Japanese soup flavorings are often made with miso, a fermented soybean paste. Miso is a traditional Japanese seasoning that has been used for centuries and is a key ingredient in many Japanese soups. It is made by fermenting soybeans with salt and koji, a type of fungus, and can be found in a variety of flavors and colors. Miso is a versatile ingredient that can be used to add depth and complexity to a variety of dishes.