Miso soup

In Russian, it's just miso soup. A basic dish that has become a symbol of Japan no less than sushi. Just add water, grind and mix - that's the whole recipe in a nutshell. True, to make it, you'll need miso paste, dry broth and dashi, seaweed and tofu for dressing. Although, according to Japanese chef Kobayashi Katsuhiko, in Japan miso is served empty, since in a traditional waseku meal, miso plays the role of a drink rather than a soup. It is brought at the beginning of the meal, and during the meal, sip by sip, all other dishes are washed down with it to cleanse the taste buds and restore appetite. That's why you won't find mushrooms or shrimp in miso in Japan. All these additional ingredients have grown like shells to the bottom of a ship when the soup reached overseas Japanese restaurants . .