) like cabbage, carrots, and onions to increase fiber and vitamins.
Keep miso in the fridge
Miso paste should always be stored in the refrigerator to maintain its freshness and prevent it from darkening or changing flavor too quickly.
Try regional miso
When traveling in Japan, always try the local miso soup. You might find unique versions like 'Hatcho Miso' in Aichi or sweet white miso in Kyoto.
Garnish at the end
Adding a sprinkle of fresh green onions or a tiny piece of yuzu peel just before serving adds a beautiful pop of color and a fresh aroma.
Read the labels
When buying miso, look for '出汁入り' (dashi-iri), which means dashi is already mixed in, making it even easier to prepare.
Complement the soup
In Japan, saying 'O-dashi ga kiite imasu ne' (The dashi is really flavorful) is a high compliment to the cook.
Seasonal change
Change your miso soup ingredients with the seasons. Use sprouts in spring, eggplant in summer, mushrooms in autumn, and root vegetables in winter.
Einprägen
Eselsbrücke
Think of 'ME SO' happy to drink 'SHIRU' (soup). Me-so-shiru!
Visuelle Assoziation
Imagine a dark lacquer bowl with a cloud of brown miso swirling inside like a nebula.
Word Web
Herausforderung
Go to a Japanese restaurant and order 'miso-shiru' without looking at the English menu. Try to identify the 'gu' (ingredients) inside.
Wortherkunft
The word is a compound of 'Miso' (fermented soybean paste) and 'Shiru' (soup/liquid). Miso's origins trace back to ancient China (jiang), but it evolved into its current form in Japan during the Nara and Heian periods.
Ursprüngliche Bedeutung: Originally, miso was not a soup base but a spreadable paste or a way to preserve protein. 'Shiru' comes from the Old Japanese word for liquid squeezed from fruit or meat.
Japonic (Native Japanese origin for 'shiru', Chinese-influenced kanji for 'miso').Kultureller Kontext
Be careful not to generalize 'miso soup' as just one thing. There are hundreds of regional varieties, and for some, their local style is a point of intense pride.
In the West, miso soup is often served as an appetizer before sushi. In Japan, it is served alongside the main meal and rice, often as a palate cleanser or to aid digestion.
Im Alltag üben
Kontexte aus dem Alltag
Breakfast at home
- みそ汁できたよ！ (Miso soup is ready!)
- 今日のみそ汁、何が入ってる？ (What's in today's miso soup?)
- 熱いから気をつけて。 (It's hot, so be careful.)
- おみそ汁、もう一杯飲む？ (Want another bowl of miso soup?)
At a Teishoku restaurant
- みそ汁を豚汁に変更できますか？ (Can I change the miso soup to tonjiru?)
- みそ汁のおかわりは無料ですか？ (Are miso soup refills free?)
- みそ汁、抜きでお願いします。 (No miso soup, please.)
- セットにみそ汁は付いていますか？ (Does the set come with miso soup?)
Supermarket shopping
- インスタントのみそ汁はどこですか？ (Where is the instant miso soup?)
- このみそ汁、減塩ですか？ (Is this miso soup low-sodium?)
- 生みそタイプのみそ汁を買う。 (Buy the fresh-miso type soup packets.)
- カップのみそ汁を買いましょう。 (Let's buy cup miso soup.)
Cooking class
- 出汁が沸騰したら、火を止めます。 (Once the dashi boils, turn off the heat.)
- 味噌を網でこしながら溶かします。 (Dissolve the miso while straining it through a mesh.)
- 最後にネギを散らします。 (Finally, sprinkle some green onions.)
- 煮立たせないのがコツです。 (The secret is not to let it boil.)
Talking about health
- みそ汁は発酵食品で健康にいい。 (Miso soup is a fermented food and good for health.)
- 塩分が気になるなら、野菜をたくさん入れる。 (If you're worried about salt, put in lots of vegetables.)
- みそ汁は美肌にもいいらしい。 (I heard miso soup is also good for beautiful skin.)
- 毎日一杯のみそ汁。 (One bowl of miso soup every day.)
Gesprächseinstiege
"どんなみそ汁の具が一番好きですか？ (What kind of miso soup ingredients do you like best?)"
"あなたのお家のみそ汁は、赤みそですか、白みそですか？ (Is your home's miso soup red or white miso?)"
"みそ汁に卵を入れるのは好きですか？ (Do you like putting an egg in your miso soup?)"
"インスタントのみそ汁をよく飲みますか？ (Do you often drink instant miso soup?)"
"みそ汁を自分で作ったことがありますか？ (Have you ever made miso soup yourself?)"
Tagebuch-Impulse
今日飲んだみそ汁の味と具について詳しく書いてください。 (Write in detail about the taste and ingredients of the miso soup you drank today.)
あなたにとっての『おふくろの味』は何ですか？みそ汁との関係は？ (What is the 'taste of home' for you? What is its relationship to miso soup?)
もし新しいみそ汁の具を発明するなら、何を入れますか？ (If you were to invent a new miso soup ingredient, what would you put in?)
みそ汁を飲むと、どんな気持ちになりますか？ (How do you feel when you drink miso soup?)
日本の食文化におけるみそ汁の重要性について考えてください。 (Think about the importance of miso soup in Japanese food culture.)
Häufig gestellte Fragen
10 FragenNo, in Japan, miso soup is traditionally drunk directly from the bowl. You use your chopsticks to eat the solid ingredients (the 'gu') and bring the bowl to your lips to sip the broth. Spoons are rarely provided unless you are in a Western-style restaurant or the soup has very large ingredients.
