Editing Miso soup (section)

== Stock ==
[[File:Villorita cyprinoides 004 Black clam miso soup in a Japanese restaurant in Tokyo.JPG|thumb|Miso soup with ''[[Shijimi (clam)|shijimi]]'' clams]]

{{Main|Dashi}}
The most common ''dashi'' soup stocks for miso soup are made of ''[[niboshi]]'' (dried baby [[Sardines as food|sardines]]), [[kombu]] (dried [[kelp]]), ''[[katsuobushi]]'' (thin shavings of dried and smoked [[bonito]] (similar to [[skipjack tuna]])), or ''hoshi-shiitake'' (dried [[shiitake]]). The kombu can also be used in combination with ''katsuobushi'' or ''hoshi-shiitake''. The kelp and/or shiitake ''dashi'' serve as a vegetarian soup stock.<ref>{{Cite web|url=https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786|title=How To Make Miso Soup|website=Kitchn|language=en|access-date=2018-12-14|archive-date=2018-12-14|archive-url=https://web.archive.org/web/20181214213936/https://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786|url-status=live}}</ref>

When the ingredients involve clams such as ''[[Venerupis philippinarum|asari]], ''[[Corbicula japonica|shijimi]], or ''[[Meretrix lusoria|hamaguri]]'', they will impart flavorings that serve the role of ''dashi'' and thus it is not necessary to prepare any stock in advance.

Outside Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. The stock might include ingredients such as ''[[Allium fistulosum|negi]]'', [[carrot]], [[potato]] and ''[[daikon]]'' radish. In some versions of the dish, chicken stock, Western-style fish stock, and other non-''dashi'' bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true miso soup.