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When I did an exchange program in high school, I stayed with a very nice family in a small town in Japan. I distinctly remember the AMAZING homemade miso soup that the mother made. It was very flavorful and had fillings, which was way more substantial and satisfying than the miso soup served in Japanese restaurants in the US. I find myself wistfully dreaming about that wonderful experience till this day. I remember the soup had these white mushroom clumps that had long chewy stalks and small heads, and there were other vegetables but I can’t quite remember what else was in there. I think there were onions too. So my question is, what exactly do Japanese people put in their homemade miso soups? What are some typical fillings and combinations?
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