The most classic and common ingredients are tofu, wakame (seaweed), and chopped green onions (negi). However, almost anything can be added, including clams, mushrooms, daikon radish, or even potatoes and onions.
Yes, it is considered very healthy. Miso is a fermented food, meaning it contains probiotics that are good for gut health. It also contains protein, vitamins, and minerals. However, it can be high in sodium, so those on a low-salt diet should be mindful or use low-sodium miso.
While it is famous as a breakfast staple, Japanese people drink miso soup at almost any meal—lunch, dinner, or even as a late-night snack. It is a fundamental part of the 'Teishoku' (set meal) and is served in both homes and restaurants year-round.
You should boil the dashi and the solid ingredients, but you should never boil the soup after adding the miso paste. Boiling miso destroys its delicate aroma and kills the beneficial live cultures (probiotics). It's best to turn off the heat before stirring in the miso.
Red miso (aka-miso) is fermented longer, resulting in a stronger, saltier, and more pungent flavor. White miso (shiro-miso) is fermented for a shorter time and is sweeter and milder. Many people use a mix of both, called 'awase-miso'.
Not usually. The traditional base, dashi, is made from katsuobushi (dried bonito fish flakes). However, you can make a vegetarian or vegan version by using 'kombu dashi' (made from kelp) or 'shiitake dashi' (made from dried mushrooms).
It is typically served in a small, lightweight bowl called an 'o-wan,' often made of wood or lacquer (or plastic made to look like lacquer). These bowls are designed to be held comfortably in one hand.
Instant miso soup usually comes in a packet with a paste and a dry garnish. You simply squeeze the paste into a bowl, add the garnish, and pour in hot water. It's a very popular and convenient option for busy people.
Most miso is made from soybeans and rice or barley. While soybeans and rice are gluten-free, miso made with barley (mugi-miso) contains gluten. Additionally, some dashi or additives might contain traces of gluten, so it's important to check the label if you have a sensitivity.
Teste dich selbst 180 Fragen
Write a simple sentence saying you like miso soup.
Well written! Good try! Check the sample answer below.
Write a sentence asking for a refill of miso soup.
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Describe what ingredients you want in your miso soup.
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Explain why miso soup is healthy in one sentence.
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Write a sentence warning someone not to boil the miso soup.
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Describe the difference between red and white miso soup.
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Write a short paragraph (3 sentences) about your breakfast routine including miso soup.
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Explain the role of dashi in making good miso soup.
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Write a formal request for miso soup at a high-end restaurant.
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Use the idiom 'Temae-miso' in a sentence.
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Describe the feeling of drinking miso soup on a cold day.
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Write a sentence about instant miso soup being convenient.
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Explain the term 'ofukuro no aji' in relation to miso soup.
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Write a sentence about seasonal ingredients in miso soup.
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Describe how to dissolve miso into the soup.
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Write a sentence about the aroma of miso soup.
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Explain why you should hold the bowl with two hands.
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Write a sentence about low-sodium miso soup.
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Describe tonjiru in one sentence.
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Reflect on the cultural importance of miso soup in Japan.
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Pronounce 'Miso-shiru' correctly.
Read this aloud:
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Say 'I drink miso soup every morning.'
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Ask 'What is in the miso soup?'
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Say 'This miso soup is very hot.'
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Say 'I prefer red miso soup.'
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Say 'Mother's miso soup is the best.'
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Explain how to make miso soup simply.
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Order miso soup at a restaurant.
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Say 'Miso soup is good for your health.'
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Ask for a refill politely.
Read this aloud:
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Listen to the phrase: 'みそ汁を飲みます' and identify the object.
Listen to: '豆腐のみそ汁が好きです' and identify the ingredient.
Listen to: 'みそ汁は熱いので気をつけて' and identify the warning.
Listen to: 'おかわりはいかがですか？' and identify the offer.
Listen to: '赤だしのみそ汁を注文しました' and identify the type of miso.
Write 'Please give me some miso soup.'
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Say 'Delicious!' after drinking soup.
Read this aloud:
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Translate: 'I made miso soup today.'
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Listen to 'Miso-shiru' and write it in Hiragana.
Write 'Waitress, one miso soup please.'
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Say 'Tofu miso soup' in Japanese.
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Identify 'Atsui' in 'Miso-shiru wa atsui desu'.
/ 180 correct
Perfect score!
Summary
みそ汁 (miso-shiru) is the essential Japanese comfort soup. It combines dashi and miso paste to create a savory, healthy side dish. Remember to 'drink' it from the bowl rather than using a spoon. Example: '朝ご飯にみそ汁を飲む' (Drink miso soup for breakfast).
- A traditional Japanese soup made from dashi stock and fermented miso paste, serving as a dietary staple.
- Commonly includes ingredients like tofu, seaweed, and green onions, varying by season and regional preference.
- Culturally significant as 'soul food,' often associated with home cooking and the traditional Japanese breakfast.
- Typically consumed by drinking directly from a lacquer bowl, symbolizing comfort, health, and culinary balance.
Don't overcook the 'gu'
If you are using delicate ingredients like tofu or spinach, add them at the very end so they don't lose their texture or color.
Hold the bowl correctly
Place your four fingers under the bottom rim (the 'kodai') and your thumb on the top rim to hold the bowl securely and elegantly.
Use fresh dashi
While powder dashi is convenient, making it from scratch with kombu and bonito flakes will elevate your miso soup to a professional level.
Add lots of vegetables
To make a more nutritious meal, add 'gu-dakusan' (lots of ingredients) like cabbage, carrots, and onions to increase fiber and vitamins.
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