Miso Soup

[Jpstw]

I need some help, out of all the recipes i have made, my Miso soup is below negative, which is very horrible. So i am asking, how do you make it to be very delicious because i just cant get this good soup right?:bluush:

[bezz]

Recipe/instruction (http://web-japan.org/kidsweb/cook/part2/2-4.html)

http://www.gohanmuseum.com/recipe/imgs/img000791.jpg
related thread (http://www.jref.com/forum/showthread.php?t=19550)

[knina102]

eeh? I thought miso soup is only dashi stock and soya paste?? Uhm... + tofu cuts if available...I guess I nver really pay too much attention, hehehee, this is what I always have:relief:

[Jpstw]

alright thank you! both for the information!LOL, i appreciate the link with the "Kids Web page", great stuff.:cool:

[den4]

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 :)

[yukio_michael]

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.

[Stargazer]

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. :cool:

[LarsTheo]

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.

[MRC1]

Unless you really want to make it more than eating it, why not buy instant Mizo. I use KIKKOMAN myself here in the US.

[M.K]

Nahh, instant miso doesnt taste all right. they're pretty handy, though, you have to use soy-beans miso, or another made of wheat. they're quite tasty.

[M.K]

Nahh, instant miso doesnt taste all right. they're pretty handy, though, you have to use soy-beans miso, or another made of wheat. they're quite tasty.

[pipokun]

Just make instant miso soup with hot soy milk.
Depends upon your favor on soy products, but it is, at least, more nutritious.
And adding small amout of wasabi paste, not too much, in the soup makes you forget it is the intant one.

[Keigo Kanzaki]

Oh, how I love miso...

[Tomii515]

Omg I Love Miso Soup <3