What is Miso soup?!


Question: What is Miso soup!?
Answers:
Miso Soup

"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish)!. Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength!. Add more dashi to your soup if you want a stronger stock!. You can use yellow, white or red miso paste for this soup!. Yellow miso is sweet and creamy, red miso is stronger and saltier!."


INGREDIENTS

* 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


DIRECTIONS

1!. 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!.Www@FoodAQ@Com

Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste!. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference!.

heres a recipe

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!.Www@FoodAQ@Com

I am a former chef and worked in Japan back in the 1980's, it is a mixture of vegetables, seaweed, tofu in a dashi based broth with one of the many miso pastes dissolve into the broth at the end, you shold never oil miso or it separates in the bowl!.

You make up the soup, only warming the tofu and seaweed, take a bit of the broth and like cornstarch you temper the miso and stir it in off the heat!.

I prefer yellow or white miso, brown is to strong and hacho is really strong, it is a light brothy soup with a few added treats, is healthy and can be made by anyone in pinch, dashi is a broth you can make or buy a packaged or premade to dilute!.Www@FoodAQ@Com

check this clip
http://allrecipes!.com/Recipe/Miso-Soup/D!.!.!.Www@FoodAQ@Com

Go to allrecipes!.com for this great Japanese noodle soup/!.Www@FoodAQ@Com





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