Definition of "misoshiru"

The second taste of Kaiseki is the soup, misoshiru. Like consomme and potage in Western cooking, Japanese soups can also be divided into clear soup and unclear soup.

1972, Kaichi Tsuji, Kaiseki, page 168

Pretty arcane stuff - a mixture of green tea and miso-shiru.

2008, David R. Hall, Steven A. Hall, Kokoro, page 116

He cooks his breakfast of rice and misoshiru and packs onigiri rice balls for his lunch.

2009, Kiyo Sato, Kiyo's Story