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15 Comments
Ellen
August 27, 2024
Thanks for this! I needed comfort food and this delivered perfectly. So good. So don’t care if it is authentic.
Judy
September 27, 2017
I laughed when I read all the people who said that it isn't miso soup if it has this or than or doesn't have this or that in it. It's miso soup if it has miso in it. If it doesn't have miso, it isn't miso soup.
Mrs. M.
February 2, 2016
I forgot to add, I water the chicken stock down in the pot so it is not full strength.
Mrs. M.
February 2, 2016
If one is highly allergic to fish, shellfish, and cannot make a traditional dashi, you can use a chicken or vegetable stock. I like Rachel Ray's chicken stock and broth. No msg etc. and light enough to allow the miso center stage. its a good alternative to those of us who cannot tolerate traditional dashi.
Karin
January 19, 2015
To the writer, please do more research on the topic before you publish a 98% BS article....it's very insulting, and frankly ignorant on your behalf.
Linda H.
January 8, 2015
I tried it today and it was fantastic! It's great for a light meal, and to use up any leftover ingredients.
B. A.
January 6, 2015
For a simple and untraditional version of a basic miso soup that still has maintains the real flavours, I love this recipe: http://www.theguardian.com/lifeandstyle/video/2011/jan/16/miso-soup-recipe-video
Sharon
January 12, 2015
Thanks a million for the link. The video was very helpful. Been trying to get it right for a long time, hitting and missing. Now I know how to go about it. And I agree, without a dashi it's not miso soup.
B. A.
January 6, 2015
You NEVER simmer miso soup. It destroys the flavour and kills a lot of the good live bacteria and micronutrients. You take the soup of the boil and stir the diluted miso carefully in. Also: a miso soup without a dashi is not miso soup -sorry!
Carly A.
January 5, 2015
I love miso. I've read from some sources that to preserve the full probiotic benefits of miso, you should never add it to boiling liquid or boil it. Once you've finished simmering broth and other ingredients, then, as you suggest, mix the miso with a small amount of hot broth until dissolved before adding back to the main dish (no longer boiling). Confirm or deny as you will - just thought I'd share what I've always been told by the pro-probiotics crowd!
Sara V.
January 5, 2015
Great! I am going to try this recipe soon. I am also going to open up a question to you all. What Japanese cookbook would you recommend? I love japanese food but I never seem to find much of a choice in terms of cookbook. Thank you.
Candice C.
January 5, 2015
My friend bought me Everyday Harumi which was a great starting point for me. Delicious simple dishes and a lot that were recognizable too (sometimes that familiarity helps when first cooking some new dishes). Recently I purchased Japanese Farm Food by Nancy Singleton. I love that one too. Both books provide a great starting place for improv.
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