The History of Miso Soup

There are countless varieties of miso soup, but they all originate from the same place: Japan. Miso, a fermented paste, has been present in Japan since at least the 7th century. It is unclear whether it was brought to Japan by Chinese monks or invented around the same time in both countries separately. However, we do know that miso soup — which in the most basic terms is miso paste combined with dashi (stock) — is an entirely Japanese creation. The dish dates back to the Kamakura period (1185 – 1333) in Japan. It was often eaten by samurai as part of their breakfast. It was also eaten by Zen monks, palace nobles, and poor farmers alike. In fact, the consumption of miso soup became so widespread in Japan that it is considered intrinsic to the culture. In fact, this deceptively simple soup (there are countless intricate preparations) is now a cornerstone of the very concept of a meal in Japan: ichijū-sansai, or a soup and three side dishes. Today, miso soup is served regularly in nearly all Japanese homes and is also offered at most Japanese and fusion restaurants around the world.