Hints for Miso soup
It has been said nibandashi (#2 dashi) or niboshidashi
are more suitable for miso soup than ichibandashi (#1 dashi).
The common ratio between dashi and miso is 15 grams of miso
per 1 cup of dashi.
As it said "Eat miso soup soon after boiled." Over boiling
causes flavor and aroma loss, so don't over boil after mixing in miso
in to soup.
Timing is essencial depending on the ingredient. When using root vegetables
cook them in dashi first, when soft stop heat add miso and
heat again and stop just before it comes to a boil. On the other hand, when
using tofu, wakame or green onions add after mixing miso.
Miso has many varieties of sweet, salty, white and red. Select
the appropriate miso to match ingredients. Also several kinds of
miso mixed together enhance soups flavor. This is called awase-miso.
- White miso:
Aburage, tofu and root vegetables.
- Red miso:
Shell fish, nameko (mushroom) and strongly flavored vegetables.
- Awase miso:
Vegetables of any kind and tofu.