Meaning
味噌汁 (みそしる, Miso-shiru) is Miso soup, a Japanese food (soups and stews).
What is Miso soup?
Miso soup is one of the two basic soup types of Japanese cuisine – the other one is suimono (clear soup). The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin, and sometimes rice, barley, or other ingredients) can be categorized into red ( akamiso ), white ( shiromiso ), or mixed ( awase ). There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso. A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor. A miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor. More than 80% of Japan's total annual production of miso goes into miso soup, and 75% of all Japanese people consume miso soup at least once a day.