What is the best miso soup (miso shiru)?

B

bezz

先輩

2 Aug 2003

398

2

• 6 Apr 2006

• #26

Recap

Posting pics again due to domain name change.

bezz said:

Bamboo shoot and wakame seaweed

Click to expand...

 

B

bezz

先輩

2 Aug 2003

398

2

• 13 Apr 2006

• #27

蜆

Asiatic clam, with red miso

 

Hiroyuki Nagashima

TAN

Twenty-year veteran

18 Jan 2005

11,684

3,649

• 13 Apr 2006

• #28

WARABI (a bracken) was in the miso soup of my home this morning.
ofukuro-aji.net - This website is for sale! - ofukuro aji Resources and Information.

 

B

bezz

先輩

2 Aug 2003

398

2

• 9 May 2006

• #29

More Recap


Left: spikenard & tumip flower, Right: green aspalgus


Left: fried tofu & cabbage, Right: wakame stem & tofu

 

Ewok85

先輩

14 Nov 2003

2,401

44

• 9 May 2006

• #30

Whats the best way to fry tofu? Just drop it in a pan with some butter... and fry it?

 

yukio_michael

後輩

8 Mar 2005

2,139

89

• 10 May 2006

• #31

^^ seconded! And can you buy fried tofu? I've seen it in blocks and it doesnt look like it's normal colour and texture... I'm off to the local korean grocery store down the block and making some miso...

 

Minty

後輩

26 Feb 2006

403

6

• 12 May 2006

• #32

Ewok85 said:

Whats the best way to fry tofu? Just drop it in a pan with some butter... and fry it?

Click to expand...

Not with butter with vegetable oil, and you need to add a bit of salt and soya sauce to it.

 

Sensuikan San

The Geezer

Rest in Peace

9 Feb 2005

718

48

• 17 May 2006

• #33

yukio_michael said:

^^ seconded! And can you buy fried tofu?.....

Click to expand...

Yes ... at least I can in Vancouver ... not spectacular ... but pretty good. Most supermarkets [ We have "T &T" (out of Hong Kong) up here].

ﾆ淡ﾆ停?｡ﾆ停?

 

J

J-Life

後輩

10 Sep 2003

33

0

• 22 May 2006

• #34

My wife makes miso by mixing the white paste with red and then putting in a ton of onions. It's like eating pasta and I gag on onions. Therefore I like the instant variety pack with the paste and dry packet *( http://www.jlifeinternational.com/Catalog/Food/freshmiso.html ).
My mother-in-law in Japan makes it with tiny clams (Shijimi) for the broth and adds miso and negi (green onion). Bonito on top and sometimes fu (sp?) on top...... not sure what to call them in English except maybe "soup nuts"... or crachers????

 

B

bezz

先輩

2 Aug 2003

398

2

• 18 Jun 2006

• #35

Left: tofu and enoki mushroom
Right: tofu and shimeji mushroom

 

B

bezz

先輩

2 Aug 2003

398

2

• 9 Aug 2006

• #36

Left: potato&onion, Right: potato&bacon

 

K

kirby36

Kouhai

8 Aug 2006

47

3

• 11 Aug 2006

• #37

I have Japanese acquintances told me,Hodashi benito fish flavored soup is a popular subsitute for Miso nowadays.

 

Dena81

ﾅ陳ｳ窶ｹCﾂー窶堙絶?堙

19 Aug 2006

24

0

• 19 Aug 2006

• #38

This one sushi place I frequent has had the best miso soup I have ever tasted in my life! I want to one day ask them for the recipe since I know from my various experience in eating at Japanese restaurants that the miso soup is rarely ever the same x.x;

 

undrentide

Japa'n vagyok

18 Jan 2006

3,652

310

• 19 Aug 2006

• #39

My favourite is
- onion (cut in the same direction when you make onion rings, though it first has to be halved)
- cabbage

My mother is from Sapporo, Hokkaido and she sometimes puts a little bit of butter after the soup is served in a bowl. It really is delicious!

 

B

bezz

先輩

2 Aug 2003

398

2

• 23 Aug 2006

• #40

Left: eggplant & pumpkin, Right: eggplant & myoga ginger

 

N

Namioto

後輩

23 Aug 2006

10

0

• 29 Aug 2006

• #41

Soup base of dashi and mugi miso (barley miso)
ingredients: tofu cubed, wakame, green onions, enoki/shimeji, clams are great too, and rice. Yup, rice.

In Japan they refer to the mixing of rice in your miso soup as "nekomama". I've been told that this is because they feed the leftovers to their cats. As such, this is a rude way to eat your miso soup at some establishments that would be insulted by that. Try it though, nekomama is the best.

 

B

bezz

先輩

2 Aug 2003

398

2

• 19 Sep 2006

• #42

アサリ

Manila littleneck (Ruditapes philippinarum)

 

yukio_michael

後輩

8 Mar 2005

2,139

89

• 20 Sep 2006

• #43

I'm kind of confused about the dashi soup stock... In Japan, we ate miso which was pretty cheap variety, it was the common type that you get as individual packets which was miso paste, that we added seaweed to...

I make miso using ingrediants similar to the following:



+ wakame, + tofu, sometimes + enoki mushroom added to hot water.

The miso base I have above has bonito in it as an ingrediant... I know it may not be exactly 'authentic' miso--- but is it okay to use hot-water instead of dashi stock for my ingrediants?

Confused!

 

B

boroboro

Old Sansei

5 Jan 2004

34

0

• 23 Sep 2006

• Thread starter
• #44

My gosh I've been away for a long time. Bezz-sama where did you find all those deliscious pix? Yukio-Michael I don't think there is a "real" miso soup. I think it's whatever you like that counts. I must admit that I do like using hon dashi or fresh fish stock whenever I make miso but just look at all the varieties that Bezz has posted and they all look great. You might try using a recipe that calls for miso paste and stock so that you have more control over the flavor (and the salt). I'm going to try making a couple of the soups that Bezz has posted tomorrow (it's cold in Colorado, first snow).

 

yukio_michael

後輩

8 Mar 2005

2,139

89

• 25 Sep 2006

• #45

I am told by the site which manufactures the stock that I use, (Marukome), that I am very lucky (I am not making this up), because my stock includes the taste that the dashi soup stock would.

Thank you, Murokome-sensei!

...that said, I am a little disapointed that the English version of the original site sort of looks like it was designed in 1996. ☝

 

B

bezz

先輩

2 Aug 2003

398

2

• 5 Oct 2006

• #46

Left: sweet potato & green onion, Right: taro and wakame

 

B

bezz

先輩

2 Aug 2003

398

2

• 17 Oct 2006

• #47

Left: Spanish mackerel, Right: Red snapper

 

R

ricecake

先輩

13 Jun 2006

1,166

13

• 21 Oct 2006

• #48

bezz ...

You indulge us with those deliciously looking pictures.

 

B

bezz

先輩

2 Aug 2003

398

2

• 5 Nov 2006

• #49

Left: turnip & scallion, Right: mackerel & chrysanthemum

 

B

bezz

先輩

2 Aug 2003

398

2

• 12 Nov 2006

• #50

Left: yellow tail and daikon radish
Right: frozen (spongy) tofu and nameko mushroom