Homemade Miso Soup? Anyone make it?

[Lola]

I love miso soup, but anytime we get the packaged kind at our local grocery store, it never tastes the same as it does at our favorite sushi place, so, i have been scouring the internet trying to find a simple, easy to make at home recipe and i cannot find anything.

I just want it to have simple ingredients in it that can be found at a larger supermarket in the midwest.

Has anyone made miso soup at home from scratch that would share a recipe with me?
Or, even if anyone could give me some suggestions i would appricate it!

 

[CellarDoor]

I just keep it simple. 4 cups of dashi soup stock (you should be able to find the dashi granules in a normal supermarket), bring to a boil. Take some of the stock out of the pot and mix with 3 tablespoons of miso paste (sometimes I need to go to a health-food store to find this) and then take that mixture and put it back into the pot. Dont' boil the soup once the miso has been added. Top with green onions.

 

[TheNinja]

obligatory "Miso horny"

 

[krunchykrome]

This looks simple enough.

Miso Soup

The hardest part would be to probably get the miso paste.

 

[AznSensation]

Servings: 2

Ingredients:

3 cups of water
2- 3 tablespoons of miso
1/2- 1 tablespoon of dashi powder
2 green onion chopped in 1/4 in. lengths
1/2 tofu (soft kind) chopped in cubes

boil water, miso, and dashi all together with tofu.
Boil for 5 mins.
turn off heat and serve with green onions.

 

[DaShen]

Miso is actually quite easy to make.

**EDIT**

There are a variety of different types of Miso soups.

I particularly enjoy using fresh fish stock in my Miso soups.

Also there are a variety of different types of Miso pastes as well. Go to an asian market and look around at the different types of Miso. Usually the darker the stronger the taste. I would go with a light Miso paste for starters because that is usually what they serve at restaurants.

 

[thirdlegstump]

Miso soup is very simple but can be intricate. You do not "eat" Japanese soup, you drink it as it's all in the broth.

It all begins with good water and bonito flake broth. Bring to a medium boil and put in the bonito broth. Then let it go for 5 mins or so under low boil.

Next kill the heat to a lower simmer and put miso paste of your favorite kind in a metal mesh and put it in water. Disallow spilling over the top. Use a utensil to push the miso slowly out of the meshes allowing the chunkier bits to stay in the mesh - this is very important! Make sure that the miso melts into the boiling water and do not let the chunks drop in. This will save you tons of work later.

Taste the soup briefly - make sure it's not too salty - it should be enough to make the back and sides of your tongue feel the harmony if you know what I mean.

Once satisfied, put in lots of fresh, thinly sliced scallions and if you like, wakame and bits of firm tofu. The tofu should already be room temperature while the scallions are cold. Serve immediately.

 

[DaShen]

Originally posted by: deathkoba
Miso soup is very simple but can be intricate. You do not "eat" Japanese soup, you drink it as it's all in the broth.

It all begins with good water and bonito flake broth. Bring to a medium boil and put in the bonito broth. Then let it go for 5 mins or so under low boil.

Next kill the heat to a lower simmer and put miso paste of your favorite kind in a metal mesh and put it in water. Disallow spilling over the top. Use a utensil to push the miso slowly out of the meshes allowing the chunkier bits to stay in the mesh - this is very important! Make sure that the miso melts into the boiling water and do not let the chunks drop in. This will save you tons of work later.

Taste the soup briefly - make sure it's not too salty - it should be enough to make the back and sides of your tongue feel the harmony if you know what I mean.

Once satisfied, put in lots of fresh, thinly sliced scallions and if you like, wakame and bits of firm tofu. The tofu should already be room temperature while the scallions are cold. Serve immediately.

Bonito flakes are somewhat pricey.

I suggest just using a light fish stock or plain water if you don't want to spend too much.

 

[thirdlegstump]

Originally posted by: DaShen

Originally posted by: deathkoba
Miso soup is very simple but can be intricate. You do not "eat" Japanese soup, you drink it as it's all in the broth.

It all begins with good water and bonito flake broth. Bring to a medium boil and put in the bonito broth. Then let it go for 5 mins or so under low boil.

Next kill the heat to a lower simmer and put miso paste of your favorite kind in a metal mesh and put it in water. Disallow spilling over the top. Use a utensil to push the miso slowly out of the meshes allowing the chunkier bits to stay in the mesh - this is very important! Make sure that the miso melts into the boiling water and do not let the chunks drop in. This will save you tons of work later.

Taste the soup briefly - make sure it's not too salty - it should be enough to make the back and sides of your tongue feel the harmony if you know what I mean.

Once satisfied, put in lots of fresh, thinly sliced scallions and if you like, wakame and bits of firm tofu. The tofu should already be room temperature while the scallions are cold. Serve immediately.

Bonito flakes are somewhat pricey.

I suggest just using a light fish stock or plain water if you don't want to spend too much.

Well she did ask how to make em like her favorite sushi shop..Either way, they're not pricey at all. Maybe $5 for a large bag for at least 20 servings.

 

[Lola]

This is GREAT!!! Thank you all so much! we are gonig grocery shopping tonight so i will look for the ingredients you mentioned!