NEW! Google Custom Search

Loading

Miso Soup

CookiM0nster's picture

I was at the Japanese market yesterday, and on an impulse bought all (I hope) the ingredients necessary to make a red miso soup. Now all I'm missing is the general procedure. I have dashi, miso, tofu, udon, and a bit of bok choi.

Do I precook the noodles before adding them to the soup, or simmer them in the dashi? I assume that the bok choi should go in near the end, and the tofu right at the end. What about the miso?

Are there any other important ingredients I'm leaving out? Anything else that would work well? Mushrooms maybe?

Wolvie's picture

(post #26001, reply #1 of 5)

http://www.mingspantry.com/misbrotwitta.html


 


Hey, CM - here is Ming's version - he features a mushroom concoction on the top. I have had this at Blue Ginger - it is quite good!


Woe to the cook whose sauce has no sting
- Chaucer

 

3chang's picture

(post #26001, reply #2 of 5)

CM, miso soups are so very flexible. You can add anything you want to (within reason, I suppose), so the ingredients aren't a problem. The technique you're going to use is fine, too, but the noodles are the troublesome thing. Udon is sold in raw, dried, and precooked forms. The raw and precooked types are sold in the refrigerated section, although the precooked ones are sometimes in the freezer. Dried ones are out on the shelf. I much prefer the raw ones: they will have a great, chewy texture that is missing in the precooked and dried forms. I have a hard time finding them and often substitute thick Chinese wheat noodles, which aren't square in cross section as my favorite udons, but are at least fresh and have that texture. These do need to be cooked in lots of water (custom is that you add a cup of cold water to the pot as the water comes back to a boil with the noodles in it. Repeat everytime the water comes back to a boil) before adding to the soup. Same goes with the dried, of course. The great advantage of the precooked noodles is that they can go straight into the pot of soup. Alas, they easily mush up and don't have that character of fresh, but they're still good comfort food material in a pinch.

CookiM0nster's picture

(post #26001, reply #3 of 5)

Thanks for the info Samchang. The dried were all I saw at the shop, so that's what I'm working with this time. Next time I'm there I'll ask about fresh.

They had fresh-made tofu when we were there, and I couldn't resist buying a bock. So far we've been enjoying it cubed and dipped in soy sauce and wasabi. It's so good. We're going to have a hard time saving any for the soup.

transona5's picture

(post #26001, reply #4 of 5)

I couldn't resist buying a bock.


I also want a beer when I think of eating tofu. (it's the texture) ;-D

 

CookiM0nster's picture

(post #26001, reply #5 of 5)

ROFL.

It's been a difficult week.

Block, of course I meant block. Though I suppose a bock wouldn't be too bad either...