Miso Soup question!?!
Can someone explain what the Mison Soup paste is made from!. also what's the difference between red miso soup and white miso soup etc !?
CheersWww@FoodAQ@Com
CheersWww@FoodAQ@Com
Answers:
Hi,
Miso is made of soy beans, salt and Koji-yeast!.
The koji-yeast can be grown on different stuff such as bean, rice or grain!.
So basically how you prepare the soy beans ( boil or steam), and what kind of Koji you use gives you different Miso, resulting in various taste and colour!.
You can use different types of Miso to make vary your miso soup taste!. You can even mix different types of miso to make your original blend what fits your taste! White one is sweeter, and red saltier (which someone above also mentioned)
You can buy already mixed one at shops, for example "Okasan miso" (yellowish) is mild and you get the taste you are familiar with from the japanese restaurants overseas!.
Hope it helps and good luck!.Www@FoodAQ@Com
Miso is made of soy beans, salt and Koji-yeast!.
The koji-yeast can be grown on different stuff such as bean, rice or grain!.
So basically how you prepare the soy beans ( boil or steam), and what kind of Koji you use gives you different Miso, resulting in various taste and colour!.
You can use different types of Miso to make vary your miso soup taste!. You can even mix different types of miso to make your original blend what fits your taste! White one is sweeter, and red saltier (which someone above also mentioned)
You can buy already mixed one at shops, for example "Okasan miso" (yellowish) is mild and you get the taste you are familiar with from the japanese restaurants overseas!.
Hope it helps and good luck!.Www@FoodAQ@Com
Don't know exactly what the difference is between red and white miso, but red miso has a stronger/saltier flavor!. I like to blend the two when I make soup!.
The key to miso soup is the stock!. The dashi you buy in the store is no good because it's salty and miso is salty!. So the 2 combined is too much salt!. To make good miso soup you need to use katsuoboshi, dried bonito flakes!. Boil the katsuoboshi and add miso, then throw in your wakame and tofu, with green onion added while serving!.Www@FoodAQ@Com
The key to miso soup is the stock!. The dashi you buy in the store is no good because it's salty and miso is salty!. So the 2 combined is too much salt!. To make good miso soup you need to use katsuoboshi, dried bonito flakes!. Boil the katsuoboshi and add miso, then throw in your wakame and tofu, with green onion added while serving!.Www@FoodAQ@Com
wow i thought i knew and the more i read the more i am confused!.!.!. i hope you get a good answer i am starring this questionWww@FoodAQ@Com
Miso paste is made from fermented soy bean curd and it is a Japanese soup so I would go to a Japanese market to get your paste!. Here is the recipe that I use:
Ingredients:
4 cups dashi * (soup stock)
4 tbsp!. miso
wakame (seaweed), small pieces - optional
1/2 block tofu, cut into 1/2" cubes
1-2 stalks green onions, sliced thin
Other optional ingredients: spinach, cabbage, Shiitake Mushrooms , pork, abura age (fried bean cake), daikon (Japanese white radish), mochi (rice cake), or fish!.
Heat dashi !. Mix miso in small bowl with small amount of dashi and return to the dashi in the pan!. Bring to a boil; lower the heat!. Add tofu and wakame (optional)!. When soup comes to a boil, remove from heat and add green onions!. Avoid boiling too long - serve immediately!.Www@FoodAQ@Com
Ingredients:
4 cups dashi * (soup stock)
4 tbsp!. miso
wakame (seaweed), small pieces - optional
1/2 block tofu, cut into 1/2" cubes
1-2 stalks green onions, sliced thin
Other optional ingredients: spinach, cabbage, Shiitake Mushrooms , pork, abura age (fried bean cake), daikon (Japanese white radish), mochi (rice cake), or fish!.
Heat dashi !. Mix miso in small bowl with small amount of dashi and return to the dashi in the pan!. Bring to a boil; lower the heat!. Add tofu and wakame (optional)!. When soup comes to a boil, remove from heat and add green onions!. Avoid boiling too long - serve immediately!.Www@FoodAQ@Com