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I had a miso soup in Japan that seemed beef based, not dashi based. It was delicious. Does anyone have a recipe?

This was not ramen. Just broth.

asked by evak224 about 2 years ago

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7 answers 1092 views
cv
cv
added about 2 years ago

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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Sam1148
Sam1148

Sam is a trusted home cook.

added about 2 years ago

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...

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cv
cv
added about 2 years ago

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.

sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added about 2 years ago

Perhaps its was a beef bone broth.

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

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!!

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evak224
added about 2 years ago

Thank you! I have your recipe for miso recharge somewhere but forgot about it. Thanks for reminding me.

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Feel free to change it up and add beef stock If you want, leave out the gochujang, almost anything goes.

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