Tea & Miso Soup - like at Sushi restaurants?

[orangewasabi]

okay, clearly I'm an ignoramus about teas since I can barely ask this question . . .

you know how the tea at sushi restaurants has that lovely roasted quality? and it's totally different from the green tea served in chinese restaurants?

What am I looking for when I'm buying tea for home that replicates that sushi-restaurant-flavour?

And other than those kikkomen packets, how would I make Miso Soup from scratch at home? I'm looking at a block of Miso Paste and it's not immediately apparent how to get from there to soup (dissolving a tablespoon of red miso in a cup of hot water is NOT the way to do it, so I've found).

please . . . point me in the right direction here.

[mochi mochi]

Miso Soup

2 Cups water
1 bag dashi-no-moto (soup stock)
5Tbl. shiro miso

1/2 C. water
1/4 cake tofu, diced
green onions, chopped
cooked somen noodles optional

Bring 2Cups water to boil; add Dashi no moto. Simmer 10 minutes; remove bag. Dissolve miso paste in 1/2 cup water. Add miso and cubed tofu to water. Heat just to heat tofu. Serve with green onions, somen noodles, wakame, or whatever you have on hand.

Hoji-cha or genmai cha (popcorn tea)?

[mrsmegawatt]

I love Genmai Cha!!!!!

[paulj]

Genmai Cha is green tea mixed with toasted rice. Some the rice grains are popped, like mini-popcorn. Hoji has a more assertive flavor, genmai a more soothing quality.
paulj

[scoopG]

Do you have real Miso then, in the solid, soft block? Not some powder? I suggest you use unsalted stock (like fresh chicken stock etc.) for more flavor. Depends on how much soup you want to make and how salty you like it. Say start with 4 cups of stock or water. Then start adding the Miso paste bit by bit, to taste. Miso paste is very, very salty - one tablespoon of Miso contains something like a third of the recommended daily sodium intake. Add chopped scallions or cubed tofu if you like. Can't offer any advice on tea I'm afraid.

[fourunder]

I am no expert on Japanese food, but what I am about to tell you I feel is the correct information you seek.

Traditionally, I think Japanese Teas use some finer powders or grinds of tea when making the Green variety in Japanese restaurants. I am not familiar with Chinese restaurants offering Green teas in restaurants here in the New York City area, but rather Jasmine, Black and Chrysanthemum leaves/petals I would suggest you find an Asian market that sells Japanese Green Tea Brands specifically.....and not a Chinese or Korean brands. When steeping tea, use a ceramic type cup with cover or a pot with cover. Add the tea loose and add hot water. Bruise the tea by stirring vigorously against the side of the vessel to release the essence. The amount of tea you use should be dictated by taste preference...... but here in the East, the Japanese restaurants tend to make Green Tea light/weak.

As for the Miso Soup, you were almost correct in your attempt to make soup. First let me tell you to consider adding some dry Wakame and or soft tofu. Both are easily found wherever you purchased the original Miso base. The only difference from succeeding on your prior attempt was.....you needed to push the Miso through a strainer or mesh screen into the hot water and simmer for a few minutes. The basic amount of Miso to water is one tablespoon to one cup of water, but you should adjust to your own tastes. If you include Wakame, you should allow for a little extra water, as this is usually salted and unless you rehydrate first, putting it in dry to your soup will add to the saltiness.

I hope this helps you in the future.

[paulj]

There is Japanese type of tea called Hojicha - roasted tea. It is the large leaf green tea (bancha) that has been toasted. It is readily available in Asian groceries or some Asian aisles. I did't think it is commonly served in restaurants. Still you might like it.

paulj

[anzu]

What color is the tea? If it is dark brown, it might be Hoji-cha, as others have mentioned. It cold also be barley tea, which is less strong than Hoji-cha.

If it is greenish, it is probably genmai cha. If it is more yellowish, it might be buckwheat (soba) cha.

Someone already posted a recipe for miso soup, but you can also add things like daikon and sato-imo (I don't what that translates to in English-- is it taro?). If you use any root veggies, though, those you put in while the water is cold. Everything else, you put in when it is hot, some time before adding the miso. Also, if you mix different types of miso (red and white, for ex.), you get a really deep flavor.

[Richard 16]

Miso soup is almost always made with a dashi for the liquid. Yes, you can buy the dried but if you have the ingredients it's really, really easy to make. I don't know any restaurants that use chicken stock; to me that just does not not go well - but if you want to try it and you like then there you go.

The basis of dashi is bonito flakes and a square of rinsed kombu. I use a lot of bonito in my dashi. I also add dried shitakis. Basically simmer them in some water. While there are many variations, that's usually pretty much it.

Restaurants tend to use a light miso, such as a white or red. The other day I had some at a restaurant that used a stronger one -- I'm guessing it was hacho; very strong.

A trick for adding the miso to the dashi in order to make the soup is to force it through a sieve, which will also remove any flakiness. I forget if this has been mentioned, but wait for the dashi to cool a little bit because boiling liquid will kill the enzymes. As for adding solids - tofu, wakame (another sea vegetable) and maybe some green onions are pretty standard. But the sky's the limit on more; whatever else you like. I take the shitakes from making the dashi and slice very thinly. Sometimes add very small dice carrots.

A trick to restaurant style green tea is to steep the tea very shortly and make it very mild. If it really was toasty then, as already mentioned, it likely had toasted rice or barley added. Just ask!

Have fun!

[Richard 16]

Ooops - I forgot to say to strain out the kombu and bonito...

There are plenty of recipes online as well!