Properly Adding Miso To Soup?!
I absolutely adore miso soup. I can get all the steps down fine, with the exception of dissolving the miso into the broth. Every time I try, I end up with white-ish clumps forming that just won't dissolve, and sometimes even whole soy beans!! Am I doing something wrong, or do I just have the wrong kind of miso?
Any help would be greatly appreciated!
Thank you :D
Answers:
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The first girl is right and I have seen miso when I worked in Japan with added soya beans, but one other detail she did not mention is you cannot boil the soup after adding the miso, it will separate and clump and it destroys the flavour, dissolve it in the hot soup when you serve it.
I use white, red and dark miso, in Japan they have a few other types not seen in North America, here in Toronto Canada I use it it for soups, marinades and even a salad dressing it works like dijon mustard as a thickener.
Try using a ladle to dissolve the miso paste before adding it to the soup instead of adding it to the pot as one big clump. Scoop some of the hot dashi stock and dissolve the paste with some chopsticks or a small whisk - that way you won't get as many big lumps. Also, I don't believe there shouldn't be any whole soy beans in the paste. =/
Hope that helps!
Try to add the miso slowly and dissolve it over a low heat.
Japanese Miso Soup Recipe http://japan-australia.blogspot.com/2010…
Japan Australia Blog
http://japan-australia.blogspot.com/2010…