Nishiki Sport, Downtube IXNS, 1950's MMB3 Russian Folding Bike, MTB
Miso soup help
So, whenever I go out for sushi I absolutely LOVE Miso soup. I've bought two separate types (I never knew there are so many!), both paste, and not only do they not taste remotely like what I've had in almost every japanese restaurant but they also wreak havoc with my system.
Does anyone know the one that tastes like the kind in the restaurants? I don't think it's a matter of adding something to it because there's an undertaste that really doesn't agree with me.
* 2 teaspoons dashi granules
* 4 cups water
* 3 tablespoons miso paste
* 1 (8 ounce) package silken tofu, diced
* 2 green onions, sliced diagonally into 1/2 inch pieces
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Dashi is a combination of seaweed and fish. Alternatively, you can use a dashi soup stock to start. Yellow miso paste is sweet and creamy, red miso is stronger and saltier.
'71 Raleigh Sports, '84 Schwinn LeTour on the trainer (and available for hill repeats), '06 Scott CR1 SL (Ksyrium SL), and a yet-to-be-determined TT bike.
Danno, excellent recipe!
Air, I use red miso, and the packaging is entirely in Japanese, so I have no idea who makes it!
Danno perhaps didn't make it clear, but when you prepare miso soup, do not boil the miso once it's added. And you really do need to whisk it in. I use the extra firm tofu, BTW. I've also thrown in a bit of fresh cilantro at the end, when in the mood for that flavor kick.
Heh. I makes me a pretty nice little hot and sour soup, too.