Dishes
Miso soup
味噌湯
Also called: 味噌汁 · miso shiru
Japanese soup of miso paste dissolved in dashi, served in Kaohsiung alongside peanut zongzi.
What it is
Miso soup is miso, a fermented soybean paste, dissolved in dashi stock. Japanese cooking counts it as one of its two basic soups. Tofu and wakame seaweed are the usual additions.
Where it comes from
It comes from Japan, where it has been eaten for centuries and is a core part of the traditional breakfast with rice.
How it is made
Dashi is made from kelp, dried bonito, dried sardines or dried shiitake, and the miso is stirred in. White miso is lighter and sweeter, red miso stronger.
How to eat it
Sip straight from the bowl and pick out the solids with chopsticks. In Kaohsiung, pair a bowl with a peanut zongzi.
In Kaohsiung
Michelin's inspectors say the bamboo-leaf peanut zongzi at Caizong Li in Kaohsiung taste even better with the shop's kelp miso soup.
Where to eat it in Kaohsiung
Sources