miso soup

[_step_off_]

Hello :) I originally posted this in veganpeople, but it was suggested that I move it, so here it is

Comments

[br0ken_dolly]

i just mix miso in very hot water... i didn't even know there was anything else that people do to it.

[kingfissure]

I do it in a more-or-less traditional way; I start by making dashi (stock) from kombu (a particular type of seaweed). I let the kombu soak in water in a pot for 15-20 minutes, then turn the heat on to medium and bring almost to a boil. Then I remove the kombu, and drop the heat a little. Stir in the miso paste, add small cubes of silken tofu and/or wakame (another type of seaweed) et voila. Never let the soupboil once the miso paste is in, it takes away from the flavour.

The type of miso paste really has a big part in the final flavour of your soup--there are several different kinds of miso soup. What's predominately found in North American sushi houses is shiro (white) miso. Another favourite is akai (red) miso, which has a stronger flavour.

[protoaxl]

I do the kombu thing too. I enjoy the texture of the wakame in my soup. But I will leave out the tofu next time and try it with rice noodles or something for variety.

But the above method is traditional and I think it makes great miso soup.

[renagrrl7]

I boil some water up, pour it into a bowl with a few dried shiitake mushrooms, maybe add some spinach leaves (they'll wilt almost on contact with the hot water), a diced green onion and a fat tablespoon of white miso. If you have flavorless miso soup, it's probably just because you're not putting in enough miso, or that it's settling at the bottom of the bowl (just give it a quick stir).

Also, don't let miso boil because it loses all its sweet enzyme action (it's a fermented product). I don't know how it affects taste, but I never do it anyway.

[firespryte333]

While making soup with dashi, as described above, greatly improves the flavour, I make it all the time without bothering and it's great! I prefer red miso, myself, and just make sure I put in enough that it's sufficiently flavourful. Just put it in bit by bit until you've got the flavour you're looking for.

[weizenwind]

Something that's not authentic at all but quite tasty is adding a little spoon of tahini to the soup. Add less if it's the toasted kind. It adds some nice depth to the broth.