I make miso soup all the time. Sometimes with dashi, sometimes with stock, sometimes with dashi made with stock. It really depends on what's going on in my kitchen. I have to say that miso soup made with a beef stock is one of my favorites. I also tend to add a lot of things to my miso soup (see my recipe for Miso Recharge as an example) to make it more of a substantial meal. I suggest you play around with it using the previous suggestions and see if you can nail the flavor you are looking for.
Another thing that I do to add umami and a certain meatiness is to soak dried shiitake mushrooms in room temperature water overnight. I strain them and use the soaking liquid to add to the stock or the dashi and use the mushrooms in the soup. Delicious!!
I'm thinking it might have been Red Miso. It's more of winter type miso soup...it still in Dashi, but it has a more 'beefy' taste. Miso Master is very good brand made in the US. It's pricey but it last forever in the fridge---like years.
http://natural-lifestyle.com/Whole_Foods/Miso/miso.html
Yes, it very well could be "aka miso" (red). Sadly, the original post is almost devoid of description.
I happen to have some aka miso from Hikari Miso in my fridge, organic producers in Japan. Good stuff, but I use sparingly since the flavor will quickly dominate a dish.
Knowing how the Japanese see food, I'd just make a simple beef broth, light and clean and use that to substitute for the customary dashi.
There are a bajillion recipes for beef broth on the Internet. Pick one that appeals to you however I do recommend one that is simple as that would best represent the basic philosophy of Japanese cuisine.
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Another thing that I do to add umami and a certain meatiness is to soak dried shiitake mushrooms in room temperature water overnight. I strain them and use the soaking liquid to add to the stock or the dashi and use the mushrooms in the soup. Delicious!!
http://natural-lifestyle.com/Whole_Foods/Miso/miso.html
I happen to have some aka miso from Hikari Miso in my fridge, organic producers in Japan. Good stuff, but I use sparingly since the flavor will quickly dominate a dish.
There are a bajillion recipes for beef broth on the Internet. Pick one that appeals to you however I do recommend one that is simple as that would best represent the basic philosophy of Japanese cuisine.