by JewWario on March 9, 2013 · 6 comments
in: You Can Cook This
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Thanks, I’ve often seen the tubs of miso in the market and had wondered how to make miso soup.Now I can give up the pre-packaged variety, and I can finally make my own miso ramen~ <3
Keep up the good work!!!
Definitely something I make often.
Personally I like it strong, and with a hit of fish sauce in it. seaweed strips are my fave drop in, and mushrooms.
Prior to this my only connection with Miso Soup was from Rent:
“So that’s five miso soup
four seaweed salad,
three soyburger dinners
two tofu dog platters
and one pasta with meatless balls.”
That was surprisingly simple.
Keep up the good work, Mr. JewWario.
You don’t use “dashi”? While miso paste makes up part of the soup, the dashi or broth is the base. You could go the route of making your own by boiling a piece of konbu (kelp) with some kezurikatsuo (bonito flakes) and then straining out the solids if you happen to be a purist. Or you could go the route that most people do and simply buy the dried or instant stuff.
Then I like to add some negi (green onion), nori (toasted seaweed) and tofu. My wife used to add kinoko (mushrooms) to it as well but since we don’t live in Japan anymore it’s hard the find the right ones.
I have a request for you to try as I did this for a cooking class in high school. I want to you try making Kitsune Udon.