On Saturday, January 24, 2015 at 10:03:10 AM UTC-10, James Silverton wrote:
> On 1/24/2015 2:31 PM, jmcquown wrote:
> > I'll have to call Publix to ask if they sell miso paste.
> >
> > https://www.youtube.com/watch?v=RcOz...em-subs_digest
> >
> > Jill
> The local Giant supermarkets do have some Miso paste but a Chinese
> supermarket would be best if you can get to one. "Japanese Miso has a
> great taste and it's *brilliant* in soup". I don't think Ramsay says
> what sort of Miso; red, white, sweet etc. It's probably white Miso that
> is meant. Even if you have to buy a pound or more, it's not too
> expensive and seems to keep forever in the fridge. I'd say to use a
> Japanese supermarket but those tend to be thin on the ground. The
> Chinese market would also be a good place for the Hon-dashi stock; the
> dried powder is fine. The taste of the dried bonito fish in the soup
> stock is almost subliminal but Japanese vegetable stock powder is available.
>
> I'd never heard of an egg in Miso soup but I suppose it might work. If
> you wish, I can post my fairly extensive notes on Miso soup. I will also
> mention that Miso can be used in marinades for fish and in salad dressings.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.

Calling a bowl of noodles "miso soup" is a pretty goofy thing thing to do. The dish itself looks good. My wife loves a miso-based bowl of ramen. Grilled butterfish with a miso marinade is pretty popular here.

Miso soup is dead simple yet it can be a sublime thing. I would just stare at the bowl when I was a kid. The patterns the miso made in the soup was mesmerizing. Well, I certainly was a weird kid. :-)