Miso Soup
- Thread starter Jpstw
- Start date
- 15 Nov 2002
- 1,837
- 64
one thing to remember is to add the miso in last, and to turn off the heat so you don't boil the miso. Boiling the miso is bad....also don't freeze your miso....that's not good either....and don't forget to add the bonito flakes or powder for the stock to make it like what they serve in the restaurants....we tried using veggie stock before, but the flavor just doesn't come out quite right.... 
have fun
have fun
- 8 Mar 2005
- 2,139
- 89
Hmmm add the miso last you say? Okay, I've been just throwing everything in there at once... My local Korean grocery store either ran-out or stopped carrying the miso I normally buy w/ bonito etc included so I've had to switch to adding dashi... (Now that was a bit of a surprise the first time that I tasted my new miso without the dashi flavour...)
I've got the taste about right, but I'll switch to adding the dashi stock to the hot water, then adding the miso, & then wakame.
I've got the taste about right, but I'll switch to adding the dashi stock to the hot water, then adding the miso, & then wakame.
Hello,
den4 is correct. The miso should be added at the very end. Even turn your soup off. Then add the miso. If you boil or cook the miso on high you'll kill the good enzymes in it.
I read that recipe on the website; that seemed like a very salty miso for me. I used to use 1tbsp miso to 1 cup water, and my family complained that it's too salty. I took it back to about 3/4 tablespoon and it's more like restaurant quality.
I mostly like tofu and wakame in mine, just like in the restaurants, but sometimes we add carrots - it's fun to make them into flowers. Cut five lengthwise V shapes into the carrots. Then slice thin. Each slice will look like a flower with petals.
den4 is correct. The miso should be added at the very end. Even turn your soup off. Then add the miso. If you boil or cook the miso on high you'll kill the good enzymes in it.
I read that recipe on the website; that seemed like a very salty miso for me. I used to use 1tbsp miso to 1 cup water, and my family complained that it's too salty. I took it back to about 3/4 tablespoon and it's more like restaurant quality.
I mostly like tofu and wakame in mine, just like in the restaurants, but sometimes we add carrots - it's fun to make them into flowers. Cut five lengthwise V shapes into the carrots. Then slice thin. Each slice will look like a flower with petals.
LarsTheo
Lars
- 18 Oct 2006
- 16
- 0
I use dashi stock from a concentrate, but I don't remember the proportion of miso to stock - I just make it to taste. I also generally only add tofu and wakame. If you boil the soup after the miso has been added, it will have a tendency to separate, but if you keep the temperature of the broth low enough, the miso should stay dissolved.
- 19 Feb 2007
- 11
- 0
Oh, how I love miso...
