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Getting started with miso soup- help

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So I have miso paste, Ito-wakame (dried seaweed), and soup stock - bonito flavor.
Do I have what I need to make miso soup? And if so how do I make it?
I'm craving it so badly.

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  1. A simple seearch yeilds a plethera of recipes from many tested sources.
    http://japanesefood.about.com/od/miso...

    1. If you have a liter of bonito soup stock, add a handful, or two of crushed or diced seaweed, plus 1 T miso paste, and bring slowly to a simmer, stirring to dissolve the miso.
      Strain it and use the resulting dashi as a soup base: add udon or buckwheat based noodles, chives, thinly sliced seafood, tofu or meat, and your soup will be ready.
      As you progress, you'll want to use bonito flakes instead of bonito flavor base stock, but work with what you have, to get started.

      1 Reply
      1. re: jayt90

        Isn't the resulting broth essentially miso soup or miso broth and not "dashi?"

        My understanding of dashi is that it's strained fish/seaweed broth, used as a base for soups including miso soup.

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          1. here's a link that expains miso soup really clearly. Check it out - It's so easy to make!!

            http://www.justhungry.com/japanese-ba...