Miso is a traditional soup ingredient from Japan. This paste is made from fermented soy beans. The paste is melted into a traditional fish stock known as dashi. The dashi is heated just until steaming and then the miso paste is dropped in. The paste melts, distributing flakes of miso throughout the broth.
There are different types of miso paste. Red (akamiso), white (shiromiso), and black (kuromiso) are the most common. Darker pastes have a saltier, heartier taste. There are also some regional varieties that have specific uses, like yasaimiso, which works best with a vegetable soup.
To make traditional miso, you need to find dashi soup stock. You may be able to find it in your local Asian market. Basically, dashi is made of niboshi, which are dried baby sardines. This is combined with dried kelp called kombu and tiny shavings of dried and smoked bonito, called katsuobushi or skipjack tuna. Alternatively, it can be combined with dried shiitake mushrooms, or hoshi-shiitake. A vegetarian version can be made using the kelp and mushroom.
If you cannot find dashi in America or Europe, you can also make it using chicken broth, fish stock or vegetable broth. Any of them can be used interchangeably. Some people make their own broth from daikon radish, carrots, and potato. In a pinch, the miso paste can be melted in plain water.
Solid ingredients are often added to miso soup. Ingredients are chosen to reflect the different seasons or to show a contrast in texture. Delicately flavored tofu will be added with a stronger flavored ingredient. Bulky potato chunks will be put in a combination with strips of light wakame seaweed. Ingredients can range from daikon radish, shrimp, potatoes, onion, fish, or mushrooms. Usually only two or three ingredients are added.
In Japan, miso soup is often served for breakfast. It is not uncommon for each family to have their own special recipe. It is said that children all over Japan can tell if the miso soup they are given was made by their own mother or not. The soup is usually served in a lacquer bowl with a lid. Chopsticks are used to eat the solid ingredients while the broth is sipped directly from the bowl.
Never boil the miso paste. This will change the flavor and may even kill the fermented cultures in the paste, losing important nutrients. The solid ingredients should be cooked in the broth as it simmers. Remove some broth into another container to melt the paste so it will not boil. Once the other ingredients are done, remove the pan from the burner and add the mixture back into the broth.
Many Japanese eat miso soup at least once every day. Instant verities are also available. This can easily be made with plain hot water and enjoyed, although it does contain more sodium and MSG than is found in miso paste. You can find the instant version in many shops all over the world.
One of the best places in America to find good old home cooking is the south and our southern chicken stew is a prime example of why. It is just so good tasting you have to love it. The taste of the south ChickenNoodleSoups.com.