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Grex Kitchen Item 237: Help! I'd like to make ...
Entered by mary on Tue Mar 6 16:44:53 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?

9 responses total.

#1 of 9 by mary on Tue Mar 6 16:46:44 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.

#2 of 9 by slynne on Tue Mar 6 16:57:25 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.

#3 of 9 by keesan on Tue Mar 6 17:51:58 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.

#4 of 9 by cmcgee on Tue Mar 6 21:34:29 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.

#5 of 9 by denise on Wed Mar 7 00:09:09 2007:

Hmm, what IS miso?

#6 of 9 by slynne on Wed Mar 7 04:16:58 2007:

http://en.wikipedia.org/wiki/Miso

#7 of 9 by mary on Wed Mar 7 12:39:32 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.

#8 of 9 by keesan on Wed Mar 7 17:22:30 2007:

Food coop has several types of presumably organic miso.

#9 of 9 by cmcgee on Thu Mar 8 05:12:36 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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