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mary
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Help! I'd like to make ...
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Mar 6 16:44 UTC 2007 |
From time to time I'll be served a dish I really enjoy and would like to
reproduce, at home, but not know where to start in terms of the
seasonings. Anyone else have this experience?
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| 9 responses total. |
mary
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response 1 of 9:
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Mar 6 16:46 UTC 2007 |
I really like the miso soup that is served at Godaiko, in Ann Arbor. Wow.
But I have no idea how this is made. Would anyone have a tried and true
recipe for miso soup that might fit the bill? Thanks, in advance.
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slynne
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response 2 of 9:
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Mar 6 16:57 UTC 2007 |
Well, It has been a while since I've eaten at Godaiko.
But I recall having some good experience just putting miso into chicken
broth with some chopped green onions. I put some baked tofu chunks in
mine but that isnt what Godaiko uses. Maybe they just boil firm tofu in
the soup?
Also, the instant miso soup from Trader Joe's isnt half bad if you want
an even easier soup but since that is a dry mix, you dont get the
benefits of regular miso (whatever they are). It tastes almost as good
as fresh though.
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keesan
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response 3 of 9:
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Mar 6 17:51 UTC 2007 |
Miso has live bacteria in it which help your digestion, like yogurt. Cook
the soup, let it cool a bit, THEN add the miso so it is not killed.
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cmcgee
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response 4 of 9:
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Mar 6 21:34 UTC 2007 |
Mary I have a good miso recipe, that has been a family recipe since I was a
little girl.
Essentially, you use about a cup of dashi (a japanese fish stock), bring it
just to a boil, take it off the heat, and stir in a tablespoon of dice tofu,
a tablespoon of kajiki seaweed, and two tablespoons of miso paste.
The mison is hard to dissolve, so I usually stir it in before adding the tofu.
mison/miso. If the soup has cooled too much, I warm it back on the stove
a minute before adding the kajiki, and a few chopped green onion slices.
That's the way my Mom made it. In a pinch I substitute chicken broth or
vegetable broth for the fish broth. Often I leave out the kajiki. I buy my
miso at the chinese grocery at plymouth mall because they carry a red miso
paste that is made from non-gmo soybeans.
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denise
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response 5 of 9:
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Mar 7 00:09 UTC 2007 |
Hmm, what IS miso?
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slynne
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response 6 of 9:
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Mar 7 04:16 UTC 2007 |
http://en.wikipedia.org/wiki/Miso
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mary
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response 7 of 9:
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Mar 7 12:39 UTC 2007 |
I'll be visiting the Asian grocery at Plymouth Mall this week and will
seek out red miso. Thanks for the family recipe, Colleen.
Do you make your dashi from a concentrated powder? Some miso soups are
cloudy and some are very clear. What's up with that? I found I tend to
favor the cloudy miso soups.
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keesan
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response 8 of 9:
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Mar 7 17:22 UTC 2007 |
Food coop has several types of presumably organic miso.
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cmcgee
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response 9 of 9:
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Mar 8 05:12 UTC 2007 |
Food coop does not carry traditional red soy miso.
Mary, sometimes I make it from scratch, if I'm also making sushi. Often
however, the dashi no moto gets stirred into the water.
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