Japanese soup flavoring

MISO

This fermented paste made from soybeans and koji is a staple in traditional Japanese broths and marinades.

This clue points to "miso," a traditional Japanese seasoning made from fermented soybeans, often used as a base for miso soup. The word "flavoring" hints at its role in giving the soup its rich, savory taste. It’s a straightforward definition with no wordplay—just a direct reference to a well-known part of Japanese cuisine.