Served at
Umi BuckheadRestaurant associated with chef Jacqueline Chang
A light Japanese soup made with fermented soybeans, dashi broth, and often containing ingredients like tofu, seaweed, and scallions.
Miso soup is a traditional Japanese soup characterized by its flavor from miso paste, served in a dashi stock. It is a fundamental component of Japanese cuisine, often included as part of a balanced 'one soup, three dishes' meal. Common additions to miso soup can vary by location and time of year, including ingredients like wakame, tofu, and mushrooms.
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Restaurant associated with chef Jacqueline Chang
Executive Pastry Chef at Rosewood London, responsible for creating the 'World's Best Afternoon Tea'.
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