Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc…. Each Japanese family has is its own brand of miso soup, which we refer to as “Mother’s Taste”.
"Ingredients that are in season at the same time go well together," says Italian cuisine chef Kuniaki Arima, who chose octopus and eggplant to go with short pasta. A key to the recipe is careful preparation of the sauce, since "sauce with a clear flavor keeps one from using too much salt and oil," he says. Serves two.