The primary ingredient in miso soup is miso paste, which is made from fermented soybeans, salt, and koji (a type of mold). Miso paste gives the soup its rich, savory flavor, known as umami. The soup typically consists of dashi, a broth made from seaweed and fish flakes, as the base. Other ingredients may include tofu, seaweed (often wakame), and various vegetables depending on regional variations or personal preferences. Miso soup is a staple in Japanese cuisine and is often enjoyed as a part of breakfast or meals.