My daughter loves miso soup at our favorite sushi place: Kyoto. So we're trying some home versions. On the left is a white "mellow" miso made from miso paste. It was close, but much sweeter than the version she likes. The one on the right was an instant miso. Two thumbs down. It tasted stale and strange. More experiments on the way. I'd like to find a base we really like that is convenient. Then we'll add goodies to the broth.
Monday, April 12, 2010
A Tale of Two Misos
My daughter loves miso soup at our favorite sushi place: Kyoto. So we're trying some home versions. On the left is a white "mellow" miso made from miso paste. It was close, but much sweeter than the version she likes. The one on the right was an instant miso. Two thumbs down. It tasted stale and strange. More experiments on the way. I'd like to find a base we really like that is convenient. Then we'll add goodies to the broth.
I have never tried miso soup, but wouldn't mind giving it a try. Is it a spicy soup?
ReplyDeleteHi Tim! Miso is a broth, usually salty but mild-flavored. I think if I can find a base I like, I'd add soba noddles, a green veggie and water chestnuts.
ReplyDeleteSince you had this at a sushi place, could they have used something like a fish stock as a base?
ReplyDeleteOkay, this is going to sound weird (which means I do stuff like this to add flavor), but since it's a broth, could you possibly use the Miso, instead of water (or as an addition to the water), as the liquid for making rice/noodles?