miso soup: paano gawin ng tama?

[BlueBimmer]

utol ko marunong niyan pati mga ibang jap food since meron sya jap resto dito hehe, dali lang daw gawin n he gets his supplies from mla. pero la ako alam ha hehe

[alwayz_yummy]

bb tanungin mo naman, o.. kahit miso soup lang,e.. gust ng daughter ko,e... mahal naman yung sa yoshinoya....

[_Qwerty_]

sa teriyaki boy may miso soup din.. di ko naman namamasarap yun..

[boybi]

Meron nabibiling mga instant Miso soup, pero may kamahalan din. If I remember it correctly, parang nasa P40-60.00 per pack, serves around 2 lang yun.

[alwayz_yummy]

mahal....mas mahal pa kaysa sa yoshinoya..

yung miso talaga gagamitin...

[BLINGBLING]

napansin ko walang binabanggit na pantimpla(salt/spice) o pampalasa bukod dun sa onion..flavorful naba ung miso on its own?kasi i also see this already prepared na, and i amused na wala na pala itong added pampalasa..

[Horsepower]

yes, miso itself gives the flavor to the soup.

[wally]

Eto subukan mo, the procedure is not so complicated. Bili ka muna ng Dashinonmoto sa mga Japanese grocery, a small bag will cost you mga P20 lang, you can also get the Miso paste and Silken Tofu there. Japanese Tofu is also readily available in most supermarkets. Scallions are the very small native onions which are usually sold with the leaves included. Japanese soy sauce is readily available locally as Kikkoman!

Enjoy

Ingredients

3 Cups Dashi Stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1-1/2 Tablespoons miso paste
1 tablespoon japanese soy sauce
1-1/2 silken tofu – cut into cubes
½ scallions – thinly sliced on the diagonal
1 teaspoon thinly sliced leeks (optional)

BRING the stock to a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes. MIX together the miso and soy sauce in a small bowl, then add to the hot dashi stock. ADD the tofu. HEAT the soup and, just before it comes to the boil, remove from the heat. POUR the soup into bowls and garnish with the sliced scallions on top to serve.

[alwayz_yummy]

Eto subukan mo, the procedure is not so complicated. Bili ka muna ng Dashinonmoto sa mga Japanese grocery, a small bag will cost you mga P20 lang, you can also get the Miso paste and Silken Tofu there. Japanese Tofu is also readily available in most supermarkets. Scallions are the very small native onions which are usually sold with the leaves included. Japanese soy sauce is readily available locally as Kikkoman!

Enjoy

Ingredients

3 Cups Dashi Stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1-1/2 Tablespoons miso paste
1 tablespoon japanese soy sauce
1-1/2 silken tofu – cut into cubes
½ scallions – thinly sliced on the diagonal
1 teaspoon thinly sliced leeks (optional)

BRING the stock to a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes. MIX together the miso and soy sauce in a small bowl, then add to the hot dashi stock. ADD the tofu. HEAT the soup and, just before it comes to the boil, remove from the heat. POUR the soup into bowls and garnish with the sliced scallions on top to serve.

yung dashimoto...anu itsura nga pack? panu gawin yang dashi stock na yan? pwede ba yung miso pase na nabibili sa supermarket, yung color yellow(jap. miso is parang orange,e..)

[badkuk]

naaddict ako sa miso soup ng yoshinoya B)


i read somewhere that dahi made with seaweed is actually "low-grade" dashi; ung "high-grade" kuno is one made with fresh fish. i also saw a tv show mention dried anchovies as the base for dashi.

nag experiment ako a few months ago using seaweed and bonito flakes...medyo bitin ung lasa. try ko gumamit ng dilis next time B)