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| Miso Soup |  lilreenz |
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| #1 | j-snyder |
May 14 2008 20:21 |
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Absolutely. Miso is the fermented bean paste used as the soup base (like chicken broth or beef broth), so the dry packets are basically concentrated broth. Add anything you like to it :) |
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| #2 | lilreenz |
May 14 2008 20:32 |
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so i could basically buy miso paste and add boiling water and it would be the same? (sorry to ask a silly question) |
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| #3 | j-snyder |
May 14 2008 20:42 |
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I don't know, to be honest. I know Miso is the base for the broth, but I don't know if they add anything else to it. I *do* know it's the Miso part of it I like, so I've been tempted to buy miso paste and use it in stuff, but I've not been brave enough yet. You'll have to try it and let me know ;) Besides, the little packets are cheap enough that I can justify that aversion :) |
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| #4 | lilreenz |
May 14 2008 20:57 |
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thanks!! might have to experiment |
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| #5 |  medveditsa |
May 14 2008 21:09 |
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Yep, it's the same if you just get miso paste instead of the packets. You don't have to add anything, but I think it's yummy to add greens, scallions, and some cubed tofu. |
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| #6 | lilreenz |
May 14 2008 21:12 |
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thanks....just want miso soup without the fish =) |
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| #7 | j-snyder |
May 14 2008 21:12 |
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ooh if that's the case, maybe I'll splurge a little and try some Miso paste instead of the dry packets :) Neat. |
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| #8 | bebe_66 |
May 15 2008 16:58 |
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i bought some miso paste and it is very strong. i tried to make a soup with it and i wasn't that keen but i add it to casseroles and the like as a stock. you have to make a slack with the paste (is that what it is called? - you know, add a bit of water to the paste first before adding to the dish so it doesn't just sit in lumps). i'm not sure it was my greatest health food investment but still. |
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| #9 | diyeana |
May 16 2008 04:31 |
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I have definitely seen miso packets that are fish-free. I buy them at a Vietnamese store near my favorite Pho restaurant (which is another delicious thing to make....) I love miso with lots of tofu, scallions & seaweed. I think I need to go there and get more soon! |
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| #10 | lilreenz |
May 16 2008 15:06 |
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Thank you Diyeana, good to know they're out there...just have to keep searching. |
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| #11 | ms_joanna |
May 17 2008 00:21 |
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According to Wikipedia, Japanese miso soup is traditionally made with a stock called dashi, which is prepared from either shiitake... or... katsuobushi (known as "Shaved Fish" to John Lennon fans). As a Western barbarian (and veggie), I just make miso soup with water. Miso-Cup, a brand of packaged miso powder, is vegetarian, flavored only with onion and wakame. |
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| #12 | appelsap |
May 17 2008 03:22 |
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Just one note: you may already know this, but please don't add the miso to boiling water, it destroys the miso and much of its beneficial properties. If the flavor is totally off, this might be the reason. Just add the miso right after turning off the heat. I also usually find it helpful to mix the miso I'm going to put in the soup with a bit of the soup stock in a seperate bowl immediately before I add it - it helps it mix in more quickly and more thoroughly.
I usually make my stock with 'kombu/konbu', also known as 'dried kelp'. I just boil it in some water for awhile, remove it, continue with soup making. |
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| #13 | purpleorchid89 |
Jun 21 2008 00:07 |
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Save yourself money and just get miso paste and water! That is really all you need. |
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| #14 | lysistrata |
Jun 21 2008 00:10 |
| Personally I don't like miso made with just water. It is a little too yeasty flavored for my liking. A good broth helps cut the fermentation flavor. Onion and vegetable broths are both excellent. | ||
| #15 | mediatinker |
Jun 21 2008 00:24 |
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Some miso packets that are meant for one-serving soups contain dashi, the broth that gives miso soup its flavor. Most (not all) dash recipes contain fish. So read the label. Miso soup is more than miso and water. Here is a basic recipe that includes fish: MISO SOUP FOR TWO 700 ml water 2" strip of dried kombu seaweed small handful of katsuobushi (also called bonito flakes) usuage (deep fried tofu pads) cut into strips green onions, cut into thin rounds sake salt miso, about 2 large Tbsp sprigs of fragrant herb (like mitsuba) DASHI: Put the kombu in cold water and bring to a boil. When it boils, turn off the heat and throw in the katsuobushi flakes. When they sink to the bottom of the pan, strain the liquid, reserving the liquid for your soup and the rest of the stuff for other dishes, if you like. SOUP: In a soup pan, heat the usuage and the green onion and a pinch of salt until the onion smells fragrant but nothing is browned. Pour in a bit of sake to deglaze the pan, then add the dashi. At this point you can stop and wait for everything else to cook. Just before serving, heat the soup and add the miso. Do not boil it. Lay the herb in the bottom of your bowl and ladle the soup over it. For a vegetarian version, substitute some dried shiitake mushrooms for the katsuobushi. add them to the cold water with the kombu to allow their flavor to develop in the broth. |
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| #16 | rnjt |
Jun 23 2008 15:33 |
Original Post by appelsap: yep, it does. and miso is great to get that b12 in your diet. |
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| #17 | lysistrata |
Jun 25 2008 03:17 |
| ^what makes you think there is b12 in miso? | ||
| #18 | rnjt |
Jun 25 2008 10:12 |
Original Post by lysistrata: the bacteria in the fermentation process produces b12 |
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