Miso Soup Word Search
A free Miso Soup word search you can play straight in the browser. The 12-word list draws on the ingredients, dishes, and flavors of a food topic, hidden across a 15×15 grid in every direction. Drag through the letters to mark a word off.
Words to find: MISO, TOFU, WAKAME, DASHI, KOMBU, BONITO, NORI, SHIITAKE, ENOKI, NAMEKO, KABOCHA, DAIKON.
Words run in any of eight directions, backwards included — if one refuses to turn up, try reading the grid right to left.
Miso Soup word list, defined
- MISO /mɪˈsoʊ/ · noun
- A savory paste made from fermented soybeans and salt, used in Japanese cooking to add flavor to soups, sauces, and marinades. Related: soy paste, fermented soybean paste, Japanese seasoning.
- TOFU /təʊfuː/ · noun
- A food made from soybeans, often used in East Asian cuisine, and often sold in a block or as a soft, creamy paste. Related: soybean product, bean curd, soy cheese, mung bean product.
- WAKAME /wækəmi/ · noun
- A type of edible seaweed, commonly used in Japanese cuisine, particularly in miso soup and salads. It is known for its rich, umami flavor and soft, gelatinous texture. Related: seaweed, kombu, nori, dulse.
- DASHI /ˈdɑːʃi/ (British) · /ˈdɑːʃi/ or /ˈdæʃi/ (US) · noun
- A Japanese soup stock made from kombu (dried kelp) and often katsuobushi (dried bonito flakes), used as the foundational broth in miso soup and many other Japanese dishes. Related: stock, broth.
- KOMBU /kɒmbuː/ · noun
- Kombu is a type of edible seaweed, commonly used in Japanese cuisine, particularly in dashi, a traditional broth. Related: wakame, nori, dulse, kelp.
- BONITO /bəˈniːtəʊ/ (UK), /bəˈniːtoʊ/ (US) · noun
- A medium-sized oceanic fish of the mackerel family (genus Sarda), related to tuna, with blue-striped upper flanks and dark flesh prized for grilling and canning. Related: skipjack, albacore, mackerel, tuna.
- NORI /noʊriː/ · noun
- Thin sheets of seaweed, often used in Japanese cuisine, particularly in sushi and maki rolls. Nori is typically made from the red algae species Porphyra yezoensis or Porphyra tenera. Related: seaweed, kombu, wakame, dulse.
- SHIITAKE /ʃiːˈtɑːkeɪ/ · noun
- A type of edible mushroom native to East Asia, widely cultivated and used in cuisine for its rich, earthy flavor and meaty texture. Related: Lentinula edodes, oak mushroom, shan mu, Chinese mushroom.
- ENOKI /ɛnəʊki/ · noun
- A type of long, thin, delicate mushroom with a crunchy texture and a mild, sweet flavor, often used in salads and as a garnish. Related: shiitake, maitake, oyster mushroom.
- KABOCHA /kɑːˈboʊtʃə/ · noun
- A type of Japanese winter squash, often used in Japanese cuisine. Related: winter squash, Japanese pumpkin, kabocha squash.
- DAIKON /ˈdaɪkɒn/ · noun
- A large, long white winter radish of East Asian origin, with a mild flavour, widely used in the cuisines of Japan, China, and Korea. Related: radish, mooli, white radish, winter radish.
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