What did they use it for, I wondered? Then, the first course of the Izakaya cooking class at Cooking Sun in Kyoto was kabocha and miso soup. That's why it's so popular - it tastes fantastic.

Preparation: Bring dashi broth to a boil. Add sliced tofu, wakame seaweed, and shiitake mushrooms. Cook for 3–4 minutes. Dissolve the miso paste in a small amount of hot broth and add to the ...

Miso soup is a traditional Japanese dish consisting of a miso paste combined with a dashi stock, and often comes with tofu, seaweed and green onions. It’s usually served with meals, as is the ...