Hikari Miso Soup??
I've discovered a "to die for" fresh miso soup that I want more of. I bought some at a Food and WIne festival, after having tried so many bland ones. This brand Hikari is amazing, I have at least one bowl of it everyday! Full of tofu, seaweed and green onions. Anyone had it, know how to order it, or where to get it in British Columbia??
I am confused too. Are you talking about an instant Miso soup, or are you speaking of miso paste that you can use to make Miso soup with?? I am dying to find a good brand of instant miso soup. I normally make my own dashi and use both red and yellow paste, some tofu, wakami and an occasional raw sliced mushroom. But, lots of times I want it when I feel kinda crappy and don't want to have to make it up myself.
Was it one of these???
Uwajimaya in Seattle sells it. If you ever get down to Seattle you will see they have plenty on their shelves. http://www.uwajimaya.com/
I bought some this week when I saw they had a display of it. I tried it and thought that is the best I have purchased - restaurant quality and it is organic.
Here's the info on H MART
H-Mart Korean Grocery Store on Robson
Located at 590 Robson St. in Vancouver (phone 604-609-4567), close to downtown hotels and the famed Robson shopping district, is a Korean grocery store that is stock full of delicious Korean items - many without any English on the packages.
(of course this is a Japanese product , so their stock is not limited to Korean foods)
I just discovered the Hikari Instant Miso Soups and am also quite impressed! I actually bought it (they have many varieties) at the H MART on Robson Street (at Seymour). I love miso and the label says that it has only 140 mg sodium/serving. I find that difficult to believe as all others seem to have 600-900 mg/ per serving (obviously, I have to watch my sodium intake). Anyway, if you live in Vancouver, I'm sure you can find it there. I'm gonna stock up on it for my winters which are spent in the US!!!
Thanks for info. As a nutritionist, I think miso is great and already know a lot about it. I was just wondering if anyone else knew of the brand and where to get it. As I mentioned, Hikari is a brand, and the fresh miso soup I got from them was full of tofu, seaweed and green onions.
Unfortunately their website is rather vague. If anyone knows a place in British Columbia where I can purchase any Hikari miso products, I'd be really grateful!
Perhaps you can tell me more specifically what you mean by "fresh miso soup", to help me with my confusion. Like all other brands, they show both the miso and the instant packets on their site, but nothing seems to indicate an off-the-shelf product that would be considered a fresh miso soup that is full of tofu, wakame and bonegi.
If this was at a food show, as you say, had they made up a soup for the show? In that case, the fact that it was full of various ingredients would not be very meaningful in terms of the brand - you could do that with any brand. The important thing there would have been to find out what specific paste they had used and their recipe for the dashi. They show at least a dozen different miso pastes on their site. Perhaps you can get in touch with them through the site or through the show organizers and get their specific recipe and product, as well as a local source. The Hikari site shows both an LA and an NYC office with phone numbers under the _about us/offices & factories_ headings.
I didn't understand your post, until I googled and found that Hikari Miso is a brand, not only of miso (paste), but of instant soup packages, including osuimono, (which has nothing at all to do with miso). I guess you're talking about one of these instant soup packages. Here's their web site - you might be able to find a local or mail order source.
I didn't underestand how a "brand" of miso could equate with being full of tofu, seaweed, (presumably wakame) and green onions (bonegi). Miso is most commonly sold as a paste, and miso soup can be made from just about anything - you can stuff it with as much tofu or wakame as you wish. The real difference in the soups are the dashi (fish stock) and the brand/type of miso used. After you get the right dashi/miso broth mixture, (which can vary with recipe) you can put in as much of anything you like. For breakfast, we really use a lot of kamaboko and tofu. For dinner, as a soup course, we tend to make more brothy, with wakame, but less tofu and no fishcakes. I make dashi from bonito as well as niboshi - the niboshi is a much stronger taste, which you don't want with many food items. As far as miso goes, I have about 8 different ones in the fridge right now - pastes made from everything from chick peas to the standard Japanese soy based red and white, (they all start with koji - rice bran - that's what makes them miso). Some of these are made right here in Massachusetts by the South River Miso folks (but they won't ship until the weather is colder).
Miso Shiru is something I had virtually every day of my childhood, and much of my adulthood as well. I have never bothered with the pre-made instant packages, as it's so easy to make your own - just add whatever you like to hot dashi, then dissolve some miso paste in it. I buy the pre-washed and cut wakame, so that's easy to throw in. I always have tofu and bonegi in the fridge, so that's easy as well. If, for some reason, I'm out of home-made dashi, I'll even stoop to using instant Hon-Dashi. In fact, even when making it in a pan on the stove, you don't want to put in the miso until the very end, and usually off the heat. Some miso pastes are not pasteurized, and so have the extra benefit of living enzymes that are beneficial for digestion. If you boil these, you will kill the enzymes - so it's best to just mix it in after the dashi and the other ingredients have boiled. Of course, if you're using pasteurized paste, it doesn't really matter.
Here's the South River page - they have some really good history and making of miso information: