Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 Hi Anyone have experience making authentic Miso Soup? I know it varies regionally and seasonally, but I'd like to give it a try from scratch, but I don't even know what ingredients to buy. I know I need Miso paste. I can find all kinds of recipes on the net, but they don't 'look' truly authentic. My roommate in college used to make it for me all the time, but would never let me know what was in it stating, 'ancient Japanese family secret'. When I tried to beat him up and force the info from him... well let's just say I never made it to his locker of ingredients ) Can someone suggest what ingredients to get and how to make it? I would rely on online sources only. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 Hi Pete, Miso soup usually uses dashi which contains fish for the broth. I've been using kombu powder intead (make sure to get a brand w/o msg or bonita which is also fish). It tastes about the same to me. You will need miso paste, approx 1 Tbs per cup of broth, to taste. You can use either yellow or red; the yellow is milder tasting, the red tangier & stronger. Some cubed tofu and some fresh kombu (seaweed) and you've got miso. I posted a vegetable dashi recipe in the soup folder. I use the kombu powder because I am lazy. hth, Peace, Diane , Pete Self <self.pete wrote: > > Hi > > Anyone have experience making authentic Miso Soup? I know it varies regionally and seasonally, but I'd like to give it a try from scratch, but I don't even know what ingredients to buy. I know I need Miso paste. I can find all kinds of recipes on the net, but they don't 'look' truly authentic. My roommate in college used to make it for me all the time, but would never let me know what was in it stating, 'ancient Japanese family secret'. When I tried to beat him up and force the info from him... well let's just say I never made it to his locker of ingredients ) > > Can someone suggest what ingredients to get and how to make it? I would rely on online sources only. > > Thanks! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 ok, thank you so much, and yes, i want without the fishies ) I'll check out the dashi recipe and thanks so much for the response --- On Mon, 11/10/08, strayfeather1 <otherbox2001 wrote: strayfeather1 <otherbox2001 Re: miso soup ingredient sources request Monday, November 10, 2008, 8:44 PM Hi Pete, Miso soup usually uses dashi which contains fish for the broth. I've been using kombu powder intead (make sure to get a brand w/o msg or bonita which is also fish). It tastes about the same to me. You will need miso paste, approx 1 Tbs per cup of broth, to taste. You can use either yellow or red; the yellow is milder tasting, the red tangier & stronger. Some cubed tofu and some fresh kombu (seaweed) and you've got miso. I posted a vegetable dashi recipe in the soup folder. I use the kombu powder because I am lazy. hth, Peace, Diane , Pete Self <self.pete@. ..> wrote: > > Hi > > Anyone have experience making authentic Miso Soup? I know it varies regionally and seasonally, but I'd like to give it a try from scratch, but I don't even know what ingredients to buy. I know I need Miso paste. I can find all kinds of recipes on the net, but they don't 'look' truly authentic. My roommate in college used to make it for me all the time, but would never let me know what was in it stating, 'ancient Japanese family secret'. When I tried to beat him up and force the info from him... well let's just say I never made it to his locker of ingredients ) > > Can someone suggest what ingredients to get and how to make it? I would rely on online sources only. > > Thanks! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 It is the simplest thing! boil some kombu seaweed (or Arame) or just skip the seaweed. Add the miso of your choice to a cup of water, stir until all dissolved and add to the soup. Turn off as soon as it starts boiling. I like to add shitake mushrooms to my soup water, and I also add grated ginger root. Also, scallions, cilantro and diced tofu go really well in it. Add a tsp or so of rice vinegar too if this helps (sometimes it does, taste it!) What I found is the type/brand of miso is a lot more important than what else goes into the soup. You might want to try different types. My partner likes his miso soup made with RED miso, I prefer it with the very LIGHT pale yellow or tan miso. Neither one of us likes it so much with the dark brown miso. , Pete Self <self.pete wrote: > > Hi > > Anyone have experience making authentic Miso Soup? I know it varies regionally and seasonally, but I'd like to give it a try from scratch, but I don't even know what ingredients to buy. I know I need Miso paste. I can find all kinds of recipes on the net, but they don't 'look' truly authentic. My roommate in college used to make it for me all the time, but would never let me know what was in it stating, 'ancient Japanese family secret'. When I tried to beat him up and force the info from him... well let's just say I never made it to his locker of ingredients ) > > Can someone suggest what ingredients to get and how to make it? I would rely on online sources only. > > Thanks! