Guest guest Posted December 21, 2009 Report Share Posted December 21, 2009 Miso is usually sold in the health stores. Making miso soup is very simple, just make sure that you add miso at the very end when you stopped boiling. This is important in order to preserve miso's healing properties. Through experimenting, you will know what kind of miso paste or mix of the two you prefer. The lighter the sweeter. Dark one is strong since it is fermented for a longer time. Here are thwo links where you can get basic facts about miso, and recipe for the miso soup from John and Jan Belleme, people who studied miso making process in Japan, and made miso very popular in North America: http://www.choose-healthy-food.com/miso.html http://www.choose-healthy-food.com/miso-soup.html Regards, Olga. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2009 Report Share Posted December 21, 2009 Thanks everyone for the Miso help! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2009 Report Share Posted December 21, 2009 olga Thanks for those wonderful links to the miso soup recipes! The kombu-shitake stock in the first recipe sounds amazing. When I make miso soup, there's always something " missing " from my recipes so it never tastes the same as it does in Japanese restaurants. I'm wondering if it's the absence of kombu. There are a lot of huge Asian supermarkets near m house, so I'm going to buy some kombu tomorrow and test it out! Quote Link to comment Share on other sites More sharing options...
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