Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients. When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland; think about seasonal ingredients; most important: please your palate!
Miso soup is a traditional Japanese soup based on dashi stock mixed with softened miso paste.
Good for breakfast, lunch, or dinner, miso soup is a comfort food.
This post has lots of information about making dashi and about miso as an ingredient.
Mr. Tess often cooks, but rarely cooks Japanese foods. We, neither of us, were feeling great. I suggested miso soup with salmon (which was in the freezer—neither of us wanting to go to the store). So I gave him some instructions and had a nap while he produced a lovely meal.
This luxurious miso soup with salmon, shrimp, and lobster is suitable for a celebration, and J. and I had it on Thanksgiving. Though it’s an elegant soup, it’s very easy to make. And it’s delicious…
https://1tess.wordpress.com This is not a traditional miso soup! Ms. Shimbo was experimenting to produce a creamy miso soup that did not separate. The bright green color is astonishing; somehow it is brighter and more saturated than spinach in its natural state. You will notice that I used cherry-blossom shaped fu, rather than the croutons recommended…
This is my favorite miso soup. It’s the holiday season, and my daughter is visiting. Miso soup with salmon or shrimp is delicious, but add lobster and it becomes soup for a celebration!
Ms. Shimbo points out that this expensive soup “goes against the conception of miso soup as an everyday food for every person.”
Though this soup is suitable for a special occasion, it’s easy to make so you’ll have plenty to energy for other festivities beyond the table.
Oh happy new year to all!
Tess's Japanese Kitchen 