BellaOnline Forums Food and Wine Japanese Food Miso soup

I've been making my own miso soup for most of this last year now. I'm playing around with a variety of recipes, trying variations to see what I like best.

Does anyone else make their own miso soup and, if so, what is your preferred type of miso paste? I've got a food co-op here in town that has several kinds and I'd love to hear a few opinions about which type is your favorite and why.

Hi Rae!

I've never made miso from scratch, but I'd love to see one of your recipes.

I've sampled a number of varieties of instant miso soups over the years--both powder and paste forms--and while I like red miso, my preference is for the milder-flavored white.

Please feel free to share your recipes. And how did you get started making your own?

Hi Rae!

I love Miso Soup! While I've made my own sushi at home, I haven't tried to make this yet. But I did ask our favorite Japanese restaurant's chef which type of miso he used, and he said he used both! He said when he would cook for his all Japanese family, he would use the red miso, but found that it was too overwhelming for most Americans. But if he used only the white, that it just didn't have enough of an "authentic" taste to him. I like his better then any other restaurant I've ever been to. Oh, and he said paste, not powder. (I couldn't talk him into giving me specific quantities, sorry)

I have been considering using the red miso, as it's supposed to be the more traditional in Japan, but I started with the white miso as it tastes less salty.

I have varied the ingredients a bit in my experiments. I've learned I don't like it when I put chunks of vegetables in it. Bits of tofu, slivers of green onion, and a few strands of noodle have all been good additions.

Mostly the part that varies is the fish stock base. I'm still trying to work out the ratio of stock and seaweed that suits my palate.

This one that I like has seaweed, thinly sliced scallion, thinly sliced mushroom, small chunks of tofu, seaweed, red & white miso, and i never even thought about the fish stock! i wouldn't think you need much of it given the red miso.

The more I read about it, the more it comes across as a recipe that every Japanese chef and mom does, but no one reveals what their exact recipe is. I guess that's part of what makes it so fun to do.

I like it as a breakfast dish as it's quick and sometimes as a starter for dinner. And my local food co-op has four different types of miso paste, so I'm going to be experimenting for a while still.

Hi Rae and Michelle:

Sorry I haven't jumped in sooner. I was moving last week and got all caught up in that. Rae, can you tell us the name of the brand(s) of miso you use?

Michelle, does your Japanese chef use a particular brand of miso or does he make his from scratch? If so, would he divulge how?

Rae:

Let us know how your experimenting turns out. Perhaps you can recommend your favorite brand.

Traditionally in Japan white miso is used in summer and red is used in winter. White being milder is favored for the warm weather while red being bolder is appreciated for the cold.
I make my own miso soup for breakfast every morning (I make the dashi the night before). I don't measure anything I just throw some bonito flakes and a leaf of kelp into some water then when its hot I strain it and throw in some miso (I prefer red miso) dried seaweed, and some tofu.
I do have some powdered stock that I use occasionally if I'm feeling lazy.
I don't have a favorite brand of miso I just use whatever stuff I can find.

Round two of experimenting is about to start. I've got some Hatcho miso this time, and it's very dark and thick, almost molassas color, compared with soft and pale cream color of the white miso. I'll have to play with it for a few days to see how it really tastes different.