Editing Miso soup (section)

== Other ingredients ==
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[[File:NGO Nishi Machikado-ya Chichibudori Tonjiru 20220927-05.jpg|thumb|250px|''[[Tonjiru]]'' style miso soup with ''[[Allium fistulosum|negi]]'']]
According to [[Japan]]ese custom, ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus [[Allium fistulosum|negi]] and [[tofu]], a strongly flavored ingredient mixed with a mildly flavored ingredient, are often combined. Ingredients that float, such as [[wakame]] seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients may include mushrooms ([[Pholiota microspora|nameko]] or [[shiitake]]), potato, [[taro]], seaweed, [[green laver]], onion, [[Allium tuberosum|nira]], [[Phaseolus vulgaris|common bean]], [[Cryptotaenia japonica|mitsuba]], [[Shrimp and prawn as food|shrimp]], [[Fish as food|fish]], clams, and sliced [[daikon]]. Almost any Japanese ingredient may be added to some type of miso soup. However typical miso soup recipes contain a small number of additional ingredients beyond ''dashi'' stock and miso.

If [[pork]] is added to miso soup it is called ''[[tonjiru]]'', meaning 'pork soup'. Tonjiru is a soup served for dinner and lunch and not usually eaten for breakfast.

Hearty and robust cold-weather variations may include [[daikon]], deep-fried tofu called ''[[abura-age]]'', potatoes, onions and dark miso. Lighter variations are better suited for spring and summer and made with ingredients such as [[cabbage]], [[Oenanthe javanica|seri]] [[myoga]] and/or [[eggplant]].