White, red or black miso for miso soup?
 

From what I understand, the white miso is the mild, the red miso is the medium and the black miso is the richest flavor. Which miso is the one traditionally used in miso soup. I currently use the red miso because I prefer the flavor. Just curious if anyone has anything to share regarding this topic.

They all are. It depends on the region of Japan. Each area tends to use the variety closest to it`s regional type, so depending on where someone is from the "normal" miso for soup will be different.

Just for reference, can you give a general idea of what regions would more commonly use which type?

Red to the north, white to the south, and the darkest around Nagoya.
But it`s not just color - there are different things it is made out of, etc, depending on the region, and "islands" of one type in an area of mainly another. I am not all that knowledgeable really, so can`t give that much detail.

This is the basic and rough distribution. In no area do all the families use the same miso.

Hokkaido & Touhoku: Reddish-brown / salty malted rice miso

Kanto (area in light yellow): Light reddish-brown / salty malted rice miso

Around Nagoya (area in red) : Very Dark (it's close to black but this is what we call red miso in Japanese.)/ salty bean miso

Kansai (area in pink): White / sweet miso

Southern Shikoku: same as Hokkaido & Touhoku.

Western Kyushu (far left): Light reddish brown / medium salty miso (wheat and/or rice miso)

Thank you Nagoyankee! I was looking around for a map like this to post but couldn`t find anything that was quite that clear.

I really like the white miso with some enoki mushrooms, tofu cubes, and plenty of green onion on top! It was the kind served where I lived, in Kansai