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 thanks! I'll get some of the red and the yellow and try them. I don't mind it being a strong flavor --- On Mon, 11/10/08, rosetalleo <rosetalleo wrote: rosetalleo <rosetalleo Re: miso soup ingredient sources request Monday, November 10, 2008, 9:21 PM It is the simplest thing! boil some kombu seaweed (or Arame) or just skip the seaweed. Add the miso of your choice to a cup of water, stir until all dissolved and add to the soup. Turn off as soon as it starts boiling. I like to add shitake mushrooms to my soup water, and I also add grated ginger root. Also, scallions, cilantro and diced tofu go really well in it. Add a tsp or so of rice vinegar too if this helps (sometimes it does, taste it!) What I found is the type/brand of miso is a lot more important than what else goes into the soup. You might want to try different types. My partner likes his miso soup made with RED miso, I prefer it with the very LIGHT pale yellow or tan miso. Neither one of us likes it so much with the dark brown miso. , Pete Self <self.pete@. ..> wrote: > > Hi > > Anyone have experience making authentic Miso Soup? I know it varies regionally and seasonally, but I'd like to give it a try from scratch, but I don't even know what ingredients to buy. I know I need Miso paste. I can find all kinds of recipes on the net, but they don't 'look' truly authentic. My roommate in college used to make it for me all the time, but would never let me know what was in it stating, 'ancient Japanese family secret'. When I tried to beat him up and force the info from him... well let's just say I never made it to his locker of ingredients ) > > Can someone suggest what ingredients to get and how to make it? I would rely on online sources only. > > Thanks! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 You're very welcome. Now I want a cup myself LOL. Peace, Diane , Pete Self <self.pete wrote: > > ok, thank you so much, and yes, i want without the fishies ) I'll check out the dashi recipe and thanks so much for the response > > --- On Mon, 11/10/08, strayfeather1 <otherbox2001 wrote: > strayfeather1 <otherbox2001 > Re: miso soup ingredient sources request > > Monday, November 10, 2008, 8:44 PM > > > > > Hi Pete, > > > > Miso soup usually uses dashi which contains fish for the broth. I've > > been using kombu powder intead (make sure to get a brand w/o msg or > > bonita which is also fish). It tastes about the same to me. You will > > need miso paste, approx 1 Tbs per cup of broth, to taste. You can use > > either yellow or red; the yellow is milder tasting, the red tangier & > > stronger. Some cubed tofu and some fresh kombu (seaweed) and you've > > got miso. I posted a vegetable dashi recipe in the soup folder. I > > use the kombu powder because I am lazy. > > > > hth, > > Peace, > > Diane > > > > > > , Pete Self <self.pete@ ..> wrote: > > > > > > Hi > > > > > > Anyone have experience making authentic Miso Soup? I know it varies > > regionally and seasonally, but I'd like to give it a try from scratch, > > but I don't even know what ingredients to buy. I know I need Miso > > paste. I can find all kinds of recipes on the net, but they don't > > 'look' truly authentic. My roommate in college used to make it for me > > all the time, but would never let me know what was in it stating, > > 'ancient Japanese family secret'. When I tried to beat him up and > > force the info from him... well let's just say I never made it to his > > locker of ingredients ) > > > > > > Can someone suggest what ingredients to get and how to make it? I > > would rely on online sources only. > > > > > > Thanks! > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 Hi, I usually make a Kombu-Shiitake Dashi by taking a piece of kombu and 4 or 5 dried shiitake mushrooms-you can easily get both at asian markets-combine with about 6 cups of water and let sit for 15 to 20 minutes.Bring to just a simmer over medium heat.Gently simmer for 2 to 3 minutes then remove kombu and mushrooms(you can reserve them for another use),you can store the stock,covered for about a week. I like a range of miso soups,but here is one that I'm eating lately: 1 cup kombu-shiitake stock i scallion,sliced on the diagonal 1 mushroom cap,thinly sliced 3 inch piece of carrot,cut into matchsticks 1/3 cup chopped kale 1 tablespoon dark miso 1 tablespoon nutritional yeast flakes(optional) Combine stock,onion and mushroom in saucepan and bring to a boil.Lower the heat and simmer for 5 minutes. Add the carrots and kale and simmer for 10 minutes more,or until the kale is tender. Dissolve the miso in some of the broth and add it to the soup.Remove from the heat and allow to steep for a minute before serving. Add the nutritional yeast flakes if using. Serves 1. I pared this recipe down from the recipe listed in a book called " Japanese Foods That Heal " ,by John and Jan Belleme so it would serve 1,and I added the optional nutritional yeast flakes. Miso soups can be as simple as tossing in a few scallions,or maybe some soba noodles-or you can make a main meal out of it. Hope you enjoy! Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2008 Report Share Posted November 11, 2008 Hi, Pete -- I used to live in Japan, so I can tell you what I know, which certainly isn't all there is to know about miso soup! The bad news is that most miso soup isn't vegetarian. Like many Japanese soups it starts out with broth made from very thin shavings of a smoked fish, called in Japanese katsuo boshi. The shavings are boiled along with a piece of kombu seaweed, then removed. The miso paste (red or yellow) is mixed with a bit of the hot broth to dilute it, then poured into the broth through a long strainer to remove bits of soy skin, etc. The beneficial enzymes in the miso are killed if they are boiled, so the miso is added at the last moment and serving immediately. A few cubes of tofu and a few bits of seaweed can be added just before serving. You could substitute dried shiitake mushrooms to make a vegetarian broth with delicious results. Hope that helps, ~ irene Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.