A traditional Japanese soup consisting of dashi stock made with dried bonito or other fish, etc., seasoned with miso(fermented paste) and other ingredients, such as seaweed, tofu, and vegetables. In traditional Japanese cuisine, the main dish is usually served with bowls of rice and miso soup. The types of miso and other ingredients vary from region to region, or from home to home. Instant miso soup, which requires just pouring hot water on it, has become a part of the food scene in modern Japan. Aiko, a frequent overseas business traveler, bought a box of 20 servings of freeze-dried miso soup and put it in her suitcase in preparation for a 6-month trip. She cannot imagine living that long without a cup of miso soup every now and then.