Miso soup is an essential element of Japanese meals, even at breakfast time. Miso paste, which is used to prepare this soup, is made from fermented soybeans. Wakame algae also contribute to the typical umami taste of this soup and counterbalance the vegetables and tofu beautifully with their brackish flavour. All of which is topped by the crunchy texture of sesame and chives. Here below, you can follow the various steps of the recipe.