Good Miso soup recipe

[es1967]

Everytime I have Miso soup at the restaurant it always tastes really great. When I make it at home its just not the same-just ok. I have a barley miso right now and am wondering what makes the miso soup so good at the restaurant? I try to add some Nori and Tofu and green onions but the Miso is different. Any ideas?

[JessicaS]

How do you make it?

[es1967]

I've done it two ways. Last time I boiled the water, added some veggie stock, tofu, seaweed, and green onions and simmered. Then at the end added the miso. The other way I did it the same way w/o the stock.

[Chicky2]

subbing....

[JessicaS]

I have a couple of different recipes

1 quart veggie stock
2 pieces dried kombu
1 piece ginger 1/4 inch slices
1/8 cup white or red miso


There is also the Mothering recipe

http://www.mothering.com/miso-soup

I had this one saved...

http://www.wholefoodsmarket.com/reci...p?recipeId=419

[WC_hapamama]

The miso soup at Japanese restaurants is usually white miso (shiro miso) mixed with dashi made from bonito flakes (smoked fish) and kombu. Typically they add wakame (seaweed), tofu or green onion.

Nori doesn't work out the same as the wakame does.

[es1967]

Originally Posted by WC_hapamama

The miso soup at Japanese restaurants is usually white miso (shiro miso) mixed with dashi made from bonito flakes (smoked fish) and kombu. Typically they add wakame (seaweed), tofu or green onion.

Nori doesn't work out the same as the wakame does.

Thanks

[es1967]

Originally Posted by abimommy

I have a couple of different recipes

1 quart veggie stock
2 pieces dried kombu
1 piece ginger 1/4 inch slices
1/8 cup white or red miso


There is also the Mothering recipe

http://www.mothering.com/miso-soup

I had this one saved...

http://www.wholefoodsmarket.com/reci...p?recipeId=419

I'll try these and get the white miso next time

[WC_hapamama]

No problem.