Miso Soup Recipe

Posted by Alice in Wonderland (1128 days ago)

I'm looking for an easy Miso Soup Recipe. I found one in a recipe book - looks easy - however the hard part for me is getting the ingredients.

It needed brown miso paste - if found many pastes, but not one called brown. Then something about bean thread noodles - couldn't find - I'm guessing I can use n ormal wheat or ramen noodles. and then dashi granules - what? I went to CitySuper thinking I'd find what I need but no luck.

nb: Obviously I'm not Japanese ;-)

(I am based in Hong Kong)

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Posted by gerald (1127 days ago)

just get the organic miso pastes. They come in a tub and are in the fridge/japanese section. After that i would only add dried seaweed and small soft tofu if you can get it. Great sells all of this , just ask a staff. The best place to head though is the japanese supermarket in Quarry Bay. Forget its name .. but HUGE!!!!

(I am based in Hong Kong)

Posted by margot (1123 days ago)

Its called Jusco. You could also try baasement of Sogo. Another Japanese supermarket. Bean thread noodles are commonly used in Chinese cooking as well - sometimes called mung bean noodles or glass noodles. But I agree with gerals. Keep it simple - that's what Japanese food is all about.

(I am based in Hong Kong)

Posted by CM (1122 days ago)

Alice, If it's your first time making miso soup start with something simple. There is a 1kg (unfortunately this is the smallest carton/tub) blended miso carton (tan in color - what your recipe book is probably calling brown as in vs. white miso and red miso) in CitySuper with dashi(fish stock) already in it. So there is no need to blend the miso or add dashi granules(Japanese fish stock). Which cuts out a painful step. For a basic miso soup - you can use instant wakame(dried seaweed) and silk tofu (what Gerald calls soft tofu). Another is cut up potato and add the wakame (boil potato till soft, melt in the miso, add wakame in dried state). You can also use chop up Japanese eggplant and onions. Remember just don't let the miso soup boil once you've added the miso and especially after you add the wakame as the wakame will change color - so if anything needs to be cooked through cook before you add the miso and wakame.

Bean thread noodles are thin, transparent noodles made from ground mung beans (small, khaki green legumes). They’re used in a variety of Asian dishes and are most often added to soups. As a Japanese I probably wouldn't add bean thread noodles to my miso soup.... but that's your choice.

If you buy the 1kg tub of Miso you're probably going to be looking for ways to use it up - you can use it for a dip for fresh vegetable like chilled celery, carrots, & cucumber. You can put it on your fish and broil it so it gets lightly burnt on top... etc. :)

Good luck.

(I am based in Hong Kong)

Posted by Chris Malone (1022 days ago)

The basic soup is miso (one tablespoon per cup of water) and a pinch of "hondashi", graulated fish stock. After that, anything goes. Tofu, boiled cabbage, small clams ("asari") or whatever. But DO NOT BOIL the water after the miso has been added. Do you understand?? DO NOT BOIL the miso!
Enjoy it.

(I am based in Hong Kong)